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Home Ā» Food Ā» By Type of Dish Ā» Sauces, Seasonings and Condiments Ā» Jamaican Jerk Sauce

Jamaican Jerk Sauce

May 8, 2023 by Kimberly Killebrew Ā· 18 Comments

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This spicy and incredibly flavorful Jamaican Jerk Sauce recipe will transport you to the sunny heart of the Caribbean!Ā  Quick and easy to make and irresistibly delicious on chicken, pork, beef, fish, seafood, tofu, and grilled veggies!

jerk sauce recipe jamaican best traditional authentic

What is Jerk Sauce?

If you’ve never had Jamaican Jerk style chicken, pork, or seafood, you’re really missing out! Luckily for you, I’ve created an easy to follow recipe that is savory and delicious. If you’re like me, and you find yourself craving the mouthwatering flavors of Jamaican Jerk, you’ve definitely come to the right place!

From the Caribbean island nation of Jamaica, “jerk” is a term that refers to both the cooking method of slow roasting meat over a fire as well as to the sauce/marinade and seasoning rub.Ā  Jerk marinade or sauce are used to season the meats and consist of allspice, onions, garlic, Scotch bonnet peppers, soy sauce, brown sugar, ginger, cinnamon, nutmeg, cloves, and thyme.Ā  Ā These spices are also commonly used as a dry rub known as Jamaican jerk seasoning.Ā 

I’m thoroughly in love with the flavors of this Caribbean cuisine and this jerk sauce recipe really captures the authentic flavors of traditional Jamaican cooking.Ā Ā 

Trust me, once you’ve marinated your choice of meat in this jerk sauce, you’ll find yourself craving this cuisine and coming back for more! Jerk sauce makes each bite of meat more flavor-packed than the last. There are so many flavorful spices and ingredients that go into this Caribbean jerk sauce that it’s truly an unforgettable experience for the taste buds!

ingredients in a food processor

How to Use Jerk SauceĀ 

The options are pretty limitless!Ā  Ā Jerk sauce can be used to marinate just about any meat you’d like. Chicken, beef, fish, shellfish, pork, sausages, and even tofu, can all be soaked in this Jamaican sauce, and the result will be delicious every time! Make sure you marinate the meat in the fridge for at least 8 hours, preferably overnight, that way the flavor really has time to settle in and pack a punch.Ā  You can also baste use this delicious sauce to baste grilled or roasted vegetables.

Be sure to check out our recipe for the ever popular Jerk Chicken!

Jamaican Jerk Sauce Recipe

This unforgettable sauce can be whipped up in just a few minutes. Easy, delicious, and quickĀ  – what’s not to love?

A quick note before we begin:Ā  Jerk is VERY heavy on allspice.Ā  It’s the central ingredient in jerk.Ā  I always say that Jamaican’s use allspice the way Hungarians use paprika:Ā  Not by the teaspoon but by the handful!Ā  Compared to what you’ll typically find in Jamaica, this recipe tones down the allspice but it contains more than many recipes you’ll find online.Ā  Experiment to find your own preferred flavor balance.

Let’s get started!

To make this Jamaican Jerk Sauce, simply place all of the ingredients in a food processor or blender. Then, pulse the ingredients until you reach the desired consistency (generally jerk sauce is a smooth but slightly chunky sauce but you can opt for a chunkier sauce or a smoother sauce depending on what you’re using it for).Ā  That’s all there is to it!

blending ingredients in a food processor

Note about Hot Peppers:Ā  If you really want to turn up the heat, add another scotch bonnet or habanero pepper. Just be careful because they’re HOT! Ā  Scotch bonnet peppers are a bit hotter than habaneros (and also have more flavor), so adjust accordingly. Remember, you can always add more pepper, but you can’t take it out once it’s blended in!

jerk sauce recipe jamaican best traditional authentic

Want to make more delicious homemade sauces?Ā  Be sure to try these favorites:

  • Teriyaki Sauce
  • Sweet and Sour Sauce
  • Cocktail Sauce
  • Tartar Sauce
  • Big Mac Sauce
  • Black Bean Sauce
  • Hoisin Sauce
  • Enchilada Sauce
  • BBQ Sauce
  • Chinese Plum Sauce (Duck Sauce)
  • Kecap Manis
  • Char Siu Sauce
  • Ponzu Sauce
  • Sweet Chili Sauce
  • Yum Yum Sauce
  • Harissa
jerk sauce recipe jamaican best traditional authentic

Jamaican Jerk Sauce

Kimberly Killebrew
This spicy and flavorful Jamaican Jerk Sauce will transport you to the sunny heart of the Caribbean!
Print Recipe
5 from 10 votes
Prep Time 10 minutes mins
Total Time 7 minutes mins
Course condiment, Sauce
Cuisine Caribbean, Jamaican
Servings 12
Calories 36 kcal

Ingredients
 
 

  • 1 medium to large yellow or red onion , roughly chopped
  • 4 green onions (scallions) , roughly chopped
  • 5 cloves garlic , peeled
  • 1 inch piece fresh ginger root , peeled and sliced
  • 1 Scotch bonnet or habanero pepper (use more if you like it REALLY hot, omit or only use a portion if you don't like a lot of heat)
  • 1 tablespoon neutral tasting oil (e.g. avocado, canola, peanut)
  • 2 tablespoons soy sauce
  • 3 tablespoons freshly squeezed lime juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

Instructions
 

  • Place all of the ingredients in a food processor or blender, then pulse the ingredients until you reach the desired consistency. (Generally jerk sauce is a smooth/slightly chunky sauce but you can opt for a chunkier sauce or a smoother sauce depending on how you prefer it). Store in the fridge in an airtight jar where it will keep for up to a week.
    Makes approx. 1 1/2 cups

Nutrition

Serving: 2tablespoons | Calories: 36kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 479mg | Potassium: 60mg | Fiber: 1g | Sugar: 4g | Vitamin A: 82IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg
Keyword Jamaican Jerk Sauce, Jerk Sauce
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Originally published on The Daring Gourmet February 4, 2021

 

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18 Comments →

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18 Responses

  1. Eric cortez says

    March 18, 2023 at 1:38 pm

    I just saw this recipe and I literally went to the store and bought everything that I need so I’m prepping as I type this out I’m going to use it on two whole chickens and put it on my rotisserie tomorrow look for the comment when I’m done and I’ll tell you how it came out thank you

    Reply
  2. Liam says

    January 16, 2023 at 8:18 pm

    Just made it , great recipe. Would highly recommend getting whole allspice and grinding it yourself right before. It looses a lot of flavour very quickly when ground

    Reply
    • Kimberly Killebrew says

      January 17, 2023 at 6:04 am

      Fantastic, Liam, thank you so much for the feedback!

      Reply
  3. Tami says

    February 4, 2022 at 4:09 pm

    I cannot count how many times I’ve pulled up this specific recipe at this point! Hands down the best homemade jerk sauce I’ve ever had and it’s a hit every single time! It’s bookmarked on my phone as a staple to keep in rotation. Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 4, 2022 at 4:45 pm

      I’m so thrilled to hear that, Tami, thank you! :)

      Reply
  4. Philippe g says

    November 5, 2021 at 8:01 am

    I did your jerk chicken recipe on the rotisserie on the BBQ, brushing the chicken with the jerk sauce every 15 minutes until done. OMG the best ever thank you

    Reply
    • Kimberly @ The Daring Gourmet says

      November 5, 2021 at 8:21 am

      Thank you, Philippe, I’m so glad you enjoyed it!

      Reply
  5. Anya says

    August 20, 2021 at 12:53 pm

    Best Jerk Sauce we have ever made! Thank you for such a wonderful recipe! Makes the chicken so flavorful and delicious. Smells amazing too.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 21, 2021 at 9:09 am

      I’m thrilled to hear that, Anya, thank you so much!

      Reply
  6. Clo says

    February 21, 2021 at 1:00 pm

    Hi Kim, excited to try this. Are you including the seeds from the Scotch Bonnet or Habanero pepper? I’m thanking you are since it doesn’t say seeded it but I wanted to clarify. We do like things rather spicy but not painfully so thank you. Clo

    Reply
    • Kimberly @ The Daring Gourmet says

      February 21, 2021 at 1:39 pm

      Hi Clo, the seeds actually aren’t very hot, it’s a common myth. It’s the membrane that’s the hottest part of the pepper – the white part inside that the seeds are attached to. I often remove the membranes. And honestly, even one Scotch bonnet is too hot for me! :)

      Reply
  7. Karen says

    February 14, 2021 at 12:09 pm

    I have made four of your sauces and each is perfect for grilling, cooking and dipping! The jerk sauce is much better than any other jerk sauce I have purchased or made from scratch. Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 14, 2021 at 12:18 pm

      Thank you so much, Karen, I’m so happy that you made and enjoyed all of them!

      Reply
  8. Kristyn says

    February 4, 2021 at 4:59 pm

    This is my favorite over chicken! It adds so much flavor & just the right amount of spice! I’m totally trying it with other meats!

    Reply
  9. Betsy says

    February 4, 2021 at 2:13 pm

    Delicious! So much flavor! Perfect amount of heat.

    Reply
    • Kimberly @ The Daring Gourmet says

      February 4, 2021 at 2:16 pm

      Thanks so much, Betsy!

      Reply
  10. Stephanie says

    February 4, 2021 at 1:51 pm

    Absolutely incredible! I made this for some BBQ chicken and it was so stink’n good! Great recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      February 4, 2021 at 2:00 pm

      I’m so glad you enjoyed it, Stephanie, thank you! <3

      Reply

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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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