If you have ever had jerk chicken you know it has a bit of heat. This sauce has all the flavors you would expect with quite the kick. Serve with rice and fried plantains and your guests will think they are at a Jamaican restaurant. It takes a little planning to allow your protein to marinate, but It is worth it. Everyone loves Jamaican jerk! My family can eat it daily. You can prepare it on many types of meat including seafood. We love jerk chicken! You can use it as a dipping sauce as well.
Prep time: Cook time:
Recipe Cuisine: Caribbean Recipe Category: Dips Yield: 6 Servings
Ingredients :
- 1/2 cup(s) olive oil
- 2 tablespoon(s) thyme - I use fresh
- 1 bunch(es) scallions, chopped
- 1 - inch thick ginger, chopped
- 6-8 clove(s) garlic, chopped
- 3 medium brown onions
- 6 - scotch bonnet peppers or jalapenos, sliced
- 2 tablespoon(s) allspice, ground
- 1 tablespoon(s) black pepper
- 1 teaspoon(s) salt
- 1 tablespoon(s) nutmeg, ground
- 2 stick(s) cinnamon, broken
- 1/2 cup(s) soy sauce
- 1 cup(s) orange juice
- 1 cup(s) white vinegar
- 1/2 cup(s) brown sugar, firmly packed
- 2 tablespoon(s) sugar
Intructions :
- Puree the ingredients listed below in a food processor or blender until smooth
- Rub the sauce on chicken, pork, fish, tofu, shrimp or red meat, and marinate the protein overnight; any leftover sauce will keep for weeks in the refrigerator
- NOTE: For all meat, except seafood, marinade overnight. Seafood can marinade for 30 mins. Can bake or grill... Meat may turn a very dark color, this is normal not burned... Save some for basting and dipping!
- ***Note*** If you are not a fan of the flavor that Olive Oil has, then you can substitute the olive oil for Canola oil.
Rated 5/5 based on 85 Reviews
Keyword : jamaican-jerk sauce-Caribbean-Dips