Jerk Bbq Sauce Recipes

JERK BBQ SAUCE

Steps:

• Combine ingredients in a saucepan over medium heat. Bring to boil and immediately remove from heat. Serve and enjoy.

JERK CHICKEN

Steps:

• Make the brine: Combine 2 tablespoons salt, the granulated sugar, allspice, chile pepper, garlic, ginger and 1 quart water in a large pot and stir to combine. Bring to a boil over medium-high heat and cook until the salt and sugar have dissolved, about 5 minutes.
• Pour the brine over about 1/2 cup ice in a large bowl and let cool to room temperature. Add the chicken to the brine, cover and refrigerate for 24 hours.
• Make the jerk paste marinade: Stir together the soy sauce, Worcestershire sauce, tamarind paste, scallions, thyme, garlic, ginger, allspice, brown sugar, cinnamon, cloves, bay leaf and chile pepper in a medium bowl; season with a pinch of salt. Set aside 5 tablespoons of the marinade to use for the barbecue sauce.
• Remove the chicken from the brine; discard the brine. Pat the chicken dry, then toss to coat with the remaining jerk paste marinade, slightly massaging it into the chicken. Cover and refrigerate for 24 hours.
• Make the jerk barbecue sauce: Heat the canola oil in a medium saucepan over medium-low heat until shimmering. Add the onion, garlic, ginger and the reserved 5 tablespoons jerk paste marinade; simmer until the onion is translucent, 5 to 8 minutes. Add the ketchup and brown sugar and simmer over low heat until the sauce is deep red and caramelized, about 30 minutes. Remove from the heat and transfer to a blender. Blend until smooth.
• Cook the chicken: Preheat the oven to 325˚ F. Heat a well-seasoned cast-iron grill pan over medium heat until very hot, about 10 minutes, then add some oil to the pan. Working in batches, remove the chicken from the marinade (reserve the marinade), place the chicken on the grill pan skin-side down and cook until well charred, flipping halfway through, about 10 minutes. Transfer the chicken to a rimmed baking sheet and drizzle with the reserved marinade. Repeat to cook the remaining chicken. Transfer the baking sheet to the oven and bake until the chicken is tender but not falling off the bone, about 45 minutes. Turn the broiler on for the last minute and broil until the skin crisps.
• Remove the chicken from the oven, brush with some of the barbecue sauce and let rest 10 to 15 minutes. Serve with the remaining sauce on the side.

JAMAICAN JERKED CHICKEN WITH BARBECUE SAUCE

Steps:

• Place chicken thighs in a medium mixing bowl and pour in 2 cups of the vinegar. Rub the vinegar into the chicken with your clean hands and drain.
• Rinse the chicken in cold water and pat dry with paper towels. Place chicken inside a large resealable plastic food storage bag and set aside. Wash hands thoroughly before proceeding.
• For the marinade: In the bowl of a food processor, combine the remaining teaspoon of vinegar, the green onions, jalapenos, soy sauce, browning and seasoning sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed.
• Reserve 2 tablespoons of the marinade for the Jamaican Barbecue Sauce.
• Pour the remaining marinade inside the plastic bag to coat the chicken. Place the bag inside another resealable plastic food storage bag or in a shallow dish and refrigerate overnight.
• Position rack in center of oven and preheat the oven to 375 degrees F. Lightly grease a 13 by 9-inch baking dish and set aside.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
• Place half of the chicken thighs, skin side down, in the skillet and cook 2 minutes or until skin is browned. Turn chicken thighs using tongs and cook an additional 2 minutes.
• Place the browned chicken thighs in the prepared baking dish.
• Using oven mitts or pot holders, carefully wipe the hot skillet clean with paper towels.
• Heat the remaining tablespoon of oil in the skillet and brown the remaining chicken thighs. Transfer the browned chicken to the baking dish.
• Bake for 35 to 40 minutes or until chicken is cooked through.
• Serve with Jamaican Barbecue Sauce.
• In a medium saucepan, combine the ketchup, soy sauce, Pickapepper sauce, reserved 2 tablespoons of jerk marinade, green onion, garlic, ginger, brown sugar and vinegar.
• Bring the sauce to a boil, stirring to dissolve the sugar.
• Reduce the heat to a simmer and continue to cook another 12 minutes, until the sauce has thickened slightly.
• Remove the sauce from the heat and cool to room temperature.
• Place the sauce in a food processor and process until smooth, stopping to scrape down the sides of the bowl with a rubber spatula, as needed.
• Serve at room temperature with the Jamaican Jerked Chicken.

SMOKIN' JACK BBQ SAUCE

Steps:

• Combine the ketchup, chipotle peppers in their sauce, apple cider vinegar, molasses, onion powder, garlic powder, ground mustard, smoked paprika, coriander, salt, black pepper, brown sugar, whiskey, and liquid smoke flavoring in a large pot, and bring to a gentle boil over medium heat, stirring frequently. Cook the sauce for 15 minutes, then reduce heat to low and simmer 15 more minutes, stirring often. Use immediately or refrigerate.

JAMAICAN BARBECUE SAUCE

Steps:

• In a saucepan, cook bacon over medium heat until crisp. Discard bacon or save for another use. In the drippings, saute the onions and jalapeno until tender. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Store in the refrigerator.

JERK CHICKEN WITH BBQ SAUCE

Steps:

• Stir first 3 ingredients in small skillet over medium high heat until fragrant, about 30 seconds.
• Add all ingredients accept for bbq sauce and chicken to food processor and blend until a puree forms.
• Mix 1 1/2 cups of puree with the bbq sauce, cover and refrigerate.
• Place chicken in large glass baking dish. Pour remaining puree over chicken; turn to coat.
• Refrigerate overnight.
• Prepare bbq (medium heat) sprinkle chicken with salt and pepper. Grill chicken until cooked through.
• Meanwhile, bring bbq sauce to simmer. Serve chicken, passing bbq sauce separately.

SMOKIN JERK BBQ SAUCE

Steps:

• Mix all ingredients (except rum) over low heat.
• stirring constantly.
• simmer for 10 mins, do not boil.
• add rum stir until incorporated, bring back up to a simmer for 5 minutes and your done.

JAMAICAN JERK SAUCE

Steps:

• Blend green onions, peanut oil, vinegar, allspice, habanero peppers, ginger, garlic, lime juice, brown sugar, thyme, soy sauce, ketchup, peppercorns, and cinnamon in a blender until smooth.