Jerk Sauce Recipes

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AUTHENTIC JAMAICAN JERK SAUCE



Authentic Jamaican Jerk Sauce image

I found this recipe on www.jamaicans.com. We tried this and WOW was it awesome. I did not have allspice berries so I substituted ground allspice using one full tablespoon.

Provided by CHRISSYG

Categories     Sauces

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 cup pimiento (allspice berries)
1/2 cup brown sugar, packed
6 -8 garlic cloves
4 -6 scotch bonnet peppers
1 tablespoon ground thyme or 2 tablespoons thyme leaves
1 -2 bunch scallion (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt and pepper
2 tablespoons soy sauce, to moisten

Steps:

  • Put content in a food processor or blender and liquify.
  • Pour sauce in a jar and keep refrigerated.
  • The sauce will keep forever if kept refrigerated.
  • To increase spiciness blend pepper and pimento and add to sauce the hot peppers at any time.
  • Marinate meat at least 2 hours.

Nutrition Facts : Calories 107.1, Fat 0.4, SaturatedFat 0.1, Sodium 351, Carbohydrate 25.9, Fiber 2.2, Sugar 20.7, Protein 2.2

JAMAICAN JERK SAUCE



Jamaican Jerk Sauce image

Spicy! Serve with chicken.

Provided by haug0382

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 14

1 bunch green onions, chopped
½ cup peanut oil
½ cup vinegar
3 tablespoons ground allspice
3 habanero peppers
1 (1 inch) piece fresh ginger, peeled
5 cloves garlic, peeled
2 limes, juiced
¼ cup dark brown sugar
2 tablespoons chopped fresh thyme
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon whole black peppercorns
1 tablespoon ground cinnamon

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.

Nutrition Facts : Calories 354.5 calories, Carbohydrate 29.2 g, Fat 27.7 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 553.3 mg, Sugar 17.1 g

RUM-INFUSED JERK SAUCE



Rum-Infused Jerk Sauce image

Rum and pumpkin spice compliment the bold, vibrant flavors of this beloved Jamaican marinade typically made with ingredients like Scotch bonnet pepper, ginger, allspice and scallions.

Provided by Food Network Kitchen

Categories     condiment

Time 18m

Yield 1 1/2 cups

Number Of Ingredients 11

1/3 cup cider vinegar
1/4 cup dark rum
3 tablespoons firmly packed dark brown sugar
1 bunch scallions (white and green parts), roughly chopped
4 cloves garlic, chopped
1 Scotch bonnet chile, stemmed, seeded, and minced
2 tablespoons Pickapeppa sauce
1 tablespoon freshly grated peeled ginger
1 tablespoon ground allspice
1/4 teaspoon pumpkin pie spice
3 tablespoons vegetable oil

Steps:

  • Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice, and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet, add the sauce, and cook, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.
  • Copyright © 2005 Television Food Network, G.P., All Rights Reserved

ENA'S SIGNATURE SPICY JERK CHICKEN AND JERK SAUCE



Ena's Signature Spicy Jerk Chicken and Jerk Sauce image

Provided by Food Network

Categories     main-dish

Time 13h10m

Yield 4 to 5 servings

Number Of Ingredients 20

4 or 5 chicken leg quarters or 1 split breast
Sea salt
4 ounces jerk rub, such as Ena's Signature Jerk Rub
3 ounces jerk marinade, such as Ena's Signature Spicy Jerk Marinade
Jerk Sauce, recipe follows
1/2 cup port
1/2 cup soy sauce
1/2 cup liquid smoke
1/4 cup browning sauce
1/4 cup white vinegar
4 ounces adobo powder
4 ounces jerk rub, such as Ena's Signature Jerk Rub
3 ounces poultry seasoning
4 ounces jerk marinade, such as Ena's Signature Spicy Jerk Marinade
6 tablespoons breadcrumbs (see Cook's Note)
1 ounce carrot, chopped
1 ounce garlic, chopped
1 ounce onion, chopped
1 ounce dried or fresh thyme
2 to 3 Scotch Bonnet peppers, minced or chopped

Steps:

  • Lightly sprinkle the chicken with salt and coat liberally with the jerk rub. Add 3 to 4 tablespoons of jerk marinade (or more to intensify the heat). Marinate in the refrigerator for at least 12 hours and up to 48 hours.
  • Preheat a grill to 450 degrees F. Preheat the oven to 375 degrees F.
  • Place the chicken on the grill, skin-side up, and cover the grill. Cook until the skin is rosy brown and crisp, about 25 minutes.
  • Transfer the chicken to a roasting pan, skin-side up, and pour over a cup of Jerk Sauce. (Do not cover the chicken with sauce; just add enough to create some steam.) Cover the pan with parchment and foil and bake until the chicken is tender and reaches an internal temperature of 165 degrees F, 30 to 45 minutes.
  • Cut the chicken legs off the thighs and cut the thighs in half. Place the chicken on a plate and add Jerk Sauce.
  • Add the port, soy sauce, liquid smoke, browning sauce, vinegar and 2 cups water to a stockpot; bring to a boil. Add the adobo powder, jerk rub, poultry seasoning, jerk marinade and breadcrumbs. Add the carrots, garlic, onions, thyme and peppers. Boil over high heat until the vegetables are fully cooked and the wet marinade has dissolved into the sauce, 15 minutes. Reduce the heat to low and simmer for another 30 minutes.

JERK CHICKEN AND PASTA



Jerk Chicken and Pasta image

Jerk Chicken and Pasta is a passionately spicy Jamaican-style dish that when tempered correctly will tantalize even the most fire-fearing palate!

Provided by Terry Coonan

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h45m

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
2 teaspoons jerk paste
1 (12 ounce) package uncooked egg noodles
1 tablespoon olive oil
1 clove garlic, minced
1 cup chicken stock
1 tablespoon jerk paste
½ cup dry white wine
¼ cup chopped fresh cilantro
2 limes, quartered
salt and pepper to taste
½ cup heavy whipping cream
4 sprigs fresh cilantro, for garnish

Steps:

  • Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
  • Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
  • Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.
  • Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
  • Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.

Nutrition Facts : Calories 595.2 calories, Carbohydrate 59.6 g, Cholesterol 168.9 mg, Fat 25.2 g, Fiber 3.6 g, Protein 37.3 g, SaturatedFat 9.2 g, Sodium 205.2 mg, Sugar 1.8 g

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Top Asked Questions

How to make Jamaican jerk sauce?
Add the allspice berries, brown sugar, scallions, garlic cloves, Scotch bonnet peppers, soy sauce, thyme, cinnamon, nutmeg, salt, and pepper to a food processor or a blender. Process until smooth. Use to marinate the meat of your choice. Although Jamaican jerk sauce has been traditionally used with pork, all types of meat are now seasoned this way.
Can you make jerk sauce from jerk chicken marinade?
You’re getting two recipes in one on this blog post, you’re getting my Jerk chicken marinade and my jerk sauce recipe! I’m such a giver… Basically, you make the jerk marinade which you can use to marinade jerk chicken, but by simply adding a few more ingredients and cooking the marinade you can transform it into a delicious (and less sharp) sauce.
What is jerk sauce and what does it taste like?
What Is Jerk Sauce? Jerk is a style of cooking that originated in Jamaica where a wet sauce or dry rub is applied to the meat of choice and then cooked. Jerk marinade or sauce tends to be spicy due to the classic use of scotch bonnet (a very spicy pepper option).
What is the best way to cook jerk chicken?
Add the port, soy sauce, liquid smoke, browning sauce, vinegar and 2 cups water to a stockpot; bring to a boil. Add the adobo powder, jerk rub, poultry seasoning, jerk marinade and breadcrumbs. Add the carrots, garlic, onions, thyme and peppers.

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