jerk sauce

This Instant Pot Jerk Chicken Recipe is loaded with hot and spicy flavors of the Caribbean, and is so quick and easy to make!

Instant Pot Jerk Chicken Recipe

chicken,

onion,

ginger, chopped

hot chili peppers

allspice

dry mustard

black pepper

red wine vinegar

soy sauce

garlic, minced

chicken broth

Silpat baking mat

Ninja blender and food processor

Garlic press

Combine all ingredients except chicken in a food...

Combine all ingredients except chicken in a food processor or blender and process until liquified.

Add chicken to the Instant Pot and top...

Add chicken to the Instant Pot and top with sauce. Stir and close Instant Pot. Turn pressure valve to sealed and set manual pressure on high for 12 minutes.

Do a quick release when cooking time has...

Do a quick release when cooking time has elapsed.

Remove chicken from Instant Pot and spread over...

Remove chicken from Instant Pot and spread over a baking sheet lined with parchment paper or a silicone baking mat. Drizzle sauce over the chicken.

Serve as is, or for a golden browned...

Serve as is, or for a golden browned finish, set broiler to high and broil for 6-10 minutes, turning once, until chicken is nicely browned.

Serve and enjoy!

The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy. Serve with coconut basmati rice

Jerk chicken with rice & peas

chicken thighs,bone

lime,halved

hot sauce,to serve (optional)

big bunch spring onions,roughly chopped

thumb-sized piece ginger,roughly chopped

garlic

½ a small onion

scotch bonnetchillies, deseeded if you want less heat

½ tsp dried thyme,or 1 tbsp thyme leaves

lime,juiced

vegetable oil

brown sugar

basmati rice

coconut milk

spring onions,sliced

thyme

garlic cloves,finely chopped

kidney beans,drained

To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.

Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.

Make a few <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">slashes</a> in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.

If you want to <a href="https://www.bbcgoodfood.com/review/test-best-barbecues-under-ps100">barbecue</a> your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.

To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> with the halved lime and cook for 45 mins until tender and cooked through.

While the chicken is cooking, prepare the rice &amp; peas. Rinse the basmati rice in plenty of cold water, then tip it into a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.

Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.

Squeeze the roasted lime over the chicken and serve with the rice &amp; peas, and some hot sauce if you like it really spicy.

This amazing Jamaican Jerk Sauce is so easy to prepare in a food processor or blender and is great on vegetables, tofu, or pasta. It is a popular Jamaican marinade that is recognized internationally and made throughout the diaspora.

Jamaican Jerk Sauce

Escallion onions

1-inch ginger peeled

pimento berries (allspice)

thyme leaves

cinnamon

nutmeg

orange juice

olive oil

organic brown sugar

Bonnet

Salt

Place all the ingredients in a blender or food processor and process until smooth.

Store jerk sauce in an airtight jar in the refrigerator.

Enjoyed this sauce. I honestly used the sauce sparingly so that I did not have to run out and buy more ingredients. I kept my sauce for about two months and it was still soooo good. Thank you so much for this recipe-- which goes so well with some sautéed chickpeas.

Michelle, I am from Hopewell as well! I remember those days when we had the Fisherman Regatta. I miss going to Old Steamers beach! Congratulations on your success. I'm going to try this recipe tonight. I'm sure it will taste great, like all the other recipes I have tried from your book and this website.

Jerk sauce great. Had to improvise using mango chunks and bit water in place of juice and only had red onions - however worked so well. Now on my favourities list!! Thank you

I’ve tried several jerk recipes on the Internet, yours got it right. All the classic ingredients, and I always use orange juice.  I could never find scotch bonnets locally, so I grow my own.  Thank you for sharing, it’s my go to jerk recipe now.

This jerk sauce is wonderful! Thank you so much for posting it!

Wow, this recipe is the best recipe on the web. Tastes so yummy, I added 1 extra pepper.

I can&#39;t think of any sauce more suited for grilling than this sweet, fiery, and flavor-packed homemade Jerk Sauce. Complex flavors burst from habanero peppers, pineapple juice, herbs, and spices. You&#39;ll love this sauce as a marinade, seasoning, or dip. Makes 1 cup

Jerk Sauce

thyme, (minced)

½ small onion, (chopped)

garlic, (roughly chopped)

(17 grams) fresh ginger, (chopped)

Scotch bonnet

(22.5 milliliters) soy sauce

(30-60 grams) brown sugar

(12 grams) allspice, (coarsely ground)

(8 grams) cinnamon

(3.5 grams) nutmeg

bouillon powder, (optional)

(60-120 milliliters) pineapple juice, (adjust to the desired consistency (or water))

(30 milliliters) oil, (or more)

In a food processor or blender, combine the following: thyme, green onions, onions, garlic, ginger, habanero, or Scotch bonnet pepper. Then add the soy sauce, brown sugar, allspice, cinnamon powder, nutmeg, bouillon powder, and pineapple juice. Pulse for about 30 seconds or until blended.

Heat the oil in a skillet or saucepan. As soon as the oil is hot, add the pureed ingredients. As soon as it starts to bubble, reduce heat and simmer for 7-8 minutes.

Serve with chicken, beef, or use as a spread for sandwich.

This easy Jerk Sauce Recipe is a sweet, spicy, savory mix of mouthwatering Caribbean flavors like allspice, scotch bonnet peppers, and thyme. Whip up homemade Jamaican Jerk Sauce in minutes and use it as a tasty marinade for proteins, veggies, and more!

Easy Jerk Sauce Recipe

Orange

Coconut Aminos (gluten-free. can sub soy sauce

tbsp Avocado Oil (or neutral tasting oil)

Apple Cider Vinegar

Worcestershire Sauce (ensure gluten-free if necessary)

tbsp Fresh Ginger (about 2")

Stalks Scallions (end trimmed)

Lime (juiced)

Cloves Garlic

½ Red Onion (roughly chopped)

Thyme

tbsp Jerk Seasoning

tbsp Brown Sugar

(plus

Nutmeg

Add all the ingredients into a food processor or blender.

Blend until smooth or until you reach your desired consistency.

Store in an airtight jar for up to one week. Use as a marinate for meats and fish.

This spicy and flavorful Jamaican Jerk Sauce will transport you to the sunny heart of the Caribbean!

onions

garlic (, peeled)

ginger root

Scotch bonnet pepper

neutral tasting oil

lime juice

apple cider vinegar

honey

thyme leaves ((or 1 teaspoon dried))

cloves

salt

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

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're at a Jamaican restaurant. It takes a little planning to allow your protein to marinate, but it's worth it.

Jammin' Jamaican Jerk Sauce

bunch(es) scallions, chopped

- inch thick ginger, chopped

6-8 clove(s) garlic, chopped

brown onions

peppers

tablespoon(s) allspice, ground

tablespoon(s) black pepper

teaspoon(s) salt

tablespoon(s) nutmeg, ground

stick(s) cinnamon, broken

cup(s) orange juice

cup(s) white vinegar

cup(s) brown sugar, firmly packed

tablespoon(s) sugar

This easy Jamaican jerk sauce recipe is bursting with complex flavors, is easy to make, and has a large variety of uses. Naturally vegan and gluten-free.

Jerk Sauce Recipe

scotch bonnet peppers (stemmed)

onion

coconut aminos or soy sauce

sugar

thyme (dried)

whole allspice berries (dried)

black pepper (ground)

(ground)

salt (to taste)

Black pepper

Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent. The open ocean...

In a blender or food processor, combine the peppers, onion, green onion, garlic, ginger, orange juice, lime juice, coconut aminos, sugar, thyme, allspice, pepper and cloves.

Blend until smooth.

Salt to taste.

Enjoy right away or keep stored in an airtight container in the refrigerator for up to 3 months.

https://content.jwplatform.com/videos/vhgzZnar.mp4

Easy Jamaican Jerk Sauce Recipe

This Jamaican Jerk Chicken is a spicy yet abundantly flavorful recipe made with an easy marinade that is prepared in a food processor in about ten minutes.  The post includes instructions for grilling or baking.

Jamaican Jerk Chicken

habanero peppers stem removed (see notes)

ginger

limes juiced

½ -3 lbs. bone

Combine the onion, green onions, garlic, habanero peppers, ginger, soy sauce, lime juice, brown sugar, thyme, allspice, nutmeg, cinnamon, and pepper in a food processor.  Pulse several times to combine the ingredients.

Pour into a heavy duty seal bag and add the chicken legs and thighs to the bag.  Place the bag in the refrigerator and marinate for 3-4 hours.

Preheat the grill to medium high heat. Using tongs remove the chicken from the marinade and place on the grill over direct heat. Discard any remaining marinade. Cook until slightly blackened and charred.  Move the chicken to indirect heat until it reaches an internal temperature of 165 degrees.

This is my favorite dish and I am so glad to make it for my family. Love how flavorful this is recipe!

I love that you've included this recipe. I've been meaning to try this myself but some recipes didn't seem quite right or don't work well. This site always has great recipes. I need to try your version x

I'm sure my kids would love this so much! This is a really amazing recipe it look so good!

Wow! That looks absolutely delicious! I would really love to try this really great recipe!

This jerk chicken looks so good, I can hardly wait to try it!

Thank you for posting this recipe. I’ve been wanting to make jerk chicken. Perfect timing.

I love jerk flavoring, and this seems simple enough even for me! Plus, legs and thighs are my fave!

I love all the fresh ingredients used to make this a flavor packed chicken.

I love the use of homemade spices in this jerk chicken recipe, so authentic and delicious.

Honestly one of my favorite meals! I just love the warm spices and fresh lime...such a delicious combo.  This is a perfect weeknight meal.

Fresh herbs, onions, and allspice combine to make a jerk sauce learned in Jamaica and loved every time it&#039;s tried.

Authentic Caribbean Jerk Chicken

chicken quarters

green onions (roughly chopped)

garlic (peeled)

½ medium Spanish onion

Worcestershire sauce

avocado or canola oil

2½ tsp ground allspice

½ tsp ground cloves

Kosher salt

lime

Roughly chop the first six ingredients for the jerk marinade, and toss them into a food processor. Add remaining ingredients and pulse until smooth, but chunky. Reserve 1/2 cup of the sauce in the refrigerator.

Make a series of 1/4-inch deep cuts into the chicken quarters to allow for the marinade to penetrate into the meat. Place them in a sealable plastic bag. Pour the marinade over the chicken and massage to ensure chicken is completely coated. Seal the bag and place the chicken in the refrigerator for at least 2 hours but preferably overnight.

Light your grill and set up for two-zone cooking. While the grill is preheating, remove chicken and remaining marinade from the refrigerator and allow them to sit at room temperature for no more than 20 minutes.

Place chicken over direct high heat and allow the skin to char but not burn. Flip and turn the chicken often until desired level of charring has happened, usually about 10 minutes. 

Slide chicken over to indirect heat and using a long silicone basting brush, glaze the chicken with remaining marinade. Close the grill lid and allow chicken to cook until the internal temperature reaches 180°-185° F, usually about 20 minutes.

Remove chicken from the grill, garnish as desired, and serve hot. Authentic Caribbean jerk chicken is usually chopped into pieces before being served. Unless you have a heavy-duty meat cleaver this is challenging so I generally separate the leg and thigh and serve them like that, but you can serve them whole as well.

Just made this tonight and it was fabulous! Had a whole feast with Caribbean black beans, coconut rice and cinnamon roasted squash. Only had 4 hours to marinate would like to try overnight. Then realized we were and out of coals so had to cook in oven@425.  Still your marinade was da bomb! Next time will be on the grill for sure!!! Thank you so much. Everyone loved it.

Top 11 jerk sauce recipes from across the web

The most viewed jerk sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Jerk Chicken Recipe

Jerk chicken with rice & peas

Jamaican Jerk Sauce

Jerk Sauce

Easy Jerk Sauce Recipe

Jamaican Jerk Sauce

Jammin' Jamaican Jerk Sauce

Jerk Sauce Recipe

Jamaican Jerk Chicken

Authentic Caribbean Jerk Chicken

Jerk Sauce

Top 11 jerk sauce recipes from across the web

The most viewed jerk sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Jerk Chicken Recipe

Jerk chicken with rice & peas

Jamaican Jerk Sauce

Jerk Sauce

Easy Jerk Sauce Recipe

Jamaican Jerk Sauce

Jammin' Jamaican Jerk Sauce

Jerk Sauce Recipe

Jamaican Jerk Chicken

Authentic Caribbean Jerk Chicken

Jerk Sauce

The most viewed jerk sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine