Jerk Sauce for Grilled Chicken
Transform your grilled chicken into a Caribbean-inspired masterpiece with this bold and flavorful jerk sauce! Packed with the fiery heat of Scotch bonnet peppers, balanced by the earthy warmth of allspice, cinnamon, and nutmeg, this sauce is a vibrant blend of zesty lime juice, soy sauce, and a touch of brown sugar for irresistible depth. Fresh herbs like thyme and ginger add a fragrant, aromatic kick, while olive oil ensures a silky smooth texture. Perfect for marinating chicken, this quick and easy sauce (ready in just 10 minutes!) infuses your dish with layers of smoky, spicy, and tangy flavors. Whether you're grilling for a summer cookout or spicing up a weeknight dinner, this jerk sauce is your ticket to authentic Caribbean cuisine.
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Recipe Information
Ingredients
- 2 pieces Scotch bonnet peppers
- 4 pieces Garlic cloves
- 4 stalks Green onions
- 0.25 cup Soy sauce
- 0.25 cup Lime juice
- 2 tablespoons Olive oil
- 2 tablespoons Brown sugar
- 1 tablespoon Ground allspice
- 1 tablespoon Fresh thyme leaves
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons White vinegar
- 1 inch piece Fresh ginger
Instructions
Start by prepping all the ingredients. Remove the stems from the Scotch bonnet peppers, peel the ginger, and roughly chop the green onions into smaller pieces.
Add the chopped Scotch bonnet peppers, garlic cloves, green onions, fresh ginger, and fresh thyme leaves to a blender or food processor.
Pour in the soy sauce, lime juice, olive oil, and white vinegar.
Add brown sugar, ground allspice, ground cinnamon, ground nutmeg, salt, and black pepper into the blender.
Blend the mixture on high until a smooth paste forms. Stop and scrape down the sides of the blender if needed to ensure everything is fully incorporated.
Taste and adjust spice levels by adding more lime juice or brown sugar, depending on your preference.
Once done, transfer the jerk sauce into a clean jar or airtight container.
Use immediately as a marinade for chicken (preferably allowing the chicken to marinate for at least 4 hours or overnight for best flavor) or store the sauce in the refrigerator for up to one week.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4691 mg | 204% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 21.5 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 778 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
