Caribbean Jerk Sauce

At first glance, this jerk sauce may look a little intimidating just based on the ingredient list. Don’t let that fool you, it’s surprisingly simple and is made in about 5 minutes with ingredients available at any grocery store.

It’s packed with flavor and while it’s generally associated with chicken, don’t limit this versatile sauce to only poultry — though jerk chicken wings are always a crowd pleaser. Try it with pork, it’s excellent on pork chops, pork loin, pork tenderloin and even pork belly. I also love using this sauce on shrimp skewers, grilled prawns as well as various types of roasted whole fish.

I always recommend making enough to divide, using some as marinade and reserving some to use as either a dipping sauce, or to baste on as you’re grilling your poultry, pork, or seafood.

By Matthew Eads, Grillseeker
Serves 2 1/2 Cups
Image of Caribbean Jerk Sauce

  • 12 whole green onions, roughly chopped
  • 2 scotch bonnet peppers, seeded and veined
  • 5 cloves garlic, peeled
  • 2 inch piece fresh ginger, peeled
  • ½ medium Spanish onion
  • 1 bunch fresh thyme, stems and all
  • 3 tablespoon Worcestershire sauce
  • 3 tablespoon soy sauce
  • ¼ cup avocado oil
  • ¼ cup light brown sugar
  • 2 ½ teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon Kosher salt
  • Juice of 2 limes
  • Zest of 1 lime

Roughly chop the first six ingredients, and place them into a food processor. Add remaining ingredients and pulse until smooth, but chunky.

Jerk Sauce