What is “browning sauce”? Browning sauce is also known as browning caramel. Also, you would need about 16 garlic cloves to replace the garlic powder :) Grill (or bake) and enjoy!Ĭan I use other cuts of chicken? Absolutely, but for best results, use skin-on/bone-in chicken.Ĭan I use garlic cloves and/or onion instead of the garlic/onion powder? You can, but my experience is that the fresh garlic and onion will burn on the outside of the chicken as it cooks and can sometimes introduce a bitter taste to the chicken. Cover and refrigerate the chicken for at least 3 hours or up to 8 hours. Step 3: Add the paste mixture to your chicken.Step 2: Whiz it all up to a moist, paste.In any event, be sure to wash your hands after cutting. Omit for no heat or increase for more heat. The pepper I used was about the size of a quarter and produced what I would call pleasant heat. Notice the orange bits? That’s the Scotch Bonnet pepper. Step 1: Add all the ingredients (except the chicken :) to a food processor.Perhaps the easiest step-by-step photo collage I’ve done! Here are the easy steps … For the Jerk spices – Garlic powder, onion powder, allspice, dried thyme, paprika, parsley flakes (optional), chilli powder and cumin.Lime juice – from fresh limes is recommended.I’ve included an easy recipe to make it at home below, if you don’t already have it on hand. Browning Sauce – a Caribbean favourite sauce.Use the green part and most of the white part. You can use other cuts of chicken, but for the best results, stick with skin-on/bone in. Chicken – I love to make jerk chicken with skin-on/bone in chicken thighs.Just be careful because they’re HOT! Scotch bonnet peppers are a bit hotter than habaneros (and also have more flavor), so adjust accordingly. Note about Hot Peppers: If you really want to turn up the heat, add another scotch bonnet or habanero pepper.
Then, pulse the ingredients until you reach the desired consistency (generally jerk sauce is a smooth but slightly chunky sauce but you can opt for a chunkier sauce or a smoother sauce depending on what you’re using it for). To make this Jamaican Jerk Sauce, simply place all of the ingredients in a food processor or blender. Experiment to find your own preferred flavor balance. I always say that Jamaican’s use allspice the way Hungarians use paprika: Not by the teaspoon but by the handful! Compared to what you’ll typically find in Jamaica, this recipe tones down the allspice but it contains more than many recipes you’ll find online. Easy, delicious, and quick – what’s not to love?Ī quick note before we begin: Jerk is VERY heavy on allspice. This unforgettable sauce can be whipped up in just a few minutes. You can also baste use this delicious sauce to baste grilled or roasted vegetables.īe sure to check out our recipe for the ever popular Jerk Chicken! Jamaican Jerk Sauce Recipe
Chicken, beef, fish, shellfish, pork, sausages, and even tofu, can all be soaked in this Jamaican sauce, and the result will be delicious every time! Make sure you marinate the meat in the fridge for at least 8 hours, preferably overnight, that way the flavor really has time to settle in and pack a punch. The options are pretty limitless! Jerk sauce can be used to marinate just about any meat you’d like.
There are so many flavorful spices and ingredients that go into this Caribbean jerk sauce that it’s truly an unforgettable experience for the taste buds! Trust me, once you’ve marinated your choice of meat in this jerk sauce, you’ll find yourself craving this cuisine and coming back for more! Jerk sauce makes each bite of meat more flavor-packed than the last. I’m thoroughly in love with the flavors of this Caribbean cuisine and this jerk sauce recipe really captures the authentic flavors of traditional Jamaican cooking. These spices are also commonly used as a dry rub known as Jamaican jerk seasoning. Jerk marinade or sauce are used to season the meats and consist of allspice, onions, garlic, Scotch bonnet peppers, soy sauce, brown sugar, ginger, cinnamon, nutmeg, cloves, and thyme. If you’re like me, and you find yourself craving the mouthwatering flavors of Jamaican Jerk, you’ve definitely come to the right place!įrom the Caribbean island nation of Jamaica, “jerk” is a term that refers to both the cooking method of slow roasting meat over a fire as well as to the sauce/marinade and seasoning rub. If you’ve never had Jamaican Jerk style chicken, pork, or seafood, you’re really missing out! Luckily for you, I’ve created an easy to follow recipe that is savory and delicious. This spicy and incredibly flavorful Jamaican Jerk Sauce recipe will transport you to the sunny heart of the Caribbean! Quick and easy to make and irresistibly delicious on chicken, pork, beef, fish, seafood, tofu, and grilled veggies!
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