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Jamaican Jerk Sauce Recipe | Bold Spicy Marinade for Chicken or Pork

A bold, smoky-spicy Jamaican jerk sauce that blends Scotch bonnets, aromatics, warm spices, citrus, and soy for an easy marinade, basting, or finishing sauce. Customize heat and sweetness, and use on chicken, pork, seafood, or veggies.
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Prep Time 15 minutes
Total Time 15 minutes

Ingredients
  

Ingredients

  • 2–3 Scotch bonnet peppers, stems removed (seed for less heat; habaneros OK)
  • 6 scallions, trimmed
  • 6 cloves garlic
  • 2-inch piece fresh ginger, peeled
  • 2 tablespoons fresh thyme leaves or 6 sprigs
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 2–3 tablespoons neutral oil
  • 1–1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons fresh orange juice (optional)
  • Pinch ground cloves (optional)
  • 1 teaspoon molasses or honey (optional)
  • 1 teaspoon smoked paprika (optional)

Instructions
 

Instructions

  • Wear gloves to handle Scotch bonnet peppers and remove stems; remove some seeds and membranes for a milder sauce if desired.
  • Add peppers, scallions, garlic, ginger, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, apple cider vinegar, neutral oil, kosher salt, black pepper, and any optional add-ins to a blender.
  • Blend until thick and pourable, starting on low and increasing speed; scrape down the sides and blend again until smooth.
  • Taste and adjust seasoning with more salt for savoriness, lime juice for brightness, brown sugar for balance, or additional pepper for heat.
  • Use immediately as a marinade, basting sauce, or finishing sauce, reserving a clean portion that has not contacted raw meat.

Notes

Marinate chicken or pork 4–24 hours; use 1/2 to 2/3 cup sauce per pound of meat. Grill over medium-high or roast at 400°F until cooked through, basting in the last few minutes; broil 2–3 minutes for char if baking. Refrigerate sauce up to 1 week in a clean jar, or freeze up to 3 months. For gluten-free, use tamari and check spice labels. Heat guide: mild with 1 seeded Scotch bonnet; medium with 2 (one seeded); hot with 3 including seeds. Variations: pineapple (1/2 cup), herb-forward with extra thyme and cilantro, smoked with smoked paprika, coconut with 1/4 cup coconut milk, or no-soy with coconut aminos.