Jerk Sauce

Rich, Hot, and Spicy smothered over Chicken or Pork before you cook gives you an authentic taste of the Caribbean. Cover the meat the Dry Rub and leave in the fridge for at least 2 hours, better overnight. Then smother with this wet sauce and either BBQ or Grill for a tasty meal.

Jerk Sauce

Rich, sticky and spcy this sauce ticks all the boxs.
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Course: Main Course
Cuisine: Caribbean
Keyword: cinnamon, jerk, nutmeg, scotch bonnet
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Author: Marten
Cost: $4.00


  • Food Proccesor
  • Dutch Pot
  • Measuring spoons


  • 100 g Ground Allspice
  • 1 cup Brown Sugar
  • 2 tbsp Garlic Powder
  • 2 each Scotch Bonnet Chilis
  • 2 tbsp Dried Thyme
  • 2 tbsp Ground Cinnamon
  • 1 tbsp Ground Nutmeg
  • 2 tbsp Smoked Paprika
  • 2 tbsp salt
  • 2 tbsp Ground Black Pepper
  • 2 large Onions
  • 10 tbsp Soya Sauce
  • 5 tbsp Cider Vinagar


  • Dice the Onion Fine, Empty all the ingredients into a blender and blitz until a smooth paste is formed. It will store in the fridge for ages.
    To use cover your meat with the sauce and marinate in the fridge for at least 2 hours best over night. To cook best on a BBQ but grilling will work as well, cook till juices run clear.


This sauce will keep stored in the fridge for several weeks


Serving: 600g

For the dry Rub