Jerk Sauce - An easy and fiery Jamaican Jerk Spice sauce for Chicken Fish or Meat

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Jun. 22, 2015

How to make a fiery sauce with Scotch Bonnet Peppers, Thyme, Lemon Lime Juice, Pimento spice, peppercorns, cinnamon, clove, coriander, cumin, vinegar and soya sauce. These are all blended to perfection to make this delicious and spicy jerk sauce, perfect to marinate chicken, fish or meat.


Vinegar 1/3 Cup (5.33 tbs)
Oil 1/2 Cup (8 tbs)
Soya sauce 1/3 Cup (5.33 tbs) (Dark mushroom flavor)
Lime juice 1/4 Cup (4 tbs)
Fresh orange juice 1/2 Cup (8 tbs) (preferable Florida oranges)
Allspice 3 Teaspoon (Pimento)
Salt 3 Teaspoon (Or to taste)
Black pepper 1 Tablespoon
Brown sugar 1 1/2 Tablespoon
Cinnamon 1 1/2 Teaspoon
Coriander powder 1 Teaspoon
Ground clove 1/2 Teaspoon
Fresh thyme leaves 2 Tablespoon
Spring onion bulbs 3 Small , chopped
Chopped fresh ginger 2 Tablespoon
Chopped onion 1 Cup (16 tbs)
Garlic 3 Clove (15 gm) , peeled and chopped
Scotch bonnet peppers 3 , chopped finely (habanero / Jamaican pepper)



1. Take canola oil, vinegar, soya sauce, lime juice, orange juice, jamaican pimentos, black peppercorns, brown sugar, cinnamon, clove powder, pine leaves, spring onions, chopped ginger, chopped onions, chopped garlic, coriander powder and scotch bonnet peppers.

2. Season with salt and blend it well.



3. Cook your meat, poultry and fish in this sauce and enjoy!!


Note- Its best to let the sauce sit in the refrigerator for a couple of days before using it!!

Recipe Summary

Difficulty Level: Easy
Servings: 16

Nutrition Facts

Serving size

Calories 94Calories from Fat 66

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 667 mg27.79%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1 g4%

Sugars 2 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet