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Jamaican Jerk

When it comes to the taste of the islands, Jerk always takes the crown. This spice filled island flavor takes my taste buds on a mouth watering journey through some amazing travels I have experienced in my life. Whats better, that this ancient old sauce recipe is versatile enough for hungry carnivores and plant based eaters alike. The perfect marinade for fish, chicken, meat, and veggies alike.


Food Memories


On all of my island travels, one thing I always look forward to is trying the different renditions of Jerk Chicken.  Each island has their own idea of what this delectable spicy sauce goodness should taste like.  I have been making jerk sauce for awhile now, blending together different spices, but this version of a traditional Jamaican Jerk always wins over my heart, and taste buds, the most.  For homemade jerk get out your food processor and start blending as follows :

Jamaican Jerk Sauce (yields about 3 cups):

5 scallions (green onions)

5 sprigs of fresh thyme (about 1 tablespoon chopped)

2 teaspoon salt

1/2 teaspoon black pepper

4-5 tablespoon brown sugar

2 teaspoon ground allspice

1 teaspoon nutmeg

1 teaspoon cinnamon

2-4 scotch bonnet peppers (seeded and chopped)

1/3 cup soy sauce

2 tablespoon coconut oil

1/4 cup vinegar

1 onion

1/3 cup orange juice

2 cloves garlic

1 teaspoon grated ginger

1 lime squeezed


This sauce is ahhhhhmazing.   Marinade your choice of meat/fish/veggie for about 3 hours before cooking.  By all means bake your dish, but if you want to really take your jerk to the next level and enjoy jerk that tastes as good as on the islands, fire up your grill.  With chicken on the grill, keep in mind chicken with bones in, takes quite awhile to cook thoroughly, i opt for boneless skinless thighs, which cook quickly for busy mom days.  Turn often and grill for about 20 minutes at 350′.


i also looooooove adding jerk to tacos! heaven in your mouth!






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