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Jul 8, 2006 07:25 PM

Jerk Sauce [Moved from General Topics]

I'm looking for a great Jerk Sauce recipe. The woman in the cafeteria at work is from Jamaica. Her Jerk Chicken is fantastic. Every recipe I've tried to make that I've found on the Internet pales in comparison. I need the good stuff. Sauce, seasoning, the whole shootin' match.


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  1. I've tried making my own seasoning, but honestly, I haven't found a recipe that compares to Busha Browne's Jerk Seasoning. It's base is green onions and habanero peppers, with LOTS of spices. It's made in Jamaica, but you should be able to find it in a large supermarket. Here's a link to show you what you're looking for:

    1 Reply
    1. re: Anne

      This is a great product. I use it and have a stash in my cupboard at all times! It is far and away the best jerk I've ever had: note, I've never been to Jamaica or had a native's home cooking, but this is sooo much better than any rub or spice combo I've found.

      Cost Plus carries it at about $3.50 a jar.

    2. Here's my recipe, adapted from an NYT article. Original recipe is for a crockpot. And uses candied ginger, not fresh.

      Throw the following in a blender, and blend. Put in a crockpot, and add 2 - 3 lbs of chicken. Cook.

      1 large onion, cut in pieces
      1 T chopped ginger
      1 1/2 T minced canned chipotle
      2 T powdered mustard
      1/2 tsp ground allspice
      1 tsp black pepper
      2 T balsamic vinegar
      2 T soy sauce
      2 cloves of garlic, chopped

      My variations are below -- this is a big family favorite (and we live in Chicago and can buy jerk chicken easily, in fact, it is one of our favorite cheap carryout meals).

      Instead of doing it in a crockpot, saute a sliced onion in a large pan, throw in the sauce as above (including the onion), put the chicken into the sauce, and cook on the stove. Throw in various veggies if you are trying to get more veggies into your family... (peas; once I put in chunks of sweet potato; broccoli?).

      I usually use boneless chicken breasts and thighs. The original recipe called for a whole cut=up chicken. If I just use breasts, I may add a bit of oil to the blender ingredients.

      I've occasionally added a couple of T of peanut butter, and we like that, especially the thicker texture.

      The allspice is wonderful, I may increase that a bit, especially if my allspice is not nice and fresh.

      The chipotles are powerful. Small variations in amount make a big difference.

      Once when I was wondering about candied ginger vs. fresh, I added a bit of molasses to compensate for the lost sweetness. It was okay, but we prefer it less sweet. Last time I used the crockpot, I put the ginger in during the last hour, in case the length of cooking was bad for it; I didn't notice much difference.

      I use a heaping T of mustard, not 2 flat T. This is mainly because my younger son thinks he doesn't like mustard.

      1. I use Walkerswood jerk seasoning, a wet rub, in a jar, from Jamaica. It's excellent. Rub down a whole chicken, stuff it with sliced onions, let it sit overnight, then roast it beer-can style on the grill or in the oven. My mouth is watering.

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          1. I use this recipe try marinate and grill boneless pork chops:

            Special Jamaican Jerk Marinade
            "The Hot Sauce Bible" by Dave DeWitt & Chuck Evans
            ALLSPICE, 0.25 C whole Jamaican
            HABANERO (SCOTCH BONNET) CHILE, 3, stems removed, chopped, seeds removed, if desired
            GREEN ONION (SCALLION), 10, chopped
            ONION (YELLOW), 0.5 C chopped
            GARLIC, 4 cloves, chopped
            BAY LEAF, 4, crushed
            GINGER, 1 3" piece, peeled and chopped
            THYME, 0.33 C fresh
            NUTMEG, 1 t freshly ground
            CINNAMON, 1 t freshly ground
            SALT, 1 t, or more to taste
            BLACK PEPPER, 1 T freshly ground
            VEGETABLE OIL, 0.25 C
            LIME JUICE, 0.25 C
            Toast the allspice berries in a dry skillet until they are aromatic, about 2 minutes. Remove and crush them to a powder in a mortar or spice mill. Add the allspice powder and the remaining ingredients to a food processor and blend to make a paste or sauce (add water as desired). Remove and store in a jar in the refrigerator, it will keep for a month or more. (I freeze, unthaw, and refreeze mine; the flavor seems unaffected.). Yields 2-3 C. Heat is 3 out of 4.