Best 6 Jerk The Jamaican Barbecue Recipes

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Immerse yourself in the vibrant flavors of Jamaica with our tantalizing Jerk recipes. Discover the art of creating authentic Jamaican jerk chicken, a smoky and spicy dish that embodies the essence of Caribbean cuisine. Learn the secrets of the traditional dry rub, made with a blend of aromatic spices and herbs, that gives jerk its distinctive flavor. Explore variations like jerk pork, fish, and tofu, each offering a unique twist on the classic. Indulge in the delightful Jerk Shrimp Skewers, perfect for a summer barbecue or as an appetizer. Satisfy your sweet cravings with the irresistible Jerk Sweet Potato Fries, a delightful side dish that combines sweet and savory flavors. Whether you're a seasoned home cook or just starting your culinary journey, these recipes will guide you in creating an unforgettable Jamaican Jerk feast. Embark on a taste adventure and let the bold and vibrant flavors of Jamaica tantalize your taste buds.

Here are our top 6 tried and tested recipes!

JAMAICAN JERK BBQ SAUCE



Jamaican Jerk BBQ Sauce image

Provided by Food Network

Time 12h30m

Yield 4 to 5 cups

Number Of Ingredients 22

3 (10-ounce) cans chicken stock
2 (12-ounce) beers, recommended: dark beer
1 large white onion, chopped
1 large red onion, chopped
2 large green chile peppers, roasted and chopped, (optional)
2 bunches green onions, chopped
2 tablespoons fresh minced ginger
1 (4.5 ounce) can chopped green chiles
2 jalapeno peppers, roasted and chopped, (optional)
4 tablespoons tamarind concentrate
2/3 cup molasses
4 tablespoons dark brown sugar
2 1/2 tablespoons ground allspice
4 teaspoons ground black pepper
4 teaspoons ground cayenne pepper
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoons ground thyme
3 teaspoons salt
3 teaspoons turbinado sugar
2 tablespoons soy sauce
2 tablespoons white wine vinegar

Steps:

  • Add all of the ingredients to a slow cooker. (Optional: You can saute the onions in a little olive oil before adding them.) Cook at a low temperature for 6 to 12 hours (until sauce reduces and thickens). A small amount of habanero pepper (chopped or sauce), can be added for additional heat, to taste, at the end of cooking. Serve warm with pork BBQ and white bread or hamburger buns.;
  • Note: Key ingredients are the fresh ginger, allspice, peppers, and tamarind. Also, the flavor is better (and a little milder) if it cooks longer.

JAMAICAN BARBECUE SAUCE



Jamaican Barbecue Sauce image

This Jamaican Barbecue Sauce is spicy with a hint of sweetness & flavor notes of allspice, cinnamon, and cloves which mimic the flavor in Jerk Spice Rub.

Provided by Ronda Eagle | Kitchen Dreaming

Categories     Sauce

Time 20m

Number Of Ingredients 15

1 tablespoon olive oil
1/2 cup chopped onion
1 whole Scotch Bonnet with 2 slits made on opposing sides [See Note 1]
1 cup ketchup
1/2 cup water
3 tablespoons dark brown sugar
2 tablespoons cider vinegar
2 tablespoons lime juice
2 tablespoon Worcestershire sauce
1 teaspoon ground dry mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice

Steps:

  • In a saucepan, heat olive oil over medium heat until hot.
  • Saute the onions and whole (do not chop) Scotch Bonnet until tender.
  • Stir in the remaining ingredients.
  • Bring to a boil and reduce to desired thickness. Remove Scotch Bonnet and discard.
  • Remove from the heat; cool.
  • Refrigerate leftovers covered or in a mason jar for up to 2 weeks.

Nutrition Facts : Calories 164 kcal, Sugar 19 g, Sodium 1894 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 23 g, Fiber 1 g, Protein 1 g, ServingSize 1 serving

JAMAICAN JERKED CHICKEN WITH BARBECUE SAUCE



Jamaican Jerked Chicken with Barbecue Sauce image

Provided by Food Network

Categories     main-dish

Time P1DT1h

Yield 6 to 8 servings

Number Of Ingredients 25

2 1/2 pounds chicken thighs, about 8 thighs
2 cups plus 1 teaspoon distilled white vinegar
2 cups finely chopped green onions (about 2 bunches)
2 jalapenos, seeded and minced
2 tablespoons soy sauce
2 tablespoons browning and seasoning sauce (recommended: Kitchen Bouquet)
4 tablespoons fresh lime juice
5 teaspoons ground allspice
2 bay leaves
6 cloves garlic, minced
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon ground cinnamon
2 tablespoons vegetable oil
Jamaican Barbecue Sauce, recipe follows
1 1/4 cups ketchup
1/3 cup soy sauce
2 tablespoons Pickapepper sauce
2 tablespoons marinade (reserved from above)
3 green onions, minced
3 cloves garlic, minced
3 tablespoons minced fresh ginger
1/3 cup dark brown sugar
1/3 cup distilled white vinegar

Steps:

  • Place chicken thighs in a medium mixing bowl and pour in 2 cups of the vinegar. Rub the vinegar into the chicken with your clean hands and drain.
  • Rinse the chicken in cold water and pat dry with paper towels. Place chicken inside a large resealable plastic food storage bag and set aside. Wash hands thoroughly before proceeding.
  • For the marinade: In the bowl of a food processor, combine the remaining teaspoon of vinegar, the green onions, jalapenos, soy sauce, browning and seasoning sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed.
  • Reserve 2 tablespoons of the marinade for the Jamaican Barbecue Sauce.
  • Pour the remaining marinade inside the plastic bag to coat the chicken. Place the bag inside another resealable plastic food storage bag or in a shallow dish and refrigerate overnight.
  • Position rack in center of oven and preheat the oven to 375 degrees F. Lightly grease a 13 by 9-inch baking dish and set aside.
  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
  • Place half of the chicken thighs, skin side down, in the skillet and cook 2 minutes or until skin is browned. Turn chicken thighs using tongs and cook an additional 2 minutes.
  • Place the browned chicken thighs in the prepared baking dish.
  • Using oven mitts or pot holders, carefully wipe the hot skillet clean with paper towels.
  • Heat the remaining tablespoon of oil in the skillet and brown the remaining chicken thighs. Transfer the browned chicken to the baking dish.
  • Bake for 35 to 40 minutes or until chicken is cooked through.
  • Serve with Jamaican Barbecue Sauce.
  • In a medium saucepan, combine the ketchup, soy sauce, Pickapepper sauce, reserved 2 tablespoons of jerk marinade, green onion, garlic, ginger, brown sugar and vinegar.
  • Bring the sauce to a boil, stirring to dissolve the sugar.
  • Reduce the heat to a simmer and continue to cook another 12 minutes, until the sauce has thickened slightly.
  • Remove the sauce from the heat and cool to room temperature.
  • Place the sauce in a food processor and process until smooth, stopping to scrape down the sides of the bowl with a rubber spatula, as needed.
  • Serve at room temperature with the Jamaican Jerked Chicken.

JERK BBQ SAUCE



Jerk BBQ Sauce image

Liven up your meals with this delicious jerk BBQ sauce. Simple to make with just 4 ingredients, it's great to use as a marinade or a dip.

Provided by Tanya

Categories     Condiment

Time 10m

Number Of Ingredients 4

½ cup ketchup
¼ cup apple cider vinegar
2 Tablespoon jerk wet paste
2 teaspoon liquid smoke

Steps:

  • Combine ingredients in a saucepan over medium heat. Bring to boil and immediately remove from heat. Serve and enjoy.

Nutrition Facts : Calories 45 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 279 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

JAMAICAN JERKED BBQ SAUCE



Jamaican Jerked BBQ Sauce image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pint plain tomato sauce
1 cup molasses
1 cup stout or full flavored beer, remainder to be consumed immediately by cook
Spices, to taste (Jamaica is multi-ethnic and so is this sauce - African, Spanish, Indian, Chinese)
1 tablespoon ground allspice
1 tablespoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon powdered ginger
1 teaspoon chili powder
1 teaspoon cumin or brown curry powder
3 tablespoons hot sauce (or as you like it)
4 tablespoons soy sauce
5 tablespoons vegetable oil
Ribs

Steps:

  • Combine all ingredients in a large pot or saucepan. Heat over medium heat, until thickened and slightly reduced. Cool and store in plastic containers or jars in the refrigerator until ready to use.
  • Preheat grill to high.
  • For ribs, place on grill without sauce and sear both sides. Use tongs. (Not forks, which allow juices to run.). Paint both sides with sauce. Place on grill and sear first side, approximately 5 minutes. Turn and repaint seared side. Remove after approximately 5 minutes. Cut and serve.
  • A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

JAMAICAN BARBECUE SAUCE



Jamaican Barbecue Sauce image

"Since visiting Jamaica, I've become a big fan of jerk chicken and fish," writes Lee Ann Odell from Boulder, Colorado. "I came up with my own version of that zesty island flavoring especially for this contest. It's a great sauce for ribs, whether you're grilling them or making them in the oven. It makes me feel like I'm on vacation!"

Provided by Taste of Home

Time 20m

Yield 2 cups.

Number Of Ingredients 17

1 bacon strip, halved
1/2 cup chopped onion
2 tablespoons chopped green onion
1 tablespoon chopped jalapeno pepper
1 cup ketchup
1/2 cup chicken broth
1/2 cup molasses
2 tablespoons cider vinegar
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon minced fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground nutmeg

Steps:

  • In a saucepan, cook bacon over medium heat until crisp. Discard bacon or save for another use. In the drippings, saute the onions and jalapeno until tender. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Store in the refrigerator.

Nutrition Facts : Calories 61 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 450mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Choose the right cut of meat: For traditional Jamaican jerk, choose cuts of meat that are tough and have a lot of connective tissue, such as skirt steak, flank steak, or pork shoulder. These cuts will become tender and flavorful when cooked slowly over low heat.
  • Use a good jerk marinade: The key to great jerk chicken or pork is the marinade. There are many different jerk marinade recipes to choose from, but all of them will typically include a combination of allspice, thyme, Scotch bonnet peppers, and other spices. Be sure to marinate the meat for at least 24 hours, or up to 3 days, to allow the flavors to penetrate.
  • Cook the meat slowly: Jerk meat is traditionally cooked over a low fire, which allows the flavors to develop and the meat to become tender. If you are cooking jerk chicken or pork in the oven, set the temperature to 250 degrees Fahrenheit and cook the meat for 2-3 hours, or until it is cooked through.
  • Serve jerk meat with traditional Jamaican sides: Jerk meat is often served with rice and peas, steamed vegetables, and fried plantains. These sides help to balance out the spicy flavor of the jerk meat and make for a complete and satisfying meal.

Conclusion:

Jamaican jerk is a delicious and flavorful way to cook chicken, pork, or fish. The combination of spices and the slow cooking process creates a unique and unforgettable flavor that is sure to please everyone at your table. So next time you are looking for a new and exciting way to cook your favorite protein, give Jamaican jerk a try.

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