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jar filled with Jamaican jerk sauce sitting next to fresh thyme sprigs and allspice berries

Jamaican Jerk Sauce Recipe

This Caribbean Sauce is a super versatile marinade that is full of flavor!
Course Sauce
Cuisine American, Caribbean, Western
Keyword Jamaican Jerk Sauce
Prep Time 5 minutes
Cook Time 2 minutes
Servings 8
Calories 70kcal


  • 10 scallions
  • 4 garlic cloves peeled
  • 1 1-inch piece of ginger peeled and roughly chopped
  • 1 tablespoon ground allspice (pimento)
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 - 2 scotch bonnet chilis deseeded
  • 3 tablespoons Tamari soy sauce or regular soy sauce, if not gluten free
  • 3 tablespoon pineapple juice or orange juice
  • 3 tablespoon dark brown sugar
  • 2 tablespoon olive oil
  • 6 sprigs of fresh thyme woody stems removed
  • 1 tablespoon lemon juice
  • Salt to taste


  • Add all ingredients into a blender.
  • Blend to your preferred consistency.


Recipe Tips

  • To make the best Caribbean Jerk Sauce, make sure to blend it all to your desired consistency. If you like more of a chunky Sauce, blend your ingredients a little less.
  • Wear gloves when working with scotch bonnet or other hot peppers.
  • Use a sharp knife to deseed your scotch bonnet chilis before using them, or your jerk marinade will be even hotter.
  • Do NOT forget to remove the woody stems of your fresh thyme sprigs. You don’t want to blend that up into your marinade.

Serving Suggestions

Weight Watchers Points

There are 2 Blue Plan SmartPoints in a serving of this.


Calories: 70kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 109mg | Fiber: 1g | Sugar: 6g | Vitamin A: 511IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg