Caribbean Jerk Sauce and Marinade - All Phases

I love this Jerk sauce! I like the sweet and super hot, spicy, warm flavors of this one. Adjust the heat level to your taste. I like to use this on chicken, wings, burgers, pork.

To use as a marinade, mix this recipe up, and pour half into a zip top bag or lid container with a lid, add your meat and let it sit overnight in the fridge.
Simmer the other half to brush on while you grill the meat.

Pro Tip: Put boneless skinless chicken thighs in the crockpot (buy the chicken in bulk when it is on sale). Pour the marinade over it and cook on low for 5-6 hours (lid off the last hour), until chicken is done. Shred with a fork and serve on sprouted wheat buns, or in sprouted wheat tortillas with taco toppings.


Caribbean Jerk Sauce
All Phase

4 green onions
4-5 peeled garlic cloves
1/2 onion, peeled
2 peeled limes
2 T tamari
1/2 inch slice of peeled fresh ginger
Big bunch of fresh thyme
1 T black pepper
2 jalapenos or 1 Scotch bonnet pepper
1 T ground allspice
1 tsp ground cinnamon
1/4 cup xylitol
1/2 cup chicken stock

Put everything in the blender or food processor, puree. Use half as the marinade. Pour the other half into a sauce pan and cook over medium low heat until reduced by half. Use this cooked portion to brush on meat while grilling.

2 comments:

  1. I don’t like spicy but I do like flavor. One of my kids also does not like spicy. Do you think if I left out the ginger or just use less and left at the jalapeños that would be enough?

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  2. It all depends on what you mean by spicy. Do you mean heat level? The ginger doesn't add heat in this. If you don't want it hot, omit the jalapeno or hot pepper.

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