Sauces
Jamaican Jerk Sauce
Scallion, Scotch bonnet, allspice and thyme with very little salt or sugar.
How to Use This Sauce
- Primary use
- Chicken, fish and pork tenderloin
- Best with
- Chicken, Fish, Pork tenderloin
- Other ways to use it
- Vegetables, Skewers, Bowls
- Suggested amount
- 1 tablespoon of prepared sauce per serving
- Flavor
- Spicy · Smoky · Savory
- Texture
- Thick, pourable
- Batch yield
- About 167 g prepared (10 servings of 1 tablespoon (about 15 g))
- Serving size
- 1 tablespoon (about 15 g) · 10 servings per batch
Allergens: Soy (check label), Wheat: soy sauce often contains wheat — check label. Always check the labels of the products you buy.
Nutrition is shown for the listed serving of prepared sauce. The amount absorbed during marinating can vary.
Use This Sauce With
Jerk chicken with rice and peas
Jerk chicken and mango wrap
Jerk chicken and pumpkin-style squash tray bake
Jerk chicken flatbread pockets with lime slaw
Jerk chicken with mango & black beans
Jerk pork tenderloin with green plantain and cabbage
Jerk pork tenderloin with sweet potato
Allspice pineapple chicken skewers with rice
- Full recipe
- About 167 g prepared (10 servings of 1 tablespoon (about 15 g))
- Serving size
- 1 tablespoon (about 15 g)
- Servings per batch
- 10
Servings to prepare changes how much you cook; it never changes the size of one serving. My portion (in My Week) changes your planned nutrition.
Contains: Soy (check label), Wheat: soy sauce often contains wheat — check label
Ingredients
Preparing: 2 servings
Tick anything you already have.
Sweetness choices — tap to lower sugar
Use the listed ingredients and amounts. Nutrition, saved shopping and meal planning remain based on this version.
Preparation guidance only. When a supported swap is chosen, Nutrition per serving below shows the adjusted values; filters, sugar screening, exports, Shopping and My Week stay based on the written recipe. A different sweetener does not establish diabetes suitability; total carbs, portion and verified sugars still matter.
Sugar alcohols may cause digestive symptoms; keep xylitol away from dogs. Aspartame must be avoided with PKU. No substitute is universally the healthiest choice.
Instructions
Heart-healthy tips
- Use about 1 tablespoon of prepared sauce per serving. Nutrition below is for 1 tablespoon (about 15 g), not the whole batch.
- Nutrition is shown for the listed serving of prepared sauce. The amount absorbed during marinating can vary.
- Set aside the portion you plan to serve before adding raw meat or fish. Discard used marinade, or bring it to a rolling boil for at least 1 minute before serving.
- Contains a measured amount of honey or maple syrup — added sugar is present, so this is not a no-added-sugar sauce.
- Wear gloves when handling hot peppers and keep hands away from eyes. Use less pepper for a milder sauce.
Storage & Meal Prep Tips
Applies to: Fresh marinade, before contact with raw food. Times assume safe preparation, prompt cooling when needed, a refrigerator at 40°F / 4°C or below, and a freezer at 0°F / -18°C or below.
Refrigerator: Fresh marinade with raw garlic or herbs: refrigerate and use within 4 days. Always marinate in the refrigerator, never on the counter.
Freezer: Does not freeze well. Fresh herb and citrus flavors fade in the freezer; make it fresh — a quality limit, not a safety one.
To reheat or serve: Use as a fresh sauce or marinade; no reheating needed.
Meal prep tip: Set aside the serving portion before marinating. Discard marinade that touched raw meat, poultry or fish, or boil it at least 1 minute before serving.
Storage guidance sources
- FoodSafety.gov — Cold Food Storage Chart
- FDA — Safe Food Handling
- FoodSafety.gov — FoodKeeper App
- FoodSafety.gov — Safe Minimum Internal Temperatures
Category guidance matched to this recipe's preparation state; sources checked 2026-10-24. This is not a laboratory shelf-life test of the exact recipe.