Jamaican Jerk half chickens on the Weber Kettle, using @duraflamegrilling charlogs, and @bbcharcoal wood chunks. Marinated overnight with my homemade Marinade and dry rub. 375°F until breast meat reaches 150°F then do a quick direct sear. I glazed with my Rum'n Jerk BBQ sauce (coming soon) until breast meat gets to 160°F. Rest for 10 minutes or so then serve.
HOW COME WHEN I GO TO JAMAICAN SPOTS AND GET TWO DIFFERENT TYPES OF PATTY, ONE IS NICE AND FLAKEY AND THE OTHER ONE ISN’T? IS IT BECAUSE ONE IS FROZEN and one is homemade?
At Konga Cafe, one of the top local restaurants in Saskatoon, Saskatchewan
Here's a Janaican Jerk Marinade recipe for you to try. No sugar, no soy, no artificial flavors.
I tried this while in Cambridge, and it was so good! It gave me a little taste of Jamaica and made me feel incredibly nostalgic. Jamaicans, does this meal get your approval, and what dish should I try next? 👀
I also need a small favour. I urgently need around 50 people who are 18+, currently living in Jamaica, and fluent in English to complete a short anonymous survey today. It takes about 10 minutes, and your participation would genuinely help me so much.
Please participate if you can, let me know in the comments if you want to help out! 💚💛🖤
Caribbean Scotch Bonnet Pepper Sauce
Ingredients
12 fresh Scotch bonnet peppers (stems removed)
1 medium carrot, chopped (adds body and slight sweetness)
½ medium onion, chopped
4 cloves garlic
1 cup white vinegar
¼ cup fresh lime juice
2 tablespoons mustard (yellow or Dijon)
2 tablespoons brown sugar
1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ teaspoon ground turmeric (optional, for color)
¼ teaspoon allspice
¼ teaspoon ground ginger (or 1 teaspoon fresh)
2 tablespoons vegetable oil (optional, for a smoother sauce)
Instructions
Wear gloves when handling the peppers.
Roughly chop the peppers, carrot, onion, and garlic.
Add everything to a blender.
Blend until completely smooth.
Pour into a saucepan and simmer over low heat for 10–15 minutes, stirring occasionally. Don’t boil hard—you want to preserve the fresh flavor.
Taste and adjust:
More vinegar = tangier
More brown sugar = balances the heat
More salt = enhances flavor
Cool completely, then pour into sterilized glass bottles or jars.
Storage
Refrigerate for up to 2–3 months.
Shake before each use.
Optional Add-Ins
Fresh thyme (2–3 sprigs)
2 scallions
Mango or pineapple (½ cup) for a sweet-heat version
A few habaneros for even more heat
Cilantro for a fresh, green flavor
Heat Level
Keeping all the seeds and membranes makes this 10/10 hot. If you want it slightly milder, remove some of the seeds and inner membranes before blending.
This sauce pairs especially well with jerk chicken, fried fish, grilled shrimp, crawfish, dirty rice, roasted vegetables, and even a few drops in soups or stews.