Although this recipe doesn’t include completely traditional Jamaican jerk spices, it is reminiscent of the slightly sweet and hot blend of flavors that characterize jerk dishes. Try this sauce on chicken next time you barbecue and see if you agree!
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| Jerk-y grilled chicken with potato and leek skewers |
Jerk-y Style Barbecue Sauce
3 green onions, white and green parts cleaned and chopped into short lengths
4 garlic cloves, peeled and crushed
1 t. minced ginger
1 t. each coriander seeds, fennel seeds, and black peppercorns, crushed (use a mortar and pestle or coffee grinder)
½ t. pumpkin pie spice
½ to ¾ t. cayenne pepper (depending on the desired heat level)
2 T. brown sugar
¼ cup soy sauce
Juice of 2 limes or 1 medium-sized lemon (about 1/4 cup)
½ cup vegetable oil
Combine all ingredients except oil in blender or food processor. Puree until smooth. Slowly add the oil in a steady stream and blend until sauce is well mixed and thickened. Reserve ½ cup for brushing on while grilling; add a quarter cup of water to remainder of sauce and use to marinate chicken or pork.
Makes enough to marinate one chicken, cut up, 4 leg quarters, 4 bone-in breasts, one 3-pound pork loin, or 4 thick pork chops.
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