Best Jamaican Barbecue Sauce Recipes

JAMAICAN BARBECUE SAUCE

Jamaican Barbecue Sauce image

"Since visiting Jamaica, I've become a big fan of jerk chicken and fish," writes Lee Ann Odell from Boulder, Colorado. "I came up with my own version of that zesty island flavoring especially for this contest. It's a great sauce for ribs, whether you're grilling them or making them in the oven. It makes me feel like I'm on vacation!"

Provided by Taste of Home

Time 20m

Yield 2 cups.

Number Of Ingredients 17

Ingredients

1 bacon strip, halved
1/2 cup chopped onion
2 tablespoons chopped green onion
1 tablespoon chopped jalapeno pepper
1 cup ketchup
1/2 cup chicken broth
1/2 cup molasses
2 tablespoons cider vinegar
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon minced fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground nutmeg

Steps:

In a saucepan, cook bacon over medium heat until crisp. Discard bacon or save for another use. In the drippings, saute the onions and jalapeno until tender. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Store in the refrigerator.

Nutrition Facts : Calories 61 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 450mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

JAMAICAN JERKED CHICKEN WITH BARBECUE SAUCE

Jamaican Jerked Chicken with Barbecue Sauce image

Provided by Food Network

Categories main-dish

Time P1DT1h

Yield 6 to 8 servings

Number Of Ingredients 25

Ingredients

2 1/2 pounds chicken thighs, about 8 thighs
2 cups plus 1 teaspoon distilled white vinegar
2 cups finely chopped green onions (about 2 bunches)
2 jalapenos, seeded and minced
2 tablespoons soy sauce
2 tablespoons browning and seasoning sauce (recommended: Kitchen Bouquet)
4 tablespoons fresh lime juice
5 teaspoons ground allspice
2 bay leaves
6 cloves garlic, minced
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon ground cinnamon
2 tablespoons vegetable oil
Jamaican Barbecue Sauce, recipe follows
1 1/4 cups ketchup
1/3 cup soy sauce
2 tablespoons Pickapepper sauce
2 tablespoons marinade (reserved from above)
3 green onions, minced
3 cloves garlic, minced
3 tablespoons minced fresh ginger
1/3 cup dark brown sugar
1/3 cup distilled white vinegar

Steps:

Place chicken thighs in a medium mixing bowl and pour in 2 cups of the vinegar. Rub the vinegar into the chicken with your clean hands and drain.
Rinse the chicken in cold water and pat dry with paper towels. Place chicken inside a large resealable plastic food storage bag and set aside. Wash hands thoroughly before proceeding.
For the marinade: In the bowl of a food processor, combine the remaining teaspoon of vinegar, the green onions, jalapenos, soy sauce, browning and seasoning sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed.
Reserve 2 tablespoons of the marinade for the Jamaican Barbecue Sauce.
Pour the remaining marinade inside the plastic bag to coat the chicken. Place the bag inside another resealable plastic food storage bag or in a shallow dish and refrigerate overnight.
Position rack in center of oven and preheat the oven to 375 degrees F. Lightly grease a 13 by 9-inch baking dish and set aside.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
Place half of the chicken thighs, skin side down, in the skillet and cook 2 minutes or until skin is browned. Turn chicken thighs using tongs and cook an additional 2 minutes.
Place the browned chicken thighs in the prepared baking dish.
Using oven mitts or pot holders, carefully wipe the hot skillet clean with paper towels.
Heat the remaining tablespoon of oil in the skillet and brown the remaining chicken thighs. Transfer the browned chicken to the baking dish.
Bake for 35 to 40 minutes or until chicken is cooked through.
Serve with Jamaican Barbecue Sauce.
In a medium saucepan, combine the ketchup, soy sauce, Pickapepper sauce, reserved 2 tablespoons of jerk marinade, green onion, garlic, ginger, brown sugar and vinegar.
Bring the sauce to a boil, stirring to dissolve the sugar.
Reduce the heat to a simmer and continue to cook another 12 minutes, until the sauce has thickened slightly.
Remove the sauce from the heat and cool to room temperature.
Place the sauce in a food processor and process until smooth, stopping to scrape down the sides of the bowl with a rubber spatula, as needed.
Serve at room temperature with the Jamaican Jerked Chicken.