BBQ Cab Co’s jerk sauce


Jerk sauce
To make a marinade, dissolve 200g of this sauce in 1 litre of water, add any herbs, spices, garlic, ginger and bring to a boil, cool and refrigerate. Immerse and marinate a large chicken breast in this mix in the fridge for ½ hour, a whole chicken for 2 hours and anything larger for 24 hours or up to a week for beef brisket.
  • 1 bunch spring onions, chopped
  • red chillies to your taste, chopped
  • 1 good bunch young fresh thyme
  • 4 cloves garlic, peeled, crushed
  • 8cm ginger, peeled and chopped
  • 8 or 9 allspice berries, ground
  • ½ tsp cinnamon
  • 100g dark Muscavado sugar
  • 100ml soy sauce
  • 50ml sherry vinegar
  • 1 lemon, zest and juice
  • 1 lime, zest and juice
  • freshly ground black pepper
  1. Whiz everything in a blender and use as a marinade and dipping sauce
  2. Store in a jar.


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