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Easy Zaxby’s Caribbean Jerk Sauce Recipe

Zaxby’s Caribbean Jerk Sauce Recipe

Kimberly Booker RD
I remember the first time I tasted Zaxby’s Caribbean jerk sauce. I was at a family gathering, and the grill was sizzling. The aroma wafted through the yard like a beautiful reminder that summer was here. 
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Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Course sauce
Cuisine American
Servings 8 Servings
Calories 30 kcal

Equipment

  • Large mixing bowl

Ingredients
  

  • 4-6 Scotch Bonnet peppers finely chopped
  • 4 stalks scallions trimmed
  • 1 small red onion finely chopped
  • 4-6 garlic cloves minced
  • 1 tablespoon freshly grated ginger
  • Juice of half a lime
  • 2 tablespoons extra virgin olive oil
  • ¼ cup soy sauce
  • ¼ cup vinegar optional, use white vinegar or apple cider vinegar based on preference
  • 2 tablespoons dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon dried thyme or fresh if available
  • Salt and freshly ground black pepper to taste I use 1 teaspoon salt and 1 tablespoon freshly cracked black pepper
  • ½ teaspoon fresh parsley finely chopped

Instructions
 

Step 1: Prepare the Ingredients

  • Start by gathering all the ingredients. Chop the Scotch Bonnet peppers, scallions, and red onion finely. This ensures they will blend well. Mince the garlic and grate the ginger. Don’t rush this part; fresh flavors matter!

Step 2: Mix the Fresh Ingredients

  • In a large mixing bowl, combine the chopped Scotch Bonnet peppers, scallions, red onion, minced garlic, ginger, and parsley. Stir these fresh ingredients together, allowing the different aromas to mingle.

Step 3: Add the Liquids

  • Pour in the olive oil, soy sauce, and lime juice. If you opted for vinegar, add that as well. This combination creates the base of your sauce. Whisk it gently to create an even consistency.

Step 4: Incorporate the Dry Ingredients

  • Add in the brown sugar, cinnamon, nutmeg, allspice, and thyme. The brown sugar will caramelize in cooking, adding depth. Stir until everything is well-blended.

Step 5: Season and Taste

  • Finally, sprinkle in salt and pepper. Don’t forget to taste! Adjust seasoning if necessary, adding more lime juice or sugar depending on your preference. If it’s too spicy for you, don’t panic; extra sugar can help balance it.

Step 6: Let it Sit

  • Allow the sauce to sit at room temperature or in the refrigerator for at least an hour. This resting period helps the flavors deepen and become harmonious. Trust me, patience is key.

Notes

Here are some smart tips for creating the perfect batch of jerk sauce:
  • Use fresh ingredients: Fresh herbs and spices elevate the sauce’s flavor. Dried thyme can work, but fresh gives a brighter note.
  • Watch the heat: Scotch Bonnet peppers deliver serious heat. If you’re not used to spice, consider using fewer or substituting with milder chilies.
  • Blend it for smoothness: For a smoother texture, blend the sauce in a food processor. This gives a different mouthfeel that some prefer.
  • Adjust sweetness: The sauce should strike a balance of flavors. If you like it zestier, add more lime juice; for more sweetness, increase the brown sugar.
  • Store in glass: When storing, pick a glass jar. It helps maintain the flavors and prevents lingering scents that plastic can develop.

Nutrition

Calories: 30kcalCarbohydrates: 4gProtein: 1gFat: 2g
Keyword Zaxby’s Caribbean Jerk Sauce Recipe
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