Give Me Some Sauce Tuesday/Wednesday or Jamaican Jerk


After a whirlwind weekend wedding we attended in the mountains, we awoke in our superb accommodations to help my son pack his last car and SUV load of belongings for the drive to Denver. After a longer drive than usual we quickly unpacked the SUV and ran it to Costco for new tires. In that time I also cooked dinner and started the washing machine while he started going through his mishmash of belongings in order to decide what to bring to Sonoma. I am now left with his odds and ends of mishmash which I am told I can throw away if I don’t think he wants them. Finally, I’ve got the POWER!

After a very long night of sorting and repacking I went to bed to wake up at 4:45AM to run my husband to the airport for a meeting he had to attend out East. Knowing the crazy day that would ensue I decided to go to the grocery at 6:15 AM to stock my son’s ice chest. Never having been to the grocery at such an early time I was amazed at how quickly my shopping was completed. Let’s just say my son and his friend will not go hungry on the drive to California. Well, I feel better anyway. They are planning on doing some camping and visiting the parks in Utah on the way. There is no plan, just a goal of reaching Sonoma in time for Alex to start work on Monday and Kyle to catch his flight home on Sunday. What a crazy, fun week for them. Possibly their last spring break or should I say summer break?

So now I am home alone picking up the pieces. My daughter’s room looks like the dump zone and the garage is dump zone #2. I’m not quite up for tackling it just yet. But I promise, Zoe; it will be done before you arrive home in August! He left me lots of winter clothes and ski stuff in addition to junk. Well, I guess it wasn’t junk to him. I will miss him a lot. But then I miss both of them a lot. However I am happy they can make their journeys and are not afraid to explore. They know we are always there for them and that we believe they are great at standing on their own two feet. But oh how I miss them. I’d bribe them to come back but I believe they will come in their own time. They love Colorado to much. And me!

And so that is the explanation for Give Me Some Sauce Tuesday which is now Give Me Some Sauce Wednesday. I am exhausted! But I did find this great jerk marinade and sauce and thought it fitting, since I feel like my emotions have been jerked around so much! Jerk originated in Jamaica (I must tell you that the j’s and the a’s have a hard time typing out on my old computer which makes it really hard to type the word Jamaica. I have to go back and add them all and it is driving me crazy.)

So a little history, but no quiz, I promise. Jerk is believed to be derived from the Dutch work gherk which means pickled or preserved. The original purpose of jerk seasoning wasn’t to make the meat spicy, but to preserve it. Jerk could also have been derived from  the act of jerking or shredding the meat off the bone. In Jamaica a group of runaway slaves who were known as the Maroons lived in the country where they hid from the British. They hunted wild pigs and cured the meat on wooden frames. Today jerk is the spice mixture and not a preservative and is made all over Jamaica.

Jerk has many components but the prominent ones are allspice (known as pimento in Jamaica) and thyme and most importantly Scotch Bonnet peppers which have an intense heat and are similar to habaneros. Last but not least, scallions and ginger, black pepper, nutmeg and cinnamon, round out the list. You can do a dry rub on jerk and one can use whatever meat or fish you want to jerk. I chose chicken but pork is also common. Jerk should be smoked or it isn’t really jerk but I have an easy way to do that if you don’t have a smoker. In Jamaica they use pimento wood but I used hickory.


I chose to marinate boneless, skinless chicken breasts because that is what is in my freezer. Skin on chicken would have been the better choice because it would have helped keep the chicken from getting too dry. I marinated it about 15 hours and then I smoked the chicken for about 45 minutes on a gas grill. To do this, all you have to do is put some hickory chips in a double thickness aluminum pouch and fold it up tightly. Poke some holes in the pouch for the smoke to escape. Heat the entire grill to high and then turn one side off. Now put a pouch of wood chips on the side that is still lit. Shut your grill and when you see smoke escaping, place your chicken on the side that is turned off. Smoke for about 45 minutes for boneless breasts but be sure to not let the chicken dry out. Also make sure the lid is down so the smoke doesn’t escape. Keep basting the chicken with leftover marinade. You may have to add more wood foil packages to keep your smoke going.

I loved this chicken. A mellow, smoky undertone with  a finish of spicy, sweetness was the best way to describe it. The flavor of the ginger and garlic comes through, too. Allspice gives it such a perky flavor and the peppers give it heat. You can finish your chicken with a glaze but I used the glaze recipe to make salad dressing. It was to die for. Add a few tablespoons of water or oil to the glaze and you’ve got dressing! Or brush the glaze on the chicken the last 5 minutes of cooking to give the chicken more flavor.


Rather than using the chicken straight up I used it on a salad. Onto a bed of greens I added baked sweet potato chunks, drained black beans, chunks of fresh sweet mango,  fresh sliced red and yellow peppers, chopped green onions and banana chips. Last but not least, I added the sliced chicken breast. I then drizzled the dressing on the top. Yes, it was a healthy meal and the good thing is I have leftovers to do it again. Well, on second thought, maybe I better save some and give it to my husband tomorrow night when he gets home. He will love this!


Jamaican Jerk Chicken Marinade  (Makes enough marinade for 4-6 breasts.)

2 T Caribbean hot Sauce (I used Bubba
4 T coarsely chopped garlic
2 T freshly grated ginger
3 scallions chopped
2 T rum
1 1/2 T molasses
1 lime’s worth of juice
1 T dark brown sugar
1 1/2 t ground allspice
1 t dried thyme leaves
1/4 t ground cinnamon
1/4 t freshly grated nutmeg
1/4 t smashed cloves
1 t freshly ground black pepper
2 T canola oil

Combine all ingredients together in a big zip lock back. Poke holes in chicken breasts. Place in bag and make sure each breast is well covered with marinade. Refrigerate for up to 48 hours.

Preheat grill as above and cook chicken for about 45 minutes. Slather with glaze about 5 minutes before chicken is finished. Pull out the Red Stripes, put one some Bob Marley, and pretend you are in Jamaica. Ya Mon.

1/4 c molasses
1/4 c water
1 T balsamic vinegar
2 T dark brown sugar
Juice of half a lime
1 smashed garlic clove
1/2 t freshly ground black pepper
1/4 t allspice
1 T Caribbean Hot Sauce

Mix all together. Use as glaze or dressing.  If you use this as dressing, add 2 T oil or water and drizzle over salad.

Check out some more good food, mon:
Smoked Fish Pate
Kale Salad with Cherries, Almonds and Feta
Farro Summer Salad with Grilled Vegetables
Tuscan Beans and Potatoes


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    July 4, 2013 at 3:25 am

    I am sending this recipe to my husband. He loves spicy food and jerked chicken is one of his favorites! Maybe he'll make this for dinner on Sunday…

    • Abbe Odenwalder
      July 4, 2013 at 4:38 am

      I sure hope he takes the hint. It is a good one. I always send my husband cocktail recipes:)

  • Denise [email protected] Brazil To You
    July 1, 2013 at 6:02 pm

    I just want to attack this fresh, outrageously delicious salad! Have a great week, Abbe!

    • Abbe Odenwalder
      July 4, 2013 at 4:37 am

      Oh, Denise. You would like this one.

  • Guru Uru
    June 28, 2013 at 11:13 pm

    This salad looks full of delicious ingredients 😀


  • Kim Bee
    June 28, 2013 at 10:45 pm

    Oh my goodness. I really hope you saved me a plate of this. It's just perfection on a plate.

    • Abbe Odenwalder
      June 30, 2013 at 3:51 am

      The door is always open, Kim. And I mean that-the dog needs an escape hatch!

  • Laura Dembowski
    June 28, 2013 at 7:21 pm

    My dad loves to go the the grocery, Costco, and Target at off times to beat the crowds. But whenever I use his theory, it's totally crowded. Go figure!

    • Abbe Odenwalder
      June 30, 2013 at 3:50 am

      Just like when you think you chose the shortest grocery line, it always ends up being the slowest!

  • ChgoJohn
    June 28, 2013 at 6:33 am

    Your jerk recipe sounds delicious and any way you serve it would be alright with me. I might cut back on some of the heat, though, on my first attempt. I'd rather wish there were more heat than the reverse. With its smoker tips and serving suggestions, this was a great post, Abbe. Wishing your Son good luck in the move West. What an exciting time in his life!

    • Abbe Odenwalder
      June 30, 2013 at 3:49 am

      You can always add more spice but you can't take it away!Thanks John for the kind words and I just found out he arrived safely after time in Yosemite and Utah. But he's to busy to talk so he'll call tomorrow! You are right-it is exciting to see them spread their wings and also for him, too!

  • Amy
    June 28, 2013 at 3:14 am

    What a busy and crazy week you had. 🙂 My kids are still young and I can't imagine they are leaving me and going away for college….just yet. I'm going to miss them terribly!

    This Jamaican Jerk Chicken salad looks wonderful and delicious. I love the spices and flavors of jerk chicken. Smoking the chicken instead of just grilling makes it even better. I can't wait to try it out.

    • Abbe Odenwalder
      June 30, 2013 at 3:47 am

      It was crazy, Amy! Make each day count with your kids because they go way too fast. Cliche but true.

      And the chicken is good!

  • technology capitalists
    June 28, 2013 at 2:29 am

    I loved it! 🙂

  • Liz Berg
    June 27, 2013 at 11:54 pm

    Sounds like a wonderful salad! Great flavors in the marinade and glaze.

    My oldest moved out a year ago, and I wish he'd give me permission to toss the oodles of stuff he has stored in our basement! At least he's only about 20 minutes away or I'd miss him like crazy. Hope your son enjoys his new home and job!

    • Abbe Odenwalder
      June 28, 2013 at 1:45 pm

      Thanks Liz. I miss them even when they are home because I know they are leaving! I'll pass the wishes on! And hopefully we will get out there soon!

  • Biz
    June 27, 2013 at 7:39 pm

    I love, love jerk stuff, but its usually too spicy for my hubs. Maybe I will ask my SIL if she'd like it – I don't have to cook for her again until July 14th though!

    Glad your son got off well, even if he left shit behind – sadly the last flood we had ruined some of my daughters things she put in our basement that I didn't know were there. 🙁

    Happy almost Friday!

    • Abbe Odenwalder
      June 27, 2013 at 9:17 pm

      Speaking with my taste buds, this was not too spicy because of the overtones of sweetness. Try not using as much hot sauce. Our tree roots always cause water in our basement when you least expect it and I've lost a few things, too. Somehow though they didn't care, but I did!

  • Abbe Odenwalder
    June 27, 2013 at 6:11 pm

    It's all good Angie!

  • Angie Schneider
    June 27, 2013 at 2:12 pm

    The salad looks out of this world delicious, Abbe. I have to try your chicken marinade…sounds amazing!

  • Kitchen Riffs
    June 27, 2013 at 3:18 am

    I would do enough for the chicken straight up, then salad the next day. 😉 Jerk is good stuff, and not something I make all that often for some reason. OK, I know the reason – so much other stuff to cook! But I do need to make some. I'm with you on the chicken – pork is good, but chicken works better IMO. Skin on for me, please. Hope your son has a safe trip! Good post – thanks.

    • Abbe Odenwalder
      June 27, 2013 at 6:12 pm

      There is a lot of stuff to cook. Totally agree! But I like your idea-make a lot. I'll keep you posted on Alex and thanks!