← Sauces
Jerk Glaze
Generalallspice, honey, thyme, hot — Caribbean lacquer for chicken and ribs
When to apply
last 20 minutes, applied generously in 2 layers
Ingredients & recipe
| Ketchup | 120 ml | |
| Honey | 3 tbsp | |
| Apple Cider Vinegar | 30 ml | |
| Allspice | 2 tsp | |
| Cayenne | 1 tsp | |
| Garlic Powder | 1 tsp | |
| Onion Powder | 1 tsp | |
| Cinnamon | 0.5 tsp | |
| Dried Thyme | 0.5 tsp |
ml = milliliters / millilitri · tbsp = tablespoon / cucchiaio · tsp = teaspoon / cucchiaino
Preparation
- Combine all ingredients in a saucepan over medium heat.
- Stir until the honey loosens into the sauce.
- Simmer 10 minutes on low until slightly thickened.
- Cool before use. Keeps refrigerated up to 2 weeks.
Notes
The allspice (pimento) is what makes this unmistakably jerk — don't substitute. Pairs best with chicken that already carries a jerk dry rub from earlier in the cook.
Best for
Chicken WholeChicken ThighsPork Spare RibsPork Shoulder Boston Butt