Jerk Marinade Wet Sauce
The original wet jerk. Scotch bonnets, allspice, thyme, ginger, and brown sugar in a thick pourable marinade. Penetrates deeper than a dry rub for authentic Jamaican flavor.
Marinade clings and forms a charred complex crust on the grill. Sugar caramelizes, scotch bonnet blooms, allspice comes forward. This is what jerk is supposed to taste like.
Brings authentic Caribbean heat and spice to any dish.
Enhances natural savory notes and adds complexity.
Creates a delicious char and smoky flavor outdoors.
Turns simple ingredients into something extraordinary.
🥩 Proteins
- Chicken
- Pork
- Seafood
- Lamb
- Tofu
🥦 Vegetables
- Bell Peppers
- Onions
- Sweet Potato
- Fish
🍚 Grains & Starches
- Rice
- Rice & Peas
- Quinoa
- Potatoes
- Plantains
🍳 Cooking Style
- Grilling
- Roasting
- Marinating
- Stir Fry
- Slow Cooking
🌍 Cuisines
- Caribbean
- Jamaican
- Tropical
- Fusion
- BBQ
A Tradition of Bold Flavor
Wet jerk marinade is the authentic form. Portland, Jamaica is the jerk capital and every vendor there uses a wet base.
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Coat meat or veggies with 1–2 tbsp per pound. Let sit at least 30 minutes (or overnight for deeper flavor).
Grill, bake, or pan-sear until cooked through and that authentic sear gets its authentic fire finish.
Add a squeeze of lime juice before serving to bring out the flavors.
Coat chicken, refrigerate 4-24 hours, grill over medium-high. Baste with extra marinade while grilling.
Refrigerate after opening. Use within 3 weeks.
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"Made the best jerk chicken I've ever had! My whole family loved it. The flavor is so authentic and bold."
"This blend is incredible. I use it on everything — chicken, shrimp, veggies. Absolutely worth every penny."