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Jamaican Jerk Caesar
Recipe List

Jamaican Jerk Caesar

Running low on Worchestershire sauce? Looking to try something new? Try using some of our jerk sauce for a delicious twist on the classic drink! 


Recipes to Try


Classic Jerk Chicken

Tender, mouth-watering chicken with the bold flavours of our jerk sauce in every bite. This classic dish is a weekly occurrence in our house. It's super easy, takes next to no time at all, and you end up with something absolutely delicious for the whole family to enjoy!

Serves: 4

Prep time: 10 min (with overnight marinating)

Cook time: 20 min


  • Large chicken legs (4)

  • Jambel Jerk Sauce


  1. Place chicken legs in a freezer bag and add Jambel Jerk sauce, making sure to coat the chicken liberally.

  2. Seal the bag and place in the fridge to marinate overnight.

  3. Set the oven to broil at 400 °F.

  4. Line a baking tray with parchment paper and place chicken legs on the tray, evenly spaced.

  5. Place the tray on the middle rack of the oven, flipping the chicken legs and basting with Jambel Jerk sauce every 10 minutes.

  6. Cook until internal temperature reaches 165 °F.

Serve with your choice of rice or potatoes and a side.

TIP: If you can't marinade the chicken overnight, do it for as long as you can - even just a few hours makes a big difference! Scoring the chicken legs (three to six light cuts across the meat, approx. 5-10 mm deep) can also help the flavours to penetrate the meat even more!

TIP: The chicken can also be cooked on the barbecue or in an air fryer for added crispiness!


Jamaican Jerk Caesar

A bold twist on the classic that's perfect for sipping while you tend to the barbecue. 

Serves: 1

Prep time: 3 min

Drink time: Probably not long. It's very tasty.


  • 1.5 oz

  • 5 oz

  • 2 tsp

  • 3 dashes

  • 1 dash

  • A pinch

  • Small dish

  • 1 each

Amber Jamaican rum

Clamato or Caesar mix

Jambel Jerk Sauce

Hot sauce of your choosing

Lime juice

Freshly ground black pepper

Celery salt & jerk seasoning

Lime wedge and celery stalk

Sweet Potato Fries

Jamaican Jerk


This dressing adds a world of flavour and a hint of spice to any salad. The sweetness from the honey balances nicely with the bitterness of the vinegar and the heat and bolder flavours of our Jerk sauce for a very well-rounded dressing. Scrumptious!

Serves: 6-10

Prep time: 5 min


  • 1/2 cup

  • 3 tsp

  • 5-6 tbsp

  • 5-6 tbsp

  • Pinch


  1. Combine all ingredients, adjust to taste, and mix well.

  2. Toss with your favourite salad and enjoy!

White wine vinegar

Jambel Jerk Sauce

Olive oil



Jerk Chicken Sandwich

Sweet Potato Poutine with Jerk Gravy

A tasty twist on a Canadian classic. Soft, crispy sweet potato fries topped with gooey cheddar cheese, warm gravy, and fresh chives, with a side of our signature aioli for dipping. This recipe can also easily be made vegan-friendly using our Vegan Jambel Jerk Sauce and cashew cheese - Yum!

Serves: 2

Prep time: 5 min

Cook time: 30 min


  • 3-4 cups 

  • 1 cup

  • 2-3 tbsp

  • 3-4 tbsp


   For the gravy:

  • 1 cup

  • 1/2 cup

  • 1/4 cup

  • 2 tbsp


  1. Get the sweet potato fries cooking according to your preferred method.

  2. While the fries are cooking, whisk together the broth and jerk sauce in a small saucepan over medium heat. Bring to a boil and cook 5 minutes.

  3. In a small bowl, mix the water and corn starch using a whisk or fork.

  4. Add the cornstarch mixture to the saucepan and whisk to incorporate.

  5. Bring the mixture back to a boil, turn down to low, and allow to simmer until reduced to your desired thickness.

  6. Once the fries are done to your liking, add to a plate, top with a handful of cheese curds, drizzle on the jerk gravy, and sprinkle with the chives. Add the aioli to a small dish for dipping and dig in!

Sweet potato fries

Cheddar cheese curds

Fresh chives or green onions

Jambel Jerk Aioli, for dipping




Jambel Jerk Sauce

Broth, chicken or otherwise


Corn starch


Jerk Chicken Sandwich

Easily adjusted for larger groups, this recipe's perfect for entertaining (or for satisfying hungry teenagers)! Our classic jerk chicken with sautéed onions and red peppers, drizzled with our signature aioili and a touch of honey, all piled onto a warm, toasted bun. So good, it'll leave you wanting another!

Serves: 4-6

Prep time:  min

Cook time:  min


  • 6-8

  • ½-1 cup

  • 1 cup

  • 1 cup

  • 1 tbsp

  • To taste

  • To taste

  • 6


  1. Place chicken in a freezer bag and add enough jerk sauce to coat liberally (approximately ½ to ¾ cup - use more if needed). Allow to marinate overnight.

  2. Heat a pan over medium-high heat, add oil, peppers, and onion. Cook until tender, stirring occasionally.

  3. Add the chicken to the pan. Allow to cook, flipping chicken pieces occasionally, until no longer pink.

  4. Add 1-½ tbsp of jerk sauce to the pan and stir to coat the chicken, onion, and peppers evenly.

  5. Toast the buns and add a scoop of the chicken mixture to each one.

  6. Drizzle aioli and honey over top. We recommend 2-3 tbsp of aioli and 1-2 tbsp of honey for a large sandwich, but adjust to your liking.

  7. Close up the buns and enjoy!

TIP: You can use a sweet/Spanish onion for a more savoury flavour or a red onion for a bit more bite.

TIP: This recipe is also great for using up leftover jerk chicken from last night's dinner!

Chicken thighs, diced

Jambel Jerk Sauce, divided

Red bell pepper, thinly sliced

Onion, thinly sliced

Olive oil

Jambel Jerk Aioli


Buns, hot dog style or otherwise

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  1. Rim your choice of glass (or mason jar) with a lime wedge and the jerk seasoning/celery salt mixture and fill to the top with ice.

  2. Combine the rest of the ingredients and mix well, then add to your glass.

  3. Pour into your glass, add your garnish, and enjoy!

, for rim (optional)

  , for garnish (optional)

, chopped
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