“A taste of the Caribbean produced locally in New York’ Put on your calypso album we are going to Kingston, New York? Baron’s International Kitchen has a line-up of gourmet sauces and condiments that are influenced by international locales. Today we are going to try a ‘Hot Jerk Sauce’. Jerk sauce is a marinade that can be spicy and full of Caribbean flair. Get your limbo bar out because we are gong to dance to the kitchen and cook some chicken with an international flair.
Onions, white vinegar, habanero peppers, soy sauce, (water, wheat, soy-beans, salt) brown sugar, garlic, teriyaki sauce, (soy sauce, wine, high fructose corn syrup, water, vinegar, salt, spices, onion powder, succinic acid, garlic powder) , olive oil, thyme, cinnamon, cloves, sesame seeds, white pepper and black pepper are the listed ingredients. Wow that was a mouthful. Traditional jerks sauces usually have all-spice as a predominate ingredient. Maybe it is included under the catch-all term of spices.
Aroma & Texture;
Sweet onions with a holiday smell of cinnamon and cloves are my first whiff from the open top. This is a complex aroma associated with Jamaican jerk. The marinade is fairly thick and pours easily from the bottle. It is a reddish shade of brown. It is pulpy and some small seeds are present.
I like to start with the disclaimer that a marinade or rub will taste different after cooking. I like to use the word complex because there is a lot going on in the taste department. Once again sweet onions are the first flavor hit. It is backed up by a beautiful warm habanero flavor. There is more sweetness from the teriyaki, brown sugar, and high fructose corn syrup. There is a spice component of cinnamon and cloves that is present in the background. These flavors components combine to form a Jamaican jerk style marinade.
Straight out of the bottle without cooking the marinade will barely reach the 2 star mark out of 5. I believe I am being generous with this rating. With cooking the heat will definitely subside. I would not consider this a hot marinade.
This department needs a little work. It is fairly plain and only has different colored fonts. This would blend in to the shelf and I probably would not notice it..
We are firing up the barbeque for some Jamaican jerk chicken. Barons International Kitchen recommends marinading the chicken (wings) for at least 30 minutes. We did for about an hour. They also suggest baking at 300 degrees for 2 hours. That seems like a long time. We are going to bake in a covered kettle grill until the internal temperature reaches 165 degrees. We baked our chicken thighs for 40 minutes basting once. They had the most beautiful mahogany color. This was some good looking chicken. Here is the million dollar question. How did they taste? Winner, Winner, Jamaican Jerk Chicken Dinner! The flavor was subtle and complex. The sugars caramelized on our chicken to form a beautiful crust. The spices and peppers added a subtle flavor profile that was very pleasing. The habanero flavor was present but the heat had subsided with cooking. This chicken would be safe to serve to people that are not into wonderful pepper heat. This was Jamaican Jerk style chicken that everybody loved.
If you would like to experience a Jamaican Jerk style experience this marinade will deliver. Everybody that tried our chicken loved it. The flavors and heat were subtle and complex. If you would like a little more heat and flavor Barons International Kitchen recommends basting the chicken more often. We basted once and that was plenty to have a wonderful Caribbean style meal. We can happily recommend Barons International Kitchens Hot Jerk Sauce.