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Jerk Chicken Facts

The Best Wood Chip for Jerk Chicken

Chicken is delicate meat yet you can turn it into various recipes. You can pan roast it, cook it in the oven, braise it, and grill it to create an awesome meal.

However, one of the tastiest ways to have nicely cooked jerk chicken for your backyard parties is to smoke a whole chicken. 

The procedure is a little involved and you certainly need to understand a few important points before you begin getting really good at it. Jerk chicken can stand up well to strong, robust flavors while still maintaining its own natural flavor.

To obtain the best results from making an authentic jerk chicken, the first thing you need to get right is your type of wood. With the proper wood, the cooking temperature, and the best cook-time, your jerk chicken can come out of your smoker juicy, flavorful, and enhanced with the flavor of wood smoke. 

The process begins with pieces of chicken that are infused overnight in a densely seasoned marinade flavored with fiery Scotch bonnet peppers and allspice.

You’ll also need long, thick stalks of fresh pimento wood that are absorbed and placed in a parallel pattern above a charcoal fire. Finally, the marinated chicken is placed directly on top of the greenwood and encased up with a metal lid.

It ends up cooking via a mixture of smoking and steaming. The vapors coming off the pimento wood keep flavorful compounds on its surface before it starts to smolder slightly, adding a layer of smokiness. Not only that, but it draws flavorful oils from the wood through its direct contact during the process.

The whole procedure takes over an hour from start to finish.

Now, let’s take a look at some of the wood chips you can use for creating your jerk chicken.

Hickory

Hickory is probably the all-time favorite when it comes to smoking various kinds of meat. It possesses a strong, robust natural flavor that is savory and resembles bacon.

While it depicts the signature taste of Southern BBQ when smoking red meat, you can achieve excellent results by joining hickory with chicken.

Some people believe that the hickory is the best wood for smoking chicken wings as it compliments most of the chicken wing seasonings. Unlike other common choices, like oak or mesquite, hickory is less likely to overcome the natural flavor of the chicken or interject unpleasant components to the taste. When applied correctly, it can help produce layers of complex flavors over the natural flavor contour of the chicken and make a self-sufficient chicken dish your friends can enjoy.

For beginners, it is prescribed to start off with smaller amounts and slowly arrive at the appropriate balance of temperature and cooking time. You have to begin somewhere!

Apple

Fruitwoods are very popular when it gets to smoking chicken. These possess mild, sweet, fruity flavors that do not flood the natural flavors of the chicken while adding the appropriate mild smokiness and sweetness that can really make the bird-rich.

Applewood is a famous example of this. It is a lot more genial than most other fruitwoods and can be the ideal foil for your whole chicken or jointed chicken pieces. The refined nature of the smoke flavor also presents itself perfectly to applying a marinade or dry rub for your chicken and finishing it with a rich glaze or sauce.

Since the flavor is mild, this is also an excellent alternative for BBQ beginners.

Maple

Maple is frequently paired with pork cuts. It can also obtain excellent results for smoking chicken. The key here is the rich, sweet kick that can penetrate your chicken and the right golden color that can make your bird ready for elevated presentation.

If you are intending to pair your chicken with sweet sauces and sides, smoking with maple can be a great choice.

Maple is also quite lenient when it gets to temperature and cooking times. However, since the flavor is more powerful than something like an apple, you need to be a little cautious.

Cherry

Smoking with cherry wood can be an excellent way to cook your chicken, particularly if you are looking for that excellent balance between great taste, a powerful aroma, and a pleasing aesthetic finish. Cherry wood presents a lovely dark red finish to your chicken making it spontaneously ready for presentation.

The flavor is evocative of the fruit itself—deep, rich, and luxuriously sweet while being very mild. So, it surely won’t overpower the chicken.

If you are intending to smoke your chicken over cherry wood, it can be a remarkable idea to brine it thoroughly first, making it ready to absorb and assimilate all that smoke for the best results.

Pecan

If you want a strong, assertive flavor profile that can flawlessly complement the true flavor of the chicken, look no further than pecan wood. Pecan wood presents a unique savory, nutty flavor to the meat that can be the excellent foil for chicken.

Pecan is also an excellent way to start your journey towards producing your own signature flavor. You can combine one or more fruitwoods with a pecan to produce a unique, layered flavor profile that you can call your own.

How to Choose the Right Type of Wood

Smoking meat is an enjoyable activity that can supplement a lot of great flavors to achieve the most out of your meat. It can be viewed as an art form and science all coiled into one tasty gourmet meal.

Obtaining the best wood for smoking creates a difference in the smells, tastes, and flavors of your meat. Different wood gives different outcomes and attaining the right match for you and your tastes is necessary. Knowing the correct type of wood for smoking and understanding how that will influence the burn and smokiness of your meat is crucial.

It is all fun and games until what you craved, turns out to be the exact opposite of what you achieve. Hopefully, these insights will help you determine what types of wood offer distinct values.

Pellets, Chips, Chunks, or Logs 

There are 4 main varieties of wood shapes. These different shapes offer lots of variety in your smoking activity. 

The first variety we will delve deeper into is pellets. Pellet wood is available in an assortment of different kinds and qualities and is quick to light and smoke. In terms of their shape, they seem small, almost like dog food. They are in the form of tiny cylindrical pellets that can smoke instantly and are convenient to handle.

Pellets need pellet smokers, which are particular to taking care of how pellets burn.

The second variety is the chips. Chips are much thicker than pellets and present around ¼ inch thick to about 1-inch-thick in width and length. This indicates they are more square rather than round compared to the pellets. Chips are easy to find and store and much like the pellets, they generate heat quickly.

Chunks are the third variety of wood. Averaging to about the size of a fist, chunks can be applied in smaller offset smokers, water smokers as well as gas grills and charcoal grills. Chunks are comparable to chips and pellets, where they can provide smoke quickly and don’t need long burn times.

Lastly, the biggest one of them all is the logs. Many of you are probably accustomed to logs in a fire pit and sitting around them. Well, they can be utilized for smoking too. However, logs are most compatible with bigger commercial settings when attempting to smoke mass amounts of meat at once. Logs are the largest smoking wood of them all averaging anywhere from 12 to 18 inches.

Cherry, Apple, Hickory, Maple, or Oak 

These aromas accompany several of the different shapes we talked about above. The wood applied for smoking has a flavor that transpires from the wood onto the meat.

Deciding on a specific type of “flavor” is necessary for your desired smoking outcome.

Cherry gives a hint of sweetness with buzzes of wild fruit flavoring. Cherry pairs excellently with poultry; like chicken and duck, as well as pork. 

Apple has a more profound flavor than cherry. It gives a thicker flavor with a hint of sweetness to it. This pairs favorably with beef, chicken, pork, and duck.

Hickory compliments a variety of meats and poultry, as well as cheese. This aroma gives deep pungent flavors with hints of meatiness to it in the character itself. You can also use hickory with your homemade smoked mac and cheese.

Maple is mild and gives a dash of sweet aroma. It pairs perfectly with poultry. Cheeses make an awesome duo with maple as well.

Oak is similar to hickory, and gives the palate a more robust genuine smoky flavor but isn’t quite as pungent as hickory. It is a flavor that mingles flawlessly with many different varieties of other flavors and can improve them for a more elaborate taste. You can also use oak with your smoked brisket.

Besides, out of these five main flavors, there are surely several more out there. They get even more exciting the more you pair together. Understanding which type of flavor suits your meat and which flavors combine well together can help you smoke the ultimate creation.

The Best Wood Chip for Jerk Chicken

Jerk chicken is probably the very well-known Jamaican dish to have been exported from the island. Moist parts of poultry that are full of soaked-up marinated flavor, with burnished skin and crispy, darkened parts of meat courtesy of the grill the bird is cooked on.

But if you’ve never had the opportunity to visit the small nation that jerk chicken hails from, then you’ve never genuinely had the authentic dish. That’s because the wood from the pimento tree, which is local to the Caribbean, provides another very great jerk chicken ingredient. These are allspice berries that you can add to your marinade.

There’s also sweetwood, the Jamaican title for the laurel tree.

In Jamaica, the wood of these trees is necessary to the jerk process. To prepare the chicken (or the pork), it all begins with the wood. It comes in the form of charcoal, placed under huge metal grates, and constantly stoked to stay roaring hot.

Then, big pieces of pimento wood or allspice wood are placed on top of the grates. The meat is set directly on top of the greenwood, then closed with big sheets of metal.

As the chicken cooks, it consumes oils straight from the surface of the wood and also gets tinged with the fragrant steam and smoke created by the greenwood and the charcoal underneath. Once the chicken is heated it’s lifted from the grill, shredded from the bone, and chopped up

Take note that it takes about two hours per side for a butterflied chicken. And it is best served with fiery-hot Scotch bonnet sauce.

Pimento Wood Chips are used to smoke jerk chicken, fish, pork, or shrimp during grilling. The pimento chips can be set in a smoker, smoker box, or you can even create a tinfoil pouch and punch small holes in it to form a smoking station for your foods.

During the first steps of the cooking or grilling method, it is essential to cook the meats with smoke and this can easily be done with the pimento wood chips. If you have never had authentic Jamaican Jerk before this is a feast that will leave your friends and family pleading with you to make it over and over again.

Pimento wood is what provides true jerk BBQ its unparalleled flavor. Pimento wood is the actual wood that Jamaicans apply to jerk chicken. The pimento wood tree also provides us pimento berries, which is also known as allspice, pimento wood for smoking, sticks to create a grill, and leaves to add extra smoky aroma to jerk cooking.

Jerk captures its flavor from pimento wood. The chicken grills on a row of wet pimento leaves and sticks. The smoking wood cooks the meat, to the bone, with a strong flavor. Aromatic with deep citrus and smoky tones, the wood creates all the difference in the world.

Substitutes for Pimento Wood

Allspice is one of Jamaica’s trademark flavors. It is a homegrown spice that’s broadly used in jerk seasoning and other traditional dishes.

Interestingly, the allspice tree, also known as pimento wood, is also an essential flavoring ingredient.

Jamaican chefs cut the wood into chips and spread moistened pieces over the charcoal in their grill. The chips present a distinct flavor to authentic Jamaican jerked meats, one that has no primary substitute.

Necessity of Substitution

Most of the world’s allspice trees originate in Jamaica, though several other Caribbean countries have decent plots.

As stated by the researchers at the University of the West Indies, attempts to grow allspice trees on other continents failed due to low potency. That geographic scarcity, combined with the trees’ high market value, means the wood is in short supply outside of its homeland.

If you reside in an area with a large Caribbean community you might see it in ethnic shops. Otherwise, you’ll be required to improvise.

Fruit Wood Chips

The best alternatives to pimento wood are frequently fruit woods, which are similarly light but pungent. Applewood chips are an easy substitute. They’re affordable and readily obtainable in most parts of the country.

Feel free to explore with other fruitwood chips, to discover if there’s an option that works exceptionally well with your personal jerk seasoning. Pear, peach, cherry, and other fruit woods all give subtle, savory flavors.

Pecan Wood Chips

Pecan chips also make an excellent option, when pimento wood isn’t available.

Pecan serves to be somewhat more expensive than fruit woods since it also grows in a restricted geographic range like the pimento wood. If you reside in the South, you might have the indulgence of reaping pecan wood from your own backyard or local groves. But pecan chips are also available everywhere through barbecue-oriented retailers.

Pecan supplements a slightly nuttier flavor than most fruitwoods, carrying the brighter tones in your jerk seasoning.

Other Hardwoods

If you don’t have pecan or fruit woods, try to look for chips of mellow-flavored woods like alder or birch.

Some of the most traditional woods for smoking, including hickory, oak, and mesquite, are far too sour to use with jerk chicken or other authentic recipes. They’ll overwhelm the spicy flavors, even when combined with less potent woods.

Rather than apply these heavyweights, skip the wood chips completely. Your dish will taste much better with sheer charcoal smoking than with any of these added.

Final Thoughts

If you are trying to smoke a whole chicken or chicken cuts, applying one or more of the woods mentioned above, the effects will be impressive. The trick is to keep in mind that chicken cooks quite fast. So, find the balance between your temperature and cooking time to prevent the meat from getting dry. This can result in a deliciously smoky and tasty chicken that remains moist and juicy.

Categories
Jerk-flavored recipes

Jerk Fries

These crispy Jerk Fries recipes are a simple side dish that is sure to bring your taste buds a spicy kick of flavor.

With the Jamaican seasonings present in each bite, these baked wedges make for the excellent summer go-to, whether it is at a BBQ, holidays, house party, or family mealtime.

Drenched in Jamaican seasoning, these fries remain a spicy staple inspired by Bob Marley and the Jamaican culture. Thanks to the red pepper flakes and scotch bonnet peppers. Now, it’s time to dive straight into the recipe.

Jammin Jerk Fries by Simplot Foods

Ingredients

  • 6 3/4 pounds of straight cut fries, skin on
  • 3 tablespoons of Jerk seasoning
  • 27 ounces of mango chutney
  • salt

Preparation

  1. Prepare 12 oz. of fries and cook it according to the package directions. Drain the fries afterwards.
  2. Transfer the fries to a warm stainless steel bowl and sprinkle it with 1 tsp. of jerk seasoning. You can also add some salt if desired. Toss to coat.
  3. Put the fries on a warm serving plate and serve them with 3 ounces of mango chutney.

Crispy Baked Jerk Potato Wedges by Orchids and Sweet Tea

Ingredients

  • 6 large russet potatoes
  • 1 Tbsp of paprika
  • 3 tsp of sea salt
  • 1 Tbsp of garlic powder
  • 1 tsp of black pepper
  • 1 tsp of dried thyme
  • 1 Tbsp of red pepper flakes (Can reduce to 1 tsp if you’re not a fan of spice)
  • 3 Tbsp of jerk seasoning paste or seasoning
  • 1/2 cup of extra virgin olive oil + 1 Tbsp more!
  • dried parsley, for garnish

Preparation

  1. Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Rinse and pat each potato dry and cut them into halves, lengthwise. Cut them into halves and half them again until you have 6-8 wedges per potatoes.
  3. Meanwhile, in a small bowl, combine the sea salt, black pepper, garlic powder, dried thyme, paprika, dried parsley, red pepper flakes, jerk seasoning, and extra virgin olive oil. Whisk them together until they’re well combined.
  4. Next, add the potato wedges and seasoning mixture to a large bowl and massage the seasoning on potatoes thoroughly using both hands.
  5. Put the seasoned potato wedges onto the baking sheet (skin side down so that both sides will remain visible) and bake them for 35-40 minutes or until the wedges are crisp and fork tender.
  6. Remove from the oven and sprinkle it with dried parsley and serve it with BBQ sauce or your favorite dip on the side.

Jamaican Jerk Sweet Potato Fries by Connoisseurs Veg

Ingredients

  • 2 large sweet potatoes for about 2 to 2 ½ pounds in total weight
  • 2 Tbsp. of olive or canola oil
  • 2 Tbsp. of cornstarch, optional but recommended for crispness
  • 2 tsp. of allspice
  • 2 tsp. of paprika
  • 1 tsp. of dried thyme
  • ½ tsp. of cinnamon
  • ½ tsp. of cayenne pepper
  • ½ tsp. of ground cumin
  • ½ tsp. of powdered ginger
  • ½ tsp. of salt
  • ½ tsp. of black pepper
  • fresh cilantro, for sprinkling (optional)

Preparation

  1. Preheat the oven to 450°.
  2. Cut the sweet potatoes into long strips, about a half-inch inch thick. 
  3. Place the potato wedges into a large bowl or zipper bag then add the olive oil, cornstarch, allspice, paprika, thyme, cinnamon, cayenne, cumin, ginger, salt, and pepper. Give them a good toss until the sweet potato strips are evenly coated.
  4. Arrange the sweet potato strips in even layers on a baking sheet. Bake them for 10 minutes, flip them gently, and bake them for an additional 10 to 15 minutes until crisp.
  5. Take them out from the oven and sprinkle them with fresh cilantro if you like.. Serve with a dipping sauce of your choice.

Jerk Oven Fries by My Recipes

Ingredients

  • 1 (26-oz.) package of frozen extra-crispy French fried potatoes
  • 1 tablespoon of jerk seasoning
  • Sweet-and-Tangy Ketchup

Preparation

  1. Preheat the oven to 425°. 
  2. Place the potatoes in a single layer on 2 lightly greased 15 x 10-inch jelly-roll pans. 
  3. Place one pan each on the middle and lower rack and bake the potatoes for 15 minutes. 
  4. Switch the pans and bake it for an additional 12 to 15 minutes or until it is lightly browned. 
  5. Sprinkle the baked fries with jerk seasoning while tossing lightly. Serve the fries with Sweet-and-Tangy Ketchup.

Jerk-Spiced Fries by Big Oven

Ingredients

  • 2 tablespoons of olive oil
  • 2 tablespoons of Jerk seasoning
  • 32 ounces of frozen fries
  • 2 thinly sliced scallions
  • 1/2 cup of mayonnaise
  • 1/4 cup of mango chutney
  • 1 lime
  • dash of hot sauce

Preparation

  1. Preheat the oven to 450 degrees, place a baking sheet on the top and bottom rack.
  2. Mix the olive oil and jerk seasoning in a small bowl. Toss the fries with the seasoning and bake them as directed. Switch the pans halfway through.
  3. While baking, combine the mayo, mango chutney, the zest, and juice of one lime, and a dash of hot sauce. Sprinkle the fries with scallions when done.
  4. Serve and enjoy.

Big Chips Loaded with Jerk Spiced Red Beans, Coconut Cream & Thyme by Abel and Cole

Ingredients For the Jerk Spiced Red Beans

  • 1 red onion
  • 1 tbsp of rapeseed oil
  • ½ tsp of sea salt
  • 4 garlic cloves
  • 15g of fresh ginger
  • ½ tsp of chili powder
  • 1 tsp of Jamaican jerk seasoning
  • 400g of a can of red kidney beans
  • 400g of a can of chopped tomatoes
  • 1 tbsp of Demerara sugar

For the chips

  • 1 tsp of sea salt
  • 1.6kg of potatoes
  • 5 ltr of rapeseed oil

To serve the chips

  • A handful of fresh thyme sprigs
  • 40g of coconut cream

Making the jerk-spiced beans 

  1. Peel and finely chop the red onion. 
  2. Warm 1 tbsp. of rapeseed oil in a large pan for a minute, then add the onion. Season it with half a teaspoon of sea salt. 
  3. Cover the pan with a lid and fry, stirring every so often for 10 mins or until the onion has softened but not translucent. If the onion’s color changes, just turn the heat down and add a splash of water.
  4. Peel and crush or grate the garlic cloves and ginger. Add the garlic, ginger, chili powder, and jerk seasoning into the onion then cook and stir them for 2 minutes.
  5. Add the kidney beans with the water from the can into the pan. Add in the chopped tomatoes and the Demerara sugar. Stir them nicely to mix and simmer for 10-15 mins until the sauce thickens.
  6. Taste the sauce and add more salt or sugar if needed. You can prepare the beans the day ahead. Just transfer them into a tub and store them inside the fridge. Alternatively, you can just set them aside in the pan, with the lid on, ready to reheat if you’re serving them soon after cooking.

Making the Chips

  1. Fill a large pan with water. Add a teaspoon of sea salt, cover, and bring it to a boil. 
  2. Clean the potatoes and slice them into finger-length chips. When the water in the pan is boiling, drain the chips then add them to the pan. 
  3. Bring the pan back to the boil and let it simmer for a minute. Drain the chips and place them on a board or tray lined with kitchen paper. Leave them to dry and let them cool completely.
  4. Heat 5 liters of rapeseed oil in a deep fat fryer to 130°C/270°F. Place the chips into a fryer basket and drop them into the fat. 
  5. Fry the chips for around 8 minutes until they look like they are forming a skin (if your fryer is small, fry the chips in batches to avoid crowding the fryer). 
  6. Lift them out, drain them, and then place them on a board or tray. Let them cool completely. You can do this the day before you want to serve the chips. Just put them in a tub inside the fridge.
  7. When you’re ready to cook and serve the chips, separate the thyme leaves off their sprigs and set them aside. 
  8. Preheat the oil to 180°C/Fan 360°F. 
  9. Put the chips back into the fryer basket and fry them for around 5 minutes until they are golden brown. 
  10. Drain, tip into a bowl, and toss the chips with a pinch of salt. If your fryer is small, just cook the chips in batches and keep them warm in a heatproof dish in your oven then set to its lowest setting. While the chips are frying, reheat the jerk spiced beans. 
  11. Distribute the chips into 4 serving dishes then top each with 1/4 of the beans, 1 tbsp. coconut cream, and a pinch of thyme leaves. Serve straight away.

Jerk Sweet Potato Fries by Milwaukee Journal Sentinel

Ingredients

  • 1 tablespoon of packed brown sugar
  • 2 teaspoons of salt
  • 1 teaspoon of ground cumin
  • 1/8 teaspoon of ground allspice
  • ½ teaspoon of garlic powder
  • ½ teaspoon of dried thyme leaves
  • 1/8 teaspoon of cayenne pepper
  • 1 tablespoon of coconut oil, gently warmed until liquid
  • 1 ½ pound of sweet potatoes, scrubbed and cut into batons
  • An extra sprinkle of coarse salt (optional)

Preparation

  1. In a large bowl, whisk together the brown sugar, salt, cumin, allspice, garlic powder, thyme, and cayenne pepper then stir in the coconut oil.
  2. Preheat the oven to 425 degrees. A convection oven will help crisp the fries up, so use this as an option if you have it (at 400 degrees).
  3. Cut the scrubbed potatoes into batons but not as large as steak fries. If the sweet potato is large enough, just cut it in half crosswise. 
  4. Tip up one-half of the cut sweet potatoes, cut side down, and slice it into ¼-inch slices. Lay down each slice of the sweet potato and cut it lengthwise to make fries.
  5. Toss the sweet potatoes into spice paste, and use your hands to coat them. Line two baking sheets with parchment paper and lay out the fries, being careful not to crowd them.
  6. Bake the potatoes in a preheated oven for 20 to 25 minutes until speckled with dark brown spots. The fries will cook faster or slower depending on their thickness. 
  7. Remove the potatoes from the oven and sprinkle them lightly with coarse salt.

Caribbean Sweet Potato Baked Fries & Tangy Apricot Dipping Sauce by Snappy Gourmet

Ingredients 

  • 4 peeled sweet potatoes, sliced into 1/4-inch long slices, then cut into 1/4-inch wide strips
  • Olive oil
  • 4 teaspoons of Caribbean seasoning (or Caribbean Jerk seasoning)
  • 3/4 cup of plain yogurt
  • 3 tablespoons of Apricot Ginger Mustard
  • 3 tablespoons of chopped fresh cilantro

Preparation

  1. Preheat the oven to 450 degrees Fahrenheit. Line the baking sheets with parchment paper.
  2. In a large mixing bowl, toss the sweet potatoes with enough olive oil to coat. Sprinkle the potatoes with Caribbean seasoning then spread them in a single layer on baking sheets. Do not overcrowd the potatoes.
  3. Bake for about 10-15 minutes then turn the potatoes and cook them for another 10 minutes or until it is tender and golden brown.
  4. Meanwhile, in a small bowl, mix the yogurt, mustard, and cilantro until they’re well combined. Serve with fries for dipping.

Jamaican Spiced Potato Wedges by Delicious Magazine

Ingredients

  • About 1.5kg of Desirée potatoes
  • 4 tbsp of olive oil
  • 3 tbsp of Jamaican jerk seasoning
  • 284ml tub of soured cream, to serve
  • 1 lime, cut into 10 wedges, for garnish

Preparation

  1. Preheat the oven to 200°C.
  2. Wash and dry the potatoes, cut them into long, thin wedges, and put them into a large bowl. Add the oil and jerk seasoning and toss until well-coated. 
  3. Divide them between two roasting tins and cook them for 30-35 minutes or until they are crisp and golden brown, giving them a good shake occasionally. Drain them on kitchen paper.
  4. Best served hot in paper cones or bowls with the soured cream drip and lime wedges to squeeze over.

Hot Sweet Potato Wedges with Jerk Butter by Caribbean Food Made Easy

Ingredients

  • 1.4 kg or 3 lb and 3½ oz of peeled and sliced sweet potatoes, about the size of an orange segment
  • 5 tbsp of sunflower or groundnut oil
  • 3 tbsp of soft light brown sugar
  • juice of 2 limes
  • pepper

For the Jerk Butter

  • 50 g or 1¾ oz of slightly softened butter
  • ½ tbsp of ground allspice
  • ½ tsp of ground ginger
  • ½ tsp of cayenne
  • ½ tbsp of ground black peppercorns
  • ½ tsp of ground cinnamon
  • leaves from 2 sprigs of thyme
  • 2 finely chopped garlic cloves
  • generous amount of grated fresh nutmeg
  • 2 tsp of brown sugar
  • salt
  • juice of ½ lime

Preparation

  1. Preheat the oven to 200°C. 
  2. Combine the sweet potato slices with olive oil, brown sugar, and lime juice and season them with pepper. Using your hand, toss the sweet potatoes until well-coated. 
  3. Arrange them in a roasting tin in a single layer. Place into the oven and roast them until tender for about 20 minutes, turning over halfway through.
  4. Meanwhile, prepare the jerk butter by mashing everything together. Either chill to enable cold pats to melt over the wedges or serve it as is for dipping.

Final Thoughts

Jerked potato wedges are the same as Jamaican fries. You can buy them in the patty shops, where you can purchase a nice juicy patty, a bagful of wedges, and a refreshing glass of limewash.

These are already lovely on their own. But you can bring them up a notch when paired with jerk butter melting over the top. The jerk butter is also excellently served melting over fish or chicken.

Either way, you’ll definitely enjoy these jerk fries recipes.

Categories
Jerk Chicken Recipes

Halal Jerk Chicken

Disclaimer

The objective of this information is to help non-Muslims to have a better understanding of the term ‘Halal’ and its significance to Muslims.

Though Islam is a unique religion, it is necessary to recognize that Muslim people are not a single homogenous society. There are more than 400,000 Muslims in Australia alone who came from over 70 countries.

Meanwhile, ‘Halal’ is a term signifying any object or an act that is permitted to use or engage in, according to Islamic law.

What is “Jerk” Cooking?

Jerk refers to a process where meat, vegetables, or fruits are seasoned and prepared. This technique comes from Jamaica.

The common cooking style uses a marinade or paste that incorporates pimento (often called allspice) and scotch bonnet peppers or habanero. Pimenta o pimento is a Spanish word for pepper that the early European navigators mistook for black pepper, so they called it pimento.

The meat is then marinated and slow-smoked over a piece of pimento wood.

What Does the Word “Jerk” Come From?

According to most food historians\, jerk is a Spanish word that proceeds via the Peruvian word charqui, a term for dried strips of meat like what we describe Jerky.

The word originated as a noun and then matured into a verb, as in “Jerking,” which means poking holes in the meat so the spices could penetrate. Jerk cooking experts, like the native Jamaican, and author Helen Willinsky of “Jerk from Jamaica” states that the term Jerk could have also come from the turning of the meat in the marinade or from the process or jerking a strip of roasted meat.

How it All Started

Most historians acknowledge Jamaica was established by the Arawak Indians over 2,500 years ago. They used similar procedures to smoke and dry meat in the sun or over a slow fire, which were well-known in Peru. This was essential as the dried beef could be taken on adventures and eaten as is or chopped and reconstituted in boiling water.

This ancient method goes on today and is recognized as jerky.

In 1492 Columbus claimed it for Spain and controlled the Arawak Indians. Soon they died and were substituted by African slaves. In the 1700s some of the slaves fled and hid in the Blue Mountains of Jamaica and became identified as Maroons.

They had to keep watch firmly to avoid the British army from being recaptured. With food in low supply, they learned to catch wild boars in the forest. Using salt, peppers, and spices they learned to store the meat. They have no idea when their next kill would be.

The meat was spiced and covered in leaves to keep. When it came time to cook it, they just set it all in with hot rocks then cover or barbecue it over a frame of wood.

This emerged with the use of various spices to the cooking style that we know today as Jerk.

The Jerk Chicken

Jerk chicken is grilled chicken marinated in a spicy sauce that is traditionally served in Jamaica.

The poultry is seasoned with a jerk sauce or marinade that includes allspice, chiles, cinnamon, garlic, thyme, onion, soy sauce, nutmeg, lime juice, olive oil, and brown sugar. Since this sauce cooks quickly and easily on the grill, the chicken is gradually cooked to let the flavors of the sauce seep into the meat and to help the meat retain moisture.

The Modern Authentic Jerk Cooking Today

Jerk “huts” are scattered all over the Caribbean Islands, and you can surely find them by the lovely smell it produces.

Many times they are sheds that are octagonal or circular made around a telephone pole to hold the thatched roof. Dining and cooking are done outside.

These days, there are loads of Jamaica vacation online for the enthusiastic Jerk lover. Thus, it is now more affordable than ever to catch a trip to the islands and encounter the local flavor of authentic Jamaican Jerk.

Jamaica’s Best Kept Secret

Be bold and bring your taste buds on an island journey. For jerk aficionados, the village of Walkerswood in Jamaica is the go-to.

This tiny village sat above Ocho Rios which is the home to the Walkerswood Caribbean Foods. It is a small production facility shrouded in the pungent fragrance of black pepper, scallions, and Scotch Bonnet peppers.

Understanding Halal?

Halal is an Arabic word meaning ‘authorized’ or ‘permitted.’ When it comes to food, it follows a model as instructed in the Qur’an.

The opposite of halal is Haram, which means ‘forbidden.’

Halal and Haram are general terms that refer to all aspects of life. These terms are generally applied with food products, meat products, food ingredients, personal care products, cosmetics, pharmaceuticals, and food contact materials.

Nonetheless, there are still many unclear things and require further learning as to whether something is Halal or Haram. Hence, they are called mashbooh, which means ‘uncertain.’

A More Comprehensive Definition of Halal

In general, every food is deemed halal in Islam unless it is especially forbidden by the Qur’an or the Hadith. By official description, Halal foods are:

  1. Free from several elements that Muslims are prohibited to consume according to Islamic law (Shariah).
  2. Processed, produced, manufactured, made, or any stored foods using utensils, equipment, or machinery that have been purified according to Islamic law.

Muslims eat to have a strong and healthy physique. That way, they can be capable of contributing their knowledge and effort for the welfare of the community. It is specified in a Hadith that the prayer of a person is denied by Allah if he consumes Haram.

That said, the following are considered Haram:

  • Alcoholic drinks and intoxicants
  • Non-Halal Animal Fat
  • Enzymes (Microbial Enzymes are allowed)
  • Gelatine – from non-Halal source (except for fish gelatine)
  • L-cysteine (if from human hair)
  • Lard
  • Lipase (only animal lipase need be avoided)
  • Non-Halal Animal Shortening
  • Pork, Bacon / Ham and anything from pigs
  • Unspecified Meat Broth
  • Rennet (All forms should be bypassed except for plant / microbial /
  • synthetic – rennet collected from a halal slaughtered animal is allowed).
  • Stock (a combination of mixed species broth or meat stock)
  • Tallow (non-Halal species)
  • Carnivorous animals, birds of prey, and other animals that fall in this category
  • Foods tainted with any of the above products

Halal and Haram

Foods that are composed of ingredients such as gelatin, enzymes, emulsifiers, and flavoring are questionable because the origin of these ingredients is not yet known.

In the meat and poultry food production, animals like cows, veal, lamb, sheep, goats, turkeys, chickens, ducks, game birds, bison, and venison are deemed Halal. However, they must be cooked according to Islamic laws.

Fish and seafood (except for crocodiles, alligators, and frogs) are commonly acceptable for Muslims, unless they have dietary issues or allergy. The cooking method for the fish or seafood should not include alcohol (like batter or wine or anything considered Haram).

In cases of urgency, prohibited things may still become permissible (halal) for the span of the emergency or need, as Islam puts a priority on life over death.

Islamic Halal Meat Preparation and Supervision

In Australia, the Australian Federation of Islamic Councils (AFIC) approves and guides Islamic slaughtermen for the meat and poultry industry.

AFIC’s Halal Service Manager travels throughout Australia to several abattoirs or farms, meat and non-meat food companies, pharmaceutical companies, and cosmetic companies to implement Islamic supervision, inspection, and Halal preparation.

Halal products are obtained from animals or poultry that have been cooked according to Islamic law. Halal commodities and production are correctly distributed and distinguished from non-Halal products.

Muslims are only permitted to consume meat that has been cooked according to Islamic law. That’s because they believe that Islamic rule on killing animals is created to lessen the pain and distress that they undergo.

Meanwhile, AFIC has strict laws concerning Islamic slaughter:

  1. The slaughterer must be a sound adult Muslim.
  2. The slaughterer must speak the name of God before cutting.
  3. The name of God is spoken to affirm the sanctity of life and that the animal is being killed for food with God’s consent.
  4. The animal must be executed by cutting the throat with one continuous movement of a sharp knife.
  5. The cut must split at least three of the trachea, esophagus, and the two blood vessels on either side of the throat.
  6. The spinal cord must not be cut.
  7. Animals must be well handled before being killed.
  8. Animals must not witness other animals being killed.
  9. The knife must not be sharpened in front of the animal.
  10. The knife blade must be free from blemishes that might shred the wound.
  11. The animal must not be in an uneasy position.
  12. The animal must be permitted to bleed out and be fully dead before further processing.

Some experts state that the animal killed in this process does not suffer if the cut is done quickly and cleanly. That’s because it dissipates consciousness before the brain can sense any pain. 

However, there is ongoing debate that Halal slaughter is inhumane. That’s because permitting animals to bleed to death is scientifically untrue.

An animal’s throat is cut in one fast motion with a razor-sharp knife. Unconsciousness is completed within seconds and death befalls due to cerebral hypoxia, not blood loss.

Is Jerk Chicken Halal?

Halal jerk chicken recipes are prepared the same process as any jerk cooking. Meanwhile, any Halal meat that was produced by slaughtering in accordance with Islamic Law is considered Halal. 

Muslim slaughter is an entity to the religion. The process of slaughtering must be according to Islamic Law, as the process is meant to show respect to them and to thank Allah for His provisions.

The act of slaughtering must assure the animal undergoes as little suffering as possible. So, if the chicken on your jerk chicken is slaughtered according to Islamic Law then it is considered Halal.

Halal Jerk Chicken Recipe:

Jerk Chicken with Rice and Peas by This Muslim Girl Bakes

Ingredients For the Jerk Chicken

  • 3 Peeled Garlic Cloves
  • ½ peeled and roughly chopped Onion
  • 1 large Roughly chopped Green Chilli
  • 3 teaspoons of Vegetable Oil
  • 3 tablespoons of Hot Pepper Sauce
  • 1 and ½ teaspoons of Salt
  • 1 teaspoon of Allspice
  • ½ teaspoon of Ground Cinnamon
  • ½ teaspoon of Black Pepper
  • 1 teaspoon of Dried Thyme
  • 2 teaspoons of Soft Light Brown Sugar
  • 4 teaspoons of Soy Sauce
  • 4 teaspoons of Lime Juice
  • 2 teaspoons of Ginger Paste
  • 1 kg of Whole Chicken Pieces (you can 6 small legs + 3 necks)

For the Rice and Peas

  • 210 grams of Basmati Rice
  • 480 ml of Water
  • 105 ml of Coconut Milk
  • 150 grams of Tinned Kidney Beans, drained and rinsed
  • ½ teaspoon of Salt
  • 3 finely sliced Spring Onions

For the Grilled Corn

  • 3 Corn on the Cob

For the Peppers + Onions

  • 3 large sliced Red Peppers
  • 2 roughly sliced Red Onions
  • Any leftover in the Kidney Beans
  • Salt and Pepper, to taste
  • 1 tablespoon of Coconut Oil

To marinade the jerk chicken

  1. Aside from the chicken, place everything in a food processor and blend them until it is smooth.
  2. Add the mixture to the chicken and coat well. 
  3. Leave the chicken to marinate for a few hours or overnight inside the fridge.

To bake the jerk chicken

  1. Preheat the oven to 200 degrees Celsius. 
  2. Put the chicken into a baking dish and cover it with foil. Bake it for 30 minutes. 
  3. Uncover and turn the chicken. Bake it for another 30 minutes. Then, remove the cover and flip. 
  4. Bake the chicken uncovered for another 15 minutes or until it is fully cooked through.

To serve the jerk chicken

  • Sprinkle the chicken with finely sliced spring onions and enjoy with plenty of fresh lime.

To make the rice and peas

  1. Other than the spring onions, put all the ingredients into a pan and bring to a boil. 
  2. Once boiling, cover the pan with a lid and turn the heat to the lowest. Let it cook for 20 minutes or until all the liquid has been absorbed. 
  3. Stir with a fork and add in the sliced spring onions. Serve with lots of fresh lime.

To make the grilled corn 

  1. Take out the outer husk from the corn and grill over a gas flame, turning now and then. 
  2. Grill the corn until it is well toasted on all sides.

To make the peppers and onions

  1. Preheat some oil in a large pan over medium heat. 
  2. Add the peppers, onions, kidney beans, salt, and pepper to the pan. Stir-fry until it is slightly charred and cooked to your liking. 
  3. Sprinkle it with sliced spring onions and serve.

To serve everything together

  1. Put the chicken, rice, corn, and vegetables onto a plate and drizzle it all over the delicious roasting juices from the chicken. 
  2. Squeeze some fresh lime on everything and enjoy!

Final Thoughts

Islam is not only a religion. It is a way of life with etiquette, rules, and manners directing every facet of life.

Since food is an essential part of daily life, food laws provide a special significance. Muslims are supposed to eat for survival, to maintain good health, and not to live for eating. In Islam, eating is deemed to be a subject of worship of God like prayer, fasting, alms-giving, and other religious actions.

Islam lays great importance on how an animal’s life should end, which has to be under Islamic laws. That’s because life is a divine blessing. If the life of an animal has to be terminated for human survival, then its life should only be ended in the name of God.

Hence, the phrase bismillah (‘In the name of God) must be said before slaughtering an animal.

Categories
Jerk Chicken Recipes

Pot Noodle Jerk Chicken

Jerk chicken is grilled chicken, marinated in a spicy sauce that is traditionally served in Jamaica.

The poultry is seasoned with a jerk sauce or marinade that has allspice, chiles, cinnamon, garlic, thyme, onion, soy sauce, nutmeg, lime juice, olive oil, and brown sugar. Since this sauce cooks quickly and easily on the grill, the chicken is gradually cooked to let the flavors of the sauce seep into meat and retain moisture.

What is “Jerk” Cooking?

Jerk refers to a process where meat, vegetables, or fruits are seasoned and prepared. This technique comes from Jamaica.

The common cooking style uses a marinade or paste that incorporates pimento (often called allspice) and scotch bonnet peppers or habanero. The meat is then marinated and slow-smoked over a piece of pimento wood.

What Does the Word “Jerk” Come From?

According to most food historians, like Alan Davidson, and John Mariani, jerk came from a Spanish word charqui that has its Peruvian origin. It meant dried strips of meat, much like how we describe a jerky.

The word originated as a noun and then matured into a verb. as in “Jerking,” which means poking holes in the meat so the spices could penetrate.

Jerk cooking experts, like the native Jamaican and author Helen Willinsky of “Jerk from Jamaica,” states that the term jerk could also come from the process of marinating a strip of roasted or barbecued meat.

When Did This Style of Cooking Began?

Most historians acknowledge Jamaica was established by the Arawak Indians over 2,500 years ago.. They used similar procedures to smoke and dry meat in the sun or over a slow fire, which were well-known in Peru.

This was essential, as the dried beef could be taken on adventures and eaten as is or chopped and reconstituted in boiling water. This ancient method goes on today and is recognized as jerky.

In 1492, Columbus claimed it for Spain and controlled the Arawak Indians. Soon they died and were substituted by African slaves. In the 1700s some of the slaves fled and hid in the Blue Mountains of Jamaica and became identified as Maroons.

They had to keep watch firmly to avoid the British army from being recaptured. With food in low supply, they learned to catch wild boars in the forest. Using salt, pepper, and spices, they learned to store the meat. That’s because they have no idea when their next kill would be.

When it came time to cook the meat, they just set it all in with hot rocks then cover and barbecue it over a frame of wood.

The Modern Authentic Jerk Cooking Today

Jerk “huts” are scattered all over the Caribbean Islands, and you can surely find them by the lovely smell it produces.

Many times they are sheds that are octagonal or circular made around a telephone pole to hold the thatched roof. Dining and cooking are done outside.

These days, there are loads of Jamaica vacation deals online for the enthusiastic Jerk lover. Thus, it is now more affordable than ever to catch a trip to the islands and encounter the local flavor of authentic Jamaican Jerk.

What is “Pot Noodle”?

Pot Noodle is a brand of instant noodle. It comes in different flavors, and one of them is Jerk Chicken. 

This dehydrated food is comprised of wide noodles, mixed dried vegetables, and flavoring powder. It is cooked by adding boiling water, which after two to three minutes softens the noodles and diffuses the powdered sauce. The product is packed in a plastic pot, from which the cooked noodles can also be eaten.

History of Pot Noodle

The pot noodle is like the savior of student hangovers and the hunger shield that defends the starving with limited budget.

Pot Noodle was first created in Crumlin, South Wales in 1979, giving the nation a cheap option for sandwiches. The year 1992 marked the introduction of the infamous sauce sachets, expressing a world of unique flavors that could be explored including the infamous Jerk Chicken!

By 1995, the world of Pot Noodle expanded. Around 300,000 Pot Noodles were being munched on every week. And in 2000, Unilever bought Pot Noodle, paving the way for the King-size Pot Noodle.

Production of Pot Noodle

Pot Noodles are manufactured in Croespenmaen, near Crumlin, Caerphilly, Wales. The factory normally produces 175 million pots yearly.

The public understanding of the product was that it was of low quality and only eaten as an effect of laziness or poverty. Around 2006, Pot Noodle’s recipe was developed to make the product healthier. This mostly included cutting down on the quantity of salt in the product. A “GTi” alternative, cooked in a microwave instead of adding boiling water, was launched at the end of the 2000s and was the first Pot Noodle to include real meat.

All non-GTi pot noodles are fit for vegetarians, but not for vegans.

Nutrition

The first thing to learn about Pot Noodle (and especially any snack that you “just supplement water to”) is that the nutritional data can be horribly unclear and easily shaped.

Usually, the figures on the pot are so complex that most of us just don’t bother to work our way through them. In this type of snack the significant figures are not the per 100g ‘as prepared’ values but the ‘per pot’ figures/ That’s because it gives a big picture of what you are eating.

Before hydration, the dry element in a pot noodle weighs just below 100g. When you add water, you are hydrating but also reducing the contents and nutritional benefits contained in that dry material.

Any Related Products

Golden Wonder launched a similar convenience food “Pot Rice” in the early 1980s. It was produced from dehydrated rice, wheat protein, vegetables, and flavorings, and it is sold in a plastic pot.

Pot Rice was later produced by Unilever and Knorr when the Pot Noodle brand went through a string of acquisitions and takeovers in the 1990s. The flavors that were added were “Chicken Risotto”, “Chicken Curry”, “Beef and Tomato”, “Beef chili”, and “Cod and parsley”.

“Pot Mash” was a related branded mashed potato snack, marketed by the makers of Pot Noodle in the UK and Ireland in the late 1990s.

“Pot Casserole,” which is composed of dried vegetables and soy protein, was introduced during the 1980s. However, it was discontinued before the turn of the century.

“Pot Pasta” and “Pot Spaghetti” combined dried pasta bits with a packet of parmesan cheese and were sold for some time in the 1990s. “Pot Sweet” was a dessert range available in four varieties, launched in the mid-1980s but discontinued shortly afterwards. 

And in 2019, Pot Noodle launched its very own Jerk Chicken Flavor along with its rival, the Thai Green Curry.

The Jerk Chicken Flavored Pot Noodle

Having jerk chicken flavored pot noodles is great. So spice up your cravings, unfold your wings, discover your sizzle, and let your soul rise!

Filling the needs of Noodlers has always been Pot Noodle’s number one priority. That’s because it allows busy people to experience the flavor of the Jamaican Jerk Chicken in an instant. All you need is boiling water and a few stir to take your taste buds on a journey through the Caribbean Islands.

First, rip the lid half-open, whip out the sachet of seasoning, then add boiling water to fill the level. Close it with the lid then leave for 2 minutes to cook. Next, stir the noodles. Then leave it closed for another 2 minutes.

Stir again then add the contents for that extra flavor! Lastly, take a fork and dive in. (Best consumed while hot).

The first thing that will strike you about the sauce is the taste of allspice. It is an attempt to conjure up the flavor of a jerk. It has a little bit of flame to it but somewhat lacking. The sauce is also flour-based, so it has a pasty character to it.

The noodles are somewhat chewy but also thick and crisp. So much so that it’ll remind you of Cup Noodle noodles, but much bigger. They are incomparable to Asian instant noodles; and presumably not that appealing to people who have not grown up with them.

Controversy

The Pot Noodle brand has been linked in some controversial advertising campaigns.

In August 2002, a list of television adverts that defined Pot Noodle as “the slag of all snacks” was withdrawn after criticisms to the Independent Television Commission. The associated poster campaign, spinning around the “Hot Noodle” range with a tagline of “hurt me, you slag,” was removed by Unilever. This is after the Advertising Standards Authority upheld charges that “the pitch could be described as overlooking violence”.

In May 2005, the Advertising Standards Authority acquired 620 complaints about a series of advertisements starring a man with a large brass horn in his trousers and a provocative slogan “Have you got the Pot Noodle horn?”. Some of the objections described them as “tasteless and offensive”.

The three advertisements had been already established for restricted times, originally after the 9:00 pm watershed. The ASA did not uphold the charges. Although saying that the campaign was “a little crude,” they pointed out that it is harmless and “the timing constraint was appropriate.”

Final Thoughts

As any sports enthusiast will tell you, the best defense is offense. This explains why Pot Noodles was portrayed as “the slag of all snacks.”

People probably don’t require to be told that Pot Noodle isn’t food in its strict sense. But aside from an aggressive, hardly tasteless, advertising campaign, how much do you know about what goes into a Pot Noodle?

Categories
Jerk Chicken Recipes

Jerk Chicken Quesadilla

Meaning “little cheesy thing,” quesadillas started in northern and central Mexico in the 16th century.

Corn tortillas were then widespread among the Aztec people. They often filled the tortillas with squash and pumpkin and toast them in clay ovens to make sweet desserts. In 1521, Spanish settlers introduced sheep, lambs, and cows. Thus, offering indigenous people cheese and other dairy products.

The indigenous people kept on stuffing their tortillas with pumpkin and squash, but they also added cheese to the mix. Thus, the quesadilla was created.

It eventually became popular, and to this day has continued a favorite dish in Mexican cuisine. But when you combine it with the Jerk Chicken, the fusion of flavors will definitely pass beyond your imagination.

Jerk-seasoned Chicken Quesadilla by Land O’Lakes

Ingredients for the Quesadilla

  • 4 cups of shredded and cooked chicken
  • 1 cup of sliced green onions
  • 2 medium or 2 cups of chopped red bell peppers
  • 2 to 3 tablespoons of Caribbean jerk seasoning
  • 4 tablespoons of lime juice

For the Tortillas

  • 16 pieces of 8-inch flour tortillas
  • 1/4 cup of melted Land O Lakes® Butter
  • 16 ounces or 4 cups of shredded Cheddar cheese

For the Toppings

  • Sour cream
  • Chopped tomato
  • Chopped green onions
  • Shredded Cheddar cheese

Preparation

  1. Preheat the oven to 425°F.
  2. Dump all the quesadilla ingredients in a bowl.
  3. Carefully spread one side of each tortilla with butter. Put four tortillas, buttered-side down, onto an ungreased baking sheet.
  4. Top each tortilla with 3/4 cup of chicken mixture and 1/2 cup of cheese. 
  5. Put the second tortilla, buttered-side up, on the chicken mixture.
  6. Bake for 10-12 minutes until the quesadillas are lightly browned and the filling is heated through.
  7. Slice each quesadilla into wedges. Serve them with the desired toppings.

Jamaican Jerk Chicken Quesadillas by Host the Toast

Ingredients for the Quesadilla

  • 2 boneless and skinless chicken breast sliced in halves
  • 3–4 tablespoons of mild Jamaican jerk seasoning
  • 3 tablespoons of orange juice
  • 1/2 can of rinsed and drained dark red kidney beans
  • 3 tablespoons of chopped cilantro
  • 4 pieces large flour tortillas
  • 12 oz of creamy Havarti cheese
  • Tostones*

For the Mango Salsa

  • 1 sliced mango
  • 1 seeded and finely chopped jalapeno
  • 1/3 of finely chopped onion
  • 1 tablespoon of chopped cilantro
  • Juice of 1 lime

For the Tostones

  • 4 green plantains
  • 1 cup of vegetable or canola oil, or more as needed
  • 2 cups of water
  • 4 minced cloves of garlic
  • 1 tablespoon of kosher salt, plus more for garnish
  • Juice of 1 lime
  • Mojo Verde or other sauces, to serve (optional)

Preparation

  1. Bring a large pot of water to a boil then add in the chicken breasts. Continue boiling for 15 to 20 minutes until the chicken is fully cooked. Make sure that there is no pink left in the chicken, but don’t let it overcook or it will be rubbery.
  2. Shred the chicken using two forks and mix it in a large bowl along with the jerk seasoning and orange juice. Add the kidney beans and cilantro and give them a good toss to combine.
  3. Prepare the tostones and drain the excess oil from the pan, leaving just an adequate amount to prevent the quesadillas from sticking. Heat it to medium.
  4. Layer the quesadilla fillings in this order: Tortilla, cheese, tostones, chicken and bean mixture, cheese, tortilla. This could make two large quesadillas. Make sure that none of the fillings are too close to the edges of each other or they will scatter out when the cheese begins to melt.
  5. Place the quesadilla in a pan then cook each side until it is golden brown and the cheese melts.
  6. While the quesadilla is cooking, prepare the mango salsa ingredients by mixing all the ingredients.
  7. Serve the quesadilla while warm and top with mango salsa.

To make the Tostones

  1. Slice the ends off of all plantains. Cut through the skin lengthwise but avoid the inner portion of the plantain.
  2. Use your fingers to pry open and peel off and discard the tough outer skin of the plantains. Slice the plantains into bits, about 1-inch thick.
  3. Stuff a large, heavy-bottomed skillet with oil for about a third of the way. Preheat over medium for several minutes to just warm up the oil.
  4. Meanwhile, in a large bowl, mix the water, garlic, kosher salt, and lime juice. Set it aside for later use.
  5. Add the plantain bits to the oil. The oil should be just warm enough that it will lightly bubble after adding the plantains. 
  6. Fry the plantains until it softens and turns golden all over (about 4 minutes). Use a slotted spoon or tongs to transfer it to a paper towel-lined plate.
  7. Using the bottom of a glass, plate, or can, lightly flatten each fried plantain bit, but don’t make them too thin.
  8. Drop the flattened plantain coin in the garlic-lime water, and let it sit for about 10 seconds before removing. Gently pat them dry with a paper towel. Repeat this process with the remaining fried plantains.
  9. When it is nearly ready to serve, heat the oil over medium-high heat. Put the flattened plantains back to the oil and cook them until they’re crisp (about 1 minute per side).
  10. Take them out with a slotted spoon and transfer them to a plate lined with paper towels. Sprinkle with salt. Best served with Mojo Verde or other sauces.

Jamaican Jerk Chicken Quesadilla by What’s Gaby Cooking?

Ingredients 

  • 4 tortillas
  • 1 chicken breast
  • 1 cup of shredded Havarti Cheese
  • 2 tbsp of Jerk Seasoning
  • 1 sliced avocado
  • 1 diced mango
  • 1/4 diced red onion
  • 2 tbsp of minced cilantro
  • Juice of one lime
  • salt and pepper

Preparation

  1. Put the chicken breast in a large zip lock bag. Beat it with a mallet until it’s about 1/2 inch thick. 
  2. Remove it from the bag and spread the jerk seasoning on both sides of the chicken.
  3. Grill the chicken over medium-high heat for about 4 minutes until both sides are done.
  4. Divide the cheese in half, then spread it all over the tortillas. Dice the cooked chicken and put it on top of the cheese. 
  5. Put the tortillas on a heated grill or grill pan and grill both sides of the chicken until the cheese has melted. Top it with avocado.
  6. In a medium-sized bowl, put the mango, red onion, cilantro, lime juice, salt, and pepper and give them a nice toss.
  7. Place one scoop of mango salsa on top of the quesadillas and serve.

Spicy Caribbean Chicken Quesadillas by Mission Food Service

Ingredients

  • 6 pieces of 12″ Chipotle Chile Wraps
  • Spicy Jerk Chicken Mixture
  • 24 oz. of Shredded Pepper Jack Cheese  
  • Non-Stick Cooking Spray, to coat   

Preparation

  1. For a single serving of quesadilla: Preheat a flat top griddle to 350°Fahrenheit.
  2. Heat a Chipotle Chile Wrap according to package directions, and arrange it on a work surface.
  3. Spread 4 oz. of the Spicy Jerk Chicken on one half of the tortilla wrap then top it with 4 oz. of shredded Pepper Jack. Fold it to form a half-moon.
  4. Slightingly spray the griddle with a non-stick spray and toast the quesadilla for 2-2 ½ minutes per side or until it turns golden brown and the cheese has melted. Do this process on the remaining quesadillas.
  5. Cut into quarters and serve and enjoy!

Jerk Chicken Quesadillas by We’re Parents

Ingredients for the Marinade

  • 3 tbsp of Jerk chicken seasoning
  • Juice from 1 Lime
  • 2 tbsp of Pineapple-Orange juice
  • 1 tbsp of Low Sodium Soy Sauce
  • 1 tbsp of Olive Oil
  • 2 tbsp of white vinegar
  • 2 boneless chicken breasts, cut into chunks

For the Quesadillas

  • 1 tbsp of Olive Oil
  • 1/2 cup of diced red onion
  • 1 diced green pepper
  • 2 cups of mozzarella cheese
  • 1 cup of freshly diced pineapple + 2 more cups with 1/2 inch slices
  • 10-inch tortilla shells
  • plain Greek yogurt, optional
  • lime wedges, optional

Preparation

  1. Mix all the marinade ingredients, except for the chicken, and whisk them until well combined.
  2. Add in the chicken and mix them well.
  3. Place it in a ziplock bag or any tightly sealed container and store it inside the fridge overnight (for at least 8-12 hours).
  4. Preheat a large skillet over medium heat and saute half of the peppers and onions for 2-3 minutes.
  5. Add the entire container of chicken mixture. Add the 2 cups of diced pineapple into the skillet.
  6. Cook the chicken thoroughly for about 10 minutes while stirring frequently.
  7. Remove it from heat then take the large chunks of pineapple out of the skillet.
  8. Prepare the quesadillas by spreading out the chicken mixture, red onions, green peppers, mozzarella cheese, and diced pineapple evenly
  9. Once assembled, in a clean skillet, cook the quesadillas for 2-3 minutes on each side or until the tortilla has turned golden brown and the cheese has melted.
  10. Serve it with lime wedges and plain Greek yogurt if desired.

Jerk Chicken and Mango Salsa Quesadillas by Zest and Simmer

Ingredients

  • 2 chicken breasts
  • 2 tsp of olive oil
  • 2 tsp of jerk seasoning
  • 4 diced mangoes, (can also use 2.5 cups of frozen mangoes)
  • 1 large minced jalapeno
  • 1/4 large diced red onion
  • 1/2 cup of chopped cilantro
  • 2 tbsp of lime juice
  • 1/4 tsp of salt
  • 4 cups of shredded cheddar cheese
  • 6 tortillas
  • 1 tbsp of lemon juice

Preparation

  1. Preheat the oven to 375°F.
  2. Season the chicken breasts with a teaspoon of olive oil and a teaspoon of jerk seasoning. Bake it in the oven for 20-25 minutes until it is cooked through. Allow it to cool for 5 minutes, then dice the chicken and set it aside.
  3. While the chicken is cooking, begin to prepare your mango salsa. Toss the diced mango, jalapeno, red onion, cilantro, lime juice, lemon juice, and salt then set it aside.
  4. Heat a large pan to medium heat, then spray it with cooking oil. 
  5. Place one tortilla on the pan, then spread 1/6 of the shredded cheese, 1/6 of the diced chicken, and 1/6 of the mango salsa over half of the tortilla. 
  6. Fold the other half over and cook it for 1-2 minutes, until the bottom has turned slightly brown. Gently flip the tortilla, and cook the other side for another 1-2 minutes. Remove it from the pan afterwards.
  7. Do the same process with the remaining tortillas until they are cooked.
  8. Slice all quesadillas into 3 or 4 wedges before serving.

Jerked Chicken Quesadillas W/fresh Mango Chutney by Big Oven

Ingredients

  • 1 bunch of Scallions, green part only
  • 2 Yellow bell peppers
  • 1/4 cup of Soy sauce
  • 2 Red bell peppers
  • 1/2 cup of White wine vinegar
  • 1 1/2 teaspoon of fresh ground black pepper

For the Mango Chutney

  • 8 Flour tortillas, about 8-inch each
  • 2 Tablespoons of Honey
  • 1 Tablespoon of Indonesian Sambal
  • 2 Tablespoons of Canola oil
  • 2 Tablespoons of chopped garlic
  • 1 Tablespoon of Ground allspice
  • Jerk marinade
  • 1 cup of diced red onions
  • 1 teaspoon of ground nutmeg
  • 1 1/2 teaspoon of Cayenne pepper

For the Quesadillas

  • 3 peeled Ripe mangoes
  • 1/4 cup of roasted red bell pepper
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of salt
  • 3 Tablespoons of diced red onion

For the Jerk Marinade

  • 1 cup of Extra Virgin Olive Oil
  • 24 oz of Chicken breast sliced into halves
  • Juice of 1 lime
  • 4 finely chopped Scallions
  • 2 diced Habanero peppers
  • 1 Tablespoon of chopped fresh thyme
  • 1 Tablespoon of Honey
  • 2 cups of Monterey jack cheese
  • 1/2 cup of Orange juice
  • Juice of 2 limes

Preparation

  1. Remove the skin and the seeds of the roasted peppers and cut them into thin lengthwise strips. 
  2. Make the Mango Chutney: Combine all ingredients for the mango chutney in a nonreactive bowl, mix them well, cover, and store them inside the fridge until one hour before serving. 
  3. Make the Jerk Chicken Quesadillas: Comball the ingredients for the jerk marinade in a large nonreactive bowl then mix them well. Add the chicken and store in the fridge to marinate overnight.
  4. When preparing the dish, drain chicken breasts first, then char-broil or pan sear the meat until it is cooked but not dry. 
  5. Dice the meat into small pieces. 
  6. Make the quesadillas by putting tortillas on a flat work surface. Place the chicken, peppers, and cheese evenly over the tortillas, then top each with another tortilla. 
  7. Preheat a large skillet or griddle, then add a bit of oil and place a quesadilla in a hot pan. Brown the quesadilla lightly on one side, reduce the heat then turn the quesadilla on the other side. Do the same process to the remaining quesadillas. 
  8. Cut the quesadillas into wedges and arrange them on a serving platter. Serve them warm with Mango Chutney on the side.

Jerk Chicken Quesadillas with Slaw Salad by Rachel Ray Show

Ingredients

  • Juice of 1 lime
  • 2 tablespoons of rice wine or white wine vinegar
  • 2 tablespoons of tamari
  • A dash of hot sauce
  • 3 tablespoons of honey
  • 3 tablespoons of canola oil
  • Salt and freshly ground black pepper
  • 1/2 seedless cucumber, cut thinly
  • Remaining 3/4 bag of slaw mixed with Sweet and Spicy Sesame Noodles and Shredded Jerk Chicken
  • 4 large flour tortillas
  • 1/2 leftover Roasted Vegetable and Pineapple mixture
  • 1/2 Jerk Chicken, shredded and skin removed
  • 2 cups of shredded Monterey jack cheese

Preparation

  1. In a large bowl, combine the lime juice, vinegar, tamari, hot sauce, and honey and give it a good mix. 
  2. Add some canola oil while whisking and season it with salt and pepper to make a vinaigrette. 
  3. Add the cucumber and the remaining slaw and give it a nice stir to combine. Set it aside while you make the quesadillas.
  4. Set a large skillet over medium heat. Add 1 tortilla to the pan and cook it for about 1 minute per side or until it begins to blister. 
  5. Add a fraction of the vegetable and pineapple mixture, a fraction of the shredded chicken, and a fraction of the cheese to half of the tortilla and fold the other half up creating a half-moon. 
  6. Cook until the cheese is melted, turning halfway through, and repeat the same process with the remaining tortillas. 
  7. Cut into wedges and serve with the slaw salad on the side.

Quick Caribbean Quesadillas by All Recipes

Ingredients

  • ¼ cup of honey mustard
  • 2 tablespoons of pineapple preserves
  • 8 pieces of 10 inches flour tortillas
  • 1 ½ cups of shredded Swiss cheese
  • 2 tablespoons of butter
  • 2 cups of chopped cooked chicken
  • ½ cup of cooked crumbled bacon
  • 1 ½ cups of drained unsweetened pineapple tidbits

Preparation

  1. In a small bowl, combine the honey mustard and pineapple preserves. 
  2. Distribute the mixture equally into the 4 tortillas. Spread equally to within 1 inch of the edges. 
  3. Divide the Swiss cheese, chicken, and bacon evenly over the pineapple mixture then top it with the remaining tortillas to make quesadillas.
  4. Preheat the oven for up to 250 degrees Fahrenheit or 120 degrees Celsius.
  5. Preheat a large skillet over medium heat. Melt a little amount of butter in the skillet, tilting the pan over to cover all of the pan’s surface. 
  6. Put one of the quesadillas into the skillet, and fry each side until it is lightly brown and the cheese has melted (about 1 1/2 minutes per side). Place the cooked quesadillas in a warm oven while you fry the rest.
  7. To serve, cut each quesadilla into 6 wedges and arrange them on a platter with the pineapple tidbits in the center.

Caribbean Jerk Quesadillas by Barber Foods

Ingredients

  • 4 diced Chicken Breasts
  • 1/4 cup of pineapple jerk marinade
  • 1/2 cup of pepper jack cheese
  • 1/4 cup of Mexican blend cheese
  • 1/2 teaspoon of fresh lime juice
  • 2 teaspoons of chopped fresh cilantro
  • 1 flour tortilla, burrito

Preparation

  1. Place the diced ,cooked chicken in a bowl with marinade, lime juice, and cilantro then toss them for 15 seconds.
  2. Equally spread cheese over tortilla. Place the chicken in the middle in a straight line, then fold the tortilla in half.
  3. Preheat a skillet to medium heat and put the tortilla in. 
  4. Cook the tortilla for 3-4 minutes or until it is golden brown. 
  5. Cut into portions and serve.

Final Thoughts

If you love Mexican food, especially quesadillas, then the recipes above present a list of sweet and spicy ways to kick up your next fiesta.

You can add fresh diced pineapple along with the jerk chicken and tossed it in a spicy jerk seasoning then layered it between the tortillas. You can also add it with some cheese and any type of vegetables you have on hand. You can also serve these quesadillas with the rich and slightly tart lime dip that uses Greek yogurt in place of sour cream.

The sweet and spicy combo creates great flavor to these simple and easy family meals.

Categories
Jerk-flavored recipes

Jerk Oxtail Recipes

Chicken and Oxtail has a vibrant Jamaican flavor and the authentic taste of the islands. It’s an excellent meal for children, as well as the Jamaican curry chicken, which is an everyday meal. 

Jerk chicken is a recipe that uses cooking techniques native to Jamaica, wherein the meat is dry-rubbed or wet marinated with Jamaican jerk spice.

Meanwhile, Oxtail is a rich, slow-cooked meat prepared with butter bean and rice as a main course. It is common in Jamaica and other West Indian cultures. Oxtails are rich with flavor, which comes from onions, scallions, fresh thyme, allspice, and garlic.

In line with this, we’ve listed the best jerk oxtail recipes that you can easily make and enjoy solo or with your friends and family.

Jerk Oxtail with Rice and Peas by Chef Kenneth Temple

Ingredients for Jerk Oxtails

  • 8-12 oxtails
  • kosher salt to taste
  • black pepper to taste
  • 10 oz. of Walkerwood’s or Grace Jerk Paste
  • 12 peeled cloves of garlic
  • ½ teaspoon of dry thyme or 3 sprigs of fresh thyme
  • 1 bay leaf
  • 3 cups of unsalted stock (vegetable, chicken, or beef)

For the Rice and Peas

  • 3 tablespoons of unsalted butter
  • 1 chopped onion
  • 2 cups of rinsed basmati or white long grain rice
  • 13 oz. can of full coconut milk, add some water to make it equal to 2 cups
  • 2 cups of unsalted chicken stock
  • 15 oz. of canned red beans drained
  • ½ teaspoon of dry thyme or 3 sprigs of fresh thyme
  • 1 teaspoon of all-spice
  • ½ teaspoon of salt
  • ½ teaspoon of black pepper

Cooking with an Instant Pot

  1. Season the oxtails with salt and pepper, then place it in a heavy bottom skillet over medium-high heat. 
  2. Cook on each side in batches for 3-4 minutes. 
  3. Transfer the oxtails to a bowl, add jerk paste, and cover with a lid. You can store this in a fridge overnight.
  4. Add the oxtails to an instant pot. Pour some stock in a bowl where you tossed the oxtails to get the remaining jerk paste. Add it to the instant pot, along with garlic, thyme, and bay leaf. Cover it with a lid, press pressure cook, then set the timer for 75 minutes. The oxtails should be fork tender when they’re done. Continue cooking if more time is required.
  5. When the oxtails have about 30 minutes left, preheat a saucepan over medium heat then add a tablespoon of butter to melt.
  6. Cook the onions into the saucepan for 2 minutes then add the rice and cook it for an additional 1 minute. Stir in the remaining butter, coconut milk, stock, red beans, thyme, allspice, salt, and pepper. 
  7. Bring it to a boil, cover with a lid, then turn the heat to a low simmer for 15-20 minutes. 
  8. Fluff the rice cover for 5 minutes before serving.
  9. To serve, add the rice and peas to a plate, followed by the oxtails, and gravy. Best served hot.

Cooking in the Oven

  1. Season the oxtails with salt and pepper, then place it in a pot over medium-high heat. Cook on each side in batches for 3-4 minutes. 
  2. Cover it with jerk paste and cover with a lid. Store in the fridge overnight (optional).
  3. Preheat the oven then add in the garlic, thyme, bay leaf, and stock. Bring to a boil and cover with a lid. 
  4. Cook it in the oven for 5 hours. Oxtails should be fork tender when they’re done. Keep on cooking if needed.

Easy Jerk-Spiced Oxtail Stew by Lefty Spoon

Ingredients

  • 1 tablespoon of coconut or olive oil
  • 3 pounds of oxtails, trimmed of excess fat if needed
  • 1 large diced yellow onion
  • 4 large peeled and diced carrots
  • 1 teaspoon of salt
  • 3 tablespoons of Jerk Seasoning
  • 4 seeded and diced Roma tomatoes
  • 2 cups of dry red wine
  • 2 1/2 cups of beef broth

Instructions

  1. Preheat the oil in a medium (5-quart) oven or heavy-bottomed soup pot over medium-high heat. 
  2. Sear the oxtails in batches to avoid crowding the pan. Let all sides turn brown. 
  3. Transfer the browned oxtails to a plate and set them aside.
  4. Add the onions, carrots, and salt in the pot and turn the heat down to medium. Cover the pot with a lid, letting the vegetables sweat until the onions are softened and translucent.
  5. Uncover the pot, then add in the Jerk Seasoning and Habanero Garlic Pepper. Sauté until it is aromatic. 
  6. Add the tomatoes and sauté them for an additional two minutes.
  7. Put the oxtails back to the pot, then add in the red wine and beef broth. Give it a nice stir to combine them well until it simmers. 
  8. Reduce the heat and cover with a lid. Let it simmer until the oxtails are very tender but not falling apart. This step takes about three and a half to four hours.
  9. If you are making the stew in advance, store it in the fridge until it is solid, then skim off the layer of fat on top. Reheat the stew over low heat, then serve it over mashed potatoes, rice, or noodles.

Jamaican Oxtail Recipe by My Jamaican Recipes

Ingredients

  • 2 lbs of chopped oxtails
  • 2 tbsp of vegetable oil may be substituted with olive oil
  • 1 tbsp of black pepper
  • 1 whole yellow onion sliced into halves
  • 2 cloves of chopped garlic
  • 1 whole scotch bonnet pepper (chopped and de-seeded)
  • 1 tsp of paprika
  • 2 stalks of chopped scallions
  • 7 whole seeds of allspice
  • 1 1/2 tbsp of ketchup
  • 1 tbsp of Worcestershire sauce
  • 1 can of butter beans
  • 1 tbsp of browning sauce

Instructions

  1. Clean your oxtails: Start by scraping the excess fat from your chopped oxtails with a knife. Then dip them in a water and lemon juice mixture. Let the oxtails rest in the mixture for about an hour. Finally, rinse the oxtails in freshwater.
  2. In a large mixing bowl, combine 1 tablespoon of black pepper, 1 teaspoon of paprika, chopped onion, scallions (green onions), chopped garlic, scotch bonnet (habanero) pepper, thyme, and allspice seeds then give them a nice toss. 
  3. Add some Worcestershire sauce and browning sauce to your oxtails then rub it vigorously until your oxtails are completely covered and infused with seasonings. Let it sit for 1 hour or overnight for a more proper marinade.
  4. When it is done marinating, add 3 tablespoons of vegetable oil to a large saucepan under a medium flame. When the oil becomes hot (approximately 5 minutes), add the seasoned oxtails in the saucepan and let it brown. 
  5. Add 3 cups of water then add the beef bouillon cube. Stir it occasionally and let it cook for about 2 hours while stirring occasionally. 
  6. Add the drained butter beans after about 1 ½ hr. Let it simmer and add a little water if required. 
  7. Serve and enjoy!

Jamaican Oxtail Recipe by Food Fam

Ingredients For the Jerk BBQ Sauce

  • A bottle of bbq sauce of your choice
  • 1/4 cup of mild jerk paste Walkerswood or Grace store-bought brand
  • 1 tbsp of Worcestershire sauce
  • 3 tbsp of pineapple juice
  • 1 tbsp of olive oil
  • 1/2 tbsp of kosher salt
  • 1/2 tbsp of black pepper
  • 1/4 cup of cider vinegar
  • 1 cup of ketchup

For the Oxtails

  • 1 tbsp of olive oil
  • 5 lbs of oxtails
  • 2 tbsp of all-purpose flour
  • 1 diced medium onion
  • 3 diced garlic cloves
  • 1 peeled and diced medium carrot
  • 2 diced stalks of celery
  • 1 diced red bell pepper
  • 1 habanero pepper
  • 1 tbsp of kosher salt
  • 1 tbsp of black pepper
  • 1 tbsp of allspice
  • 3 bay leaves
  • 1 1/2 cup of red wine
  • 3 cups of Jerk BBQ Sauce
  • 1 cup of beef broth
  • 3 fresh sprigs of thyme

Making the Sauce

  1. In a medium saucepan over medium heat, whisk together all the ingredients for the barbeque sauce. Allow it to come to a bubble, and then reduce the heat to low. 
  2. Let it simmer until thickened for about 10 minutes.
  3. Serve immediately or allow it to slightly cool and store it in an airtight container inside the fridge for up to a week.

Cooking the Oxtail

  1. Preheat the oven to 275 degrees. Season the oxtails with salt and pepper. Dust the oxtails with flour then set them aside.
  2. Heat the olive oil in a large dutch oven pot on medium. Add the oxtails to the oven pot and let it turn brown on all sides. Do not overcrowd the pan. Transfer the oxtails to a plate line with paper towels.
  3. Make small slits or incisions on each side of the habanero using the sharp end of a knife.
  4. Saute the carrots, garlic, onions, and celery for 4-5 minutes. Stir them as needed.
  5. Add the habanero and red bell peppers, mixing them with the other vegetables. Add the bay leaves, half pinch of salt, pepper, and allspice seasonings. Let it cook for 2-3 minutes while mixing as needed.
  6. Add the wine to the pot and deglaze it using a wooden spoon to scrape up the bits.
  7. Add the BBQ sauce, beef broth, and the remaining spices. Mix them well, then add the oxtails and fresh thyme.
  8. Cover the dish with a heavy lid and bake it for 4 hours. Oxtails should come out fork-tender. The sauce should have the same consistency as a thin bbq sauce.

Jamaican Jerk or Curry Oxtail by Cookpad

Ingredients

  • 1 Oxtail
  • 1/2 tbsp of black pepper
  • 1/2 tsp of (Lawry’s) season salt
  • dash of crushed red peppers
  • 1 can of tomatoes
  • 1 tsp of cilantro leaves
  • dash of cayenne peppers
  • tsp of jerk/curry season (dry)
  • tsp of hot Jamaican jerk season
  • tsp of mild sweet chili sauce
  • 1 cup of diced onion
  • 1 cup of diced red pepper
  • 1 cup of green pepper
  • tbsp of Lea & Perrins Worcestershire sauce

Instructions

  1. Trim the fat out from the Oxtails. Using your hand, season it with black pepper, (Lawry’s) season salt, crushed red peppers, can of diced tomatoes, a teaspoon of cilantro, cayenne pepper, teaspoon of dry jerk or curry season, a teaspoon of hot Jamaican jerk season, a teaspoon of mild sweet chili sauce, 1 cup of diced onion, red and green peppers, and 2 tablespoons of Lea & Perrins Worcestershire sauce. 
  2. Give each oxtail a nice toss and marinate it for 2 hours or overnight.
  3. In an 8 to 12 quart pot, pour in some water, just enough to cover the oxtail. Let it boil for two hours.
  4. Transfer the oxtail into a deep foil pan and cook it in a preheated oven at 375 degrees for 4 hours or until the desired tenderness is met.
  5. Serve the Oxtails over some rice, with a side of collard greens, and Jamaican cornbread.

NOTE: The oxtail will fully absorb all of the flavors by slow cooking, but be careful in adding too much Jerk and Curry season, as this can be very spicy.

Smoke Jerk Oxtail by Food Fidelity

Ingredients

  • 4 lbs of oxtails
  • ¼ cup of Jerk Marinade or a store-bought Walkerswood is a good alternative
  • ¼ cup of apple juice
  • 2 tbsp of apple cider vinegar

Instructions

  1. Place the oxtails in a large bowl. Rub the jerk marinade all over the meat. Cover and store it inside the fridge overnight.
  2. Heat the barbecue to 250 degrees Fahrenheit. 
  3. Smoke it over indirect heat for 2 hours. 
  4. Mix the apple juice and vinegar in a spray bottle and spray it on the meat.
  5. Keep on cooking the oxtail meat for 2-3 more hours or until its internal temperature reaches 180 degrees Fahrenheit. Spray liberally with the apple mixture as needed to keep the oxtails moist. 
  6. Remove it from the smoker and let it rest for 15 minutes before serving.

Jamaican Oxtail by All Recipes

Ingredients

  • 2 ½ pounds of oxtail
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of soy sauce
  • 1 tablespoon of salt
  • 1 tablespoon of white sugar
  • 1 tablespoon of garlic and herb seasoning
  • 1 teaspoon of browning sauce
  • ¼ teaspoon of ground paprika
  • ¼ teaspoon of ground cayenne pepper
  • ¼ teaspoon of ground black pepper
  • 2 tablespoons of vegetable oil
  • 2 thinly sliced carrots
  • 2 thinly sliced stalks of celery
  • 1 chopped onion
  • 4 minced garlic cloves
  • 3 cups of low-sodium beef broth
  • 1 bunch of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 bay leaf
  • 2 tablespoons of unsalted butter

Instructions

  1. Place the oxtail in a shallow dish. Add the Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper in a small bowl. Rub both sides of the oxtail with the marinade then pour out the excess.
  2. Preheat the vegetable oil in a large, deep skillet over medium-high heat. Char-broil the oxtail in hot oil until it is golden brown (about 3 minutes per side). Transfer to a small plate.
  3. Saute the carrots, celery, onion, and garlic in the same skillet until it softens. 
  4. Add the beef broth, thyme, rosemary, and bay leaf then bring it to a boil.
  5. Add the oxtail, with its juices and butter. Reduce the heat to low, cover, and simmer it until the oxtail is fork-tender for about 3 hours.
  6. Remove the cover of the skillet and bring the heat to high. Cook it while stirring occasionally or until the sauce thickens for about 5 minutes.

Jamaican Oxtail & Broad Beans by Roxy Chow Down

Ingredients

  • 2 kg of oxtail stew
  • 1 can of broad (fava) or butter beans, optional
  • 1 tsp of cooking oil
  • 3 tbsp of brown sugar to make the browning
  • 2 tsp of salt to taste
  • ½ tsp of black pepper
  • 1 tsp of allspice powder
  • 1 tsp of paprika
  • 1 tsp of ginger powder
  • 2 tsp of onion powder
  • 2 tsp of garlic powder
  • 1 tsp of dried thyme leaves
  • 1 – 2 tbsp of soy sauce msg-free
  • 1 tbsp of Worcestershire sauce msg-free, optional
  • ½ tsp of scotch bonnet pepper to taste
  • 4 cloves of crushed garlic
  • 1 chopped medium onion
  • 1-inch crushed ginger root
  • 6-8 pimento seeds
  • 3 sprigs of fresh thyme
  • ½ large chopped green bell pepper
  • ½ large chopped red bell pepper
  • 3 stalks of chopped scallion (green onion)
  • 1 small diced tomato
  • ½ cube of Knorr beef or chicken bouillon or 1 tsp of all-purpose seasoning
  • 2 tbsp of ketchup (optional)

Instruction

  1. In a large bowl, wash the oxtail in vinegar, lime, or lemon juice then drain it completely.
  2. Combine the salt, black pepper, paprika, allspice, onion powder, garlic powder, ginger powder, dried thyme leaves, soya sauce, and Worcestershire sauce in a mixing bowl. And rub into the oxtail.
  3. Prepare the fresh herbs and spices (onion, garlic, ginger, thyme, tomato, scotch bonnet pepper, bell pepper, scallion, and pimento seeds), then cut each of them into two portions.
  4. Add half of the portion of the fresh herbs and spices to the oxtail and rub in well. Cover and let the seasoned oxtail marinate for 6 – 8 hours.
  5. In a large skillet, preheat the cooking oil on medium heat. Add 2 tablespoons of brown sugar, stirring it quickly and thoroughly for about 1 minute or until the sugar starts to melt.
  6. Immediately add the seasoned oxtail and let each side of the meat turn brown for 1 – 2 minutes.
  7. In the same bowl that was used to season the oxtail, add 1 cup of water and mix them well.
  8. When both sides of the oxtail have turned brown, add the water from the bowl, stir the pot then cover it with a lid and let the meat cook for 10 – 15 minutes.
  9. Add some water just enough to cover the meat. Stir the pot then cover it and let the oxtail cook on high heat for 2 ½ to 3 hours. Don’t forget to stir the pot every 10 minutes.
  10. Check the pot constantly to make sure that the water is enough to cover the meat and top it up each time it runs low. For about 3 hours, taste a small piece of the meat to check if it’s completely cooked.
  11. When the oxtail stew is completely cooked or tender, add ½ of the bouillon cube, ketchup (or 1 tbsp brown sugar), and the second portion of chopped seasoning. If the water has dried out, just add enough water to cover the meat then cook it for an additional 10 – 15 minutes.
  12. Drain the can of beans, then add it to the pot.
  13. If the oxtail stew is not yet brown, add 1/2 to 1 tablespoon of soy sauce and stir. Cover and cook it on medium-high heat for another 8-10 minutes.
  14. Check the gravy for the desired texture and taste. If the gravy is too thin, leave the pot uncovered to let the gravy thicken (about 10 minutes). You can also add a teaspoon of cornstarch diluted in 2 tablespoons of cool water to thicken the gravy.
  15. Season with salt to taste. Stir the pot and let it simmer for 5 minutes.
  16. Serve and enjoy!

Final Thoughts

Oxtails and all things “jerked” will have a special place in your heart. You will love the warm spices and heat that the jerk spices give. You’ll also have a deeper appreciation for all things braised because it makes tough pieces of meat tender.

You can also make these jerk oxtails recipes ahead. Just put it inside an airtight container and leave it inside the freezer for up to 6 months, and in the fridge for 7 days. 

When reheating, just pop it inside a 350-degree oven for 10 to 15 minutes.

Categories
Jerk Chicken Recipes

Jerk Chicken and Cheese Recipes

Jerk seasoning will get you started, but you have to realize that it is best combined with any Jamaican food. The crunchy tostones, the red beans, and rice, the flavorful fruit– it’s all got its own special place in anyone’s food-loving heart.

The best thing about any jerk dish is that you could also throw it with some cheese, and you’ll be amazed how perfect it would turn out. You could also top it with some Mango Salsa and you’ll feel that you went straight to the Caribbean.

That said, we have listed jerk recipes with their best-matched cheese which you can enjoy eating solo or with your family and friends.

Jamaican Jerk Chicken and Quesadillas by Host the Toast

Ingredients for the Quesadillas

  • 2 boneless and skinless chicken breasts, cut in halves
  • 3–4 tablespoons of mild Jamaican jerk seasoning
  • 3 tablespoons of orange juice
  • 1/2 can of rinsed and drained dark red kidney beans
  • 3 tablespoons of chopped cilantro
  • 4 large flour tortillas
  • 12 oz of creamy Havarti cheese
  • 1 green plantain, made into tostones

For the Mango Salsa

  • 1 diced mango
  • 1 seeded and finely chopped jalapeno
  • 1/3 finely chopped medium onion
  • 1 tablespoon of chopped cilantro
  • Juice of 1 lime

For the Tostones

  • 4 green plantains
  • 1 cup of vegetable or canola oil, or more as needed
  • 2 cups of water
  • 4 minced cloves of garlic
  • 1 tablespoon of kosher salt, plus more for garnish
  • Juice of 1 lime
  • Mojo Verde or other sauces, to serve (optional)

Preparation

  1. Bring a large pot of water to a boil then add in the chicken breasts. Boil the chicken until it is fully cooked for about 15-20 minutes. Make sure that there is no pink remaining in the chicken, but don’t let it overcook or it will be rubbery.
  2. Shred the chicken using two forks and mix it in a large bowl with the jerk seasoning and orange juice. Add the kidney beans and cilantro and give them a nice toss to combine.
  3. Prepare the tostones and then drain out the excess oil out of the pan, leaving just enough to prevent the quesadillas from sticking. Heat to medium.
  4. Layer the quesadilla fillings accordingly: Tortilla, cheese, tostones, chicken, the bean mixture, cheese, and tortilla. This should make 2 large quesadillas. Make sure none of the fillings are too close to the edges of each quesadilla or they will spill out when the cheese starts to melt.
  5. Place the quesadilla in the pan and cook it on each side until it is golden brown and the cheese is completely melted. While the quesadilla is cooking, mix the mango salsa ingredients.
  6. Serve the quesadilla while it is warm and top it with mango salsa.

To make the Tostones

  1. Slice the ends off of all plantains and cut through its skin, lengthwise. Avoid cutting the inner portion of the plantain, which will form the tostones.
  2. Use your fingers to pry open and peel off and discard the tough outer skin of the plantains. Slice the plantains into bits, about 1-inch thick.
  3. Stuff a large, heavy-bottomed skillet with oil for about a third of the way. Preheat over medium for several minutes to warm up the oil.
  4. Meanwhile, in a large bowl, mix the water, garlic, kosher salt, and lime juice. Set it aside for later use.
  5. Add the plantain bits to the oil. The oil should be just warm enough that it starts to lightly bubble shortly after adding the plantains. 
  6. Fry the plantains until it softens and turns golden all over, about 4 minutes on each side. Use a slotted spoon or tongs to transfer it to a plate lined with a paper towel.
  7. Using the bottom of a glass, plate, or can, lightly flatten each fried plantain bit. Crush them enough that they are flattened out, but don’t make them too thin or they will break apart.
  8. Drop the flattened plantain coin in the garlic-lime water, and let it sit for about 10 seconds. Remove them from the water and gently pat them dry with a paper towel. Repeat this process with the remaining fried plantains.
  9. When it is nearly ready to serve, heat the oil over medium-high heat. Put the flattened plantains back to the oil and cook them in batches until they’re crisp for (about a minute per side). Take them out with a slotted spoon and transfer them to a paper towel-lined plate.
  10. Sprinkle with salt and serve with Mojo Verde or other sauces, if desired.

Jerk Chicken and Grilled Cheese by Kraft Canada

Become motivated by this food truck phenomenon and serve up with this zesty, gooey sandwich as a replacement for your next lunch or quick supper.

Ingredients 

  • 1/3 cup of shredded and cooked DIANA Classic Jerk Chicken, you can also the leftover ones
  • 1 Tbsp. of Diana Marinade Caribbean Jerk
  • 1 Tbsp. of finely chopped red onions
  • 2 slices of rye bread
  • 1 small roasted red pepper, cut it horizontally in half
  • 1 pack of Cracker Barrel Monterey Jack with Jalapeno Natural Cheese Slice
  • 2 tsp. of non-hydrogenated margarine

Preparation

  1. Toss the DIANA Classic Jerk Chicken with the marinade and some onions.
  2. Top 1 bread slice with the chicken mixture, peppers, and Monterey Jack cheese. 
  3. Cover it with the remaining bread slice. Spread the outside of the sandwich with margarine.
  4. Cook it in a nonstick skillet on medium heat for 3 to 4 min. per side or until the cheese has melted and the sandwich has turned golden brown on each side.

Tip

  • You can do this by using shredded rotisserie chicken and increasing the marinade by up to 2 Tbsp.
  • You can also use either a fresh or jarred roasted red pepper.

Jerk-Seasoned Chicken Quesadillas by Land O’Lakes

Caribbean jerk-seasoned chicken can definitely be used on tortillas for a quesadilla recipe that couples two popular cuisines.

Ingredients for the Quesadillas

  • 4 cups of shredded cooked chicken
  • 1 cup of sliced green onions
  • 2 medium or 2 cups of chopped red bell peppers
  • 2 to 3 tablespoons of Caribbean jerk seasoning
  • 4 tablespoons of lime juice

For the Tortillas

  • 16 of 8-inch flour tortillas
  • 1/4 cup of Land O Lakes® Butter, melted
  • 16 ounces or 4 cups of shredded Cheddar cheese

For the Toppings

  • Sour cream
  • Chopped tomato
  • Chopped green onions
  • Shredded Cheddar cheese

Preparation

  1. Preheat the oven to 425°F.
  2. Combine all the quesadilla ingredients in a bowl.
  3. Lightly brush 1 side of the tortillas with butter. Put 4 tortillas, buttered-side down, onto an ungreased baking sheet.
  4. Top each tortilla with 3/4 cup of chicken mixture and 1/2 cup of cheese. Put the second tortilla, buttered-side up, on the chicken mixture.
  5. Bake for 10-12 minutes until the quesadillas are lightly browned and the filling is heated through.
  6. Cut the quesadillas into wedges. Serve them with your desired toppings.

Roasted Jerk Chicken with Spinach Mozzarella Melt by Like Mother, Like Daughter

A roasted jerk chicken coated with spinach and mozzarella for a hot, hot, hot main course. Tasty hot, fresh spinach, and gooey cheese yumminess.

Ingredients

  • 8 chicken tenderloins
  • 16 to 30 spinach leaves (depending on the size)
  • 8 slices of mozzarella cheese
  • 1/4 cup of jerk dry rub

For the Jerk Dry Rub

  • 1/2 tsp of allspice
  • 1/4 tsp of black pepper
  • 1 tsp of cayenne pepper
  • 1/4 tsp of cinnamon
  • 1/4 tsp of crushed red pepper flakes
  • 1 tsp of dried thyme
  • 1 tsp of garlic powder
  • 1/4 tsp of nutmeg
  • 1 tsp of onion powder
  • 1 tsp of paprika
  • 1 tsp of salt
  • 1 tsp of sugar

Preparation

  1. Spatter 1 to 2 pinches of jerk dry rub all over each chicken tenderloin, then rub or massage it right in. Turn the chicken over and repeat.
  2. Cover and marinate it in the fridge for 20 minutes to 8 hours.
  3. Preheat the oven to 375 degrees.
  4. Spray a cookie sheet with oil or line it with parchment paper, then set a cooling rack.
  5. Arrange all chicken tenderloin on the cooling rack. Roast them for 10 minutes and then turn each chicken tenderloin over. Roast for another 10 minutes or until the internal temperature reached 165 degrees.
  6. Turn the oven broiler on and broil it for 2 to 3 minutes just to add a bit of color to the chicken.
  7. Top each chicken tenderloin with 2 to 3 spinach leaves, just enough to cover the chicken, and mozzarella cheese slice.
  8. Broil them for 2 to 5 minutes, just before the cheese melts and it starts to turn golden brown. Remove it from the oven and serve warm.

For the Jerk Dry Rub

  1. Put all ingredients into a bowl then give them a nice whisk.
  2. Store the jerk dry rub in an airtight container for up to 3 months.

Jerk Chicken Burger with Monterey Jack Cheese by Saputo

Ingredients

For the Coleslaw

  • 125 ml or 1/2 cup of chopped purple cabbage
  • 1 pitted and sliced peach
  • ½ sliced red onion
  • ½ thinly sliced jalapeño (optional)
  • The juice from half a lime
  • 5 ml or 1 tsp. of sugar

For the Marinade

  • ½ minced onion
  • 4 garlic cloves
  • 4 chopped green onions
  • 5 ml or 1 tsp. of grated fresh ginger
  • 45 ml or 3 tbsp. or brown sugar
  • 5 ml or 1 tsp. of cinnamon
  • 5 ml or 1 tsp. of allspice (Jamaican pepper)
  • 5 ml or 1 tsp. of dried thyme
  • 80 ml or 1/3 cup of soy sauce
  • Natural orange juice and zest from half an orange
  • 60 ml or 1/4 cup of olive oil

Preparation

  1. Preheat and let the barbeque drip its oil.
  2. In a bowl, blend all the ingredients for the marinade. Add the chicken breasts and marinate them for up to 24 hours.
  3. Cook the chicken on the BBQ over medium heat for approximately 6 minutes on each side.
  4. Meanwhile, prepare the coleslaw. In a bowl, place the cabbage, peach, onions, jalapeño, lime juice, and sugar. Give them a nice toss.
  5. Top the buns with the Monterey Jack cheese slices and heat, if desired. Garnish with lettuce, grilled chicken, and coleslaw.

Spicy Caribbean Chicken Quesadillas by Mission Food Service

Ingredients

  • 12 inches of 6 Chipotle Chile Wraps
  • Spicy Jerk Chicken Mixture
  • 24 oz. of Shredded Pepper Jack Cheese  
  • Non-Stick Cooking Spray, to coat   

Preparation

  1. For one quesadilla: Pre-Heat a flat top griddle to 350° Fahrenheit.
  2. Heat a Chipotle Chile Wrap according to package directions, and then lay them on a work surface. Place and spread 4 oz. of the Spicy Jerk Chicken on one half of each wrap. 
  3. Top them with 4 oz. of shredded Pepper Jack, and then fold forming a half-moon.
  4. Lightly spray the griddle with a non-stick spray and toast the quesadilla for 2-2 ½ minutes per side or until it turns golden brown on the outside and the cheese has melted on the inside. Cut into quarters and serve.
  5. Do the same process to the remaining quesadillas.

Cheesy Caribbean Chicken with Rice and Beans and Ultimate White Cheese Sauce by Land O’Lakes

Ingredients for the Jerk Chicken Sauce Ingredients

  • 1/2 teaspoon of Cayenne pepper, optional
  • 35 ounces of Diced chicken, cooked and seasoned with jerk seasoning
  • 3 ounces of drained, chopped can of sliced jalapeños
  • 1 tablespoon of Jerk seasoning
  • 15 ounces of undrained crushed pineapple
  • A pouch of 106 ounces Land O Lakes® Ultimate White Cheese Sauce

Rice and Beans Ingredients

  • 140 ounces or 8 pounds and 12 ounces of Canned low-sodium pinto beans, rinsed, drained
  • 13 cups of Water
  • 2 1/2 tablespoons of Jerk seasoning
  • 3/4 teaspoon of Cayenne pepper
  • 55 ounces of dry Long grain brown rice
  • 1 1/4 cups of an undrained can of crushed pineapple
  • Sliced green onions for garnish, optional

Preparation

  1. Combine all the ingredients for the jerk chicken sauce in a deep half hotel pan, then mix them well.
  2. Heat them in a Combi oven on full steam until the sauce reaches 165°F.
  3. Keep it warm for 165°F for at least 15 seconds then maintain its heat at 135°F or above.
  4. Meanwhile, combine the beans, water, jerk seasoning, and cayenne pepper in a large stockpot. Bring to a boil.
  5. Add the rice and continue to cook it while covered, stirring occasionally until the rice is tender for about 45 minutes.
  6. Stir in the pineapple and continue to cook it until 165°F. Keep it warm to 165°F for at least 15 seconds and maintain its heat at 135°F or above.
  7. To serve, layer 3/4 cup of rice and beans mixture with 4 ounces of jerk chicken sauce.

Jamaican Jerk Chicken Dip by Lemons for Lulu

Ingredients

  • 8 oz of softened cream cheese
  • 3 tablespoons of plain Greek Yogurt
  • 3 tablespoons of blue cheese dressing
  • 1 minced clove of garlic
  • 2 10 oz drained can of chicken, drained
  • 2/3 cup of Jamaican Jerk sauce
  • 1/4 cup of crumbled blue cheese
  • 1 1/2 cup of Monterey Jack cheese
  • 1 tablespoon of chopped cilantro

Preparation

  1. Preheat the oven to 350 degrees.
  2. Spray an 8 x 8 square baking dish with a non-stick spray. Spread the softened cream cheese over the bottom of your dish.
  3. In a bowl, combine the yogurt, blue cheese, and garlic. Spread the mixture over the cream cheese.
  4. Toss the jerk sauce and chicken and layer over the cheese. 
  5. Sprinkle the jack cheese over the chicken along with the crumbled blue cheese then bake it for 20-25 minutes or until the cheese has melted and the mixture is bubbly.
  6. Garnish it with cilantro just before serving.

Jamaican Jerk Mac ‘n Cheese by Ally’s Kitchen

Ingredients for the Seasoning Sauce

  • 8-10 pieces of pancetta fried, reserve drippings, crumble pancetta then set it aside for topping
  • 3 Tbl. of butter
  • 3 Tbl. of minced shallots
  • 2 Tbl. of minced garlic
  • 2 Tbl. of Jamaican Jerk seasoning mixture
  • ½ tsp. of red chili flakes
  • ¼ tsp. of sea salt
  • 4 oz cup of Tropical Fruit, finely crushed and mashed in the juices 

For the Cheese Sauce

  • 6 Tbl. of unsalted butter
  • ¼ cup + 2 Tbl. of flour
  • 4 cups of whole milk, set in the microwave to luke-warm
  • 1 Tbl. of yellow mustard
  • ¼ tsp. of nutmeg
  • 8 oz. of grated or chopped Gruyere
  • 9 oz. of white cheddar
  • 8 oz. of parmesan Reggiano

For the Pasta

  • 1 box (16 oz.) of pasta campanelle(preferred) or any regular macaroni shells, prepare according to package directions

For the Toppings

  • 1 cup of packaged bagel chips, garlic or salt/pepper flavor, chopped/crushed + pancetta crumbles, mixed for topping 
  • Cooking Spray Olive Oil

Preparation for the Seasoning Sauce 

  1. In a heavy medium-size skillet over medium heat, combine three tablespoons of butter to the pancetta drippings. 
  2. Add the shallots and garlic, then sauté them for about 2-3 minutes until they’re translucent. 
  3. Reduce to a simmer then add the Jamaican Jerk seasoning, chili flakes, sea salt, and crushed fruit. 
  4. Blend then turn off the heat, and set it aside for later use.

Preparation for the Cheese Sauce

  1. Preheat a large cast-iron skillet over medium heat and melt the butter.. Add the flour and whisk it until all the lumps are gone.  
  2. Slowly start adding in the warm milk (about 2 cups) while whisking continuously making a thick sauce. Reduce the heat to medium-low then add the nutmeg and blend.
  3. Begin adding the cheeses one at a time while blending in. Add in the jerk Seasoning Sauce. The mixture should be thick like ketchup. 
  4. Add more milk as needed to prevent the sauce from getting too thick. Reduce the heat to a very low simmer. Blend and stir it occasionally.

Preparation for the Pasta

  1. Prepare the pasta according to package directions. The water should be salted and it should taste like seawater. When done, drain, and put the pasta in a large mixing bowl. 
  2. Add the sauce to the pasta and blend them.
  3. Coat an 11 x 17 baking dish with a cooking spray. Place the cheesy pasta into the dish.
  4. Sprinkle on top of the cheesy pasta the crunchy bagels or pancetta. Coat it with a quick spritz of cooking spray.
  5. Bake the cheesy pasta while covered (with foil or lid) in an oven (preheated at 350 degrees) for about 15-18 minutes. Take it out from the oven and let it rest for about 10 minutes before serving.

Notes

  • It can be baked in individual greased ramekins, just adjust cooking time to about 10 to 12 minutes.
  • A cool variation is to serve it with a skewer of grilled chicken bites and kosher dill slices.
  • Refrigerate the leftovers. When warming, add some milk to the mac and cheese then heat. Blend and stir occasionally. This will help to reproduce the creamy texture.

Cheesy Stuffed Jerk Chicken Breast by Kisses for Breakfast

Ingredients

  • 3 Pieces of Whole Chicken Breast
  • 3-4 hand full of spinach
  • 1 cup of cheddar cheese
  • ½ tsp of season salt
  • ½ tsp of garlic powder
  • ½ Jerk sauce
  • ½ tsp of paprika
  • ½ tsp of oregano
  • ½ dried parsley
  • ½ minced garlic
  • pinch of black pepper
  • Salt

Preparation

  1. Season the chicken using all the dried ingredients.
  2. Make a small cut to each chicken breast (around ¾ off the way) at the side straight down the middle to form a pocket..
  3. Stuff all of the chickens with the spinach and cheese and use a toothpick to close each cut.
  4. Preheat the oil to the skillet on medium heat. Then add the chicken to the pot. It should sizzle nicely. Make sure that the pot is not crowded with chicken, but do not leave big spaces to prevent the accumulation of water.
  5. When each side has turned brown, cover the pan with foil and put it inside the oven at 350 degrees. Cook it thoroughly for 12-15 minutes depending on the size and number of chicken breasts in the pan.

Final Thoughts 

Jerk Chicken and cheese are the best match that can be made in many different ways.

You can stuff the cheese inside or just simply cook it along with the jerk chicken. You can also use a mild jerk seasoning if you want the cheese to be tastier. The possibilities for these dishes are beyond what you can imagine!

So give it a try and be guided by the recipes on our list. Let your taste buds take you on a journey through the Caribbean Islands!

Categories
Jerk Chicken Recipes

The Best Jerk Chicken and Potatoes Recipes

Jerk Chicken is a West Indian classic. That said, the recipes you are about to learn is a humble take on a fiery fragrant dish that is not for the faint-hearted when it comes to chili.

As with all of the recipes listed here, this is far from authentic. But it is your personal style that will take you on the wonderfully aromatic flavors evident in these dishes.

Of course, you could turn the heat lower by using milder and fewer chilis. And it is your cooking method that will make it so diverse.

That does seem to beat the idea of trying to replicate these dishes with such a reputation for chili burn. But it is your dinner, so do your best to make it for you!

Skillet Jerk Chicken with Potatoes by Krumpli

Ingredients for the Marinade

  • 2-5 whole roughly chopped chile
  • 2 roughly chopped spring onions, both green a white parts
  • 2 cloves of garlic
  • 1 Tsp of Ground Black Pepper
  • 1/4 Tsp of Ground Cloves
  • 1/2 Tsp of Ground Cinnamon
  • 1/2 Tsp of Ground Allspice
  • 1 Tsp of Dried Thyme
  • 1/2 Tsp of Grated Nutmeg
  • 1/2 Tsp of Black Treacle, Substitute for molasses
  • 1 Tsp of Cider Vinegar
  • 2 Chicken Legs
  • 1 Tbsp of Neutral Cooking oil
  • 350 g of Potatoes, Roughly double the size of a golf ball cut into quarters
  • 2 Tbsp of Worcestershire Sauce

Process

  1. Combine the chili, garlic, and spring onion in a mini blender and blitz with enough oil until it turns to paste. Transfer it into either a sealable container or a ziplock bag big enough to store two chicken legs.
  2. Add the black pepper, cloves, cinnamon, allspice, thyme, nutmeg, black treacle, and vinegar. Mix it with the paste.
  3. Separate the chicken legs from the thighs and drumsticks. Make two cuts diagonally across the thickest portion of each drumstick. Do the same for the chicken thighs, then massage in the marinade paste
  4. Set it aside for at least an hour or overnight. Remove it from the fridge about an hour before you are ready to cook, and allow it to reach room temperature.
  5. Place a cast iron or heavy-based pan in the oven with 1 Tbsp of oil in the oven and preheat it to 200°C..
  6. Generously season your potatoes with salt and pepper and add them to the pan in the oven and allow them to roast.
  7. After 20 minutes, preheat a frying pan over medium heat and fry the chicken. Ensure that it turns golden on all sides before transferring to a skillet
  8. Deglaze a frying pan with 50ml of water and 2 tablespoons of Worcestershire sauce. Add it to the skillet and cook it for a further 20 minutes.

Roasted Jerk Chicken with Carrots and Potatoes by A Calculated Whisk

Ingredients for the Jerk Seasoning

  • 6 trimmed and coarsely chopped scallions
  • 1-2 Deseeded and coarsely chopped habanero peppers, deseeded and coarsely chopped
  • 2 tablespoons of extra virgin olive oil
  • 1 pitted Medjool date, soaked in hot water for ten minutes
  • 1 tablespoon of fresh thyme leaves (or 1 1/2 teaspoons of dried thyme)
  •  2 teaspoons of ground cinnamon
  • 1 1/2 teaspoons of ground allspice
  • 1/2 teaspoon of freshly ground nutmeg
  •  1/4 teaspoon of ground cumin
  •  1 1/2 teaspoons of sea salt
  • 1 teaspoon of freshly ground black pepper

For the Chicken and Vegetables

  • 1 tablespoon of coconut oil (or ghee)
  • 4 chicken legs (about 2 pounds total)
  • 1/2 teaspoon of sea salt
  •  1/4 teaspoon of freshly ground black pepper
  • 1 pound of baby potatoes, halved
  • 4 chopped carrots
  • 3 peeled and sliced shallots

Process

  1. To make the jerk seasoning, put all the ingredients in a blender and process them until paste forms. If your blender doesn’t produce the needed power, try adding some water a tablespoon at a time. You can prepare the jerk seasoning a day or two ahead and store it in a jar inside the fridge.
  2. Preheat the oven to 450°F.
  3. Heat the ghee or coconut oil in a very large ovenproof skillet and place it inside the preheated oven over medium-high heat. 
  4. Add the chicken legs, skin side down, and sear it for about 8 minutes or until the skin turns to a nice golden brown.
  5. While the chicken is searing, sprinkle about half the salt and pepper on the meaty part of the chicken legs. Turn the chicken over on the other side then sprinkle the remaining salt and pepper on top. Sear the other side until well-browned (about 6 minutes). Transfer the chicken to a plate.
  6. Reduce the heat a bit and add the potatoes, carrots, and shallots to the pan. Give it a nice stir and use a spatula to scrape up all the browned bits from the bottom of the pan, mixing them with the vegetables. 
  7. Cover the pan and let the vegetables cook for five minutes, stirring it once about halfway through.
  8. Once the chicken is cool enough to handle, rub the jerk seasoning all over it.
  9. Set the chicken legs skin side up in the pan amongst the vegetables. Pour in any juices that were collected on the plate and any extra jerk seasoning.
  10. Transfer the skillet to the oven and roast it uncovered for about 20 minutes or until the chicken is cooked through. Insert a meat thermometer into the thigh and it should read 165°F.

Jerk Chicken with Sweet Potatoes Sheet-Pan Dinner by Betty Crocker

Ingredients

  • 1/4 cup of olive oil
  • 1 tablespoon of peeled and finely chopped ginger root
  • 1 tablespoon of dry jerk seasoning
  • 1 teaspoon of soy sauce
  • 3/4 teaspoon of salt
  • 4 1 3/4 pounds of boneless and skinless chicken breasts
  • About 4 cups of 3 medium sweet potatoes, peeled, cut into 1-inch per pieces
  • 1/4 cup of chopped fresh cilantro
  • 1 lime, cut into wedges

Process

  1. Heat the oven to 425°F. Spray a large, rimmed sheet pan with a cooking spray.
  2. In a large bowl, combine the oil, ginger root, jerk seasoning, soy sauce, and salt then give it a good mix. 
  3. Place 2 tablespoons of the mixture into a medium bowl then add the chicken. Toss it to coat and then cover it before placing in the fridge. 
  4. Add the sweet potatoes to the remaining mixture in the bowl then give it a nice toss. Pour the potato mixture onto the pan then roast it for 15 minutes.
  5. Add the chicken to the pan with the potatoes then bake it for 20 to 25 minutes or until the chicken is cooked through (at least 165°F) and the potatoes are tender. 
  6. Top with cilantro and serve with lime wedges.

Jerk Chicken with Crisp Potato Skin by Sorted Food

Ingredients

  • 4 large baking potatoes
  • 2 tbsp of jerk seasoning
  • 1 tsp of allspice powder
  • 2 tbsp of runny honey
  • 2 peeled cloves of garlic
  • 1 deseeded red chili
  • 2 glugs of olive oil
  • 6 trimmed boneless chicken thighs
  • 1 lime
  • 2 tbsp of tomato purée
  • 200 ml of chicken stock
  • 4 small carrots
  • 1 red onion
  • 1 tbsp of desiccated coconut
  • 1 tbsp of brown sugar
  • 1 tbsp of cider vinegar
  • 1 handful of finely chopped fresh coriander
  • 1 dollop of sour cream to serve

Process

  1. Preheat the oven to 180ºC.
  2. Coat the potatoes in olive oil, salt, and pepper, then bake them for an hour in the oven.
  3. Grate the garlic and finely chop the chili. Throw in the jerk seasoning, allspice, honey, grated garlic, chili, and a glug of olive oil into a bowl and toss it with the chicken pieces.
  4. Heat the oil in a pan. Wait for the chicken to turn brown and squeeze over the lime juice, then add the tomato purée. 
  5. Spread the purée over the chicken before pouring in the chicken stock. Let it simmer until the sauce is reduced and thickened.
  6. When it is cool enough to handle, cut the potato in half, lengthways. Scoop out the middle of the potato, leaving a thin layer of about 1/2 cm of potato on the skins.
  7. Raise the temperature of the oven to 200ºC then place the skins back in to bake for 10 minutes.
  8. Peel and grate the carrots then dice the onion. Add in the coconut, sugar, vinegar, and coriander. Season well.
  9. Serve this dish with a garnish of chopped coriander, crisp potato skins, carrot salad, and a dollop of sour cream. This dish makes four servings.

Caribbean-Spiced Chicken and Roast Potato Chunks by Hello Fresh

Ingredients

  • 2 potatoes
  • 1 sachet of mild Caribbean jerk seasoning
  • 1 packet of chicken thighs
  • ½ tin of sweetcorn
  • 1 bag of slaw mix
  • ½ lemon
  • 1 packet of smoky aioli
  • olive oil

Process

  1. Preheat the oven to 240°C/220°C with fan-forced. Cut the unpeeled potatoes into 2cm chunks. Put it on a tray with baking paper before placing it inside the oven.
  2. Drizzle olive oil over the potato chunks and season them with salt and pepper. Give a good toss to coat, then roast it until tender (about 20 to 25 minutes). TIP: Try cutting the potatoes into cubes so it cooks in time.
  3. While the potato is roasting, add in the mild Caribbean jerk seasoning and drizzle it with olive oil in a medium bowl. Season it with salt, then add the chicken thigh and toss it to coat. Set it aside for a while.
  4. Preheat a large frying pan over high heat. Add the drained sweetcorn and cook it. Keep on tossing until it is lightly charred (about 5 minutes). Transfer it to another medium bowl afterwards. TIP: Cover the pan firmly with any lid if the corn kernels are “popping out.”
  5. Return the pan to medium heat and drizzle it with olive oil. Cook the chicken for 10 to 14 minutes, flipping through occasionally until it turns brown and cooked through. TIP: The spice blend will burn in the pan which adds to the flavor!
  6. Add the slaw mix to the charred corn while the chicken is cooking. Add 1/2 of smoky aioli, then squeeze in all of the lemon juice. Season the dish with salt and pepper and toss it to coat.
  7. Cut the Caribbean-spiced chicken. Divide the chicken, roast the potato chunks, and the charred corn rainbow slaw between the plates. Serve it with the remaining smoky aioli.

Roasted Jerk Chicken and Potatoes by Fave Healthy Recipes

Ingredients

  • 1 chicken of about 3 lbs. cut up, rinsed, and dried
  • 1 large sweet and peeled potato, cut into bite-sized pieces
  • 2 medium peeled potatoes, cut into bite-sized pieces
  • 2 peeled carrots, cut into bite-sized pieces
  • 1 medium onion cut into wedges
  • 2 cloves of minced garlic
  • 3 tablespoons of olive oil (divided into 2 tbsp & 1 tbsp)
  • 4 tablespoons of Jamaican jerk seasoning (divided in half)
  • 2 tablespoons of cider vinegar
  • 1 teaspoon of thyme (divided in half)
  • 1 teaspoon of hot sauce, optional
  • 1/2 teaspoon of red pepper flakes, optional
  • salt and pepper to taste

Process

  1. Preheat the oven to 375 degrees Fahrenheit and line it with baking sheets and foil. Spray it with nonstick cooking spray.
  2. In a large bowl, give the sweet potatoes, potatoes, and onions a good toss along with 2 tbsp of olive oil, half of the jerk seasoning, and thyme. Add some salt and pepper to taste.
  3. Spread the veggies over the prepared baking sheet and set it aside while you prepare the chicken.
  4. In the same bowl where you tossed the veggies, add the chicken, cider vinegar, the remaining 1 tbsp of olive oil, 2 tsp of jerk seasoning, the remaining thyme, garlic, hot sauce, red pepper flakes, and salt and pepper to taste. Rub the seasonings into the chicken and lay the pieces onto the other prepared baking sheet.
  5. Bake them for an hour or until each tray has reached the level of color that you want then take them out from the oven and serve.

Jamaican Jerk Potatoes by Recipezazz

Ingredients

  • 2 medium baking potatoes
  •  2 tablespoons of olive oil
  •  1 tablespoon of oyster sauce
  •  2 teaspoon of jerk spice

Process

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Line a rimmed baking sheet with foil and coat it with a non-stick spray then set it aside.
  3. Rinse the potatoes well before cutting them into quarters unskinned.
  4. Give all ingredients a good toss in a large bowl, making sure the potatoes are well coated.
  5. Pour the mixture over the baking sheet and place it in the oven.
  6. Cook the potatoes for 15 minutes per side then stand to turn them on the skin side until cooked through, about 35 to 40 minutes altogether, depending on the size of potatoes.

Jamaican Jerk Chicken with Stir-Fried Potatoes by Love Potatoes

Ingredients

  • 400g of diced smooth potatoes
  • 1 tablespoon of oil
  • 250g of boneless chicken breast, skinned and sliced
  • 1 small deseeded and sliced red pepper
  • 1 tablespoon of Jamaican Jerk seasoning
  • 2 whole pineapple rings in fruit juice, drained, and cut into cubes (keep 2 tablespoons of the pineapple juice for later use)

Process

  1. Boil the potatoes in a large pan for approximately 8 minutes until it is tender. Drain and set it aside.
  2. Meanwhile, preheat the oil in a large frying pan then stir-fry the chicken, pepper, and Jamaican Jerk seasoning for 5 minutes.
  3. Add the pineapple and the 2 tablespoons of its juice with the potatoes and stir-fry for 1-2 minutes. Serve immediately.

Chicken and Jerk Potato Salad by Taste

Ingredients

  • 500g of thickly chopped chat potatoes
  • 1 red capsicum, sliced into thick strips
  • 1 yellow capsicum, sliced into thick strips
  • 1 red onion, sliced into wedges
  • 2 1/2 tablespoons of Jamaican Style Spicy Jerk Rub
  • 2 tablespoons of extra virgin olive oil
  • 600g of chicken tenderloins
  • 1/4 cup of aioli
  • 2 tablespoons of plain Greek-style yogurt
  • 2 tablespoons of lime juice
  • 2 teaspoons of finely chopped fresh thyme
  • 1 sliced avocado
  • 80g of baby spinach

Process

  1. Place the potato in a microwave-safe bowl. Cover it with a lid then set the microwave on High (100%) for 5 minutes or until it is almost tender. Let it cool for 10 minutes.
  2. Combine the potato, capsicum, and onion in a bowl. Add 1 1/2 tablespoons of the spice rub and place half of the oil. Toss nicely to combine.
  3. Place the chicken in a separate bowl. Add the remaining spice rub and the remaining oil. Toss nicely to combine.
  4. Preheat a chargrill plate and barbeque hotplate on medium-high heat. Cook the chicken and potato on a chargrill for 2 to 3 minutes on each side or until it is tender and cooked through.
  5. Meanwhile, cook the capsicum and onion on a hotplate, tossing them occasionally, for 4 minutes or until it is charred and just tender.
  6. Combine the aioli, yogurt, lime juice, thyme, and extra spice rub in a bowl. Season them with salt and pepper.
  7. Slice the chicken in half, diagonally. Combine the chicken and vegetables in a large bowl with avocado and spinach. Serve the potato salad drizzled with the dressing.

Spatchcocked Jerk Chicken and Potatoes by Cravings

Ingredients for the Spice Blend

  • 1 tablespoon of garlic powder
  • 2 teaspoons of cayenne pepper
  • 1 ½ teaspoon of dried thyme
  • 11/2 teaspoons of sugar
  • 1 ½ teaspoon of kosher salt
  • 1 teaspoon of ground allspice
  • 1 teaspoon of freshly ground black pepper
  • 3/4 teaspoon of ground nutmeg
  • 1 ½ teaspoon of sweet paprika
  • ¼ teaspoons of ground cloves
  • ½ teaspoon of ground cinnamon

For the Chicken, Potatoes, and Onions

  • 1 pound of baby or fingerling potatoes
  • 1 large onion, cut into wedges
  • 4 tablespoons of canola oil
  • Freshly ground black pepper and Kosher salt to taste
  • One small whole (3 pounds of chicken)
  • Chopped fresh parsley, for garnish

Process

  1. Preheat the oven up to 400° Fahrenheit. Meanwhile, heat an ungreased, large cast-iron skillet over medium heat for 6 to 7 minutes. 
  2. While the skillet is heating, place the cayenne, thyme, sugar, salt, allspice, pepper, nutmeg, paprika, cloves, and cinnamon in a bowl. 
  3. Give the potatoes and onions a good toss in a bowl with 1 tablespoon of the oil. Season it generously with salt and pepper. 
  4. Arrange the chicken on a cutting board, breast side down. Use the kitchen shears to cut out the back, then split the breastbone using your hands and some bodyweight. Flatten the chicken. 
  5. Massage the chicken with 1 tablespoon of the oil, then sprinkle it with 3 to 4 tablespoons of the spice blend then rub it in. 
  6. Turn the chicken and sprinkle it with another 3 to 4 tablespoons of the spice blend all over the skin and rub it in. 
  7. Increase the heat of the skillet to medium-high, then add the remaining 2 tablespoons oil, then place the chicken, breast side down. Cook it until the underside is crisp for 4 to 5 minutes.
  8. Use some tongs to flip the chicken, then add the potatoes and onions around the chicken. Transfer it to the oven and cook it until the potatoes are golden, the onions are caramelized, and the chicken is cooked and the skin is crisped all-around for 35 to 40 minutes.
  9. Remove the chicken from the oven, and let it rest for 5 minutes, then use the kitchen shears to cut the chicken right in the pan. 
  10. Serve the chicken with the potatoes, onions, and any pan juices. Garnish it with parsley.

Final Thoughts

Every time we eat Jerk Chicken, either at a friend’s house or in a Caribbean restaurant, all of the chili heat will ‘drop kick’ you in the face straight away. However, it does not stick around for too long.

Traditionally, scotch bonnet chili is often used in these dishes. However, if you don’t grow scotch bonnet in your garden or don’t have access to it, you can use fresh Cayenne peppers.

Cayenne peppers are different and they have an almost viscous peppery initial ‘bite’ that turns mellow very quickly. They are not as hot but have a very similar ‘kick’ when it comes to heat distribution.

Categories
Jerk Chicken Recipes

Jerk Chicken Lasagna

Lasagna is kind of a sacred thing to most of us. Ground beef, sauce, noodles, ricotta, mozzarella, parmesan. Nonetheless, it is always a pleasant day when you make a lasagna with totally unconventional flavors. Doing so will not just crack you up but also make you crave the jerk chicken lasagna. 

Jerk Chicken Lasagna by The Food in My Beard

Ingredients for the Jerk Marinade

  • 12 Green Onions
  • 1 Red Onion
  • 1 inch Ginger
  • 4 Habaneros (no seeds)
  • 2 Tablespoons of Thyme
  • 1 Tablespoon of Cinnamon
  • 1 Tablespoon of Allspice
  • 1 Tablespoon of Nutmeg
  • 2 Dark Rum
  • 2 Tablespoons of Molasses
  • 1 Cup of Red Vinegar
  • Salt and Sugar

For the Rest

  • 1.5 Pounds of Boneless Skinless Chicken Thighs
  • 28 Ounces of Canned Diced Tomato
  • 1 Pound of lasagna Noodles
  • 1 cup of Grated Cheddar
  • 1.5 Cups of Grated Mozzarella
  • 1.5 Cups of Ricotta

Preparation

  1. Put the jerk ingredients into a food processor then blend them well.
  2. Take one cup of the processed jerk ingredients and pour it over a pound-and-a=half of boneless, skinless chicken thighs. Squeeze some lime onto it and let it marinate for a few hours.
  3. Place the chicken thighs into a baking dish and roast it at 400 degrees until it is cooked and shreddable (about 40 minutes). 
  4. Shred the chicken with forks, adding just enough of the cooking liquid to keep it moist, then set it aside for later use.
  5. Add the remaining jerk marinade into a hot pan with oil and cook it on high for about 5 minutes. Make sure that you stir the jerk marinade often. 
  6. Add a 28 oz. can of diced tomatoes and let it simmer for about 15 minutes.
  7. Blanch some lasagna in boiling water for 5 – 7 minutes. Layer it up with the cheddar, chicken, sauce, mozzarella, and ricotta. Bake it for about an hour at 350 degrees until the top turns crispy and everything is bubbling and delicious.

Jamaican Jerk Chicken Lasagna by Dvamag

Ingredients

  • 1.5 pound of boneless and skinless chicken breasts
  • 1/4 cup of wet jerk seasoning
  • 2 tablespoons of olive oil
  • 24 ounces of marinara sauce
  • 1 pound of oven-ready lasagna noodles
  • 1 cup of grated cheddar cheese 
  • 1 cup of grated mozzarella cheese
  • 1/2 cup of parmesan cheese

Preparation

  1. Slice the boneless and skinless chicken breasts into small 1/4-inch cubes.
  2. In a large bowl, combine all the chicken pieces and the wet jerk seasoning. Give it a nice mix.
  3. Preheat the olive oil in a large frying pan and put the meat mixture. Cook it for at least 10 to 15 minutes or until the meat turns white. 
  4. Stir the meat mixture frequently then drain the excess liquid.
  5. In a separate bowl, combine the mozzarella, cheddar, and parmesan cheeses then set them aside for later use.
  6. Preheat the oven to 350 degrees.
  7. In a deep baking dish, arrange the oven-ready noodles along with the cooked jerk chicken, marinara sauce, and cheese mixture.
  8. Bake it for about 45 minutes at 350 degrees. You will notice that the top of the lasagna will get crisp and the entire thing is bubbling.
  9. Keep the lasagna covered with a foil while baking until the last ten minutes of cooking. This is to ensure that the top won’t get burnt and the whole lasagna will remain moist.

Creamy Chicken Lasagna by Mommy Revolution

Ingredients

  • 2 chicken breasts
  • 9 uncooked lasagna noodles
  • 1 cube of chicken bullion
  • 1/4 cup of hot water
  • 1 (8 oz) package of softened cream cheese
  • 2 cups of shredded mozzarella cheese
  • 1 large jar of spaghetti sauce

Preparation

  1. Boil the chicken breasts and then shred it using forks..
  2. Cook the lasagna noodles according to the package directions, rinse them in cold water, and lay them aside to cool for a while.
  3. Dissolve the chicken bouillon cube in 1/4 cup of hot water.
  4. Combine the shredded chicken, bullion water, cream cheese, and 1 cup of mozzarella cheese.
  5. Spread 1 cup of spaghetti sauce at the bottom of a 9×13 baking dish. Layer the chicken mixture over the spaghetti sauce followed by 3 noodles.
  6. Repeat until all noodles are used.
  7. Top it with the remaining sauce (as much as you’d like!) followed by the mozzarella cheese. Bake it at 350 degrees for 45 minutes.

Jerk Chicken Alfredo Lasagna by Able-bodied Chef

Ingredients

  • Shredded jerk chicken
  • Sliced vegetables
  • Milk or cream
  • Shredded Parmesan cheese
  • Shredded Mozzarella
  • Lasagna noodles

Preparation

  1. Preheat the oven to 375 degrees. 
  2. Heat the milk in a saucepan (do not boil or scald). Remove from fire then add the cheese until it melts. 
  3. Start layering the lasagna. Put a bit of the sauce in the baking dish, then the noodles, chicken, vegetables, and saude. 
  4. Repeat the same layering then cover it with shredded cheese. Bake for at least an hour.

Jamaican Lasagna by Greedy Girl

Ingredients for the Chicken

  • 2 pounds of ground chicken breast
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 tablespoon of onion powder
  • 2 tablespoons of coconut oil
  • 1 pack of jerk bacon
  • 2 stalks of scallions
  • 1 hot pepper
  • 2 tablespoons of allspice
  • 1 small onion
  • 10 crackers
  • 3 cups of water
  • 1 chicken bullion

For the Callaloo Coconut Sauce

  • 3 tablespoons of coconut oil
  • 1 bunch of finely chopped callaloo
  • 2 chopped tomatoes
  • 1 onion, sliced
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of cayenne pepper
  • 3 cups of coconut milk
  • 3 shredded cloves of garlic
  • 1 tablespoon of honey
  • 1 tablespoon of ground allspice
  • 1 stalk of chopped scallions
  • 1 tablespoon of fresh thyme

For the Ripe Plantain Spread

  • 1 very ripe plantain
  • 1 pinch of salt
  • 2 pinch of cayenne pepper
  • 1 pinch of black pepper
  • 1 tablespoon of chopped onion

Other Ingredients

  • 4 to 5 cups of pepper-jack cheese
  • 4 to 4 cups of cheddar cheese
  • 1 box of ready-to-cook lasagna sheets

Preparation for the Chicken

  1. Season the chicken with 1 tablespoon of coconut oil, salt, black pepper, and onion powder. Set it aside for later use.
  2. Finely chop the bacon into small bits
  3. In a deep pot, put the remaining tablespoon of coconut oil then fry the bacon in it until they are halfway cooked.
  4. Once the bacon is halfway cooked, add in the chicken then simmer it until it turns brown. The bacon will render its own fat and finish cooking with the chicken.
  5. In a blender or food processor, combine one cup of water, hot pepper, allspice, scallion, and onion. Blend them until they turn into a smooth paste.
  6. Add the puree when there is no pink left in the mince.Stir and cook it for a few more seconds.
  7. Crush the powder in a blender or food processor until it is powdery.
  8. Add the crushed cracker, water, and bullion to the chicken. Give it a good stir then let it simmer on low heat for 30 minutes.
  9. Once done, set it aside for an hour or two or store it inside the fridge overnight. Remove any excess oil that builds on top of the meat mixture with a spoon before assembling it into the lasagna.

For the Callaloo Coconut Sauce

  1. Roughly chop the tomatoes and onions then finely chop the callaloo.
  2. In a pan, preheat 2 tablespoons of coconut oil then saute the onions and tomatoes.
  3. Add in the callaloo and salt then give it a nice stir. Allow the callaloo to cook for 5 to 10 minutes until it produces its own liquid and it wilts down.
  4. Once the callaloo is cooked, take it out from the pan then blend it with 3 cups of coconut milk.
  5. In the same pan, preheat 2 tablespoons of butter and 1 tablespoon of flour then give it a nice stir. Allow the roux to turn brown for about 3 minutes.
  6. Put the callaloo-coconut mixture back into the pan then allow it to cook and thicken.
  7. Season the mixture with garlic, allspice, honey, thyme, and chopped scallion. Add some salt to taste.
  8. Once the mixture is thick and creamy, set it aside.

For the Plantain Spread

  1. Mince the onion and the ripe plantain until it forms a paste.
  2. Season the paste with salt, pepper, and cayenne pepper.
  3. Set the paste inside the fridgey.

Making the Lasagna

  1. Preheat the oven to 375 degrees.
  2. Place the lasagna sheets in boiling water then add some salt and a bit of oil. This will prevent the lasagna sheets from sticking. Cook the lasagna sheets until it is al dente.
  3. Shred the cheddar and pepper jack pepper.
  4. To assemble the lasagna, start by spooning the callaloo-coconut mixture in the bottom of the pan, followed by 3 to 4 lasagna sheets. Add the chicken meat, plantain paste, sauce, and cheese next. Repeat this process until the pan is filled. The top layer of your lasagna should be the meat plantain sauce fully covered by shredded cheese.
  5. Cover it with greased foil paper then cook in the oven for 30 minutes.
  6. Once done, remove the foil then cook it for another 25 minutes.
  7. When the cheese turns golden brown, take it out from the oven then let it rest for 15 minutes before serving.

Jamaican Lasagna by Jamaican Dinners

Ingredients for the Tomatoes and Minced Meat Mixture

  • 1 ½ lb of Ground Chicken Breast
  • 4 Finely Crushed Garlic Cloves
  • 1 tablespoon of Dry or Fresh Parsley
  • 2 tablespoon of Dry or Fresh Basil
  • 1 teaspoon of Dry of Fresh Oregano
  • ¼ teaspoon of Dry or Fresh Rosemary
  • 1 Diced Onion
  • 1 Stack of Diced Scallion
  • 1 Spring of Thyme, for flavoring only
  • ½ Seedless Scotch Bonnet Pepper
  • 4 Pimento Seeds, for flavoring only
  • small piece of Ginger, just for flavoring only, so it will be removed at the end
  • 2 tablespoons of Brown Sugar
  • 1½ teaspoon of Sea Salt

Added Ingredients

  • one 12oz can of Tomatoes Paste or two 6 oz. can
  • one 24 oz. can of diced tomatoes or 1½ lb of diced Plum Tomatoes

For the Lasagna Noodle

  • 13 Lasagna Noodles (boiled, reserve some extra to tie the broken ends.)
  • 1 lb or 2 cups of shredded Mozzarella Cheese
  • 1 tablespoon of Sea Salt or any salt

For the Ricotta-Cheese Mixture

  • 2 beaten Eggs
  • 15 oz. of part-skim Ricotta Cheese
  • ½ cup of grated Parmesan Cheese
  • 1 teaspoon of Sea Salt (for boiling the noodles)
  • extra grated parmesan cheese to sprinkle on the top before baking, and at the end when you are near to finish.

Process

  1. Preheat your pan. Put the stove’s gauge on flame 6. Wait for 30 seconds to one minute before you put in the oil.
  2. Add the diced onions and garlic to the pan. Sautee for 1 minute and then immediately add the minced chicken breast.
  3. Add the pepper and the herbs, followed by the remaining seasonings. Allow it to cook for 6 minutes or until it is golden brown. Stir occasionally!
  4. Drain or remove the excess water and oil once done.
  5. Next, add the tomato paste then stir in for some tthyme,. Add the diced tomatoes and stir. 
  6. Take out the pepper, ginger, and pimento seeds from the mixture. Cover it properly with a lid while it simmers.
  7. Stir it occasionally then let it simmer for 35 minutes on low heat
  8. While waiting, boil some water and add the lasagna noodles. Let it cook for nine minutes.
  9. Drain the hot water and rinse the noodles with cold water. Don’t let the lasagna soak in the water. It will get soft).
  10. In a bowl, combine the beaten eggs, ricotta part-skim cheese, 1/2 cup of parmesan cheese, parsley, and a teaspoon of sea salt. Give them a good mix, then set aside.
  11. Preheat the oven for 8 to 10 minutes before baking.

Arrange all the ingredients you prepared in a baking dish

  1. Put 1/3 of the cooked tomato, minced chicken meat, and sauce on the bottom of the baking tray.
  2. Next, spread 1/2 of the ricotta mixture over the lasagna noodle, sprinkle it with 1/2 cup of shredded mozzarella cheese, then spread the tomato sauce mixture over it. Do this process until the baking tray is full, then sprinkle the top layer with 1/3 of the grated parmesan cheese.
  3. Place a piece of greased foil paper over the baking tray then place a lid on top of it.
  4. Bake it for 30 minutes in the oven at 375 degrees Fahrenheit.
  5. Remove the foil then add the rest of the parmesan cheese on top. Bake it for an additional 5 minutes.
  6. Let it cool for a while before serving.

Final Thoughts

Everyone enjoys a good lasagna, right? That’s because it’s an excellent way to feed a crowd, like in a potluck.

Half the satisfaction of making lasagna is enjoying the leftovers! The lasagna can be kept inside the fridge for at least 5 days. Reheat the individual slices in the microwave or warm the whole casserole (covered with foil) in the oven at 350°F until it is bubbly again.

It freezes and reheats well, and it will keep you happy for days!

Categories
Jerk-flavored recipes

Jerk Shrimp

The Jerk Shrimp recipes you’ll learn in this post are a one-skillet protein that utilizes pantry-friendly ingredients. This is to produce a taste that is as Jamaican as it can get.

Regardless, it’s flavorful, juicy, smoky, spicy, earthy, bright, and tangy all at the same time.

The dance of flavors comes from a fast and easy marinade of lime juice, soy sauce, honey, ketchup, and homemade Jerk seasonings. The best part? It only takes a few minutes to whip up. 

You can also serve the Jerk Shrimp as an appetizer or with rice, veggies, and fruit or in salads, tacos, wraps, quesadillas, and more. That’s because you’d want to gorge this sumptuous dish any way you can!

What is Jamaican Jerk Shrimp?

The name of the recipe came from “Jerk seasoning.” It is a blend of Caribbean-inspired flavorings and dried herbs that are sweet, smoky, earthy, and spicy.

It is commonly made with the following:

  • paprika
  • onion powder
  • garlic powder
  • cayenne pepper
  • dried thyme
  • dried parsley
  • allspice
  • nutmeg
  • cinnamon
  • salt
  • Pepper

You can take some creative liberties in your Jerk Shrimp recipes by swapping the cayenne pepper for ground chipotle chile pepper and adding ground ginger. But the rest of the seasonings remain the same.

Tips for Buying Shrimp

These Jerk Shrimp recipes are made with just a few ingredients. The star, of course, is the shrimp!

Here’s what you should look for:

  • Buying wild-caught shrimp.   Always look for wild-caught shrimp instead of farm-raised ones for the best flavor and texture.
  • Buy raw, deveined shrimp. Purchase the raw shrimp (not the pre-cooked ones), peeled and deveined. Purchasing prepared shrimp saves you tons of time and makes your job a breeze. That’s because all you have to do is defrost the shrimp. 
  • Buy medium shrimp. Use the medium-sized shrimp, around 31-40 counts (meaning, there are 31-40 shrimp in a pound). So your shrimp are large enough that they don’t easily get overcooked but small enough that you can pop each plump morsel in your mouth without having to stop and cut. You’ll also notice that medium shrimp have a more appealing texture than larger shrimp.
  • Frozen shrimps are awesome! Frozen shrimps are frozen shortly after they’re caught. This means that they’re frozen at peak freshness. So, unless you live near a coastal area, frozen shrimps are fresher than the seafood counter by the time it’s bought and you use it. Frozen shrimps are also more economical than fresh ones because you can keep them stocked and ready to use any time. 

What is the Easiest Way to Peel and Devein a Shrimp?

It is better to purchase shrimp that is already peeled and deveined so all the work is done for you. Otherwise, you’ll see the dark, sandy intestinal tract going along the back of the shrimp.

Sometimes it will be very dark and sometimes it will be more difficult to find depending on when the shrimp ate last.  

While eating the shrimp with the veins won’t harm you, it can add grittiness and distract from the clean shrimp taste. So, it is highly recommended to remove it. To effectively devein a shrimp:

  1. First, find the vein in the shrimp running along its back.
  2. Make a slight cut and use the tip of the knife to lift it out.
  3. The veins and shells can then be discarded.
  4. Rinse the shrimp then let it rest on a paper towel to dry.

Jerk Shrimp Variations

These Jerk Shrimp recipes are delicious and easy to customize. Here are some ideas:

  • Spice it up. You can make the shrimp spicier by adding cayenne pepper. 
  • Cilantro Lime shrimp.  Use the Jerk seasonings and marinade it and finish it with some fresh lime juice and finely chopped cilantro.
  • Add veggies. After you take out the shrimp from the skillet, cook any leftover vegetables you like. We recommend zucchini, asparagus, broccoli, green beans, mushrooms, bell peppers. Season with salt and pepper to taste.
  • Skewers. You can make Jerk Shrimp Kabobs by adding shrimp, pineapple, bell peppers, and other vegetables of choice to the skewers.

Tips for Jerk Shrimp Recipes

  • Thaw the shrimp. Make sure that you thaw the shrimp before combining it with the marinade. Otherwise, it will weaken the seasoning. And don’t use the microwave to thaw it!
  • Wait until the skillet is hot.  Don’t let “hot” be confused with high heat. It is highly recommended that you use medium-high heat. Wait until the skillet is very hot before putting the shrimp to achieve the coveted golden sear. 
  • Use a large skillet.  Use a large skillet where you can spread the shrimp into an even layer for searing. If you don’t own a large skillet, cook the shrimp without overlapping. This might mean cooking in batches.
  • Don’t over-cook the shrimp.  Cook the shrimp just until it turns opaque. This should only take less than 5 minutes. As soon as the shrimp turn pinkish-white and it starts to curl, they’re done. Don’t be tempted to cook them even a second longer! So have a plate ready where you can transfer the shrimp as quickly as possible.
  • Cook shrimp with tails on.  It is recommended to cook your shrimp with the tails on because the tail shells contain strong shrimp flavor. Once your shrimp is cooked and resting, you can remove the tails later.

Jerk Shrimp Recipes

Jerk Shrimp by Carls Bad Cravings

Ingredients for the Jerk Shrimp

  • 1 pound of peeled and deveined medium shrimp raw
  • 1 tablespoon of olive oil

For the Marinade

  • 1 tablespoon of olive oil
  • 1 tablespoon of lime juice
  • 1 tablespoon of reduced-sodium soy sauce
  • 1 tablespoon of honey
  • 1 tablespoon of ketchup
  • 1 tsp of EACH: chipotle chili powder, paprika
  • 1/2 tsp of EACH: garlic powder, onion powder, allspice
  • 1/4 tsp of EACH: ground ginger, dried thyme, salt
  • Pinch cinnamon and nutmeg

For the Garnish

  • 2 tablespoons of finely chopped fresh parsley

Preparation

  1. Add the marinade ingredients to a freezer bag or medium bowl and whisk them to combine. 
  2. Add the shrimp and marinate at room temperature for 15-30 minutes or inside the fridge for up to 60 minutes (no more, no less).
  3. Preheat one tablespoon of olive oil in a large skillet over medium-high heat.
  4. Add the shrimp and marinade, then cook them for approximately 3 minutes on each side or just until it turns opaque and cooked through. Toss it with fresh parsley.

Cooking the Shrimp in the Oven

  1. Preheat the oven to 400 degrees F.
  2. Prepare a baking sheet and line it with foil and spray it with cooking spray.
  3. Line the shrimp in a single layer so it isn’t touching.
  4. Roast it for 6 to 8 minutes or until the color turns opaque.

Grilling the Shrimp

  1. Soak the wooden skewers for at least an hour so they don’t catch fire.
  2. Thread the shrimp on skewers.
  3. Grease and heat the grill or grill pan over medium-high heat.
  4. Add the skewers in a single layer without touching. 
  5. Cook the shrimp for 2-3 minutes on each side or until the shrimp has become pink and opaque.

Spicy Jerk Shrimp by Eating Well

Ingredients

  • 1 ½ pound of fresh or frozen large shrimp in shells
  • 4 (1/4 inch thick) slices of peeled and cored fresh pineapple, halved
  • 2 cups of bite-size strips red sweet pepper
  • 2 cups of sliced red onions
  • 1 fresh sliced jalapeño chile pepper, halved lengthwise and sliced
  • 2 tablespoons of olive oil
  • 1 tablespoon of Jamaican jerk seasoning
  • ½ cup of coarsely snipped fresh cilantro
  • 1 ⅓ cups of hot cooked brown rice
  • Lime wedges

Preparation

  1. Thaw the frozen shrimp and preheat the oven to 425 degrees F. Line two 15×10-inch baking pans with foil.
  2. Peel and devein the shrimp, leaving its tails intact if preferred. Rinse the shrimp then pat dry. 
  3. In an extra-large bowl, combine the shrimp and the pineapples, red sweet pepper, red onions, jalapeño, olive oil, and Jamaican jerk seasoning. Toss thoroughly to coat. 
  4. Divide the mixture between the prepared pans then roasts for 15 minutes or until the shrimp are opaque.
  5. Sprinkle some cilantro and serve with brown rice and lime wedges.

Jerk Shrimp with Grilled Onion, Avocado, and Mango Salsa by My Recipes

Ingredients

  • 1 peeled and finely chopped mango
  • ½ finely chopped avocado
  • ¼ cup of finely chopped red bell pepper
  • 2 tablespoons of chopped fresh cilantro
  • 1 tablespoon of fresh lime juice
  • 1 teaspoon of sugar
  • ¼ teaspoon of salt
  • 2 pounds of unpeeled large raw shrimp
  • 1 red onion, sliced into 1/4-inch-thick
  • 2 tablespoons of olive oil
  • 3 tablespoons of Jamaican Jerk Rub

Preparation

  1. Combine the first seven ingredients in a medium bowl, then set them aside.
  2. Peel and devein the shrimp without removing the tail. 
  3. Toss the shrimp and onion along with the oil in a large bowl. Sprinkle them with Jamaican Jerk Rub, then give them a nice toss to coat. 
  4. Grill the shrimp and onion over medium-high heat (350° to 400°) for 6 minutes or until the shrimp turn pink. Flip halfway through. 
  5. Chop the onion and add to the salsa mixture while stirring it gently. Serve the shrimp with salsa.

Low-Carb Jerk Shrimp by Cooked by Julie

Ingredients

  • 1 lb of shrimp
  • 1 sliced red bell pepper
  • 1 sliced green bell pepper
  • 1 sliced yellow bell pepper
  • 1 diced or sliced onion
  • 3 minced garlic cloves
  • 1 tbsp of lime juice
  • 2 tsp of dried thyme
  • 1/4 tsp of nutmeg
  • 1/4 tsp of cinnamon
  • 1/4 tsp of cayenne pepper
  • 1 tsp of all-spice
  • 2 tbsp of scallions
  • salt and pepper to taste
  • oil

Preparation

  1. Preheat a couple tablespoons of oil in a large skillet over medium-high heat. Add the onions and peppers then cook it for 3-4 minutes. Season it with salt and pepper.
  2. Add in the shrimp, cayenne pepper, cinnamon, all-spice, nutmeg, dried thyme, lime juice, garlic, salt, and pepper then cook it for 1-2 minutes or until the shrimps turn pink.
  3. Garnish it with scallions, if desired, and enjoy!

Note

If you’re not into a low-carb diet, feel free to sweeten things up a bit with a pinch of brown sugar or 1/2 tbsp of honey. 

Sweet and Spicy Jerk Shrimp by All Recipe

Ingredients

  • 1 ½ pound of large shrimp in shells
  • 1 can or 20 ounces of pineapple slices packed in 100% juice, drained, and cut into 2-inch pieces
  • 2 red bell peppers, cut into thin strips
  • 1 sliced large red onion
  • 1 seeded and sliced jalapeno pepper – halved lengthwise
  • 2 tablespoons of olive oil
  • 1 tablespoon of Jamaican jerk seasoning
  • ½ cup of chopped fresh cilantro
  • 2 cups of hot cooked brown rice
  • 1 lime, cut into wedges

Preparation

  1. Preheat the oven to 425 degrees Fahrenheit or 220 degrees Celsius. Line two 10×15-inch baking pans with foil.
  2. Peel and devein the shrimp, leaving the tails intact if desired. Rinse the shrimp and pat it dry.
  3. Gently toss the shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. 
  4. Divide the mixture between the prepared pans.
  5. Roast in the preheated oven until the shrimp are opaque (about 15 minutes).
  6. Sprinkle it with cilantro and serve it with brown rice and lime wedges.

Caribbean Jerk Shrimp with Cauliflower Rice by Eat Yourself Skinny

Ingredients

  • 10 oz. peeled and deveined large shrimp
  • 2 Tbsp of olive oil
  • 2 Tbsp of red wine vinegar
  • 2 Tbsp of freshly squeezed orange juice
  • 1 Tbsp of packed brown sugar
  • 1 Tbsp of reduced-sodium soy sauce (green top)
  • 2 Tbsp of chopped green onions
  • 1 Tbsp of finely chopped and seeded jalapeño
  • Lime wedges, if desired

For the Jerk Seasoning

  • 1/2 tsp. of garlic powder
  • 1/4 tsp. of onion powder
  • 1/4 tsp. of dried thyme
  • 1/2 tsp. of paprika
  • 1/8 tsp. of allspice
  • 1/8 tsp. of nutmeg
  • 1/4 tsp. of cayenne pepper
  • 1/8 tsp. of sea salt

For the Cauliflower Rice

  • 1 Tbsp of olive oil
  • 1 chopped green bell pepper
  • 1 finely chopped and seeded jalapeño
  • 1 cup of chopped fresh pineapple
  • 4 cups of cauliflower rice
  • 1 tsp. of garlic powder
  • 1/4 tsp. of sea salt
  • 1/4 tsp. of pepper
  • 1/8 tsp. of cinnamon
  • 1/4 cup of freshly squeezed orange juice
  • 1 can or 15-oz of no-salt-added red kidney beans
  • 2 Tbsp of chopped cilantro

Preparation

  1. To prepare the marinade, whisk together the olive oil, red wine vinegar, orange juice, brown sugar, soy sauce, green onions, jalapeño, and the jerk seasoning in a medium bowl. 
  2. Add the shrimp to the bowl and allow them to marinate for about 30 minutes. If you’re using wooden skewers for the shrimp, make sure they are soaked in water for at least 30 minutes.
  3. To prepare the cauliflower rice, heat a large skillet over medium heat and drizzle it in olive oil. 
  4. Add the bell pepper, jalapeño, and pineapple and sauté them until they are tender (about 3 to 5 minutes). Add the cauliflower rice, garlic powder, salt and pepper, cinnamon, and orange juice. Cook it for about 5 minutes.
  5. Add in the kidney beans and cook it for another 2 minutes. Remove it from the heat and mix in the chopped cilantro.
  6. Thread the shrimp onto soaked wooden skewers (reserving the marinade). then grill and cover it with a lid over medium heat for about 4 to 6 minutes. Flip halfway through.
  7. In a shallow bowl, transfer the reserved marinade then bring it to a boil over medium-high heat. Reduce the heat and let it simmer without the lid for about 10 minutes.
  8. Brush glaze over the top of the grilled shrimp skewers and place it over some cauliflower rice with lime wedges. Enjoy!

Drunken Jerk Prawns by Jo Cooks

Ingredients

  • 3/4 lb of jumbo prawns
  • 1/2 cup of bourbon
  • 1/4 cup of lemon juice
  • 2 tbsp of Jamaican Jerk seasoning
  • 1 tbsp of fresh parsley chopped
  • 1 tbsp of olive oil
  • 2 tbsp of unsalted butter

Preparation

  1. Devein the shrimp if needed and remove its shells but leave the tails on.
  2. In a medium-size bowl, add in the bourbon, lemon juice, jerk seasoning, and whisk well.
  3. Give the prawns a nice toss making sure that all the prawns are covered with marinade. Store it in the fridge for 5 minutes.
  4. Add the oil and the butter to a skillet and melt the butter over medium-high heat. 
  5. Add the prawns to the skillet, then keep the leftover marinade. Cook it for 2 or 3 minutes until the prawns turn pink, then flip on the other side. 
  6. Pour about 1/4 cup of the leftover marinade over the prawns then cook it for another 3 minutes or until they are cooked through. You’ll notice that the sauce will diminish almost right away, caramelizing the prawns a bit.
  7. Take the shrimp out from the skillet. Garnish the prawns with parsley and serve it while still warm.

Reasons to Love Jerk Shrimp

  • Easy. These Jerk Shrimp recipes are to whip up in case you can’t think of anything to cook for dinner. And if you’ve never prepared shrimp before, don’t be frightened. It is the simplest protein you will ever make. Just marinate the shrimp along with its ingredients for 15-60 minutes, then cook it for just 3-4 minutes. That’s it! 
  • Delicious! Even though the Jerk Shrimp is simple and easy to prepare, it’s out-of-this-world flavorful, with traces of sweet, smoky, tangy, and spicy.  
  • Pantry friendly. You can prepare these Jerk Shrimp recipes at any time as long as you keep frozen shrimp stocked. You should already own the rest of the ingredients on hand. So, just grab some frozen, deveined shrimp on your next Costco run and you’ll always be ready for these unabashedly savory recipes made with minimal effort and pantry-friendly ingredients.
  • Breaks up the monotony. Chicken is hands down the commonly served protein. Hence, it can get a little boring. These Jerk Shrimp recipes break up the monotony with its fireworks of flavor.
  • Versatile. Any Jerk Shrimp recipe is super versatile. You can serve it along with rice, quinoa, cauliflower rice, pasta, veggies, grits, and potatoes. You can also serve it with salad or in a salad, tacos, wraps, lettuce wraps, bowls, and more. The possibilities are endless!

Shrimp is low in calories, carries zero carbs, and it provides a high amount of protein and healthy fats. It is also a perfect source of iodine, an essential mineral needed for proper thyroid function and brain health. Shrimps also has selenium, a mineral that may help decrease inflammation and support heart health. 

It is also a perfect source of omega-6 and omega-3 fatty acids, as well as the antioxidant astaxanthin, all of which support heart health. Mind you, four ounces of shrimp carries over 75% of the regular value for vitamin B12, over 50% for phosphorus, and over 30% for choline and copper.