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Jerk Chicken Tacos

Some people love tacos while some love jerk chicken. If you love both, these jerk chicken taco recipes are for you.

A squeeze of fresh lime juice and homemade jerk seasoning can liven up the savory grilled chicken thighs that fill our pineapple-loaded, tropical fever dream of a jerk chicken taco recipe.

Making jerk chicken tacos are ideal for bringing the entire family in the kitchen. Put one person on chicken-grilling duty, while the other one remains inside and preps the jerk chicken taco toppings:

  • Jerk sauce aioli: It may be non-traditional but it’s delectable. Just some good old mayo, mixed with added lime juice and sour homemade jerk spice, and drizzle it all over your jerk chicken tacos.
  • Diced vegetables: Uncooked red onions, fresh green cabbage, and bright cilantro give their much-needed brightness and texture. It slices through the smoky jerk chicken and creamy aioli with a welcome, vegetal sharpness.
  • Pineapple: For the perfect sweet and spicy tropical blend, that is always a good thing.

Jamaican Jerk Chicken Tacos by Creme de la Crumb

Ingredients

  • 1 tablespoon of Jamaican jerk seasoning (can be store-bought OR you can use the recipe below)
  • 3 large chicken breasts pounded to 1/2 inch thickness
  • 2 cups of slaw or shredded lettuce
  • 2 tablespoons of roughly chopped fresh cilantro leaves
  • 8 soft taco sized tortillas
  • lime wedges for serving

For the sauce

  • 1/3 cup of mayo
  • 2 teaspoons of Jamaican jerk seasoning

For the Jamaican jerk seasoning

  • 1 tablespoon of garlic powder
  • 2-3 teaspoons of cayenne pepper
  • 2 teaspoons of onion powder
  • 2 teaspoons of dried parsley
  • 2 teaspoons of sugar
  • 2 teaspoons of salt
  • 1 teaspoon of paprika
  • 1 teaspoon of ground allspice
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of dried crushed red pepper
  • 1/2 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground cinnamon

Preparation

  1. Season the chicken breasts with jerk seasoning, then rub it onto both sides. 
  2. Cook the chicken breasts over medium heat on the stove for 4-5 minutes on each side until cooked through. Remove from heat and let it cool before slicing into strips.
  3. Whisk together the mayo and 2 teaspoons of jerk seasoning.
  4. Assemble the tacos. Place the slaw orlettuce on each tortilla. Top it with chicken, then drizzle with sauce. Top it with chopped cilantro then serve with fresh lime wedges for drizzling on tacos.

Jerk Chicken Tacos by Modern Proper

Ingredients

  • 1 1/2 lbs of boneless skinless thighs
  • 1/4 cup of olive oil
  • 2 tbsp of jerk seasoning, divided
  • 2 tbsp of freshly squeezed lime juice, divided
  • 12 street size Flour (or corn) tortillas
  • 1/4 cup of minced red onion
  • 2 cups of diced pineapple
  • 2 cups of shredded green cabbage
  • Cilantro
  • Lime

For the jerk aioli

  • 1 cup of Mayonnaise
  • 2 tbsp of jerk seasoning
  • 1 tbsp of lime juice

Preparation

  1. In a small bowl, whisk together the olive oil, 2 tbsp of jerk seasoning, and 2 tbsp of lime juice. Add the chicken thighs and give a nice stir to coat with marinade.
  2. Cook the chicken thighs:
    1. Grill: Preheat the grill to high heat. Reduce the heat to medium and place the chicken on the grill cook for 6–8 min. Flip the chicken thigh and cook it on the other side for an additional 6–8 min until it reads 165°F in the meat thermometer.
    2. Oven: Heat the oven to 425° F. Move the oven rack to the middle of the oven. Put the chicken in a single layer in a baking dish or on a rimmed baking sheet lined with parchment paper. Bake until the chicken reaches a temperature of 165°F for about 20 minutes.
  3. For the jerk aioli, whisks together the mayonnaise with 1 tbsp of lime juice and 2 tbsp of jerk seasoning in a small bowl.
  4. Cut the chicken into thin pieces.
  5. Warm the tortillas. Load each taco with chicken, onion, pineapple, cilantro, and cabbage, then drizzle it with jerk aioli sauce. 
  6. Serve and Enjoy!

Jamaican Jerk Chicken Tacos by Ready, Set, Eat!

Ingredients

  • 1 can or 10 oz each of diced tomatoes & green chilies, drained
  • 1/2 cup of chopped fresh pineapple
  • 1/4 cup of finely chopped red onion
  • 2 tablespoons of chopped fresh cilantro
  • 1/2 cup of sour cream
  • 2 tablespoons of lime juice
  • 3 cups of shredded rotisserie chicken
  • 2 tablespoons of jerk seasoning
  • 1 tablespoon of canola oil
  • 8 warmed white corn tortillas (6 inches)
  • 1/2 cup of shredded red cabbage
  • Lime wedges, optional

Preparation

  1. Combine the drained tomatoes, pineapple, onion, and cilantro in a medium bowl then set aside for later use. 
  2. Stir together the lime juice and sour cream in a small bowl then set aside for later use.
  3. Toss together the chicken and jerk seasoning in a medium bowl. 
  4. Preheat the oil in a large skillet over medium-high heat, then add the chicken and let it cook for 3 to 4 minutes or until hot while stirring occasionally.
  5. Divide the meat mixture evenly between the warmed tortillas. Top it with cabbage, tomato mixture, and sour cream. Serve them with lime wedges, if desired.

Jerk Chicken Tacos by Delish

Ingredients

  • 1 tbsp. of soy sauce
  • 1 tsp. of white vinegar
  • 3 tbsp. of extra-virgin olive oil, divided
  • 1 tbsp. of jerk seasoning
  • 1 tbsp. of brown sugar
  • kosher salt
  • Freshly ground black pepper
  • 1 1/2 lb. of chicken breast, cut into 2″ pieces
  • 8 corn tortillas
  • 1/4 cup of heavy cream
  • 5 1/2 cups of shredded Mexican cheese blend
  • 2 cups of shredded cabbage
  • 1 cup of salsa verde
  • 1/2 cup of fresh chopped cilantro
  • 2 limes, cut into wedges

Preparation

  1. In a medium mixing bowl, combine the soy sauce, vinegar, 1 tablespoon of olive oil, jerk seasoning, brown sugar, salt, and pepper, then add the chicken and let it marinate for 5 minutes. 
  2. In a cast-iron skillet over medium-high heat, add the remaining 2 tablespoons of olive oil. Add chicken without the marinade then sear it on one side until deep golden brown, then turn the chicken and add the marinade to the pan. 
  3. Cook, until the internal temperature reaches 165° and the sauce starts to reduce. Turn off the heat and set it aside for a while. 
  4. Shred the chicken using 2 forks while mixing it with the pan sauce.
  5. Warm the tortillas in a dry skillet in batches. Transfer to a clean kitchen towel and wrap it to keep warm.
  6. Meanwhile, in a saucepan over medium heat, whisk the cream and cheese heavily until it turns creamy.
  7. Prepare the tacos: Top the tortillas with shredded cabbage, chicken, salsa, cheese sauce, and cilantro. Serve with lime wedges.

Grilled Jerk Chicken Tacos by Immaculate Bites

Ingredients

  • 2- 2 ½ pounds of boneless and skinless chicken thighs, breast or both (about 1 ½ pound)
  • Salt and pepper to taste
  • 1-2 tablespoons of lemon juice
  • 2-3 minced garlic cloves (or about 2 teaspoons minced garlic)
  • 2-3 teaspoons of Jerk seasoning (salt-free)
  • 1-2 diced green onions
  • 1-2 teaspoons of soy sauce (optional)

For the jerk sauce

  • 1 cup of mayonnaise
  • 1-2 tablespoons of lemon juice
  • 1 teaspoon of Jerk seasoning
  • 1 teaspoon of hot sauce
  • 1 teaspoon of Worcestershire sauce

Preparation

  1. Set the chicken in a large bowl and season it with salt and pepper.
  2. Add the lemon juice, garlic, jerk seasoning, green onions, and soy sauce. Slowly mix the chicken making sure that every inch is coated.
  3. Cover the bowl with plastic wrap and let it marinate for at least an hour or up to one whole day in the fridge.
  4. Preheat the grill, grill pan, or skillet on medium-high heat. Then place the chicken in the pan then grill it for about 8 or more minutes on both sides or until done. Use an instant thermometer and make sure that the internal chicken temperature reads 165 degrees F. 
  5. Transfer the chicken to a cutting board and lest it rest for 15 minutes, Cut them into ¼-inch-thick slices or desired shapes.
  6. Best serve with jerk mayo sauce, tortillas, and taco condiments.

For the jerk sauce

  1. Combine all the ingredients in a medium bowl then adjust seasonings to taste. 
  2. Tightly cover then store it in the fridge until ready to serve.

NOTE: You can do the jerk sauce at least a day ahead.

Jamaican Jerk Chicken Tacos by Modern Honey

Ingredients for the Jamaican Jerk Chicken

  • 1 1/2 lbs. of Chicken Breast
  • 2 Tablespoons of Oil
  • 1/4 cup of Lime or Orange Juice
  • 2 Tablespoons of Jerk Seasoning
  • 1 teaspoon of salt

For the Pineapple Orange Salsa

  • 1 cup of Pineapple
  • 1/2 cup of Fresh Orange or Mango peeled and diced
  • 1/4 cup of diced Cilantro
  • 1/2 diced Jalapeno(optional)

For the Spicy Cream

  • 3/4 cup of Sour Cream
  • 2-3 Tablespoons of Habanero Hot Sauce or Sriracha
  • 6 fajita-size Flour Tortillas fajita size

Preparation

  1. Place the chicken breast, oil, citrus juice, jerk seasoning, and salt in a large ziplock bag. Let it marinate for at least 30 minutes to 8 hours.
  2. Preheat the grill to medium-low. Once heated, cook the chicken for 5 minutes per side or until the chicken is no longer pink.
  3. Remove it from the grill and let it rest for 5 minutes.
  4. Place the pineapple, orange or mango, cilantro, and jalapeno (optional) in a bowl then toss it nicely.
  5. In a small bowl, stir together the sour cream and habanero hot sauce or sriracha.

For the Tacos

  1. Place the sliced jerk chicken in a flour tortilla and top it with pineapple salsa. Drizzle it with spicy cream.
  2. For the finale, drizzle it with a squeeze of lime or orange juice.

Jerk Chicken Tacos by Old el Paso

Ingredients

  • 1 tablespoon of vegetable oil
  • 1 lb of boneless and skinless chicken breasts, cut into 1/2-inch strips
  • 1/3 cup of water
  • 1 package of Old El Paso™ Caribbean Inspired Jerk World Taco Kit
  • 1 cup of shredded green cabbage
  • 1/2 cup of diced red bell pepper
  • 1/2 cup of peeled, diced mango
  • 1/4 cup of diced red onion
  • 1/4 cup of chopped fresh cilantro leaves
  • Lime wedges

Preparation

  1. In a 10-inch nonstick skillet, preheat the oil over medium-high heat. 
  2. Add the chicken then cook it for 7 to 8 minutes, stirring occasionally, until no longer pink in center.
  3. Stir in the water and seasoning mix from the taco kit and let come to a boil. 
  4. Reduce the heat then let it simmer uncovered for 1 to 3 minutes, stirring frequently until thickened.
  5. While the chicken is cooking, heat the tortillas as directed on the taco kit. 
  6. Divide the chicken among tortillas and drizzle with the taco kit sauce. Top it with cabbage, bell pepper, mango, onion, and cilantro. Serve with lime wedges.

Jerk Chicken Taco with Mango Salsa by My Latina Table

Ingredients For the Jerk Chicken

  • 1 pound of chicken breast
  • 3 cloves of garlic
  • 1/4 cup of soy sauce
  • 1 tbsp of brown sugar
  • 1/4 cup of lime juice
  • 2 tbsp of olive oil
  • 1/2 tsp of ground ginger
  • 1 1/2 tbsp of onion powder
  • 2 tbsp of dried thyme
  • 1 tbs of black pepper
  • 1/4 tsp of ground cinnamon
  • 1 tsp of ground nutmeg
  • 1 tsp of smoked paprika
  • salt to taste
  • 1 tsp of cayenne pepper more or less to taste

For the Tacos

  • A cup of Mango Salsa
  • 12 tortillas flour or corn
  • 1/2 cup of queso fresco or other cheese
  • 1/2 cup of sour cream

Preparation

  1. Slice the chicken breasts in half (butterfly style) to create thin filets. 
  2. Combine all of the marinade ingredients in a large bowl and add the chicken. Give it a nice mix until the chicken is fully coated in marinade. 
  3. Place the chicken with the marinade in a resealable plastic bag and put it in the fridge for at least three hours or overnight. 
  4. Preheat the grill and then add the chicken. Cook each side for about 5-10 minutes or until it reaches an internal temperature of about 165 degrees. 
  5. Take it out from the grill and let it rest for approximately 5-10 minutes before cutting into smaller pieces. 
  6. Add the chicken to the tortillas and top it with cheese, mango salsa, and sour cream. 

Jamaican Jerk Chicken Tacos by Key Ingredients

Ingredients for the Sauce

  • 3 teaspoons of Jamaican jerk seasoning
  • 3 large chicken breasts, pounded into 1/2 inch thickness
  • 2 cups of thinly sliced slaw or shredded lettuce
  • 2 tablespoons of roughly chopped fresh cilantro leaves
  • 8 taco sized soft tortillas
  • Lime wedges, for serving
  • 1/3 cup of mayonnaise
  • 2 teaspoons of Jamaican jerk

For the seasoning

  • 1 tablespoon of garlic powder
  • 2 to 3 teaspoons of cayenne pepper
  • 2 teaspoons of onion powder
  • 2 teaspoons of dried parsley
  • 2 teaspoons of sugar
  • 2 teaspoons of salt
  • 1 teaspoon of paprika
  • 1 teaspoon of ground allspice
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of dried crushed red pepper
  • 1/2 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground cinnamon

Preparation

  1. Season the chicken breasts with the jerk seasoning and rub on both sides. 
  2. Cook it over medium heat on the stove for 4 to 5 minutes on each side until cooked through then slice it into strips.
  3. Whisk together the mayo and 2 teaspoons of jerk seasoning.
  4. Prepare the tacos. Place the slaw or lettuce on each tortilla. Top it with chicken, drizzle with sauce, and sprinkle some cilantro on top. 
  5. Best served with fresh lime wedges for drizzling on tacos.

Jamaican Jerk Chicken Tacos by Mission Foods

Ingredients

  • 8 Soft taco
  • 1 cooked Rotisserie chicken, about 29oz
  • 1 ½ tbsp. of Jamaican jerk seasoning
  • 1 lime, cut in half
  • ½ cup of diced tomatoes
  • ½ cup of fresh diced pineapple
  • 1 Tbsp of cilantro
  • ½ minced jalapeño
  • ¼ cup of diced red onion
  • ½ cup of shredded purple cabbage
  • ½ shredded pepper jack cheese
  • salt to taste

Preparation

  1. Shred the meat from the rotisserie chicken until you can fill two cups. 
  2. Season it with Jamaican jerk seasoning and juice from ½ lime. 
  3. Toss to coat then store inside the fridge.
  4. Stir the tomatoes, pineapple, cilantro, jalapeño, red onion, a squeeze of lime juice, and salt together in a bowl then store it inside the fridge.
  5. To serve, put ¼ cup of the seasoned chicken, 2 tbsp. of the pineapple salsa, 1 tbsp. cabbage, and 1 tbsp. cheese on each tortilla.

Final Thoughts

Grilled or boneless jerk chicken, with mango salsa, and shredded cabbage are best paired with these big, bold, modern tacos. Just remember to marinate the chicken overnight to make your jerk chicken tacos extra sumptuous.

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Jerk Chicken Wraps

The excellent thing about a Jerk Chicken Wrap is that you can eat as many of them as you please because they are low carb and boy are they ever yummy. You can include Boston lettuce or any kind of lettuce you like. You can also use some coleslaw mix, which some people love to add to their salads. The same thing goes for peanuts and cilantro.

You can also add a dollop of mayonnaise, and add a bit of the Jamaican jerk seasoning to make it spicy. But If you don’t like the heat, just simply reduce the Jamaican jerk seasoning.

These Jerk Chicken Wrap Recipes are spicy, delicious, and somehow healthy. Excellent for a light lunch or dinner.

Jerk Chicken Wraps by Taste of Home

Ingredients

  • 1/2 pound of boneless and skinless chicken breast, cut into strips
  • 3/4 teaspoon of Caribbean jerk seasoning, divided
  • 2 teaspoons of olive oil
  • 1/4 cup of softened cream cheese
  • 2 warmed flour tortillas (8 inches)
  • 1/4 cup of mango chutney
  • 2 lettuce leaves
  • 1/4 cup of julienned sweet red pepper
  • 4 thin slices of red onion

Preparation

  1. Sprinkle the chicken with 1/2 teaspoon of jerk seasoning. 
  2. In a nonstick skillet over medium heat, cook the chicken in the oil for 5-6 minutes or until the meat is no longer pink.
  3. In a small bowl, combine the cream cheese and the remaining jerk seasoning. Spread over tortillas. 
  4. Spread the chutney over cream cheese. Layer it with lettuce, chicken, red pepper, and onion. 
  5. Roll it up tightly and serve.

Chicken Jerk Wraps with Lime Mayo by Chicken.ca

Ingredients for the Chicken Jerk Wraps

  • 1 1/2 lb of bone-in, skinless chicken breasts
  • 1 tbsp of jerk Rub/seasoning
  • 1 tbsp of fresh minced thyme
  • 1 cup of water
  • 2 cups of finely shredded green cabbage
  • 1 red pepper
  • 1 mango
  • 1 tbsp of lime juice
  • 1 can of black beans drained and rinsed
  • 8 whole wheat tortilla, 10-inch or 25 cm

Jamaican Jerk Rub

  • 1/2 tsp of salt
  • 2 tsp of ground allspice
  • 1/2 tsp of ground nutmeg
  • 1/2 tsp of cinnamon
  • 2 tsp of pepper
  • 4 tsp of dried thyme
  • 2 tsp of onion powder
  • 1 tsp of cayenne pepper
  • 1 tbsp of sugar

Lime Mayo

  • 1 minced garlic clove
  • 1/4 cup of minced red onions
  • 1 tbsp of light mayonnaise
  • 1 tbsp of fresh lime juice

Preparation

  1. Shake and rub the ingredients together in an airtight container. Use the extra to season chicken and vegetables for the grill.
  2. Mix the low-fat mayonnaise with finely minced red onion and garlic, freshly squeezed lime juice, and ¼ tsp (1 mL) of finely grated fresh lime peel. Store in the fridge until ready to use.
  3. Sprinkle the Jamaican Jerk then rub evenly over the chicken breasts and place in a 3.5L or 4-quart slow cooker crock. Bone-in breasts give a better flavor to the meat and sauce.
  4. Sprinkle with fresh and minced thyme. Add the water to the crockpot down the side to avoid washing off the rub which will produce a dark coating over the chicken pieces. Cover and let it cook on low heat for 7 hours or on a high setting for 3-4 hours.
  5. Dice the sweet pepper. Peel and cut the mango into larger pieces, and dice it to the size of the peppers. Add them to the shredded green cabbage in a bowl.
  6. Take out the chicken from the cooker and let it cool for 5 minutes, reserving the cooking juices. When cool enough to handle, pull the chicken from the bone and slice the pieces across the grain, and place it in a shallow bowl. 
  7. Season the sliced chicken with cooking juices from the crockpot and fresh lime juice.
  8. To assemble, top each tortilla with 2 Tbsp (30 mL) of the Lime Mayo and 1/8th of the chicken mixture in the center of each tortilla. Top it with ¼ cup (50 ml) vegetables and 2 Tbsp (30 ml) of black beans.
  9. Fold it up on one side of each tortilla then fold the inside edges. Roll it up tightly before cutting diagonally in half.
  10. Sprinkle the remaining vegetable mixture around the wraps for garnish. You can also slice the wrap into 1 inch (2.5 cm) for appetizers.

Jamaican Jerk Chicken Lettuce Wraps by Jo Cooks

Ingredients

  • 8 leaves of lettuce
  • 2 chicken breasts sliced into small pieces
  • 1 to 2 tbsp of Jamaican Jerk Seasoning
  • 1/4 cup of chopped peanuts
  • 3 chopped green onions
  • 2 cups of mixed coleslaw
  • 1/4 cup of roughly chopped cilantro
  • Slices of lime

For the sauce

  • 1/3 cup of mayonnaise
  • 1 tsp of Jamaican Jerk Seasoning

Preparation

  1. Spray a nonstick skillet with cooking spray and preheat it over medium heat.
  2. Sprinkle 1 – 2 tbsp of the Jamaican jerk seasoning over the chicken and give it a nice toss, making sure each piece is generously seasoned. 
  3. Put the chicken in the preheated skillet and cook it for about 5 -7 minutes.
  4. Make the sauce by combining the mayonnaise with a bit of Jamaican jerk seasoning.
  5. To assemble the lettuce wraps, top every lettuce leaf with some of the chicken, coleslaw mix, cilantro, green onions, peanuts, and drizzle with a bit of the mayo sauce.

Jerk Chicken Wraps by Food and Wine

Ingredients

  • 4 skinless and boneless butterflied halves of chicken breast
  • 1 tablespoon of the jerk seasoning paste
  • 1 tablespoon of extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 1/4 cup of mayonnaise
  • 1 tablespoon of fresh lime juice
  • 1 minced garlic cloves
  • 2 tablespoons of chopped cilantro
  • Six 10-inch flour tortillas
  • 1 bunch of watercress, thick stems discarded

Preparation

  1. In a baking dish, coat the chicken with the jerk paste, 1 tablespoon of olive oil, salt, and pepper. Cover and store it in a fridge for 2 hours.
  2. In a small bowl, combine the mayonnaise with lime juice, garlic, and cilantro. Season with salt and pepper, and give it a nice whisk.
  3. Light up the grill then put the chicken over high heat, turning once, until it turns brown and cooked through (about 6 minutes). 
  4. Lightly drizzle the tortillas with oil and grill it just until it is pliable and lightly charred (about 10 seconds per side).
  5. Slice the chicken into strips and arrange it on the tortillas. Top it with the watercress and drizzle it with the dressing. 
  6. Roll up the tortillas burrito-style and serve.

Jerk Chicken Lettuce Wrap by Nourish and Fete

Ingredients

  • 2 tablespoons plus 1/2 teaspoon of jerk seasoning divided
  • 2 tablespoons of olive oil
  • 4 boneless and skinless chicken breasts sliced or pounded thin
  • 1 head of Boston Bibb lettuce
  • 3/4 cup of shredded carrots
  • 3/4 cup of shredded red or white cabbage
  • 1-2 tablespoons of chopped cilantro
  • 1/4 cup of peanuts lightly-salted
  • 1/4 cup of sour cream
  • a squeeze of lime juice

Preparation

  1. In a small bowl, whisk 2 tablespoons of the jerk seasoning and olive oil together into a thin paste. Rub equally over both sides of the chicken breasts.
  2. Grill or saute the chicken for 4-6 minutes on each side or just until it reaches 165 degrees Fahrenheit and it is no longer pink in the middle. Remove and set it aside to rest before slicing it into thin strips.
  3. While the chicken cooks and rest, prep the remaining ingredients. Lay out lettuce leaves and place them on top of each other. And then line up your carrots, cabbage, cilantro, and peanuts.
  4. To make the sauce, whisk together the sour cream, lime juice, and remaining 1/2 teaspoon jerk seasoning. Add more lime juice or water bit by bit, until you reach your desired consistency.
  5. To assemble the wraps, pile the sliced chicken on top of the lettuce, followed by the carrots, cabbage, cilantro, peanuts, and sauce. Garnish it with extra lime wedges if desired.

Jamaican Jerk Chicken Wraps by Whole Foods

Ingredients

  • 8 ounces of chopped cooked chicken, off the bone
  • 3 tablespoons of Caribbean jerk marinade of your favorite bottled variety
  • 1 tablespoon of cream cheese
  • 12 inches flour tortillas
  • 3 leaves of red leaf lettuce or 3 leaves of green leaf lettuce
  • 8 very thin slices of red onions
  • 1⁄2 cup of prepared mango chutney

Preparation

  1. Toss the chicken in the marinade and set it aside.
  2. Spread the cream cheese on the tortilla and place 2 lettuce leaves on top of it.
  3. Put the marinated chicken onto the lettuce, add the red onions and chutney, then top it with another lettuce leaf.
  4. Roll up the tortilla tightly and cut it in half, diagonally.

Pulled Jerk Chicken Wraps by Sorted Foods

Ingredients for the Filling

  • 1 onion
  • 2 cloves of garlic
  • 2 tbsp of vegetable oil
  • 2 tbsp of jerk seasoning
  • 1 tbsp of honey
  • 1 tbsp of tomato paste
  • 2 chicken breasts
  • 150 g of thawed frozen peas
  • 200 ml of Greek yogurt
  • 1 bunch of fresh coriander
  • 1 lime

For the Wrap

  • 6 flour tortilla wraps
  • 2 little gem of lettuces
  • 1 red chili
  • 1 lime

Preparation

  1. Put the chicken breasts in a pan of water and heat it gently to a simmer slowly for 10 minutes. Take the chicken out and leave to cool.
  2. Peel and finely dice the onion and garlic, then fry it with the oil in a saucepan without lid for 5 minutes to soften.
  3. Squeeze some honey and tomato purée into the cooked onion mixture with the jerk seasoning and cook it for another 30 seconds before removing it from the heat.
  4. Shred the chicken into thin strips then add it to the mixing bowl with the yogurt, chopped coriander, defrosted peas, onion mixture, and lime juice. Mix then season it with salt and pepper.
  5. Lay a tortilla and place a couple of washed lettuce leaves just above the center. Stack on a couple of heaped tablespoons of the filling then fold up the bottom. 
  6. Fold and serve your jerk chicken wrap with lime wedges and a sprinkle of freshly sliced red chili.

Jerk Chicken Wraps with Bean Salsa and Spicy Mayo by Delicious Magazine

Ingredients

  • 4 free-range skinless chicken breasts, thickly sliced
  • 2 tsp of jerk seasoning
  • 1 tbsp of fresh thyme leaves
  • Grated zest and juice of 1 lime
  • 1 tbsp of vegetable oil

For the salsa

  • 200g of chopped fresh pineapple pieces
  • 400g of tinned kidney beans, drained and rinsed
  • 6 finely sliced spring onions
  • A chopped large handful of fresh coriander
  • Grated zest and juice of 1 lime

For the spicy mayo

  • 1 tbsp of hot sauce
  • 3 tbsp of mayonnaise

To serve

  • 4 tortilla wraps
  • A handful of shredded little gem lettuce
  • A handful of sliced red pepper

Preparation

  1. Preheat the grill to medium. Give your chicken a nice toss in the jerk seasoning, thyme leaves, lime zest and juice, and vegetable oil until coated. 
  2. Place it on a baking sheet lined with foil and grill it for 6 minutes on each side until it’s cooked through and lightly charred on the outside.
  3. To prepare the salsa, toss the pineapple bits with the kidney beans, spring onions, coriander, and lime zest, and juice.
  4. To prepare the spicy mayo, combine hot sauce and mayonnaise until it becomes smooth. Season it with salt and pepper to taste.
  5. To serve, gently warm the tortilla wraps under the grill, then cover it with the spicy mayo. Top each with some of the shredded little gem lettuce, sliced red pepper, and the bean salsa and hot chicken pieces. 
  6. Wrap to serve.

Sweet Jerk Chicken Wraps with Avocado Salsa Recipe by Savory Spice

Ingredients for the Avocado Salsa

  • 1 diced avocado
  • 1 large diced tomato
  • 1 diced jalapeno
  • 1 bunch of scallions, with the white and light green parts, are sliced
  • 1/4 cup of frozen corn
  • 2 Tbsp. of lime juice
  • Kosher Salt, to taste

For Wraps

  • 2 cups of shredded or chopped cooked chicken
  • 3/4 cup of Sweet Jerk Barbecue Sauce
  • 4 to 5 large tortilla wraps
  • 1 head of butter lettuce

Preparation

  1. For avocado salsa: Lightly mix all ingredients and season it with salt to taste.
  2. For wraps: Mix the chicken with barbecue sauce to fully coat. 
  3. Lay out your tortilla and put 2 to 3 leaves of lettuce across the center. 
  4. Spoon about 1/4 cup of barbecue chicken and 2 to 3 Tbsp. of salsa across the lettuce and roll up the wrap. Do it again with the remaining barbecue chicken. 
  5. Place any extra salsa on the side for dipping or with tortilla chips.

Jerk Chicken Roti Salad Wrap by Tabasco.com

Ingredients for the Wrap

  • 2 teaspoons of Tabasco chipotle pepper sauce
  • 1 tablespoon of chopped spring onion
  • 1 tablespoon of chopped fresh thyme
  • 1 teaspoon of ground allspice or ground pimento
  • 1 teaspoon of honey
  • 1 teaspoon of soy sauce
  • 1 teaspoon of vegetable oil
  • 1/2 teaspoon of chopped fresh garlic
  • 4 boneless chicken thighs

For the Roti

  • 4 dhal puree Rotis (pre-bought is fine)

For the Salad

  • Iceberg lettuce
  • rocket
  • sweetcorn
  • fresh coconut
  • tomatoes
  • kidney beans

For the Tabasco-Mango-Mayo

  • 1 teaspoon of Tabasco original sauce
  • 4-5 tablespoons of mango puree
  • 100ml of mayonnaise

Preparation

  1. Use a food processor or mortar and pestle to grind the spring onion, thyme, ground pimento, honey, soy sauce, vegetable oil, garlic, and tabasco sauce until it becomes a thick paste.
  2. Generously rub the jerk paste on the chicken, and store it in the fridge to marinate for at least 24 hours.
  3. After taking out the chicken from the fridge, rub it with a little oil.
  4. Mix the mango-mayo ingredients and store them in the fridge.
  5. Using a charcoal BBQ or griddle, cook the thighs on each side for 15-20 minutes until it turns golden brown or slightly charred. Leave it to rest for about 2-3 minutes then chop or slice.
  6. Preheat the pre-bought rotis in a tava or frying pan until they begin to color and puff up. Turn the roti onto the other side and do the same process.
  7. Put the warm roti on a plate, combining the salad mix to the center of the roti. Place the warm jerk chicken in the middle and drizzle it with the tabasco-infused mango-mayo sauce.
  8. Wrap the roti around the dressing until the chicken and salad are fully embedded inside. Serve and enjoy!

Final Thoughts

Jerk chicken wraps are a fast, tasty, and super healthy lunch or dinner! All the strong, dynamic flavor of Jamaican jerk chicken matched with crunchy veggies, peanuts, and a mouth-watering sauce can get you hooked.

Jamaican jerk seasoning is a bold, intricate blend that, once it catches you, tastes amazing on everything. Thus, giving the chicken a quick stroke of the stuff, then piling it onto the crisp lettuce wraps with a bountiful array of colorful veggies is just about the most delightful and healthy way to get your fix of the flavor!

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Jerk Chicken Sandwich

A quick and easy, grab-and-go lunch, these jerk chicken sandwich recipes are the perfect way to use leftover cooked chicken from a Sunday roast or any other meal. You can add a spicy kick to it with the Jamaican jerk sauce or layer it with avocado and salad.

Sandwiches no longer require to be the desperate reserve of grey lunchtimes in motorway services. Neither is it a quick fix for those who are pressed for time anymore.

It takes no stretch to turn a simple sandwich into a meal fit for a king. So, come on, spice up your sanger with these jerk chicken sandwich recipes!

Jerk Chicken Sandwich by Cooking Channel TV

Ingredients for the Jerk Sauce

  • 10 roughly chopped garlic cloves
  • 3 roughly chopped Scotch bonnets
  • 2 thumbs of roughly chopped ginger
  • 2 roughly chopped yellow onions
  • 1/2 chopped fresh pineapple, cleaned and cored
  • 1/2 cup of golden sugar
  • 4 tablespoons of allspice
  • 4 tablespoons of dried thyme
  • 3 teaspoons of nutmeg
  • 2 cups of white vinegar
  • 1/2 cup of soy sauce
  • 4 limes, juiced
  • 1 cup of olive oil
  • 1 whole chicken, deboned, and cut into 8 pieces, and the breasts are cut in half

For the Grilled Pineapple

  • 1 whole pineapple, clean, cored, quartered lengthwise
  • 1 1/2 tablespoons of olive oil
  • Salt

For the Lime Slaw

  • 5 cups of shredded green cabbage
  • 5 shredded red cabbage
  • 5 cups of shredded carrots
  • 5 tablespoons of mayo
  • 5 teaspoons of lime juice

Preparation

  1. Preheat the oven to 375 degrees Fahrenheit and reheat a grill.
  2. For the jerk sauce: Add in the garlic, Scotch bonnets, ginger, onions, and pineapple in a large bowl. Combine with sugar, allspice, thyme, and nutmeg, then mix them into the vegetables and pineapple.
  3. Mix the vinegar, soy sauce, and lime juice in another bowl. 
  4. Place the vegetables and pineapple in a food processor. Begin mixing, slowly adding the vinegar mixture, then keep on blending until it becomes smooth. Add in the olive oil while mixing until it becomes smooth.
  5. Add the chicken pieces with 2 cups of the jerk sauce, then grill until it charred nicely, flipping once. Take it out from the grill and coat it with about 1 cup more of the jerk sauce. 
  6. Transfer the chicken to a baking sheet and bake it until the meat has reached an internal temperature of 160 degrees Fahrenheit (about 20 minutes).
  7. Let the meat sit until it is cool enough to handle, and then take out the meat off the bones and shred.
  8. For the grilled pineapple: Give the pineapple, olive oil, and some salt a good toss. Grill it until it is slightly charred, then let it cool and slice it thinly.
  9. For the lime slaw: Combine the cabbages and carrots in a large bowl then mix it with mayo and lime juice. 
  10. Preheat some jerk sauce in a pan then add the chicken meat and cook it until warmed through. 
  11. Pile them onto buns and top it with 4 to 5 slices of pineapple and a portion of lime slaw.

Jerk Chicken Subs by Great British Chefs

Ingredients

  • 200g of boneless and skinless chicken breast, cooked and shredded
  • 2 tbsp of Jamaican Jerk BBQ Sauce
  • 2 tbsp of mayonnaise
  • 2 white bread rolls, submarine shape
  • 1 avocado
  • 2 handfuls of mixed salad leaves

Preparation

  1. Stir the jerk sauce into the mayonnaise. Toss in the chicken until they are fully coated.
  2. Slice the avocado in half and remove the stone. Peel and discard the skin then slice the flesh into long slices.
  3. Slice the submarine rolls in half and fill them generously with the salad leaves, avocado slices, and jerk chicken mixture.

Jamaican Chicken and Mango Chutney Sandwich by Spice Inc

Ingredients

  • 4 boneless and skinless chicken breasts, about 3 oz each. You can also cut it into larger breasts down to the appropriate size, just keep the same thickness
  • 2 Tablespoons of light mayonnaise
  • 2 Tablespoons of plain, nonfat yogurt
  • 2 Tablespoons of plain, nonfat yogurt
  • 1 Tablespoon of mango chutney
  • 4 whole-wheat rolls split and toasted
  • 4 fresh lettuce leaves
  • Sliced red onion
  • 2 Tablespoons of Jamaican Jerk Seasoning

Preparation

  1. Pound the chicken breasts to a uniform thickness (about half inch).
  2. Sprinkle the chicken with the jerk seasoning on both sides then set it aside for at least 30 minutes.
  3. Preheat the grill to medium-high heat.
  4. Grill the chicken for 7 minutes on each side or until the chicken is no longer pink in the center.
  5. Combine the mayonnaise, yogurt, and chutney in a small bowl.
  6. Spread 1 tablespoonful of the mayo mix on top of each onion roll.
  7. Put some lettuce leaves and then the chicken on top of the mango spread.
  8. Top it with red onion and roll top.

Pulled Jerk Chicken Sandwich by Chowhound

Ingredients for the rub

  • 1 tablespoon of ground cinnamon
  • 2 teaspoons of ground allspice
  • 2 teaspoons of kosher salt
  • 1 1/2 teaspoons of ground nutmeg

For the chicken

  • 4 pounds of bone-in, skin-on chicken thighs
  • 2 tablespoons of vegetable oil

For the marinade

  • 1/2 cup of freshly squeezed lemon juice
  • 1/2 cup of dark molasses (not blackstrap)
  • 1/3 cup of distilled white vinegar
  • 1/3 cup of freshly squeezed orange juice
  • 1/3 cup of soy sauce
  • 10 peppercorns
  • 5 smashed medium garlic cloves
  • 3 trimmed and thinly sliced medium scallions
  • 1 1/2 cups of coarsely chopped cilantro (about 1 bunch), 
  • 1 tablespoon of finely chopped fresh thyme leaves
  • 1 (3-inch) piece of fresh ginger, sliced into 1/4-inch coins
  • 1 Scotch bonnet or habanero pepper, sliced into rounds

To serve

  • 24 pieces of about 4-inch deli French rolls or other crusty bread

Preparation

  1. Combine all rub ingredients in a small bowl. Use it to coat the chicken then set it aside. 
  2. Preheat the oil in a wide frying pan over medium-high heat. Before the smoke comes out, place half of the chicken in the pan skin side down, and fry both sides until it is well browned for about 10 minutes in total (the chicken will not be cooked all the way through). 
  3. Transfer the chicken to a slow cooker and do the same with the remaining chicken.
  4. Put all marinade ingredients in a medium nonreactive bowl and whisk to combine. 
  5. Pour it over the chicken, cover, and cook it on low heat, turning the chicken pieces every few hours, until the meat is falling off the bone (about 5 to 8 hours).
  6. Transfer the chicken to a cutting board when it is ready. Strain the sauce with a fine-mesh strainer, pour it back into the slow cooker, and set the cooker to warm heat.
  7. When the chicken is cool enough to handle, shred it into bite-sized pieces leaving the skin, fatty pieces, and bones then place it back in the slow cooker with the sauce until it is ready to serve.
  8. Split the deli rolls in half and toast, then add 1/4 cup of the jerk chicken mixture on each sandwich.

Grilled and Shredded Jerk Chicken Sandwich by Char-broil

Ingredients for the Pineapple-Kiwi Salsa

  • 1/2 trimmed and diced pineapple
  • 4 peeled and diced kiwis
  • 1 diced small red onion
  • 1-2 minced jalapeno peppers, seeds removed
  • 1/2 teaspoon of minced garlic
  • 1 tablespoon of lime juice
  • 1 tablespoon of lemon juice
  • 1/2 cup of chopped and loosely packed cilantro leaves stem removed
  • 1 pinch of sugar
  • kosher salt to taste
  • ground peppercorn to taste

For the Sandwiches

  • 4-6 trimmed chicken breasts
  • 10-12 inches of a foil sheet
  • 2 cups of peach wood chips, soaked in water for one hour
  • canola oil
  • jerk seasoning
  • 2 tablespoons of minced garlic
  • kosher salt to taste
  • ground peppercorn to taste
  • toasted onion-poppy seed hamburger buns
  • pineapple-kiwi salsa
  • squeeze of lime

Preparation

  1. In a large bowl, put the pineapple, kiwis, onion, jalapenos, garlic, lime juice, lemon juice, cilantro, sugar, salt, and pepper. Cover the bowl with plastic and refrigerate for 1-2 hours. Drain the excess liquid before serving.
  2. Preheat the grill to 400°F with one burner on high and the other turned off for the 2-zone cooking process.
  3. Wrap some wood chips in a sheet of tin foil then form them into a packet. Poke the top of the packet with a fork or knife then place it in the back corner over the direct heat grilling zone.
  4. While the grill is heating, drizzle some canola oil on the chicken and liberally apply some jerk seasoning, garlic, salt, and pepper.
  5. Put the chicken breasts over the direct heat zone and sear it while the grill lid is open for 5-7 minutes per side. 
  6. After 5-7 minutes, transfer to the cooler, indirect heat zone, and close the grill lid. 
  7. Baste intermittently with some oil until the juices run clear and the internal temperature reaches 160°F in the thickest part of the breast.
  8. Remove the chicken from the grill and tent it with tin foil, resting for 5-10 minutes before shredding with two forks. 
  9. Add the jerk seasoning to taste and toss the chicken to coat evenly. 
  10. Load the shredded chicken on toasted onion-poppy seed buns. Top it with pineapple-kiwi salsa and finish it with a squeeze of lime.

Jerk Chicken Sandwich by Bottom Left of the Mitten

Ingredients for the Jerk Chicken

  • 2 boneless and skinless chicken breasts
  • 2 Tbs of jerk seasoning
  • 1 cup of water

Jerk Seasoning

  • 1//4 cup of brown sugar
  • 1/4 cup of ketchup
  • 1 Tbsp of molasses
  • 1 Tbsp of spicy brown mustard
  • 1 Tbsp of honey
  • 2 Tbsp of apple cider vinegar
  • 2 tsp of jerk seasoning
  • 1/2 cup of hot water
  • 6 hamburger buns
  • pickled onion for garnish
  • jalapenos for garnish
  • 1/2 cup of sharp cheddar cheese, shredded split over 6 buns

Preparation for the Jerk Chicken

  1. Place the chicken in a slow cooker and add 1 cup of water and 2 Tbs of Jerk Seasoning.
  2. Cook it for 6-8 hours then take it out and shred it afterwards. 
  3. Put it back into the pot then soak it up for a bit longer to infuse more flavor while making the sauce.

Jerk Sauce

  1. Place all the sauce ingredients in a pot then let it simmer over low to medium heat for 10-15 minutes or until it thickens.
  2. Toast the buns. Butter them and place them in the oven for 8-10 minutes on a baking sheet. 
  3. Take them out then sprinkle some shredded cheese and put them back into the oven to melt the cheese for another 2-4 minutes.
  4. To assemble, transfer the meat from the crockpot and put it on top of the bun.
  5. Drizzle some Jerk Sauce on top then add some pickled red onions and jalapenos. Enjoy!

Grilled Jerk Chicken Sandwich with Mango Chipotle Coleslaw by Major Hoff Takes a Wife

Ingredients for the jerk chicken

  • 2 lbs of chicken breasts
  • 1 ½ cup of Walkerswood Jerk Marinade
  • 1 TBSP of olive oil

For the mango chipotle coleslaw

  • 16-18 oz of pre-shredded coleslaw mix. (You can also use shredded cabbage with kohlrabi broccoli, brussels sprouts, carrots, and kale. Pick your favorites!)
  • ¾ cup of sour cream
  • ½ cup of Bronco Bob’s Roasted Mango Chipotle Sauce
  • ½ tsp of salt
  • 1 tsp of salt

Preparation for the jerked chicken

  1. Marinate the chicken breasts for at least 30 minutes. The longer you marinate them, the spicier they will get.
  2. Preheat the grill to medium-high heat
  3. Place the chicken breasts on the grill grates and allow it to cook for 8 minutes on the first side. You’ll notice that the pinkness will go away, and the edges will be cooked. Turn to the other side then do the same process in about 6-8 minutes.
  4. Put chicken on a bun, and then place some coleslaw on the top. Top it with more of the Bronco Bob’s Roasted Mango Chipotle Sauce. Enjoy!

For the mango chipotle coleslaw

  1. In a large mixing bowl, give the shredded cabbage and other veggies you selected a fine mix.
  2. In a smaller bowl, put the sour cream, pepper, salt, and Bronco Bob’s Roasted Mango Chipotle Sauce, and whisk them well to combine.
  3. Pour over the cabbage, and give it a nice toss to coat. Allow it to rest in the refrigerator for 30 minutes (or while your chicken is grilling).
  4. Give it a good toss before serving.

Jerk Chicken Grilled Cheese by Craft Canada

Ingredients

  • 1/3 cup of shredded leftover cooked Jerk Chicken
  • 1 Tbsp. of Marinade Caribbean Jerk
  • 1 Tbsp. finely of chopped red onions
  • 2 slices of rye bread
  • 1 small roasted red pepper, sliced horizontally in half
  • 1 Cracker Barrel Monterey Jack with Jalapeno Natural Cheese Slice
  • 2 tsp. of non-hydrogenated margarine

Preparation

  1. Toss the Jerk Chicken along with the marinade and onions.
  2. Top a bread slice with the chicken mixture, peppers, and Monterey Jack cheese. 
  3. Cover it with the remaining bread slice.
  4. Spread the outside of the sandwich with margarine. Cook it in a nonstick skillet on medium heat for 3 to 4 minutes per side or until the cheese is melted and the sandwich turns golden brown on both sides.
  5. Serve and Enjoy!

Grilled and Shredded Jerk Chicken Sandwich with Pineapple and Kiwi Salsa by Char-boil

Ingredients for the sandwich

  • 4-6 trimmed chicken breasts
  • Canola oil
  • Jerk chicken seasoning (you can use either pre-made or store-bought)
  • 2 tablespoons of minced garlic
  • salt and fresh ground peppercorn to taste

For the Pineapple-kiwi salsa

  • Toasted Poppy Seed hamburger buns
  • 1 25-30cm sheet of tin foil
  • 2 cups of peached wood chips, soaked in water for 1 hour before use
  • ½ whole trimmed and diced pineapple
  • 4 peeled and diced kiwifruit
  • 1 small diced red onion
  • 1-2 minced jalapeños, seeds removed
  • ½ teaspoon of minced garlic
  • 1 tablespoon of lime juice
  • 1 tablespoon of lemon juice
  • ½ cup of chopped and loosely packed coriander leaves stems removed
  • 1 pinch of sugar
  • salt and fresh ground peppercorn, to taste

Preparation

  1. Arrange all ingredients per the instructions above. Toss together in a large bowl, cover it with plastic and store it inside the fridge for 1-2 hours. Drain the excess liquid and serve immediately.
  2. Preheat the grill to medium-high. Brush the grates with a cloth soaked in canola oil. 
  3. Wrap the wood chips in a sheet of tin foil, then poke the tin foil several times with a fork or knife. 
  4. Place the wood packet in the back corner of the direct heat grilling zone. Once the wood packet is covered with smoke, the grill is ready.
  5. Meanwhile, prepare the chicken by drizzling it with oil and seasoning it thoroughly with the jerk spice blend, minced garlic, salt, and pepper.
  6. Gently put the chicken breasts atop the direct heat grilling zone and sear it while the grill lid is open for 5-7 minutes per side. 
  7. Transfer to the cooler, indirect heat zone, then close the grill lid, basting intermittently with oil until the juices run clear and internal temperature reaches 70°C in the thickest portion of the breast.
  8. Once the chicken is done, take it out and tent with tin foil, resting for 5-10 minutes before shredding with two forks. 
  9. Season it with jerk spice blend to taste and toss to coat equally. 
  10. Pile the shredded chicken on toasted onion-poppy seed buns, top with the pineapple-kiwifruit salsa, and finish it with a squeeze of lime.

Grilled Jerk Chicken Sandwich with Guava Barbecue Sauce and Kale Slaw by Chef Simone Byron

Ingredients

  • 4-6 chicken breasts, boneless and skinless (4 oz)

For the jerk chicken marinade

  • 3 Tbsp of mild jerk marinade
  • ½ cup of orange juice
  • 1 Tbsp of brown sugar
  • 1 juiced lime

For the easy guava BBQ sauce

  • 18 oz of bottle hickory barbeque sauce
  • 1 can of concentrated guava juice
  • 2 Tbsp of agave
  • Pinch of red chili flakes
  • Sea salt, to taste
  • Black pepper, to taste

For the kale slaw

  • 1 lb of kale, shredded or cut
  • ½ thinly sliced red onion (small)
  • ½ cup of shredded carrot
  • 2 Tbsp of mayonnaise
  • ¼ tsp of sugar
  • ½ juiced lime
  • 1 tsp of Dijon mustard

Preparation

  1. In a saucepan, combine the hickory BBQ sauce base, can of concentrated guava juice, agave, red chili flakes, sea salt, and black pepper. Simmer it on low heat until the sauce is heated throughout (about 10–15 minutes). 
  2. Once done, turn off the heat and allow it to cool, then set it aside. Alternatively, you can store it in a fridge for up to 14 days.
  3. Once done, add in the jerk chicken marinade ingredients in a large bowl then give it a good whisk. 
  4. Add the chicken breasts then let the marinade sip into the chicken. We want that flavor to penetrate as intensely as possible.
  5. Let it marinate the chicken in the refrigerator for at least 1 hour (or  overnight). For best results, store it while covered and press a cellophane wrap down to a surface level to push out the excess air.
  6. While the chicken is marinating, whip up the kale slaw. 
  7. In a medium mixing bowl, add in the mayo, lime juice, sugar, and mustard. Once fully mixed, add the kale, carrots, and red onion and mix until all vegetables are equally coated.
  8. Before touching your grill, take out the marinated chicken and let it return to room temperature. If you haven’t mixed up the guava BBQ sauce yet, this is a great time to briefly return to step two.
  9. As the chicken warms, preheat the grill to 375 degrees, and if you haven’t already made the kale slaw, now’s a great time to prepare it.
  10. Once preheated, grill the chicken for 5–7 minutes per side, until it reaches approximately 160 degrees Fahrenheit.
  11. Layout the bottom buns. When the jerk chicken is grilled, set the chicken breasts aside to rest. Give it a good brush with guava BBQ sauce. 
  12. For about 5–10 minutes, top the jerk chicken with as much kale slaw as you like, then close it with the top buns. Serve and enjoy!

Final Thoughts

Fragrant, smoky, and blazingly hot – these Jerk Chicken sandwiches can be your next favorite outdoor-inspired recipes.

These recipes will allow you to choose your favorite premade jerk spice blend. If you’d like to provide your own, though, you can do so with a blend of allspice and ground scotch bonnet peppers, brown sugar, cinnamon, spring onions, garlic cloves, nutmeg, thyme, ginger, and finely-ground sea salt.

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Jerk Chicken Pasta

Jerk Chicken and Pasta is a sumptuous spicy Jamaican-style dish that can tantalize even the most fire-fearing palate!

These pasta recipes are perfect for the night that you’re craving a little bit of everything. The dish can be spicy or creamy and you can include some veggies or more cheese. There’s basically no flavor or texture that these recipes don’t have.

It’s rare to discover a pasta dish with a good level of spice, and the jerk seasoning in this recipe does just that. On a restless weeknight, it’s excellent to be this fun while having these easy pasta recipes for your friends and loved ones. 

Rasta Pasta Recipe by Little Sunny Kitchen

Ingredients

  • Chicken(either cooked or raw)
  • Bell peppers
  • Pasta(any type of small pasta)
  • Green onions or scallions
  • Jerk seasoning
  • Heavy cream
  • Parmesan cheese
  • Garlic
  • Oil
  • Vegetable stock

Preparation

  1. Cook the pasta in salted water according to the packet directions. Take it out at “al dente” as you will cook it more in the next steps.
  2. Prep the veggies. Slice the bell peppers, green onions, and garlic. 
  3. Add vegetable oil to a heavy-bottomed pot, then saute the bell peppers and green onions. 
  4. Add the minced garlic then cook until it’s fragrant.
  5. Add the jerk seasoning to the pot, followed by the heavy cream and chicken or vegetable stock to the pot. Let it simmer for a few minutes or until the sauce thickens.
  6. Add the parmesan cheese to the pot, and stir until it melts in the sauce. Finally, add the chicken bits and pasta. Give everything a good mix so the ingredients are well coated in the sauce.
  7. Garnish the dish with chopped chives or parsley and serve.

Tip

Use a rotisserie chicken in this recipe. But if you would like to use a raw chicken breast then cut it into cubes, toss it in jerk seasoning, and cook until it turns golden and cooked through. Take it out from the pot, and set it aside for later use.

Jerk Chicken and Pasta by Allrecipes

Ingredients

  • 4 skinless and boneless chicken breast halves
  • 2 teaspoons of jerk paste
  • 1 pack or 12 ounces of uncooked egg noodles
  • 1 tablespoon of olive oil
  • 1 minced clove garlic
  • 1 cup of chicken stock
  • 1 tablespoon of jerk paste
  • ½ cup of dry white wine
  • ¼ cup of chopped fresh cilantro
  • 2 quartered limes
  • salt and pepper to taste
  • ½ cup of heavy whipping cream
  • 4 sprigs of fresh cilantro, for garnish

Preparation

  1. Rub each chicken breast half with 1/2 teaspoon of jerk paste, and place it in a shallow dish. Cover it with cling wrap and store it inside the fridge for at least 1 hour.
  2. Preheat your grill to high heat. Prepare a large pot of lightly salted water then bring it to a boil.
  3. Cook the egg noodles for 6 to 8 minutes, until al dente, and drain.
  4. Lightly oil the grill grate. Grill the chicken for 8 to 10 minutes on each side, until the juices run clear.
  5. Meanwhile, heat the olive oil in a large saucepan over medium heat, then cook the garlic for one minute. 
  6. Combine the chicken stock, white wine, 1 tablespoon of jerk paste, juice of 1 lime, chopped cilantro, salt, and pepper. Bring to a boil.
  7. Reduce heat to low, then add the heavy cream. Cook and stir until the mixture runs thick about 5 minutes. Do not let it boil.
  8. Transfer the cooked egg noodles into the saucepan, and toss with the cream sauce. 
  9. Divide the noodles into 4 serving plates, and top with grilled chicken. Give each serving a garnish with a cilantro sprig and the juice of 1/4 lime.

Rasta Pasta by Delish

Ingredients

  • 1 lb. of penne pasta
  • 3 boneless and skinless chicken breasts (about 1 1/2 lb.)
  • 2 tbsp. of jerk seasoning, divided
  • Kosher salt
  • 2 tbsp. of extra-virgin olive oil, divided
  • 1 sliced green bell pepper
  • 1 sliced red bell pepper
  • 1 sliced orange bell pepper
  • 1/3 cup of sliced green onions, plus more for garnish
  • 3 minced garlic cloves
  • 1/2 cup of low-sodium chicken broth
  • 3/4 cup of heavy cream
  • 1/2 cup of freshly grated parmesan, plus more for garnish

Preparation

  1. Cook the pasta according to package directions until al dente. Drain the pasta then set it aside. 
  2. Season the chicken breasts all over with 1 tablespoon of jerk seasoning and salt. 
  3. Preheat a large skillet over medium heat, then add 1 tablespoon of oil. 
  4. Cook the chicken until golden or no longer pink for 8 minutes per side then remove it from the pan and set it aside to rest.
  5. Add the remaining oil and cook the peppers until mostly tender for about 3 to 4 minutes. 
  6. Add the green onions and garlic and cook them until fragrant. Season it with the remaining jerk seasoning. 
  7. Add the chicken broth and heavy cream and let simmer until it thickens.
  8. Slice the chicken then add the Parmesan and stir until it melts
  9. Add pasta and chicken then toss until it is completely combined. 
  10. Garnish the dish with green onions and more Parmesan then serve.

Creamy Jerk Chicken Pasta by Grace Foods

Ingredients

  • 2 whole chicken breasts, shredded into strips or cut into cubes
  • 1 tablespoon of Ginger, Garlic, and Pimento Seasoning
  • 1 tablespoon of Jerk Seasoning
  • 1 packet of Penne Pasta, boiled and drained
  • 1 ounce of Anchor Butter
  • 2 minced garlic clove
  • 1 chopped medium onion
  • 2 stalk of chopped scallion
  • 8 ounces of heavy cream
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 can of Whole Kernel Corn, drained
  • 1/2 chopped of medium red sweet pepper
  • 1/2 chopped of medium green sweet pepper
  • 1/2 chopped of medium yellow sweet pepper
  • 8 ounces of Anchor Cheddar Cheese, shredded

Preparation

  1. Preheat the oven to 180°C (350°F).
  2. Season the chicken breast with the Ginger, Garlic, and Pimento Seasoning, and Jerk Seasoning and put to bake or grill for 20 minutes.
  3. Cook the Penne Pasta according to the directions on the package then drain and set it aside afterwards.
  4. Heat the Anchor Butter and saute the garlic, onion, and scallion. Add the chicken breast, heavy cream, salt, and pepper, then give it a good mix.
  5. Add in the pasta, Whole Kernel Corn, and sweet peppers. Stir thoroughly to combine.
  6. Sprinkle the pasta with some shredded cheddar cheese and serve immediately. Best served with a garden salad and your favorite Tropical Rhythms.

Caribbean Jerk Chicken Pasta by Life’s Ambrosia

Ingredients

  • 1 1/2 pounds of diced chicken breasts
  • 1 tablespoon plus 1 1/2 teaspoons of jerk seasoning
  • 1 pound of dried penne pasta
  • 1 tablespoon of olive oil
  • 1 diced red bell pepper
  • 1 diced green bell pepper
  • 1 diced orange bell pepper
  • 1/2 diced medium onion
  • 2 minced garlic cloves
  • 1 cup of half and half
  • 1/2 cup of sour cream

Preparation

  1. Toss the chicken with 2 teaspoons of jerk seasoning.
  2. Bring a large pot of water to a boil then cook the pasta according to the package directions then drain afterwards.
  3. Meanwhile, heat the olive oil in a skillet over medium heat. Stir together the diced peppers, onion, and garlic. Cook for 3 minutes.
  4. Add in the chicken. Keep on cooking until the chicken is cooked for about 10 minutes.
  5. Reduce the heat and add in half and half, sour cream and the remaining jerk seasoning. Continue cooking until the sauce thickens slightly for about 5 minutes.
  6. Add in the drained pasta. Toss to fully combine the ingredients. 
  7. Reduce the heat and allow it to simmer for 5 more minutes. 
  8. Season to taste with salt and pepper then serve.

Spicy Jerk Chicken Pasta by WhatMJLoves

Ingredients

  • 2 boxes of Penne Pasta
  • 1 lb of chicken breast or chicken tenders
  • 1 pack of frozen mixed veggies such as corn, carrots, peas, green beans
  • 1 container of grated Parmesan cheese
  • 1-2 Quarts of heavy cream
  • 3-4 tablespoons of mild jerk seasoning
  • 2 tbsp of BBQ sauce
  • 2 tbsp of vegetable oil

Preparation

  1. Boil the pasta as per package directions.
  2. Cut the chicken breast into cubes.
  3. Heat the vegetable oil then add the chicken, and cook it for 15 minutes or until almost done.
  4. Add the jerk seasoning, BBQ sauce, and frozen veggies. Cook it for another 10 minutes.
  5. In a large pan, combine the drained pasta and jerk chicken mix.
  6. Add 3/4 of Parmesan cheese and 1.5 qt of heavy cream. Mix well. Adjust the cheese and heavy cream depending on your taste
  7. Serve and enjoy!

Jerk Chicken Pasta by Plain Chicken

Ingredients

  • 2 lbs of chicken tenders
  • 1 Tbsp of garlic powder
  • 2 tsp of cayenne pepper
  • 2 tsp of onion powder
  • 2 tsp of dried thyme
  • 2 tsp of dried parsley
  • 2 tsp of sugar
  • 1 tsp of salt
  • 1 Tbsp of paprika
  • dash of red pepper flakes
  • 1 tsp of ground allspice
  • 1/2 tsp of black pepper
  • 1/2 tsp of ground nutmeg
  • 1/4 tsp of ground cinnamon
  • 1 slice of yellow bell pepper
  • 1 red bell pepper
  • 1 sliced small onion
  • 1/4 cup of butter
  • 3 cups of heavy cream
  • 1 lb of bow tie pasta

Preparation

  1. Cook the pasta according to the package directions. Drain then set it aside.
  2. Add in the garlic powder, cayenne pepper, onion powder, thyme, parsley, sugar, salt, paprika, red pepper flakes, allspice, black pepper, nutmeg, and cinnamon. 
  3. Sprinkle on both sides of the chicken tenders. You can use as much or as little of the jerk seasoning as you wish.
  4. In a large saute pan, melt half of the butter over medium-high heat. Saute the peppers and onion until it starts to soften. 
  5. Add chicken tenders to the skillet and cook until it’s done for about 8 minutes.
  6. Pour the cream and the remaining butter into the skillet. Lower heat and simmer until the sauce thickens for about 5-7 minutes.
  7.  Serve the chicken and the sauce over the pasta.

Jerk Chicken Pasta by Food.com

Ingredients

  • 4 boneless chicken breasts
  • 1⁄2 cup of butter
  • 4 -5 crushed garlic cloves
  • 1 cup of half-and-half
  • 1⁄2 cup of chicken broth
  • 1 teaspoon of cornstarch
  • 1 teaspoon of herbs, of your choice, rosemary, marjoram, oregano
  • 1 tablespoon of cayenne pepper
  • 1⁄2 stalk of asparagus
  • 8 ounces of sliced mushrooms, pieces, and stems
  • 3 tablespoons of parsley, crushed salt, and pepper, to taste
  • 8 ounces of angel hair pasta

Preparation

  1. Melt the butter in a skillet over medium-low heat then add the garlic.
  2. When the garlic becomes fragrant, add the cayenne pepper and chicken that is already cut up into small strips or whole then increase the heat.
  3. Cook it until the chicken is cooked to preferred tenderness. 
  4. Take out the chicken from the pan, leaving the butter-garlic-cayenne mix.
  5. In a separate deep pan, fill it with 1/4 full of water. Place a drainer on top of the pan then add the asparagus (cut up into 1-inch pieces). Cover then steam it for 5-10 minutes.
  6. In another deep pan, cook the angel hair pasta according to the package instruction then set it aside afterward.
  7. In a cup, stir together the half-and-half, chicken broth, and cornstarch. Pour it into the skillet where the chicken was cooked.
  8. Bring to a boil, reduce heat, then let it simmer for 3 minutes while constantly stirring.
  9. Add in the parsley, herbs, mushrooms, and asparagus then stir for 3-5 minutes to heat through and to allow the flavors to blend.
  10. Add the chicken to heat through.
  11. Add the pasta and stir to heat through.
  12. Serve and enjoy

Rasta Pasta by Chili Pepper Madness

Ingredients for the Pasta

  • 2 tablespoons of olive oil or vegetable oil
  • 1 small chopped onion
  • 1 sliced green bell pepper sliced
  • 1 sliced red bell pepper
  • 1 sliced orange bell pepper
  • 3 chopped garlic cloves
  • 1 tablespoon of Jamaican jerk seasoning
  • 14 ounces of fire-roasted tomatoes
  • 1 cup of coconut milk, heavy cream is an acceptable alternative yet it won’t bring that coconut flavor
  • 1 cup of grated fresh Parmesan cheese or more if needed
  • 8 ounces of fettuccine pasta

Ingredients for the Shrimp

  • 1 pound of peeled and deveined shrimp
  • 1 tablespoon of olive oil
  • 1 tablespoon of Jamaican jerk seasoning
  • FOR GARNISH: Fresh chopped parsley spicy chili flakes and extra grated Parmesan cheese

Preparation for the Pasta

  1. Heat 2 tablespoons of olive oil in a large pan and add the onion and peppers. Cook them for about 5 minutes until it softens.
  2. Add the garlic and 1 tablespoon of Jamaican jerk seasoning. Cook for 1 minute while stirring.
  3. Add in the tomatoes and stir. Let the tomatoes cook for 5 minutes.
  4. Add the coconut milk and let it simmer for 5 minutes to thicken up. If it gets too thick, add in a few tablespoons of water or chicken stock.
  5. Add in some Parmesan cheese and remove it from the heat.
  6. While the Rasta Pasta is simmering, cook the fettuccine noodles according to the package instructions. Drain and toss the pasta with the sauce.

Preparation for the Shrimp

  1. Preheat a separate pan to medium heat before a tablespoon each of olive oil and Jamaican jerk seasoning.
  2. Add the shrimp and let it cook for 2-3 minutes on each side, until it turns pink and cooked through.
  3. Serve the shrimp over the pasta. Garnish it with fresh chopped parsley, spicy chili flakes, and extra grated Parmesan cheese

Spicy Red Jamaican Jerk Pasta by Wickles Pickles

Ingredients

  • 1 lb of penne pasta
  • 1 1/2 lb of boneless skinless chicken breasts
  • 2 tbsp of jerk seasoning
  • salt
  • 2 tbsp of olive oil
  • 1/2 sliced green bell pepper
  • 1/2 sliced red bell pepper
  • 1/2 sliced orange bell pepper
  • 1/3 cup of sliced green onions, plus more for garnish
  • 3 minced garlic cloves
  • 1/2 cup of chicken broth
  • 1/4 cup of heavy cream
  • 1/2 cup of Spicy Red Sandwich Spread
  • 1/2 cup of freshly grated Parmesan, plus more for garnish

Preparation

  1. Cook the pasta according to package instructions until al dente. Drain then set it aside.
  2. Season the chicken breasts all over with 1 tbsp of jerk seasoning and salt.
  3. Preheat a large skillet over medium heat. Cook the chicken in 1 tbsp of oil until it turns golden and no longer pink then set it aside.
  4. Add the remaining oil and cook the peppers until it turns tender. Add the green onions and garlic and cook them for 1 extra minute then season it with the remaining jerk seasoning.
  5. Add the chicken stock, heavy cream, and Spicy Red Sandwich Spread and let it simmer until it thickens. Slice the chicken afterwards.
  6. Add the parmesan and stir until it melts, then add the pasta and the chicken and toss it until it is completely combined.
  7. Garnish with green onions and parmesan, and add some extra Spicy Red Sandwich Spread.

Easy Gluten-Free and Dairy-Free Jerk Chicken Pasta by Abbey’s Kitchen

Ingredients

  • 1 lb. of Chicken Breast, thinly sliced and pounded to ¼” thickness
  • 2 Tbsp. of Jerk Seasoning
  • 1.5 Tbsp. of Avocado Oil
  • 2-3 Tbsp. of Broth or Water as needed
  • 1 small Onion sliced (about ½ cup)
  • 1 sliced Red Bell Pepper
  • 1 sliced Yellow Bell Pepper
  • 1 sliced Green Bell Pepper
  • ⅔ cup of sliced Celery
  • 1-2 Tbsp. of Jerk Seasoning to taste
  • ⅔ cup of Cherry Tomatoes, sliced in half
  • 1 cup of canned Coconut Milk
  • ¼-⅓ cup of Chicken Broth
  • 10 oz. of Chickpea Pasta
  • 1.5 cups of Baby Spinach
  • 3 Tbsp. of sliced Green Onion
  • Fresh Parsley or Cilantro for garnish

Preparation

  1. Rub the 2 tablespoons of jerk seasoning all over the chicken breasts. You can also add ½ teaspoon of salt if you prefer.
  2. Heat the avocado oil in a stainless steel pan over medium heat. Once hot, add the chicken to the pan.
  3. Allow it to cook for 5 minutes on each side or until the internal temperature of the chicken touches at least 165 degrees Fahrenheit. If the bottom of the pan starts to burn, add some broth or water 1 tablespoon at a time, then take out the chicken from the pan.
  4. While the chicken is cooking, begin to boil a pot of salted water and prepare the pasta according to the package instructions. When the pasta becomes al dente, strain the pasta and set it aside for a while.
  5. Combine the onion and sliced peppers into the pan and saute them to bring up any browned bits from the bottom of the pan.
  6. Saute them for 2-3 minutes, then add the celery. Saute until the veggies become tender.
  7. Add the rest of the jerk seasoning, half of the tomatoes, coconut milk, and broth. Stir them together until the coconut milk starts to bubble. 
  8. Add the pasta and spinach to the pan and stir them together.
  9. Slice or dice the chicken then add it to the pan. Gently mix the pasta until the chicken is heated and the spinach has wilted. 
  10. Add the remaining tomatoes to the pan and season them with more jerk seasoning or salt to taste. 
  11. Garnish the dish with sliced green onion and parsley or cilantro then serve.

Conclusion

In Jamaica, this dish is traditionally known as Rasta Pasta and is usually served without meat. Rasta is the short term for Rastafarian and people who grasp this religion and way of life do not eat meat. But there are some other tweaks if a Rastafarian made this dish. However, in some restaurants in Jamaica, they added chicken which is the favorite variation in their home. 

These Jerk Chicken Pasta recipes are meals that are not only filling, it is also quick to make (think one pot) and can easily be altered with seafood (shrimp, crab, lobster) or other forms of poultry. It is tempting when prepared in a vegetarian style too.

Traditionally these recipes are made with a mornay sauce. However, you’ll just simply throw in some parmesan cheese, heavy cream, and mix in these versions. 

You can pair these dishes with a traditional Jamaican drink like Ting (a grapefruit-flavored soda), ginger beer, or a good old Red Stripe beer. These dishes also pair well with a variety of wines including Riesling, Pinot Grigio, or Shiraz.

The recipe is not too spicy but you can add more spice if you prefer. If all else fails, an ice-cold glass of water to keep things cool and breezy. 

Walk on the Caribbean side of life with these recipes that are sure to please a crowd or anyone at your dinner table. 

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Vegan Jerk Recipes

“Jerk” can mean a way of cooking or a kind of seasoning. “Jerk cuisine” refers particularly to dry-rubbed or marinated meats and the techniques by which they are prepared. However, jerk seasoning and spices can be applied on anything, and the vegan jerk dishes we will share with you on this post are proof. 

Jerk cooking is native to Jamaica but has made its way around the world along with the Caribbean diaspora. The two key components are traditionally allspice and scotch bonnet peppers. But it also incorporates cloves, cinnamon, nutmeg, ginger, thyme, garlic, and salt. 

If you’ve never attempted to cook a plant-based jerk recipe, now is the time! These 10 vegan jerk recipes are excellent uses of this aromatic and flavorful spice mix. They will confirm that you don’t need any animal ingredients to enjoy the flavors of Jamaican cooking.

Jerk Jackfruit Wraps

To make things simple, you can use one tin of young jackfruit in water (not syrup!) marinated in jerk spice. And you can set it off with red kidney beans, roasted sweet potato, lime juice, and mayonnaise. And do not to skip the crunchy little gem lettuce.

Ingredients

  • 1 large wedge of sweet potato, peeled and cut
  • 1 tin of young jackfruit in water, drained, and rinsed
  • 2-3 teaspoons of jerk seasoning
  • 1 tin of kidney beans
  • 1 roughly chopped gem lettuce
  • 3 tablespoons of vegan mayo
  • Juice of 1 lime
  • 6 roti (paratha roti also work)
  • Salt & pepper
  • Olive oil

Preparation

  1. Preheat your oven at 360ºF.
  2. Give the sweet potato wedges a good toss in a perfect amount of olive oil with a pinch of salt and black pepper.
  3. Place the wedges on a baking tray and put them in the oven for 15-20 minutes then turn them halfway through.
  4. While the wedges are inside the oven, toss the jackfruit in 2 teaspoons of jerk seasoning.
  5. Heat a tablespoon of olive oil in a frying pan to low-medium heat. Add the jackfruit to the pan and cook it for about 5 minutes, giving it the occasional stir.
  6. Take a couple of forks and gently pull apart the jackfruit until it’s shredded. If it’s still a bit tough, give it a few more minutes until it softens up.
  7. Combine the kidney beans with the jackfruit and gently heat for a couple of minutes while stirring.
  8. Give it a quick taste and add more jerk seasoning or salt as needed.
  9. In a bowl, mix the mayo with the juice of half a lime and add some black pepper. Give it a taste and add more lime juice if needed.
  10. When everything is set, you can begin putting the wraps together. Add a good amount of mayo, a couple of sweet potato wedges, 1/6 of the jackfruit mix, and a handful of lettuce to every roti and wrap them up like a burrito.

Your jerk jackfruit wraps are done and it can last for a couple of days if stored in the fridge.

Jerk Tempeh Wraps With Mango Basil Aioli

This recipe is like a vacation in a wrap. Spicy jerked tempeh is wrapped up in crunchy lettuce and paired with a tangy mango basil aioli. The wraps by themselves carry some heat but the stuffing cools things off and adds a sweet refreshing flavor.

Ingredients

  • 1 8-ounce of packed tempeh
  • 1/2 of 1 diced bell pepper
  • 1/2 of 1 diced small sweet onion
  • 1 tablespoon of extra virgin olive oil
  • 2 teaspoons of jerk seasoning
  • 1 bunch of butter lettuce

For the Mango Basil Aioli

  • 1/2 cup of vegan mayonnaise
  • 1 cup of diced mango
  • 1/3 cup of torn basil leaves
  • 1 teaspoon of vinegar
  • Salt and pepper

For the Jerk Seasoning

  • 1 tablespoon of garlic powder
  • 2 teaspoons of cayenne
  • 1/2 teaspoon of ginger
  • 2 teaspoons of salt
  • 1 teaspoon of paprika
  • 1 teaspoon of allspice
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of cinnamon
  • A dash of pepper
  • 2 teaspoons of brown sugar (optional)

Preparation for the Jerk Seasoning:

  • Combine everything into a small bowl and give it a good mix.

To Make the Tempeh:

  1. In a large mixing bowl, break the tempeh into small pieces. 
  2. Add in the jerk seasoning and mix them to combine. Set it aside.
  3. Preheat a small skillet with olive oil and once hot, add in your diced onion and pepper. 
  4. Let it cook for about 2-3 minutes then add in the tempeh. 
  5. Let the tempeh cook for about 3-4 minutes then stir. You’ll know that your tempeh is done when it is fully heated through.

To Make the Mango Basil Aioli:

  1. In a small food processor, combine the mango and basil and process until they are finely chopped. 
  2. Add in the mayonnaise and vinegar and pulse until it is fully combined into a sauce. Set it aside or store it in the fridge until ready to use.

Jamaican Jerk Chickpea Stew

The Fall season will arrive right before you know it. And it will be the perfect time to pull out your sweaters, coats, and those soup and stew recipes that keep you warm during the colder months. This chickpea stew will not only keep you warm but they’ll relish the Jamaican Jerk seasoning that will make you crave seconds and maybe even thirds.

Ingredients

  • 2 1/2 cups plus 2 tablespoons of low sodium vegetable broth or water
  • 1/2 large diced onion
  • 1 large diced carrot
  • 1 large russet of peeled and cubed potato
  • 4 minced garlic cloves
  • 1 teaspoon of minced ginger
  • 1/2 cup of peas
  • 1 teaspoon of Jamaican Jerk seasoning or a blend of ground thyme, nutmeg, allspice, black peppercorn, cinnamon, onion, cayenne chiles, garlic, and Habanero chiles
  • 1 tablespoon of low sodium soy sauce or tamari
  • 1 teaspoon of vegan Worcestershire sauce
  • 1/4 teaspoon of salt
  • 2 cans of drained chickpeas

Preparation

  1. Preheat a large pot over medium heat. Add 2 tablespoons of vegetable broth or water and let it heat for 30 seconds.
  2. Add the onions and cook it for 5 minutes.
  3. Add the carrots, garlic, potatoes, and ginger and cook it for 15 minutes.
  4. Add the peas, soy sauce, Worcestershire sauce, spices, salt, chickpeas, vegetable broth, and bring it to a boil.
  5. Once it begins to boil, reduce the heat to low and let it simmer for 20 minutes while stirring occasionally, or until the carrots and potatoes become fork-tender.
  6. Best served over your favorite grain and enjoy.

Jamaican Jerk Plantain Veggie Burgers

Delight your taste buds on a journey with these Jamaican jerk plantain veggie burgers. These gluten-free burgers created from brown rice, mashed ripe plantain, pecans, and beans will set you on island time in only 30 minutes.

Ingredients for the Burgers:

  • 1 peeled green plantain
  • 1 1/2 cups of cooked pinto beans
  • 1/2 cup of pecan halves
  • 15 stems of cilantro
  • 3 garlic cloves
  • 1 cup of cooked brown rice
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of each: parsley, cayenne pepper, allspice, smoked paprika, crushed red pepper, black pepper, and cinnamon
  • 1/2 cup of vegan cheddar cheese shreds (optional)
  • 1 tablespoon of ketchup
  • 1 1/2 teaspoons of reduced-sodium tamari or soy sauce
  • Splash of olive oil

For Assembly:

  • Romaine lettuce
  • 8 toasted burger buns or 16 bread slices, gluten-free if required
  • 2 cups of guacamole 

Preparation

  1. Cut the plantain into four parts. Put in a food processor then pulse it until finely chopped, but not mushy. Take out and transfer in a large bowl.
  2. Add the pinto beans, cilantro, pecans, and garlic to the food processor. Pulse until it’s finely chopped. Combine them into the bowl with the plantains.
  3. Add the rice, spices, cheese (optional), ketchup, and tamari to the plantain mixture. Stir thoroughly to combine.
  4. Heat a dash of olive oil in a large heavy-bottomed skillet.
  5. Shape the plantain mixture into 3-inch wide patties. Set as many as will fit into the skillet (three to four in a 10-inch skillet). Cook until it turns golden brown on each side, for about 10-15 minutes. Cook in groups until the patties are done.
  6. Place the burgers on buns with romaine lettuce. Top it with guacamole and serve.

Grilled Jerk Tofu With Pineapple Salsa

This quick and simple dish is full of not-your-every-day tastes. The pineapple salsa is sticky and rich, with crunchy bell peppers mixed in. The tofu is made spicy and crispy from the grill. It’s an excellent meal to serve at a cook-out!

Best served with a side of sliced cucumbers for a cooling effect or with rice and lettuce for a healthfuller meal.

Ingredients for the Tofu

  • 17-ounce of extra-firm tofu, sliced into 8 planks and pressed
  • 1/4 cup of jerk seasoning

 For the Pineapple Salsa

  • 2 cups of cored and diced fresh pineapple
  • 1 diced mango
  • 1 diced red bell pepper
  • 1 minced jalapeño, more or less to taste
  • 1/4 cup of minced red onion
  • 1/4 cup of chopped cilantro
  • Juice of 1 lime

Preparation

  1. Merge all the salsa ingredients in a medium bowl and set aside.
  2. Spread the pressed tofu with jerk seasoning. 
  3. Preheat a grill to high heat and grill the tofu until it is warmed through and the grill marks appear (about 2-4 minutes per side).

Caribbean Jerk Millet Burgers With Pineapple Guacamole

This millet, chickpea, and black bean burgers are stuffed with protein, flavor, and of course, Caribbean heat! Homemade jerk seasoning makes these burgers extra-special, but they’re fantastic when topped with creamy pineapple guacamole.

Ingredients for the Burgers

  • 2 cups of cooked un-hulled millet
  • 1 1/2 cups of cooked black beans
  • 1 1/2 cups of cooked garbanzo beans
  • 2 tablespoons of olive oil
  • 1 seeded Serrano pepper
  • 2 garlic cloves
  • 1/2 small onion
  • 1 small red bell pepper, seeded and cut into parts
  • 3 tablespoons of freshly squeezed orange juice
  • 2 tablespoons of soy sauce, lime juice, and cider vinegar
  • 1 tablespoon of jerk seasoning (recipe follows)
  • 2 tablespoons of packed brown sugar
  • 1/2 teaspoon of salt
  • 1/2 cup of dry breadcrumbs
  • 1 flax egg (1 tablespoon of flax meal plus 2 1/2 tablespoons of water)
  • 2 tablespoons of olive oil or more(optional)

Jerk Seasoning

  • 2 teaspoons of cloves
  • 2 teaspoons of allspice
  • 2 teaspoons of ginger
  • 2 teaspoons of paprika
  • 2 teaspoons of black pepper
  • 2 teaspoons of cumin
  • 3 teaspoons of cinnamon
  • 2 1/2 tablespoons of cocoa powder

Pineapple Guacamole

  • 2 very ripe avocados, pits, and shells discarded
  • 1/4 cup of finely chopped onion
  • 1/2 cup of finely chopped fresh pineapple chunks
  • 1 tablespoon of sugar (optional)
  • 1 teaspoon of lime juice
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper

To Serve

  • 8 of your favorite hamburger buns
  • Fresh cilantro sprigs and red bell pepper slices for topping

Preparation for the Burgers

  1. Preheat the oven to 350°F then set a baking tray with foil and spray lightly with olive oil. 
  2. Combine the serrano, onion, garlic, and bell pepper in a food processor and pulse until finely chopped. 
  3. Preheat 2 tablespoons of oil in a medium skillet over medium-high heat and combine the mixture to the pan.
  4. Cook for 6-7 minutes until it softened then add the orange and lime juice, soy, and vinegar to the pan. Cook until mostly is evaporated then take from heat and scrape the contents back into the processor. 
  5. Add the jerk seasoning, brown sugar, salt, and beans then pulse until it is nearly smooth. 
  6. Scrape into a large bowl and add the millet and the breadcrumbs. Mix thoroughly.
  7. Form a mixture into eight patties and place on a prepared tray. Bake it in the oven for about 12 minutes on each side then remove it from the oven and allow them to cool for about 10 minutes to set up or they will fall apart.
  8. If desired, heat 2 more tablespoons of olive oil in the same skillet and cook all patties for about 1 minute per side until it turns nice and golden brown.

To Make the Pineapple Guacamole

  1. Smash the avocados with a fork and mix them with the other ingredients in a medium bowl. Cover and chill until it is ready to be served.
  2. Toast the buns, if desired, and assemble the burgers by putting the patties on the buns and topping them with guacamole, peppers, cilantro, and whatever you like.

High-Protein Jamaican Jerk Chili With Tempeh

Sound the alarm! It’s difficult to say where this Caribbean-inspired stew might stand in terms of pure Scoville units, but it delivers the heat.

Unassuming little habaneros add to the blistering blaze, turning up the heat with even the least addition.

If you’d fancy a full-flavored blend that solely has a bit less firepower, feel free to drop the fresh pepper entirely. The unique Jamaican-style seasoning still carries a spicy, savory punch.

Ingredients

  • 1 tablespoon of olive oil
  • 8 ounces of crumbled Tempeh
  • 1/2-1 seeded and finely minced habanero pepper
  • 2 or 14-ounce cans of black-eyed peas
  • 1 or 14-ounce can of fire-roasted diced tomatoes
  • 1 or 6-ounce can of tomato paste
  • 2 tablespoons of molasses
  • 2 tablespoons of soy sauce
  • 1 tablespoon of dehydrated onion flakes
  • 1 tablespoon of garlic powder
  • 2 teaspoons of dried thyme
  • 1 teaspoon of ground allspice
  • 1 teaspoon of hot paprika
  • 3/4 teaspoon of ground black pepper
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of crushed red pepper flakes
  • 1/4 teaspoon of ground cumin
  • 1/4 teaspoon of ground cinnamon
  • 1/2-3/4 of teaspoon salt

Preparation

  1. Preheat a large saucepan over medium-high heat and combine the oil and crumbled tempeh. 
  2. Sauté for a minute or two until it’s lightly browned.
  3. Ass your minced habanero. Cook for another minute to release the volatile oils of the pepper that carry all its fiery flavor.
  4. Add the remaining ingredients, starting with the ½ teaspoon of the salt, and stir thoroughly to combine. Cover with lid and bring it to a full boil.
  5. Reduce the heat to medium and simmer for 3–6 minutes while stirring periodically. Keep stirring until it slightly thickens and heats all the way through. Add more salt to taste.

Caribbean Jerk Chili

Chili is not just for winter. This Caribbean jerk chili is a world of spicy, sweet, and tropical flavors.

A creamy, coconut milk chili base is stuffed with sweet bell pepper, red beans, and other veggies along with juicy mango and a squeeze of tart lime juice. A garnish of fresh cilantro is an excellent finishing touch.

Ingredients

  • 2 tablespoons of olive oil
  • 3 finely chopped garlic cloves
  • 2 diced celery stalks
  • 1 diced onion
  • 1 diced red bell pepper
  • 2 teaspoons of Jamaican jerk seasoning or chili sauce
  • 1 cup of coconut milk
  • 3 tablespoons of tomato purée (passata)
  • 1 cup of canned red or kidney beans, drained
  • 2 tablespoons of fresh lime juice
  • 1 diced mango
  • 1/2 cup of chopped cilantro (coriander)
  • Cooked basmati rice, for serving

Preparation

  1. Preheat the olive oil in a large saucepan over medium heat. 
  2. Add the garlic, onion, celery, and bell pepper and sauté them for 5-6 minutes or until the onion is translucent. 
  3. Add the jerk seasoning or chili sauce and cook it for 2-3 minutes.
  4. Add in the coconut milk, beans, tomato purée, and fresh lime juice and season them to taste with salt and freshly ground black pepper. 
  5. Cover the saucepan with a lid then reduce the heat to low, and let it simmer for 20 minutes while stirring occasionally.
  6. Add in half of the mango and half of the cilantro, then cover the saucepan and let it simmer for another 10 minutes. 
  7. Serve the chili over warm rice, garnished with the remaining mango and cilantro.

Caribbean Jerk Sweet Potato Falafel

These Caribbean-inspired falafel are an excellent weekend dinner. They’re almost similar to the jerk-spiced fried hummus fritters, so what’s not to love about that? Serve this crispy falafel in a pita with all your desired vegetables.

Ingredients For the Falafel

  • 1 1/2 cups of peeled cooked sweet potato
  • 1 2/3 cup of cooked chickpeas

For the Caribbean Jerk Spices

  • 1 teaspoon of sea salt
  • 1 teaspoon of cumin
  • 1 teaspoon of cocoa powder
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of curry powder
  • 1/2 teaspoon of ginger
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of cloves
  • 1/2 teaspoon of allspice
  • 1/2 teaspoon of oregano
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of cayenne pepper
  • Oil, for frying

For the Toppings

  • Your favorite barbecue sauce (optional)
  • 1 seeded and thinly sliced red bell pepper
  • 1 medium diced tomato
  • 1 cup of washed iceberg lettuce or Napa cabbage
  • 1 large grated carrot
  • 1 thinly sliced medium onion
  • 1/2 cup of diced pineapple
  • 4-6 large pitas (gluten-free if required)

Preparation for the Falafel

  1. First, create the spice blend.
  2. Put all of the ingredients for the falafel, minus the frying oil, in a food processor (a blender will also work if that’s all you have) and pulse it until combined into a nearly smooth mixture. It should produce a thick dough.
  3. In a large skillet, preheat about 1-inch of oil over medium-low heat. You can also use a deep-fryer instead. 
  4. With a large scoop, form balls and drop them nicely into the pan.
  5. Flatten them slightly with a spatula and cook them on both sides for about 3 minutes until it turns crispy.

To Serve

  1. If desired, warm the pitas in a foil packet inside the oven or one by one on a slightingly greased skillet.
  2. Stuff each pita with the falafel, your desired vegetables, and your favorite barbecue sauce.

Jerk Cauliflower Tacos

You could purchase a premade jerk seasoning at the store but creating your own seasoning would be ideal. 

Create a big batch of this jerk cauliflower and fill it into rice bowls, toss it in your salad or veggie bowl, add it to your tortilla wrap — the possibilities are endless!

Ingredients For the Cauliflower

  • 4 cups of cauliflower florets
  • 3 tablespoons of olive oil

For the Jerk Seasoning

  • 1 teaspoon of sea salt
  • 1/2 teaspoon of brown sugar
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of ginger powder
  • 1/2 teaspoon of white pepper
  • 1/2 teaspoon of allspice
  • 1/4 teaspoon of oregano
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of red pepper flakes
  • 1/8 teaspoon of ground cloves
  • 1/8 teaspoon of cayenne

For the Tacos

  • Tortillas or hard taco shells, gluten-free if required
  • Avocado
  • Red onion
  • Jalapeño
  • Diced mango

Preparation

  1. Preheat the oven to 375ºF. Arrange a large baking sheet with parchment.
  2. Combine the jerk seasoning ingredients in a small bowl and stir until mixed thoroughly.
  3. Add the cauliflower to a large bowl. Pour in the oil and add the seasoning blend. Mix it until well-coated. Another thing you can do is combine the seasoning ingredients in a gallon of sealable plastic bag. Give a nice shake to mix. 
  4. Add the cauliflower and oil and shake it to coat well.
  5. Spread the cauliflower onto the baking sheet and place it in the oven. Bake it for 20-22 minutes until the cauliflower is tender.

To Make the Tacos

  1. Heat the tortillas or taco shells. Fill it with jerk cauliflower.
  2. Top it with all of your favorite taco toppings and a squeeze of fresh lime juice.

Conclusion

Bring the flavors of the Caribbean into your kitchen with all these simple vegan jerk recipes. 

With a few minutes to spare and easy to purchase ingredients, these tasty vegan jerk recipes are to die for! You can enjoy these vegan recipes in any way you like. You can serve them along with some rice and coleslaw, or pile them high on a bun, roll them into a wrap, or even top a grain bowl.

Wherever you add them, you’ll be so thrilled that you did it.

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Jerk Chicken Soup

Whether it’s raining cats and dogs, cold or snowing, or you are having just a fine day, you can make it cozy when enjoying a sumptuous bowl of soup.

These Jerk Chicken Soup recipes are delicious! It will give you some of that sweetness that you look forward to in a Jamaican-jerk-style dish. Pair that with a bit of heat from the seasonings and jalapeños and you’ve got yourself an amazingly tasty soup!

The best part? These recipes were easy to make and it is the perfect addition to a fix it up for dinner this week.

Jamaican Jerk Chicken Soup by Creme de la Crumb

Ingredients

  • 2 boneless and skinless chicken breasts
  • 1/4 teaspoon of garlic powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of sugar
  • 1/4 teaspoon of paprika
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of crushed red pepper flakes
  • 1/8 teaspoon of ground nutmeg
  • 1/8 teaspoon of ground parsley
  • 3 cups of water
  • 1 tablespoon of chicken bouillon
  • 2 diced Roma tomatoes
  • 1/2 diced red pepper
  • 14-ounce of canned and diced green chiles
  • 2 tablespoons of a seeded jalapeno
  • 1/2 cup of diced white or yellow onion
  • 1 medium cooked and diced sweet potato
  • 1 cup of black beans
  • 1 cup of cooked brown or white rice
  • 1 teaspoon of paprika
  • 1 teaspoon of salt (or to taste)
  • 1/2 teaspoon of chili powder
  • 2 teaspoons of corn starch
  • 2 tablespoons of cold water

Preparation

  1. In a small bowl, place all of the seasoning ingredients for the chicken and give it a good mix. 
  2. Spread the seasoning onto both sides of chicken breasts. If you have additional seasoning, reserve and add to soup broth. 
  3. Preheat a nonstick pan or skillet on medium heat, spray with cooking spray, and cook the chicken breasts for 4-5 minutes on each side or until cooked through. 
  4. Cut the chicken into 1-inch pieces and set aside.
  5. Pour the water and chicken bouillon into a medium or large pot and set to a boil over medium-high heat. Reduce to simmer. 
  6. Add the red peppers, tomatoes, jalapeños, green chiles, onion, beans, sweet potato, rice, and chicken. Cook for 5 minutes. 
  7. Add the salt, paprika, and chili powder then cook for at least 10 minutes. 
  8. Whisk the cornstarch and 2 tablespoons of cold water together in a small bowl until the corn starch is dissolved. Add the mixture to the soup and stir to fuse. Let it thicken for 5 minutes then serve.

Notes

  • Add jalapeno if desired for more kick!

Instant Pot Jamaican Jerk Chicken Soup by My Forking Life

This Jerk Chicken Soup is a tasty spin on traditional chicken soup. That’s because it is created with an authentic jerk seasoning like corn, beans, and sweet potato.

Have a taste of the Caribbean with this marvelous and savory soup.

Ingredients

  • 2 Tbsp of vegetable oil
  • 1.5 lbs of boneless and skinless chicken thighs
  • ¼ cup of jerk seasoning
  • 1 large chopped onion
  • 2 chopped green scallions
  • 1 chopped medium sweet potato
  • ½ chopped green pepper
  • 1 tsp of minced garlic
  • 1 14.5 oz of rinsed and drained red kidney beans
  • 1 14.5 oz of drained whole kernel corn
  • 4 cups of chicken broth separated
  • ½ cup of coconut milk
  • cilantro for garnish

Preparation

  1. Wash and pat the chicken thighs dry. Pour the jerk seasoning over the chicken, making sure that the meat is well-coated.
  2. Set your instant pot to high-heat sauté. 
  3. Once it’s hot, add the vegetable oil. Place 2-3 pieces of chicken in the instant pot. Cook each side until it turns brown (about 2 minutes per side). Cook in batches until all the chicken thigh pieces have been turned brown. Set aside.
  4. Once all chicken pieces are set aside, add about ¼ cup of chicken broth to the bottom of the instant pot. Use a wooden spoon to scrape the brown bits on the bottom.
  5. Add yellow onion, minced garlic, green pepper, and green onions. Stir for about 3 minutes or until the onions are softened.
  6. Turn off the instant pot then add the sweet potato, corn, red kidney beans, and chicken broth. 
  7. Put the browned chicken thighs on top of the soup, ensuring that they are slightly submerged. Cover with lid and cook on high pressure for 15 minutes.
  8. Once the pressure cook cycle is finished, allow the soup to naturally release for 10 minutes, then release the remaining pressure.
  9. Once all pressure is released, open the lid then stir as the chicken is shredded. 
  10. Add the coconut milk. Season with salt and pepper and top with cilantro before serving.

Jerk Chicken Soup by Epicurious

Ingredients

  • 2 boneless skinless chicken breasts
  • 1/4 teaspoon of garlic powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of onion powder or onion flakes
  • 1/2 teaspoon of Cajun spice
  • salt
  • pepper
  • 3 cups of chicken stock
  • 2 diced tomatoes
  • 1/2 sauteed and diced red pepper
  • 14-ounce of diced green chiles
  • Susie’s hot sauce to taste
  • kale
  • 1/2 cup of diced and sauteed white or yellow onion
  • 1 medium diced sweet potato
  • 1 can of kidney beans
  • 1 teaspoon of Ghirardelli chocolate
  • 1 teaspoon of salt (or to taste)
  • 1/2 teaspoon of chili powder
  • 1/8 teaspoon of ground nutmeg
  • Cajun spice
  • coconut milk to thicken the soup at the end

Preparation

  1. In a small bowl, put all of the seasoning ingredients for the chicken then mix to fuse.
  2. Spread the seasoning onto both sides of chicken breasts. Reserve some seasoning for the broth. 
  3. In a skillet, cook the chicken breasts for 4-5 minutes on each side or until thoroughly cooked (you can also bake it at 450 if thick). Cut the chicken into 1-inch pieces then set aside. 
  4. Add the chicken stock to a large pot and bring it to a boil over medium-high heat. Reduce to simmer. 
  5. Add the tomatoes, onion, red peppers, green chiles, beans, sweet potato, and Susie’s hot sauce then cook for 5 minutes. 
  6. Add more salt and chili powder then cook for 10 minutes longer. 
  7. Add the coconut milk and the cooked chicken. Leave it for five minutes before serving.

Easy Jerk Chicken Soup Recipe by CaribbeanTrading.com

This jerk chicken soup recipe is ideal for that cold winter night while you are imagining the Caribbean. So much so that it breaks the mould of your usual chicken soup, thanks to the gentleness and heat of the jerk!

Ingredients

  • ½ diced sweet onion
  • 1 tbsp. of olive oil
  • 32 oz. of chicken broth
  • 2 chopped peeled carrot
  • 2 chopped celery stalks
  • ¾ cups of diced potatoes
  • 1 ½ cup of sliced whole mushrooms
  • 2 lbs. of bone-in chicken thighs
  • 2 bay leaves
  • 2 tsp. of Caribbean jerk seasoning
  • 1 tsp. of all-purpose seasoning

Preparation

  1. Slice and cube the veggies and potatoes.
  2. Saute the onions in olive oil until they soften.
  3. Preheat a pot with the chicken broth over low heat and then add in the onion, vegetables and chicken, and seasonings.
  4. Cover and let it simmer for at least 40 minutes until the chicken is cooked and the vegetables are tender.
  5. Serve and enjoy!

Crock Pot Jamaican Jerk Chicken Soup by Flour on my Face

Crock Pot Jamaican Jerk Chicken Soup has all your beloved Jamaican Jerk Chicken flavors served up in a nice big bowl of soup. It is fine and spicy, with the striking flavors of the Caribbean from a Jamaican Jerk seasoning blend.

Ingredients

  • 1 ½ pound of boneless chicken, cut into strips
  • 3 tablespoons plus 1 teaspoon of Jamaican Jerk Seasoning
  • 1 tablespoon of olive oil
  • ¾ cup of diced onion
  • 1 tablespoon of minced garlic
  • 1 teaspoon of cumin
  • 1 teaspoon of ground black pepper
  • ½ teaspoon of salt
  • 6 cups of chicken broth
  • ¼ cup of long-grain white rice rinsed well
  • 1 can of black beans, rinsed well

Preparation

  1. Toss the chicken strips with 3 tablespoons of Jamaican Jerk seasoning and then set aside.
  2. Heat the olive oil in a crockpot on the browning setting or a skillet on the stove.
  3. Add the seasoned chicken to the crockpot. Let it turn brown for about 3 minutes while tossing occasionally.
  4. Add the onion and bell pepper to the crockpot then toss it for about 3 minutes.
  5. Switch the setting of your crockpot to a slow cooker and set the timer to 3 hours. If you’re using a skillet, turn your crockpot slow cooker to low and carefully transfer all the contents of the skillet to the slow cooker, then proceed with the slow cooker directions below.
  6. Add salt and pepper, mince garlic, garlic, cumin, and a teaspoon of jerk seasoning to the slow cooker. Stir to combine.
  7. Add the chicken broth, cover with lid, and cook for three hours on low heat.
  8. After 3 hours, raise the heat to high then add the black beans and rice to the slow cooker.
  9. Cook for an additional hour or until the rice is tender.
  10. Serve and enjoy!

Instant Pot Jerk Chicken Soup for Weight Watchers by Life is Sweeter

If you like cooking a quick Instant Pot meal, then you are also in luck!This Weight Watcher’s recipe won’t frustrate you if you like big, bold flavors in your meals. 

The taste of jerk seasoning is just wonderful. It brings a lot to the plate, and trying it in a soup is a fabulous idea.

This Weight Watchers Instant Pot Jerk Chicken Soup will surely become your new favorite!

Ingredients

  • ¼ tsp of ground allspice
  • ¼ tsp of ground cayenne pepper
  • ½ tsp of ground ginger
  • ½ tsp of black pepper
  • 1 lb. of skinless chicken breast cut into one-inch cubes
  • 1 clove of minced garlic
  • 1 medium chopped onion
  • 1 can of drained diced tomatoes with green chilies
  • 1 can of drained and rinsed black beans
  • 5 cups of fat-free chicken broth
  • ½ tbsp. of salt
  • Fresh lime–squeezed or 
  • 2 tbsp. of cilantro for serving

Preparation

  1. Put allspice, cayenne pepper, ginger, garlic salt, and pepper in your pressure cooker pot and mix all the spices.
  2. Add the chicken breast cubes in the spice bowl and coat the chicken in the spices.
  3. Let the chicken sit in the bowl for around 15 minutes until it gets nice and marinated.
  4. Add the onion, garlic, black beans, tomatoes, and chicken broth to the pot with the coated chicken cubes.
  5. Stir all the ingredients.
  6. Set your Instant Pot to manual and let it cook for 15 minutes. Serve and enjoy!

Jerk Chicken Soup by CookPad

Ingredients

  • 5 small boneless and skinless chicken thighs
  • 1 small sweet potato
  • 3/4 yellow onion
  • Drizzle of olive oil
  • 1/4 green pepper
  • A spoonful of minced garlic
  • Jamaican jerk seasoning
  • Garlic salt
  • 6 cups of chicken broth
  • 8 cups of water
  • 1/2 cup of coconut milk (unsweetened)
  • Can of red kidney beans, drained
  • 8.5 oz can of whole kernel corn, drained
  • 1/2 tsp of Black pepper
  • 1 cube of bouillon

Preparation

  1. Combine 8 cups of water, 6 cups of chicken broth, 1/2 cup of coconut milk, a cube of bouillon, 1/2 tsp of black pepper, and 3-5 shakes of jerk seasoning into a pot then set it to boil.
  2. While waiting for the broth to boil, start rinsing off the chicken and pat dry. Sprinkle some garlic, salt, and a generous amount of jerk seasoning onto the chicken. Turn to the other side then repeat the procedure.
  3. Once the mixture is boiling on a medium to medium-high heat, add the chicken, beans, and corn. Partially cover and let it cook for 20 minutes.
  4. While the chicken is cooking, drizzle some olive oil onto the pan and put it on medium heat.
  5. Dice the onion and green pepper then add it to the pan. Spoon a clove of garlic into the mixture. Peel and dice the sweet potato then add it to the pan while stirring them occasionally.
  6. Once the 20-minute is up, add the vegetable mixture and remove the chicken onto a cutting board.
  7. Shred the chicken then put it back to the pot. Add several more shakes of jerk seasoning to the pot.
  8. Let it cook on medium heat for about 20 minutes while partially covered. Serve and enjoy!

Jerk Chicken Stew by Tablespoon

A quick DIY jerk seasoning blend is the base for this simple take on the classic Jamaican recipe. Habanero peppers turn up the spice level of this amazingly flavorful stew.

Ingredients

  • 5 habanero peppers
  • 2 tablespoons of fresh thyme
  • 1 bunch of green onions
  • 2 tablespoons of ground allspice
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of ground nutmeg
  • 3-4 tablespoons of olive oil
  • 2 pounds of chicken legs, parted into drumsticks and thighs
  • 4 carrots, cut into 1-inch per piece
  • 1 chopped onion
  • 4 ribs celery, cut into 1-inch per piece
  • 3 minced garlic cloves
  • 2 tablespoons of flour
  • 1/2 cup of vinegar
  • 1 cup of beer
  • 5 cups of water
  • 2 large diced sweet potatoes

Preparation

  1. Put the habaneros, green onions, spices, and thyme in the food processor. Add 1-2 tablespoons of olive oil and make a paste. This will serve as your jerk chicken rub.
  2. Preheat 2-3 tablespoons of olive oil in a skillet over medium-high heat. Brown the chicken on all sides in two batches before taking them out.
  3. Add the carrots, onion, and celery to the pan and saute them for 3 minutes. Add the garlic and cook for another minute.
  4. Add the flour and stir it to mix in well, lowering the heat to medium if necessary. Cook for a minute while stirring.
  5. Add the jerk paste and mix. Cook for 1 minute more.
  6. Add the vinegar, beer, and water to the pan and scrape the bottom of the pan to include any browned bits into the sauce. 
  7. Add the chicken and potatoes. Simmer for an hour until potatoes become tender. Serve over rice.

Note: Be sure to remove the seeds out of the habaneros if you’re not into ultra-spicy dishes. If you remove the seeds out, this recipe will be cooked in medium heat, but if you leave them in it will be very hot.

Jerk Spiced Chicken and Vegetable Soup by Evening Standard

This hearty bowl of soup is exploding with goodness. Create your own jerk seasoning at home, store it in an airtight container so it will last for up to six months. This is excellent with all meats, vegetables, stews, and soups.

Ingredients For the Jerk Seasoning

  • 1 tablespoon of onion powder
  • 1 tablespoon of garlic powder
  • 1/2 tablespoon of ground ginger
  • 1 tablespoon of dried thyme
  • ½ nutmeg, grated on a fine Microplane
  • 1 teaspoon of freshly ground white pepper
  • 1 teaspoon of freshly ground black pepper
  • ½ tablespoon of ground cinnamon
  • 1 tablespoon of the ground allspice
  • 1 tablespoon of smoked paprika
  • 1 teaspoon of cayenne pepper
  • 2 tablespoons of brown sugar

Ingredients For the Soup

  • 1 tablespoon of red pepper flakes
  • 1 finely diced onion
  • 3 minced fat garlic cloves
  • 1 tablespoon of tomato puree
  • ½ deseeded and finely diced red pepper
  • ½ deseeded and finely diced green pepper
  • ½ deseeded and finely diced yellow pepper
  • 1 peeled and diced medium potato
  • 1 peeled and diced medium carrot
  • 1-liter of chicken or vegetable stock
  • 1 teaspoon of dried oregano
  • ½ teaspoon of dried thyme
  • 2 corn on the cob
  • 400g of chopped cooked chicken
  • Large handful of finely chopped spinach
  • Himalayan pink salt
  • Freshly ground black pepper

To make the jerk seasoning

  • Combine all the seasoning ingredients into a large mortar, and crush them to a fine powder using a pestle. Place and store in a sealed jar for up to six months.

To make the soup

  1. Heat the oil in a large saucepan on medium heat and put in the onions and garlic. Sauté for around 5 minutes until it becomes soft.
  2. Add the tomato puree, diced peppers, and a tablespoon (or more) of your jerk seasoning mix then cook it for 2-3 minutes.
  3. Add in the potato and carrot and stir well in. Pour in the stock and sprinkle over with oregano and thyme.
  4. Cut each corn into 4 or 5 pieces (depending on the size) then give them a quick rinse before adding them to the saucepan.
  5. Add the chicken, bring the soup to a boil, and then reduce the heat and simmer for 20-30 minutes.
  6. Add the chopped spinach and stir through. Taste the soup and adjust the seasoning if needed.
  7. Ladle into warmed bowls and serve it with crusty bread or a bowl of fluffy white rice.

Frozen Caribbean Jerk Chicken Soup

Tender chicken, carrots, sweet potatoes, and tomatoes in handcrafted chicken stock with white rice, traditional jerk seasoning, red beans, and a taste of molasses.

Ingredients

  • Chicken stock
  • Chicken meat
  • Sweet potatoes
  • Diced tomatoes
  • Red kidney beans
  • Parboiled long grain rice
  • Coconut milk
  • Onions
  • Molasses
  • Rice starch
  • Carrots
  • Garlic
  • Scallions
  • Tomato paste
  • Olive oil
  • Sea salt
  • Jalapeno peppers
  • Cilantro
  • Chicken fat
  • Ginger
  • Black pepper
  • Pepper sauce
  • Dried thyme
  • Cinnamon
  • Nutmeg
  • Ground allspice

Preparation

  1. Thaw the frozen chicken in the fridge for about 24-36 hours at or below 40°F. 
  2. Heat it to 165°F as fast as possible by putting the pouches in a water bath, kept preferably around 180 -190°F. Anothering you can do is drain the thawed product into a double boiler while stirring constantly to avoid scalding.
  3. Serve and enjoy!

Conclusion

Jerk Chicken is an aromatic and flavorful grilled chicken recipe, representative to Jamaica.

 Caribbean jerk chicken is packed with flavor and a perfect amount of heat. This is thanks to the habaneros and allspice. And a well-seasoned chicken soup with a Jamaican jerk marinade that has an excellent balance of heat, sweet and savory is something you’ll want to make all year round!

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Jerk Chicken Salad

Jerk chicken is a spicy grilled meat dish commonly linked with Jamaica but popular throughout the Caribbean.

Jerk belongs to a technique of cooking in which the main ingredient (often chicken, but you can also use any meat, seafood, or vegetable) is covered in spices and slow-cooked over a fire or grill. The grill is traditionally made of green pimento wood placed over burning coals and the resulting haze is core to the flavor of the dish.

The popular dish had its roots with the Taino, who improved the jerk technique and later taught it to African slaves. The Africans then modified it in formulating jerk chicken.

The word jerk reportedly originates from the Spanish charqui, meaning dried strips of meat, pretty similar to the modern-day jerky.

In Jamaica, jerk chicken is renowned for its pungent marinade, marked by allspice and Scotch bonnet peppers. Holes are normally poked into the meat to allow the marinade to spread. Typical side dishes involve rice, beans, plantains, sweet potatoes, and small cornbread fritters.

Fusing Jerk Chicken and Salad

Bring your typical chicken salad up a notch with these Jerk Chicken Salad Recipes! Roasted red peppers, Jamaican jerk seasoning, and your usual chicken salad become a flavorful meal. 

Jamaican Jerk Chicken Salad

Ingredients

  • 90 Grams of Cooked Chicken Breast, Cubed Or Shredded
  • 15 Grams of Light Mayo
  • 15 Grams 2% Greek Yogurt
  • 1/2 Lime, Juiced
  • 8 Grams of Jerk Chicken Marinade
  • 30 Grams of diced fresh pineapple
  • 30 Grams of diced fire-roasted red peppers
  • 5 Grams of thinly sliced green onion
  • A small handful of arugula, if desired

Preparation

  • Mix all the ingredients in a bowl and toss until fully incorporated. Set the seasoning to your taste and serve on fresh bread, in a wrap, or over salad greens.

A liquid marinade produces a more flavorful sauce, but if you are not able to find a jerk chicken marinade, then try to look for a jerk chicken spice blend. Also, jerk marinades can be deceptively spicy, so give it a taste before you dump everything into the bowl.

Jamaican Jerk Chicken Salad by A Spicy Perspective

Ingredients for the Jamaican Jerk Chicken

  • 2 pounds of boneless and skinless chicken thighs
  • 2-4 seeded habanero peppers
  • 2 tablespoons of fresh thyme leaves
  • 1/2 small red onion
  • 1 tablespoon of freshly grated ginger
  • 4 garlic cloves
  • 3 tablespoons of soy sauce
  • 2 tablespoons of lime juice
  • 2 tablespoons of brown sugar
  • 2 teaspoons of ground allspice
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper

For the Salad:

  • 2 heads of chopped romaine lettuce
  • 2 large seeded red bell peppers, cut into rings
  • 2 slices of peeled ripe avocados
  • 1 slice of English cucumber
  • 1/2 ripe pineapple, cut into chunks
  • 1 bottle of Newman’s Own Honey Mustard Lite Dressing

Preparation

  1. For the Jamaican Jerk Chicken: Put all the ingredients, except the chicken, in the food processor and puree until smooth. If you don’t like it to be spicier, use only 1-2 habanero peppers.
  2. Transfer the marinade into a large zip bag and add the chicken. Let the chicken marinate for at least one hour or overnight.
  3. Preheat the grill to medium heat. Once hot, take out the chicken from the marinade and put it on the grill.
  4. Grill each side for 5 minutes. Then let the chicken rest for 5 minutes before cutting.
  5. Meanwhile, grill the red pepper rings for 1 to 2 minutes per side to soften.

Once the chicken has rested, cut it into strips. Set the romaine lettuce on a big platter, topped with grilled peppers, pineapple, cucumbers, and avocado slices. Spread the chicken pieces over the top and drizzle them with Newman’s Own Honey Mustard Lite Dressing then serve immediately.

Jerk Chicken Salad by Pampered Chef US

Ingredients

  • 1 tablespoon of Garlic Oil or olive oil
  • 1 tablespoon of Jamaican Jerk Rub
  • 1 pound of chicken tenders
  • 1 medium pineapple
  • 1 red bell pepper
  • 3 green onions (just the white and light green parts only)
  • 2 heads of romaine lettuce
  • 1 can(15 oz./340 g) of drained black beans
  • 6 slices of bacon, cooked, drained, and crumbled
  • Dressing
  • 2 limes
  • 1/3 cup of reduced-fat mayonnaise
  • 2 tablespoons of pineapple preserves

Preparation

  1. In a large bowl, mix the oil and jerk rub. 
  2. Add the chicken tenders. Mix thoroughly to coat and set aside. 
  3. Skin the pineapple and cut in half lengthwise. Keep the half for another use.
  4. Cut the remaining pineapple in half lengthwise and take out the core. Slice crosswise into ¼-inch (6-mm) slices. 
  5. Heat the grill pan to medium heat for 5 minutes. Add the chicken then cook it for 3-5 minutes on each side, turning once. Remove from the pan. 
  6. Add the pineapple to the pan then cook it for a minute on each side, turning once. Remove from pan. 
  7. Cut the chicken into bite-size pieces then set it and the pineapple aside.
  8. Thinly slice the bell pepper and green onions. Set 12 large lettuce leaves around a platter. Chop the remaining lettuce and set vegetables aside. Drain and rinse beans and set aside.
  9. For the dressing, zest one lime then juice both limes into a small bowl. Add the lime zest, mayonnaise, and pineapple preserves then mix well.
  10. Layer the chopped lettuce, beans, bell pepper, chicken, pineapple, bacon, and green onions over each lettuce leaf. Drizzle dressing over salad before serving.

Jamaican Jerk Chicken Salad by WonkyWonderful

Ingredients

  • 1 pound of boneless, skinless chicken breast, (cooked & chopped)
  • 1/3 cup of mayonnaise
  • 2 stalks of chopped and sliced celery
  • 2 chopped fire-roasted red peppers
  • 2 teaspoons of your Jamaican jerk seasoning
  • Salt and pepper to taste, (if needed)

Preparations

  • Combine all ingredients and store them in an airtight container.

Jamaican Jerk Chicken Salad With Lime Vinaigrette

Ingredients for the Jamaican Jerk Chicken Salad

  • 2 skinless and boneless chicken breasts
  • 1 cup of good quality Jerk sauce, plus add some more for drizzle
  • 8 cups of washed and patted dry mixed salad greens
  • 1/2 cup of diced fresh pineapple
  • 1 diced ripe mango
  • 1/4 cup of thinly sliced red onion
  • 1/2 cup of diced grape tomatoes
  • 1/2 cup of diced cucumber
  • 1 cubed or sliced avocado
  • 1/4 cup of freshly chopped parsley or cilantro

For the Lime Vinaigrette

  • 1/2 cup of extra virgin olive oil
  • 2 zested and juiced limes
  • 1 tsp of raw liquid honey
  • 1/4 tsp of cayenne pepper
  • 1/2 tsp of kosher or sea salt
  • 1/4 tsp of cracked black pepper

Preparation for the Jamaican Jerk Chicken Salad

  1. Put the chicken thighs in a medium-sized bowl or marinating bag and drizzle with Jerk sauce. Toss to coat then set aside. 
  2. Preheat your grill on medium-high heat or about 400º Fahrenheit.
  3. Prepare the mango, pineapple, tomatoes, red onion, cucumbers, cubed avocado, and parsley. Toss them all into a large bowl then set aside. If you just slice the avocado, leave it aside to top the salad later.
  4. Once the grill is heated, put saucy chicken breasts on the grill and drizzle them with any leftover sauce. Grill it for 5-7 minutes, turn them over then grill it again for another 5-7 minutes or until they reach an internal temperature of 165º Fahrenheit and juices run clear.
  5. While the chicken is cooking, prepare the vinaigrette (recipe below).
  6. Once the chicken is ready, slather them with more Jerk sauce then slice or cube them. Set the mixed salad greens in serving bowls, top with fruit and veggie mixture, sliced avocado, and chicken. Drizzle with your fancied amount of dressing and serve.

Preparation for the Lime Vinaigrette

  • In a medium-sized bowl, whisk the olive oil, lime juice, lime zest, cayenne, honey, salt, and pepper together until well-incorporated.

Notes

If you’re trying to bake your chicken, preheat the oven first to 375º Fahrenheit. Transfer the saucy chicken to a baking dish and drizzle with leftover marinate. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165º Fahrenheit and the juices become clear.

Caribbean Shredded Jerk Chicken Salad

Ingredients

  • 1 large or 2 small boneless and skinless Caribbean Jerk Chicken Breast
  • 3 cups of chopped green lettuce
  • 1 large peeled and sectioned orange
  • ½ of thinly sliced mango
  • ½ of thinly sliced avocado
  • ½ sliced of cucumber
  • ½ red bell pepper, sliced in rings
  • 2 tbsp of finely chopped red onion

Citrus Vinaigrette

  • 2 tbsp of extra virgin olive oil
  • 1 tbsp of freshly squeezed lime juice
  • 3 tbsp of freshly squeezed orange juice
  • 1 minced garlic clove
  • salt and pepper to taste

Preparation

  1. Whisk the Citrus Vinaigrette ingredients together and set aside to let the flavors blend.
  2. Shred the Caribbean Jerk Chicken Breast with two forks or with an electric mixer.
  3. Arrange the salad ingredients in bowls or on a large serving platter. Top with shredded chicken. Toss or serve with dressing on the side.

Jerk Chicken Salad by Taste

Ingredients

  • 2 teaspoons of mixed spice
  • 1 teaspoon of dried thyme
  • A pinch of cayenne pepper
  • 2 teaspoons of olive oil
  • 4 pieces of about 550grams of whole schnitzels chicken breast
  • 400grams of fresh pineapple, peeled, sliced, quartered
  • 2 packets of 250grams microwaved brown rice and quinoa
  • 400grams of canned black beans, rinsed, drained
  • Fresh coriander sprigs, for serving
  • Thinly sliced red chili, for serving
  • Lime wedges, for serving

Dressing

  • 60ml of light soy sauce
  • 2 tablespoons of olive oil
  • 2 tablespoons of fresh lime juice
  • 1 tablespoon of brown sugar
  • 1/2 teaspoon of ground ginger

Preparation

  1. Combine the mixed spice, thyme, cayenne, and oil in a shallow bowl or ceramic dish. Add the chicken and turn to coat. Set aside.
  2. For the dressing, dump all the ingredients in a small jug.
  3. Preheat a chargrill pan onto high heat. Add the pineapple and cook in batches for 2 minutes on both sides or until charred. Transfer to a plate.
  4. Cook the chicken in batches for 2 minutes per side or until cooked through. Transfer to a plate.
  5. Meanwhile, merge the rice mix and beans in a glass bowl then heat it in a microwave for 3 minutes or until warmed through. Add two-thirds of the dressing over the rice mixture and stir to combine.
  6. Break the rice mixture among bowls. Top it with sliced chicken and pineapple. Use the remaining for dressing and top it with fresh coriander and chili. Serve with lime wedges.

Grilled Jamaican Jerk Chicken Salad

Ingredients for Jerk Rub

  • 10 chopped Scotch Bonnet chile peppers
  • 1/4 cup of each fresh basil and fresh thyme
  • 1/4 cup of minced fresh ginger
  • 1/4 cup of yellow mustard
  • 4 garlic cloves
  • 3 finely chopped scallions
  • 2 tablespoons of dried rosemary, chopped fresh parsley, and brown mustard seeds
  • 2 tablespoons of orange juice and white vinegar
  • 1 teaspoon of ground allspice
  • 1 teaspoon of salt and 1 teaspoon of black pepper
  • 1/4 teaspoon of ground cloves and grated nutmeg
  • Lime juice
  • 6 chicken thighs, skin removed

Ingredients for Dressing

  • 1 chopped garlic clove
  • Coarse salt
  • 2 tablespoons of freshly squeezed lime juice
  • Caribbean hot sauce
  • 2 tablespoons of vegetable oil

Ingredients for the Salad

  • 1 cup of julienned strips jicama
  • 1/2 cup of julienned strips red and yellow bell pepper
  • 2 tomatoes, sliced into wedges
  • 1 sliced avocado
  • 1 teaspoon of grated lime peel
  • Minced fresh chiles
  • Minced fresh cilantro
  • 1 head of Boston lettuce, leaves separated, washed, and dried

Preparation for the Jerk Rub

  1. In a food processor place the jerk rub ingredients and process to a paste, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. 
  2. Make several small slits in chicken and rub them all over with jerk paste. Cover tightly then refrigerate overnight. 
  3. Preheat a barbecue grill and set the heat to low. 
  4. Grill the chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. 
  5. Alternatively, bake the chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.

Preparation for the Dressing

  1. Sprinkle a clean surface or large chopping board with coarse salt, and chop a clove or garlic or two until you achieve a paste-y consistency. 
  2. Whisk garlic paste with lime juice and add a few drops of hot sauce to taste.
  3. Whisk in vegetable oil until emulsified. 

Preparation for the Salad

  • In a bowl, combine salad ingredients with the chicken. Pour the dressing over, toss to coat, and set on a platter lined with lettuce.

Jerk Chicken Salad with Papaya

Ingredients

  • 3-4 red chicory (depending on the size)
  • 4 skinless and boneless chicken thighs, remove all visible fat,
  • 3 tsp of rapeseed oil
  • 1 lime, juice of 1/2, then cut the rest into 2 wedges
  • 1 tsp of jerk spice mix
  • 2 tsp of fresh oregano
  • 2 tsp of redcurrant jelly
  • 2 tsp of red wine vinegar
  • 1 papaya, halved, peeled, deseeded, and chopped
  • 1 avocado, peeled, stoned, and chopped
  • new potatoes, for serving (optional)

Preparation

  1. Chicory consists of leaves connected to a pretty solid base. So, feel where the leaves begin and slice them off. Thickly slice the base then set it aside.
  2. Open out the chicken thighs and place them in a bowl with 1 tbsp of oil, lime juice, jerk seasoning, and oregano. Mix well
  3. Griddle the chicken for 10 mins, turning once. 
  4. Remove the griddle then cover it with a plate and leave to rest while you quickly griddle the chicory slices.
  5. Meanwhile, place the redcurrant jelly, vinegar and remaining oil in a big bowl and mix well. Add the papaya and avocado, then the chicory leaves in the bowl, but don’t mix. 
  6. Chop the chicken then add it to the salad with the griddled chicory before tossing well. Pile it in plates, then squeeze the remaining lime over and serve while still warm. Serve with baby potatoes, if you like.

Montego Bay Jerk Chicken Salad

Ingredients

  • 4x4oz of chicken breasts, boneless and skinless
  • 4 cups of chopped romaine lettuce
  • 2 cups of sliced mangos
  • 1 cup of diced cucumber
  • 1 cup of diced tomatoes
  • 1 cup of diced pineapple
  • 1 1/2 cups of Jamaican Jerk Sauce
  • 1 1/12 tsp of Caribbean Jerk Seasoning

* If you are pressed for time to make your seasoning, try Knorr Ready-to-Use Jamaican Jerk Sauce with McCormick Perfect Pinch Caribbean Jerk Seasoning. Another option is Mrs. Dash Extra Spicy Seasoning Blend.

Preparation

  1. In a bowl, combine the Jerk Sauce with Caribbean Jerk Seasoning then mix them well. Reserve ½ cup. 
  2. Toss the chicken in sauce and marinate in the refrigerator for about 20 minutes. Drain and discard the excess marinade.
  3. OPTIONAL: To obtain the grill marks on the chicken, grill on a medium-high grill until well-marked on both sides. Then bake it at 350 ° for 5-7 minutes or until done. 
  4. Divide the lettuce among 4 plates. Slice the chicken breast and place it on lettuce. Top every plate of salad with cucumber, tomatoes, and pineapple. 
  5. Drizzle the top with the reserved Caribbean sauce and enjoy! To give this dish a complete meal, serve with beans and rice and plantain chips! 

Final Thoughts

Jerk chicken is the way of the universe to let us know that chicken doesn’t have to be boring.

Blended with fresh fruits and fire-roasted red peppers, this spicy, tangy, and sweet chicken salad will have you fantasizing about the Caribbean.

Just remember that the macros for these recipes are calculated for the chicken salad only. So if you stack it on top of some fresh bread, make sure to count those macros.

Categories
Uncategorized

Jerk Chicken Wings

Are you looking for a new, unique appetizer? Do you want to wow your family with something more complex than the classic chicken wing recipes?

The Jerk Chicken Wing recipes we will share later are easy to make.

The overnight marinade makes them very tender and flavorful. You can even customize them with some added spice for that one friend of yours who can’t get enough heat in their food. Otherwise, you can have a complementing tasty dip instead.

Jerk Chicken Wings are the ideal appetizer. You can marinate it overnight in a homemade jerk sauce with green onions, jalapenos, and spices before baking in the oven.

Just like any recipes for Buffalo Wings, Jerk Chicken Wings are the absolute game day snack that you can whip up for your guests. They’re full of rich, savory flavor, with a smoky kick. This is the perfect supplement to your collection to your appetizer recipes.

Jerk Chicken Wings have a delicious smoky flavor and are satisfying enough to keep everyone happy and full. Prepare these a day ahead and keep them in the fridge overnight so they’re perfectly marinated and ready to bake.

Variations of Jerk Chicken Wings

  • Add-ins: Try blending in some finely minced jalapenos to make your Jerk Chicken spicy. You can also try scallions, cilantro, or even chopped garlic cloves. 
  • Gluten-free: This recipe is already very gluten-free, but it’s always an excellent idea to check the labels on your ingredients to be sure. Soy sauce sometimes has gluten in it, so look for a celiac-friendly bottle when you’re shopping for ingredients. 

How Long are Jerk Chicken Wings Good?

  • Serve: You shouldn’t leave Jerk Chicken Wings out at room temperature for more than 2 hours. You are required to refrigerate them to keep them for later. 
  • Store: Jerk Chicken Wings are still good if placed inside the fridge for up to 3 days. For best results, cover the chicken wings with plastic wrap or place them in an airtight container. You should also let the wings cool all the way down to room temperature before you freeze or refrigerate them. 
  • Freeze: Cooked Jerk Chicken Wings are safe in the freezer for up to 3 months. Have them completely sealed to keep moisture from getting onto the wings. 

Jerk Chicken Wing Recipes

These jerk chicken wing recipes are so savory and delicious, it balances sweet, sour, salty, and spicy. It may sound pretty casual, but we’re here to insist not change any of the key ingredients.

Jerk Chicken Wings with Slices of Lime

Ingredients:

  • ½ yellow onion, chopped
  • ½ cup green onions, sliced
  • 6 cloves garlic
  • 3 habanero peppers, seeded and chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground allspice
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly grated nutmeg
  • 2 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • ⅓ cup lime juice
  • 3 pounds chicken wing drumettes
  • cooking spray

Preparations:

  1. Place the green and yellow onions, habanero peppers, garlic, fresh thyme, black pepper, kosher salt, allspice, dried thyme, cinnamon, cumin, vegetable oil, nutmeg, soy sauce, brown sugar, and lime juice in a blender and blend until marinade is smooth.
  2. Place chicken in a big bowl. Pour the marinade over the chicken and toss to spread fully. Wrap the bowl with plastic wrap and store it in the refrigerator for at least 8 hours or overnight.
  3. Preheat the oven to 230 degrees Celsius or 450 degrees Fahrenheit. Prepare a baking sheet with aluminum foil and spray it with cooking spray.
  4. Place the chicken drumettes on your prepared baking sheet and reserve marinade left in the bowl.
  5. Bake in the preheated oven for 25 minutes.
  6. Brush 1/2 of the reserved marinade onto the chicken and turn the wings over then bake it for 15 minutes.
  7. Turn the chicken over and brush the remaining side with the reserved marinade. Bake until tender and caramelized for 10 to 15 minutes more. An instant-read thermometer inserted near the bone should show 165 degrees Fahrenheit or 74 degrees Celsius.
  8. Rest the wings on a baking sheet for 5 minutes before transferring them to a serving platter.

Crispy Grilled Jamaican Jerk Chicken Wings

Ingredients:

  • 4 lbs of chicken wings, chopped into drumettes and flats
  • 4 cloves garlic, minced
  • 1 small white onion, chopped (about 1 cup)
  • About one ½-inch knob or 1 tsp of grated fresh ginger
  • 1 medium jalapeno, seeded and diced
  • 1 Tbsp soy sauce
  • 2 Tbsp honey
  • Juice of 3 limes (about 1/3 cup)
  • 1/4 cup orange juice
  • 2 tsp salt
  • 2 tsp freshly ground black pepper
  • 2 tsp smoked paprika
  • 2 tsp dried thyme
  • 1 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • 1/2 cup olive oil

Preparations:

  1. Place the chicken inside a large resealable plastic bag.
  2. Stir the onion, garlic, ginger, soy sauce, jalapeno, honey, lime juice, orange juice, salt, pepper, paprika, thyme, allspice, nutmeg, cinnamon, bay leaves, cayenne, and oil in a medium-sized bowl until fully incorporated before pouring into the resealable bag along with the chicken.
  3. Firmly seal the bag and put it inside the refrigerator for at least 2 hours or overnight.
  4. Preheat the grill to 400˚F before cooking.
  5. Remove the wings from the marinade and discard the rest. Put the chicken on the grill and cook it for 30-40 minutes.
  6. Turn the chicken every 10-15 minutes, until the skin becomes crispy and the inside of the chicken reads 165˚F on a meat thermometer.

Oven-Baked Jerk Chicken WIngs

Ingredients

  • 1 chopped yellow onion
  • 6 stalks of chopped green onions
  • 3/4 cup of low sodium soy sauce
  • 1/4 cup of vegetable oil
  • 1/2 cup of white vinegar
  • 2 tablespoons of brown sugar
  • 1 seeded, deveined, and halved jalapeno pepper
  • 1 tablespoon of fresh thyme leaves
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon of ground allspice
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground cloves
  • 3 pounds of chicken wing drumettes
  • cooking spray

Preparation

  1. In a food processor, put the green onions, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, kosher salt, cinnamon, cloves, and allspice to make a puree.
  2. Put the chicken in a large ziplock bag with half the marinade and store the rest of the marinade in the refrigerator.
  3. Marinate the chicken inside the refrigerator for at least 8 hours.
  4. Preheat the oven to 425 degrees Fahrenheit then spray a baking sheet with cooking spray.
  5. Put the chicken drumettes on your prepared baking sheet and reserve the marinade.
  6. Bake the chicken drumettes in the preheated oven for 25 minutes.
  7. Brush 1/2 of the reserved marinade onto the chicken wings and bake for an extra 20 minutes.
  8. Turn the chicken and brush the rest of the marinade on the chicken and bake for an additional 10 minutes.

Caribbean Jerk Chicken Wings

Ingredients:

  • 2 cups of store-bought mustard-based BBQ sauce
  • 2 tablespoons of soy sauce
  • 1 or 6-ounce of can crushed pineapple
  • Salt and pepper
  • 1/3 cup of brown sugar
  • 1 teaspoon of ground ginger
  • Store-bought jerk seasoning
  • 18 chicken wings

Preparations:

  1. Preheat the grill to a medium-high.
  2. Prepare the sauce by blending all ingredients together in a saucepan over medium heat. Cook until heated through.
  3. Rub the jerk seasoning into chicken wings then grill it for 10 to 12 minutes or until cooked through. Brush generously with sauce and serve.

Baked Jerk Chicken Wings with Homemade Spice Blend

Ingredients for Homemade Spice Blend

  • 1 1/2 Tablespoon of onion powder
  • 1 1/2 Tablespoon of garlic powder
  • 1 tablespoon of ground ginger spice
  • 1 Tablespoon of dried thyme
  • 1 teaspoon of freshly ground white pepper
  • ½ tablespoon of cinnamon spice
  • 1 tablespoon of ground allspice
  • 1 Tablespoon of smoked paprika
  • ½ Tablespoon of ground nutmeg spice
  • 2 -3 Tablespoons of coconut sugar replace with brown sugar
  • ½ – 1 Tablespoon of vegetable chicken infused with Maggie powder, set to satisfy taste buds
  • 1 tablespoon of cayenne pepper, hot pepper Chili, pepper flakes, set to satisfy taste buds
  • 2 tablespoons of dried green onion flakes (optional) See notes

Preparations for Homemade Spice Blend:

  1. Place all the ingredients in a bowl or jar and stir so that all the ingredients are well-mixed.
  2. Put in an airtight container (or zip lock bag) and begin adding to your proteins and vegetables.

Ingredients for the Baked Jerk Chicken Wings:

  • 2 1/2 – 3 pounds of chicken wings
  • 2-3 Tablespoons of your Homemade Jerk Spice Blend
  • 1/2 -2 teaspoons of salt

Preparations for the Baked Jerk Chicken Wings:

  1. Preheat the oven to 425°.
  2. Wash the chicken wings and let it dry out in the fridge for at least three hours.
  3. Dry the wings with a kitchen towel before placing in a large bowl.
  4. Pour in the Homemade Spice Blend and drizzle with oil.
  5. Set a baking pan with foil on the top wire rack of the oven. Place the chicken wings out in a single layer. While the chicken wings are baking, the oil will slowly drop to the bottom of the baking pan.
  6. Bake wings until cooked through and the skin is crispy for about 45-50 minutes. Flip the wings halfway through.
  7. Remove from the baking pan and serve with your favorite chicken wing sauce.

Martha Stewart’s Jerk Chicken Wings

Ingredients:

  • 12 chopped scallions(tops and bottoms trimmed).
  • 8 garlic cloves
  • 4 dried bay leaves
  • 1 habanero or 2 jalapeno chiles, both chopped
  • 1/4 cup of red wine vinegar
  • 2 tablespoons of fresh thyme, leaves
  • 4 teaspoons of ground allspice
  • Coarse of salt and ground pepper
  • 6 pounds of chicken wings, cut in half at joint
  • Lime wedges, for serving

Preparations:

  1. In a food processor, pulse the scallions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until finely ground.
  2. In a large shallow dish, stir chicken with jerk mixture and refrigerate for at least 1 hour (or even up to 1 day).
  3. Preheat the oven to 450 degrees.
  4. Place the chicken on foil-lined rimmed baking sheets and bake until browned for 35 to 40 minutes. And then turn the sheets halfway through.
  5. Serve with lime wedges.

Caribbean Jerk Chicken Wings by Delish D’Lites

Ingredients:

  • 3 pounds of chicken wings
  • 1 bunch of scallions (about 8 pieces)
  • 1 small peeled and quartered red onion or 2 shallots
  • 3-6 Scotch bonnet or habanero peppers
  • 1/2 inch of chopped ginger
  • 6 peeled garlic cloves
  • 1/4 cup or 1 tablespoon of fresh thyme leaves
  • 2 tablespoons of ground allspice
  • 2 tablespoons of soy sauce
  • 2 tablespoons of brown sugar
  • 1 tablespoon of kosher salt. Add some more for sprinkling
  • 1 tablespoon of black pepper
  • 1/2 cup of vegetable or canola oil
  • 2 tablespoons of white or cider vinegar
  • Juice of 1 lime

Preparation:

  1. In a food processor or blender, place all the ingredients (except the chicken wings) to make a puree. This will serve as your jerk seasoning.
  2. Store the chicken wings into a large ziplock bag and pour the jerk marinade over the chicken. Seal the bag and swish to cover the chicken in jerk seasoning.
  3. Put inside the refrigerator and marinate for at least 4 hours orovernight.
  4. Preheat a grill to low heat (you want to cook these low and slow), then place the chicken wings onto the grill.
  5. Cook over low flame for 25-35 minutes, turning regularly until all sides turn brown. Keep on cooking until the pinkish color in the middle is gone.

Asian Jerk Chicken Wings

Ingredients for the Vinaigrette:

  • 2 tablespoon of finely chopped garlic
  • 2 tablespoons of peeled and chopped fresh ginger
  • 1 seeded and chopped chile habanero, serrano, jalapeno, or bird’s eye depending on the preferred heat level
  • ¼ cup of rice vinegar
  • ¼ cup of tamari gluten-free soy sauce
  • 2 tablespoons of canola oil
  • ¼ teaspoon of sesame oil
  • 1 ½ tablespoon of brown sugar
  • 2 teaspoon of store-bought jerk spices or make your own using the following: allspice dried thyme, dried parsley, cinnamon, nutmeg, onion powder, salt, pepper

Preparation for the Vinaigrette:

  1. Combine all ingredients in a mixing bowl. Store it in the fridge until ready to use.

Ingredients for the Asian Jerk Chicken Wings:

  • 2 lbs of small chicken drumettes
  • 3 cups of buttermilk
  • 1 teaspoon of dried basil
  • Peanut oil or Canola oil

Preparation for the Asian Jerk Chicken Wings:

  1. Place the chicken, buttermilk, and basil in a large ziplock bag then store inside the fridge for 2-4 hours.
  2. Set up a steamer on the stove and add an adequate amount of water.
  3. Drain the chicken and wash the buttermilk brine off.
  4. Set the heat on to medium. After about 5 minutes, add the chicken and then close with the lid leaving it just slightly ajar.
  5. Steam the chicken for 20-25 minutes then extract the chicken and let it cool. Refrigerate the wings for at least two hours or overnight.
  6. When ready to fry, take out the chicken from the fridge and allow it to reach room temperature.
  7. Prepare a deep fryer or skillet for frying. Fry the chicken at 375 degrees Fahrenheit until the skin turns brown and crisp (about 5-6 minutes).
  8. Remove and drain the chicken on a paper-lined plate or wired baking rack.
  9. Place the chicken in a large bowl and toss it in the vinaigrette.
  10. Serve with fresh cilantro or parsley

Ultimate Jamaican Jerk Chicken Wings

Ingredients:

  • 5 lbs of chicken wings
  • 2 limes
  • 3-5 scallions
  • 1/4 cup of orange juice
  • 1/3 cup of olive oil
  • 1/2 teaspoon of salt
  • 1 tablespoon of dark soy sauce
  • 1-2 tablespoon of brown sugar
  • 2 scotch bonnet peppers
  • 1 medium onion
  • 3 cloves of garlic
  • 2 thick slices of ginger
  • 1 teaspoon of allspice (add 8 berries)
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 10 sprigs of thyme
  • 3/4 lb wood chips with tin foil and allspice berries (for the smoke pouch)

Preparation:

  1. Chop the garlic, onion, scallions, and scotch bonnet peppers then mix them all in your blender or food processor. Remember to wear gloves when touching the scotch bonnet peppers and wash your hands with soap and water right afterwards. You can also remove the seeds if you want to limit the heat a bit. 
  2. Add the lime juice into the food processor along with everything else (except the chicken wings and stuff for the smoke pouch).
  3. Pour the marinade you made over the chicken wings (you can use a large zipper bag). Give it a good mix and store the fridge overnight. Feel free to give it a mix if you remember it during the night.
  4. Take out the wings from the fridge about 30 minutes before you’re ready to grill. 
  5. With tin foil, form a pouch with the wood and pimento berries. Seal and poke the foil with a fork so you’ll have some holes for the smoke to escape and perfume the grill.
  6. Bake the chicken for about 35 minutes. Remember to turn them around so they cook evenly. To help them develop some color, fully cook over direct heat.
  7. Transfer then serve.

Jerk Chicken Wings Faqs

  • What is jerk seasoning made of? Customarily chiles, cinnamon, garlic, Scotch bonnet peppers, nutmeg, allspice, and thyme. But there are a lot of varieties. 
  • Is Jerk Chicken spicy? “Jerk” relates to a cooking style, where meat is marinated and cooked in a mixture of jerk spices. It can be as spicy as you want. 
  • Are Cajun and Jerk seasoning the same? No, there are key contrasts in texture and flavor. Jerk seasoning is Jamaican and is normally a paste. Creole seasonings evolved from French colonists and are usually a powder. 
Categories
Jerk Chicken Facts

Jerk Chicken Origin

In 2018, jerk-style food became the center of a media furor.

The technique of cooking uses a different marinade of herbs and spices that is native to Jamaica. However, it was stuck in the center of a heated debate in August 2018 after Jamie Oliver was accused of cultural appropriation for starting a line of “jerk rice” products. The products are said to eliminate some of the jerk’s essential ingredients, such as allspice and scotch bonnet peppers.

According to Labour MP Dawn Butler, the British chef’s branding was “not okay” which drove her to question whether Oliver even understood what “jerk” flavoring was.

“It’s not just a word you set before you sell your products in the market,” she wrote on Twitter. “Your jerk rice is not OK. This appropriation from Jamaica needs to stop.”

Creator of the Reggae Reggae jerk sauce, Jamaica-born chef Levi Roots, has called in about the dispute, explaining Oliver’s choice of branding as “a mistake”.

So what actually is a jerk and how do you execute it in its most ubiquitous kind: Chicken?

Etymology

The term jerk is said to originate from charqui, a Spanish word of Quechua origin for jerked or dried meat, which finally became the word jerky in English.

Jerk also originated from the movement of “jerking”, a process of poking the meat so the flavor can incorporate quickly.

The term jerk spice (also generally known as Jamaican jerk spice) refers to a spice rub. It is a wet marinade and also a cooking method. Jerk cooking has acquired a global following, most prominently in the United States, Canada, and Western Europe’s cosmopolitan urban centers.

History

As distinguished Jamaican literary scholar, Carolyn Cooper, explains, jerk is “one of the surviving legacies of the union of African and Taíno cultures in Jamaica.”

The Taíno, an Arawak people, were members of the Caribbean’s Indigenous community. They were the earliest people to name the island Xaymaca, meaning “land of wood and water.” They are also the first who came into contact with Europeans. This is when Columbus reached the island in 1494.

Spanish colonizers formally came 15 years later, but their settlement was inadequate and nearly underfunded as opposed to other Caribbean colonies. The Spanish did however begin enslaved labor to the island, which served essentially as a trading post.

The conflict between England and Spain reached the coasts of Jamaica in the middle of the 17th century, leading to a British attack. And then the Spanish fled the island for their more established settlement in Cuba. Those who had been enslaved retreated to the island’s mountains and became known as the Maroons—originated from the Spanish word cimarrones, meaning mountaineers.

But by the time the Maroons met the island’s first inhabitants, who had also lived in the difficult-to-traverse ranges, 90% of the Taíno people had become extinct. The British, meanwhile, quickly increased their presence in Jamaica, exporting enslaved labor from Africa that would become the engine of the booming sugar trade.

Over the years, the Maroons would increase in population as enslaved people would flee the plantations for the mountains.

As Cooper pointed out, “Archaeological proof stated that Maroons who refused enslavement and demanded freedom in the island’s mountainous depths settled among with the Indigenous people who endured the trauma of ‘discovery.’” They shared culinary cultures, and among those traditions was a “jerk”.

“The Maroons formed alliances with the Indigenous people who showed them how to cure meats with available spices and leaves and formed an underground cooking method to avoid their enemies,” says Gariel Ferguson, an acclaimed Chef. “The addition of the preservation of meat marks the gift of strategy and planning.”

To sustain themselves in the face of difficulty, the Maroons had to hunt, prepare, preserve, transport, nourish and support while always on the move for decades. Ferguson establishes it best: “Jerk is freedom demonstrated in food.”

Preparation

Jerk, as a stand-alone word, refers to how meat is seasoned, smoked, and grilled. Whereas a traditional jerk seasoning recipe incorporates bird peppers, pimento, and pepper elder, jerk recipes nowadays include Scotch bonnet peppers, scallions, garlic, ginger, pimento, thyme, and cinnamon.

Like barbecue from the American South, jerk today is a portion from the period of slavery when Maroons would convert tough cuts of meat into tender, delicious dishes.

According to Ferguson, who partook in the inaugural edition of the James Beard Foundation’s “Savoring Jamaica” festival, escapees traditionally hunted wild boar. They season the meat with pimento (allspice berries), salt, and bird peppers (a variety of chilies in the same family as cayenne) before wrapping it in pepper elder leaves. The last step is roasting the wild boar meat over dying embers in an underground smokeless pit.

The cooking method of jerking, as well as the results it delivers, has evolved from using pit fires to old oil barrel shares as the containing vessel of choice. Around the 1960s, Caribbean entrepreneurs trying to recreate the smoked pit quality by an easier, more portable way came up with an answer to cut oil barrels lengthwise and attach joints, drilling some ventilation holes for the smoke.

These barrels are fired with charcoal, which improves the spicy, smoky punch. 

Alternatively, when these cooking techniques are unavailable, other methods of meat smoking, including wood-burning furnaces, can be used to jerk meat. However, oil barrels are presumably one of the most famous cooking methods for making jerk in Jamaica.

Most jerk in Jamaica is no longer prepared traditionally and is grilled over hardwood charcoal in a steel drum “jerk pan.”Street-side “jerk stands” or “jerk centers” are commonly located in Jamaica and the nearby Cayman Islands, as well as throughout the Caribbean diaspora and beyond.

Jerked meat, normally chicken or pork, can be obtained along with deep-fried cassava bammy (flatbread, usually with fish), Jamaican fried dumplings (known as “Johnnycake” or “journey cakes”), hard dough bread, and festival, a variety of sweet-flavored fried dumplings made with sugar and served as aside.

The smokeless pit’s significance derives from the fact that the Maroons, who sought refuge in Cockpit Country—the mountain range surrounding the plantations where they’d beforehand been enslaved—had to support themselves without revealing their locations. If they cooked over an open fire, the smoke would reveal them.

The Modern Jerk

Jerk today has evolved from portable, shelf-stable food like beef jerky into a culinary mainstay. It, too, has progressed from a celebratory meal to a member of everyday dining.

Jerk is on the lists of school cafeterias and office canteens. Everywhere the island, “jerk centers” (restaurants devoted to jerk cuisine), jerk pan men (male cooks who operate roadside jerk stands using transformed metal oil drums as smokers/grills), and women-operated cookshops that have jerk Fridays, are prolific.

Wherever Jamaicans move, they always bring jerks with them—some even end up opening their own Jamaican restaurants. The major Jamaican diaspora areas of New York City, Toronto, London, and Miami have always had energetic Jamaican and Caribbean restaurants. Jamaican patties are also served in the cafeterias of some Toronto school areas.

But in the last decade, companies have seemingly hopped on the “Brand Jamaica” train, with ill-fated ideas like Jamie Oliver’s rice packet.

Jamaicans don’t necessarily have a problem with others displaying affection for their culture. After all, they let the American cast of Cool Runnings get away with their horrifying Jamaican accents. But they do take issue with whitewashing a vital part of their culture and marketing it as authentic.

If global brands announced their products “Jamaican-style,” “Caribbean-style” or just “our take on Jamaican jerk,” instead of just jerk, many debates over the past several years could have been bypassed.

“Some people only concentrate on the intention of a jerk as a title which ends up losing its actual price of providing an excellent, genuine quality,” Ferguson stated.

Cooper resounds this view, noting, “Products like Campbell’s … Jammin’ Jerk Chicken With Rice and Beans soup are likely to be recognized with disdain by Jamaicans who know that real jerk food cannot be simply packaged for mass consumption. [They are] often watered downmissing the pungency of the pimento berries and Scotch bonnet pepper that are vital ingredients of the fiery seasoning.”

Craig Wong, a Michelin-trained Jamaican-Chinese chef, says he loves seeing the public’s growing receptiveness to Jamaican cuisine. So much so that it owns the famous Toronto restaurant Patois (named after one of the dialects spoken in Jamaica). Later, he opened Dubai’s first Jamaican restaurant, Ting Irie.

However,  he’s transparent about where he holds regarding its appropriation.

“The way I search for new types of cuisines is by seeking not only the dish for revelation but by examining the foodways and welcoming everything the experts has to say about that cuisine as well.”

As Cooper states, jerk seasoning, “like reggae music, … has become a global Jamaican trademark.”

Each year, Grace Foods, the island’s biggest manufacturer and exporter of Jamaican food merchandise, sells near to three million jars of jerk seasoning (paste) worldwide.

As stated by Jamaica’s official culinary authorities, for a recipe to be labeled as a “genuine jerk,” the meat must be cooked by smoking it over a plank of pimento wood. Fortunately, a handful of online sellers with links to the island ship pimento wood chips to the United States.

Jerk, which is primarily chicken, is an element of Jamaican Christmas dinner along with roast beef, curried goat, oxtails, ham, and Jamaican Christmas cake (a translation of English plum pudding).

Two varieties of jerk seasoning—power and paste—are available commercially in mild and spicy categories. Jerk paste works as a marinade, enabling the flavors that intensify during smoking, to penetrate the meat right to the bone. Take warning: If you have an allergy to spice, even the mild flavor will make you feel a burning sensation that lingers.

All dishes must be celebratory, and jerk has always been the powerful and fragrant dish on every Jamaican table. Though not traditionally modified into a jerk, turkey and ham are great means to explore Jamaica’s flavors over the holidays.

How is Jerk Chicken Different from BBQ Chicken?

The main distinction between jerk chicken and regular BBQ chicken is the seasoning.

As described by Delroy Dixon, founder and chef at Caribbean eatery Rhythm Kitchen, “Whilst BBQ tends to be sweet and smoky, jerk seasoning fuses savory and sour flavors supported by a spicy peppery kick from the scotch bonnet peppers”.

How to Make a Perfect Jerk Chicken?

To make jerk chicken, you’ll need about two to three tablespoons of seasoning paste per pound of meat. Rub the seasoning into the meat and let it rest overnight. Then, smoke it, ideally in a smoker.

If you don’t own one, here’s how to transform your oven into a makeshift smoker:

  1. Place a cast-iron skillet or metal baking tray that’s at least an inch deep with aluminum foil.
  2. Coat with pimento wood chips and light on fire.
  3. Once the flames die down, put the tray or skillet on the bottom shelf of a preheated oven under the turkey or ham.

A 12-pound turkey will take approximately six-and-a-half hours in a regular smoker set at 240 degrees Fahrenheit. A leg of ham, meanwhile, needs approximately one-and-a-half hours per pound at 225 degrees.

Several grocery store chains across the U.S. carry ready-to-use jerk seasoning paste from producers like Grace. But if you’re up to the task of creating a homemade version, here’s a Jamaican-approved recipe:

Ingredients

  • 6 medium-sized Scotch bonnet peppers (can replace with habaneros but not jalapeños)
  • 1 yellow onion
  • 1/2 cup minced scallions
  • 6 cloves of garlic
  • 1/8 cup white vinegar
  • 1/8 cup fresh lime juice
  • 2 tablespoons oil (vegetable, olive, or canola)
  • 3 tablespoons minced ginger
  • 2 tablespoons brown sugar
  • 2 teaspoons salt (ignore if using on ham)
  • 1 tablespoon crushed black pepper
  • 1 tablespoon pimento berries (or 1½ teaspoons allspice)
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 sprig of fresh thyme

Method

Put ingredients in a blender and pulse until the mixture turns into a smooth paste. The marinade can last up to six months inside the refrigerator.

Final Thoughts

The vast majority of historians concur that the Arawak Indians resided in Jamaica more than 2500 years ago. They used a method for smoking and drying meat in the sun, and they would sometimes cook it over a slow fire.

These were methods that were common in Peru, and they could take the dried beef on lengthier journeys, and that is what makes up modern jerk cooking today.

You have only to go on vacation to discover that all across Jamaica, there are jerk huts. You can distinguish these huts based on the lovely aroma coming from them. Often, these are sheds and the dining takes place outside.

If you decide to have your holiday in Negril, you will find this is very common. If you do choose to have it in Jamaica, check out the jerk food in Negril.

Categories
Jerk Chicken Recipes

Jerk Chicken Sides

Jerk chicken is a popular Jamaican dish that has taste combinations to die for. One bite of this juicy dish proffers you a perfect combination of sweet, spicy, and smoky flavors.

It’s excellent for backyard BBQs, picnics, or dinner – any day of the week!

For those unfamiliar, jerk chicken is chicken covered with a variety of herbs and spices, from allspice to Scotch bonnet peppers. It’s then grilled to perfection, drawing out all the delicious flavors and uniting a touch of smokiness.

Now that we’ve discovered just how delightful jerk chicken is as a main dish, it’s time to talk sides. Because while jerk chicken tastes excellent all by itself, it still needs a few savory side dishes to round out the meal.

If you can’t figure out what flavors go well with this excellent dish, don’t worry, because we are here to help!

For beginners, you can never go wrong with the classic flavor combos. For instance, sweet and spicy are always an attractive combination.

Serve jerk chicken with ripe mango slices to provide your earthy chicken a sweet and refreshing companion. Grilled pineapple is another appetizing side dish that pairs perfectly with jerk chicken.

But that’s just for starters. Read on for the best side dishes that will transform your jerk chicken into an unforgettable meal!

Mango Salsa

While ripe mango slices is a suitable side dish for jerk chicken, you can take it to yet another level by creating mango salsa. 

Apart from the mango, you’ll also be satisfied with the flavors of avocado, jalapeno, and cilantro. A spritz of lime juice and a sprinkle of cumin perfect this light and refreshing dish.

Ingredients:

To make this easy mango salsa recipe, you will require:

  • Fresh Mangoes: Nice, ripe, and diced to your desired size. 
  • Red Onion: Also peeled and finely chopped.
  • Jalapeño: For a milder salsa, it is recommended to use just one pepper, seeded and diced. Or for a spicier flavor, feel free to add two peppers.
  • Fresh Cilantro: Finely-chopped
  • Fresh Lime: Please try to avoid the bottled stuff — your salsa will taste so much better with fresh lime juice!

How to Make Mango Salsa:

  1. Prep all of your ingredients. The size of your dice is entirely up to you. So feel free to make your salsa as chunky or finely-chopped as you fancy.
  2. Combine ingredients. Toss everything together in a mixing bowl until evenly fused.
  3. Taste and season. Feel free to add in some salt and pepper here, or also add in fresh lime juice or cilantro if desired.
  4. Serve: Then dive in! Or refrigerate it for a while in a sealed container for up to 2 days.

Coconut Rice

Adding coconut milk to your rice gives it a wonderfully sweet and creamy flavor that will give your meal an even more Caribbean feel.

Ingredients:

  • 2 cups (360g) jasmine or long-grain white rice
  • 400 ml / 14 oz of full fat or light coconut milk
  • 1/2 cup (125ml) water
  • 1 tbsp white sugar
  • 1/2 tsp salt
  • 3 pandan leaves, knotted(optional)
  • 3 kaffir lime leaves, crushed in hand(optional)
  • 1 tbsp desiccated coconut, toasted, to garnish(optional)

How to Make Coconut Rice:

  1. Rinse rice in water until the water turns clear.
  2. Drain rice then soaks it in water for 15 minutes. Then drain.
  3. Add rice, water, coconut milk, sugar, and salt into a small pot or large saucepan over medium-high heat. Add pandan or kaffir lime leaf if making an Asian restaurant-style option.
  4. Wait until it simmers so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place the lid on, and immediately turn the heat down to LOW.
  5. Leave for 14 minutes.
  6. Remove from heat, and let it rest, undisturbed, for 10 minutes.
  7. Fluff with a rubber spatula. Garnish with toasted coconut, if using, then serve.

Plantains

A less sweet relative of bananas, plantains have a nice soft texture that marries well with crispy Jamaican chicken. Saute or deep fry them to perfection and you’ll acquire a sweet and colorful companion to your chicken.

Ingredients:

This hearty and delicious plantains recipe only requires 3 simple ingredients:

  • Ripe plantains
  • Olive Oil
  • Salt

How to Make Baked Plantains:

  1. First, delicately peel off the skins, making sure not to squish the plantains. Then slice them into 1/4 to 1/3 inch pieces.
  2.  Next, coat the plantain strips with olive oil and sprinkle them with salt.
  3.  Finally, bake the plantains in a preheated 425-degree oven. Baking them at this high heat will ensure that they will become crispy around the edges before absorbing all the oil.

Grilled Pineapple

Ah! Just the thought of excellently charred and caramelized pineapple would make you drool.

Grilled pineapple has sweet and tangy qualities that complement the heat and spices of your main dish. To make, slather pineapple slices with a butter and brown sugar glaze and begin grilling!

It will get sweet, crunchy, and juicy fruit qualities that marry well with a smoky chicken.

Ingredients:

  • 1 pineapple, rind cut off and sliced into 1/2 -3/4 inch wedges
  • 1/4 cup brown sugar
  • Canola oil spray (or use a brush to glaze)

How to Make Grilled Pineapple:

  1. Toss the pineapple with the brown sugar and let rest for ten minutes. You can leave the core in the slices so you can easily pick it up and hold it by the core when eating it, or remove the core if you’d like or if you’ll be using it in burgers as well.
  2. In a grill pan, either spray with canola oil or use a brush to glaze your pineapple slices with it.
  3. Cook the pineapple for 2-3 minutes on medium heat, then turn 45 degrees, to get the grill marks in a little “X”.
  4. Flip over and repeat step 3. If you find the pineapple sticking onto the pan, use a bit more canola oil spray on your pineapple.
  5. Serve

Rice and Beans

Scotch bonnet peppers are spicy, so you’ll require something to tame its strong flavor. While you can’t remove the heat of the chicken, red beans and rice is your best ally to tone it down a bit.

Red beans and rice have definite sweet and savory qualities that go amazingly great with the heat of jerk chicken. If you’re not too fond of spicy food, then this is an excellent side dish for you.

And it’s delightful to boot!

Ingredients:

  • 2 tablespoons olive oil
  • 1 finely chopped onion
  • 5 minced garlic cloves
  • 1 1/2 teaspoons of ground cumin
  • 2 cups of uncooked white rice, long grain or jasmine rice
  • 4 cups of chicken broth or stock
  • 2×14-ounce of drained and rinsed cans of black beans
  • 3-4 tablespoons lime juice, (adjust to your preferred taste)
  • 4 tablespoons of finely chopped coriander or parsley, to garnish

How to Make Rice and Beans:

  1. Heat the olive oil in a stock pot or saucepan over medium-high heat. 
  2. Add the onion and sauté until it turns clear. 
  3. Add the minced garlic cloves and sauté for a further minute. 
  4. Add the cumin and rice, then mix the flavors through and sauté for a further minute.
  5. Pour in the broth and beans and bring to a boil. Cover then reduce the heat and simmer it for 20 minutes, or until the rice becomes tender (stirring halfway through). 
  6. Remove the stockpot or saucepan from the heat and drizzle with a small amount of olive oil (about 2 teaspoons), lime juice, and cilantro. For a taste test; sprinkle it with a little salt and pepper, only if wanted and as desired.

PRO TIP: Add in chopped jalapeños, chili’s, or cayenne pepper for some extra heat!

Potato Salad

Chicken and potatoes? Heck yes!

While mashed potatoes are probably the most common side dish, let’s not forget how delightful chunky and creamy potato salad is.

Potato salads are sweet, creamy, and deliciously rich. Plus, when fused with corn, bacon, and onion, you get a savory, smoky, and crunchy bonus.  

Ingredients:

  • 3 pounds of Yukon Gold, Russet, or red potatoes, cut into 3/4-inch cubes
  • 2 tablespoons of apple cider vinegar
  • 1 1/4 cups of mayonnaise
  • 1/3 cup of dill pickle relish (optional)
  • 1 teaspoon of celery salt
  • 1 teaspoon of Dijon mustard
  • 4 diced hard-boiled eggs
  • 2 diced celery stalks
  • half of the thinly sliced small red onion
  • freshly-cracked black pepper and sea salt
  • for optional toppings: smoked paprika or Old Bay seasoning, fresh chopped chives, (extra) sliced hard-boiled eggs

How to Make Potato Salad:

  1. Put the diced potatoes in a large stockpot and add enough water to cover the potatoes by 1 inch. Cook over medium-high heat until the water boils. Then reduce the heat to medium to keep the simmer, and keep on cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
  2. Drain the potatoes in a colander then put it back to the stockpot, drizzle evenly with the vinegar, and allow the potatoes to rest for 20-30 minutes or until cool enough to handle.
  3. Meanwhile, whisk the mayo, celery salt, mustard, and pickle relish all together in a medium bowl until evenly combined.
  4. Once the potatoes are cool enough, add in the mayo mixture, diced eggs, celery, and onion, then toss them gently until evenly combined.
  5. Taste and season with salt and pepper. (Also feel free to add in a tablespoon or two of pickle juice if you prefer.)
  6. Place the potato salad in a serving bowl, cover, and refrigerate for 1-2 hours to chill.
  7. Refrigerate for up to 3 days. Best served chill.

Roasted Potatoes

Imagine eating smoky Jamaican jerk chicken with some Hasselback baby potatoes with garlic slathered in butter and roasted to perfection. Now isn’t that just divine?

This pairing works so great because both dishes are seasoned with garlic. Aside from the comparable flavors, they also look great together. A picture-perfect meal!

Ingredients:

  • 2 pounds of red or yellow-skinned potatoes
  • 2 tablespoons of olive oil
  • 1 teaspoon of garlic powder
  • 3 tablespoons of chopped fresh herbs (parsley, rosemary, thyme, basil)
  • ½ teaspoon of paprika
  • Fine course of salt and pepper to taste

How to Make Roasted Potatoes:

  1. Preheat the oven to 425°F.
  2. Scrub potatoes but try not to peel them, then dice them into 1-inch cubes.
  3. If time permits, immerse the potatoes in cold water for up to 1 hour. (This will remove the starch and make it fluffier). 
  4. Drain and dry the potatoes, if required.
  5. Toss the potatoes, olive oil, herbs, and seasonings.
  6. Place them on a baking sheet and bake for 30-35 minutes until it turns brown and tender.

You can use any mixture of herbs you’d like. Dry spices/herbs can be substituted, use 1-2 teaspoons of fresh dry herbs. Any kind of potatoes will work in this recipe and peeling the potatoes is optional.

Maque Choux

Say what? Don’t worry, while the name sounds odd, Maque Choux contains familiar flavors – flavors that taste amazingly well with jerk chicken.

So what exactly is Maque Choux? It’s a dish primarily composed of corn, flavored with bell peppers, bacon, jalapeno, and heavy cream. Now that sounds excellent, is it right?

Maque Choux is a popular southern Louisiana dish. But, just because it’s not from the Caribbean doesn’t suggest it can’t go well with jerk chicken. 

Ingredients:

  • 4 slices of chopped bacon
  • 3 cups of corn (about 4 years worth)
  • 1 cup of medium-chopped yellow onion
  • 1 cup of chopped medium-sized red bell pepper
  • 1 chopped jalapeno pepper
  • 1 tablespoon Cajun seasonings
  • ½ cup of heavy cream. You can also use chicken stock for a more traditional version
  • Hot Sauce for serving

How to Make Maque Choux:

  1. Heat a large pan to medium heat then add the bacon. 
  2. Cook the bacon for about 8 minutes until it becomes nice and crispy.
  3. Stir in the corn onion, peppers, and Cajun seasonings for about 10 minutes until they soften up.
  4. Add the heavy cream or the chicken stock. Let it warm for about 2 minutes, stir a bit, then remove from heat.
  5. Serve!

This dish is traditionally made with bell peppers but you can add a jalapeno to give it a bit of heat, but the cream might offset it. If you prefer a hotter version, go heavy on the Cajun seasonings and introduce hotter pepper or spicy chili flakes to finish the dish.

Tamarind Balls

Tamarind balls are a traditional Jamaican snack, so it is just suiting to serve them as an appetizer. These amusing balls are sweet and tangy – an excellent way to start your meal.

Ingredients:

  • A box of fresh tamarind pods or just use 20 pods
  • ¼ cup of coconut sugar
  • Additional sugar for dusting
  • 1 tbsp of rum essence (optional)

How to Make Tamarind Balls:

  1. De-shell the tamarind with your hands then place the flesh in a medium-sized bowl and discard the stem and shell pieces once the tamarind has been shelled.
  2. Add the coconut sugar, rum essence, and any other additional ingredients you prefer to use, like black pepper, hot sauce, etc.
  3. Again, use your hands to mold the tamarind into a large ball and provide a plate with a layer of sugar for dusting.
  4. Form a ball of tamarind by breaking it into small pieces then roll into the sugar.
  5. Repeat these steps until you make enough.

Ginger Beer

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As for beverages, you’ll want to complement your jerk chicken with something that’s both sweet and spicy. A great refreshing choice is a glass of cold ginger beer!

Want to give it a nice kick? Add some dark rum to make things more interesting.

Ingredients for Ginger Syrup:

  • 1 cup of granulated sugar
  • 1/2 cup of water
  • 2 tbsp of grated fresh ginger

Ingredients for Ginger Beer:

  • Ginger syrup
  • 1/8 tsp of active dry yeast or brewer’s yeast
  • 3 tbsp of freshly squeezed lemon juice
  • 7 cups of filtered water

How to Make Ginger Beer:

  1. Peel a chunk of the ginger and grate it using the fine side of your grater. 
  2. Put the ginger, sugar, and water in a saucepan over medium heat and stir until the sugar dissolves, then turn off the heat and let the mixture steep for an hour. 
  3. Strain the mixture to discard the ginger solids and allow it to cool. You’ve now made ginger syrup. But if you’re looking for a short-cut in creating your ginger ale but don’t want to mess around with the fermentation process, pour three or four tablespoons (depending on how gingery you like it) of your syrup over ice and add 8 ounces of seltzer water or club soda. Bottle the rest of the syrup and place it in the refrigerator. 
  4. For the absolute ginger beer experience, place a funnel at the top of the bottle. Sprinkle the yeast in first, followed by the syrup, lemon juice, and water. 
  5. Put the lid on the bottle and shake the mixture until the yeast is dissolved. 
  6. Place it on a shady shelf or in your pantry away from direct sunlight for 2-3 days, or until fizz is achieved. At this point, it is ready to drink and must be stored in the refrigerator to avoid further fermentation. Don’t forget about the bottle, or the pressure will build up so much that it may shatter! As with any yeast-powered beverage, the fermentation method continues unless you stop it from happening. Refrigerating will slow the process down but not prevent it completely, that’s why it’s best to consider ginger beer as a perishable beverage that must be consumed within 1-2 weeks. 
  7. Serve over ice and enjoy the spicy taste of your very own homemade ginger beer! 

Beer

It’s an excellent beverage for any grilled meal, just like jerk chicken.

Final Thoughts

Smoky, spicy, sweet, and earthy, Jamaican jerk chicken comforts the soul and elevates the spirit. Hence, finding what to serve with jerk chicken is beyond special. That’s because this dish conjures vibrant colors and a collection of textures. 

Even for some who haven’t been to the Caribbean, this delicious grilled chicken would find a special place in your hearts. Whether in the dark days of a northern winter or a sweltering island evening by magnificently blue waters, jerk chicken always hits the spot.