Categories
Jerk Chicken Recipes

Air Fryer Jerk Chicken Recipes

As it turns out, Jerk seasoning relies on two key elements, allspice and Scotch bonnet peppers. Other ingredients in Jerk seasoning may include garlic cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt. These spice mixes consist of ingredients you likely already have in your kitchen and the recipes are simple enough to throw together in minutes.

With these Air Fryer Caribbean Jerk Chicken recipes, you should carefully take into account the heat factor, making sure not to cancel out the flavors of the seasoning and spices.

Each bite of these Caribbean Jerk Chicken is juicy, luscious, and a testimony to the aromatic spices, flair, and exotic flavors of the Caribbean. As usual, the air fryer locks in the juiciness and produces excellent chicken each time.

And your chicken will be cooked to perfection.

Air Fryer Caribbean Spiced Chicken by Noble Pig

Ingredients

  • 3 lbs of boneless and skinless chicken thigh fillets
  • Coarse ground black pepper
  • salt
  • 1 tbsp of ground coriander seed
  • 1 tbsp of ground cinnamon
  • 1 tbsp of cayenne pepper
  • 1-1/2 tsp of ground ginger
  • 1-1/2 tsp of ground nutmeg
  • 3 tbsp of melted coconut oil

Preparation

  1. Take the chicken out of its packaging then pat it dry. Place it on a large baking sheet, covered with paper towels, to soak up any remaining liquid. 
  2. Season with salt and pepper on both sides and let it sit for 30 minutes. That way, it is not so cold when going into the air fryer. 
  3. In a small bowl, combine the coriander, cinnamon, cayenne, ginger, and nutmeg. Rub the spice mixture on each piece of chicken and brush each side with coconut oil.
  4. Place four pieces of the chicken into the air fryer basket without overlapping. 
  5. Air fry at 390 degrees Fahrenheit for 10 minutes. Take out the chicken from the basket and place it in an oven-safe dish, covering tightly with foil. 
  6. Keep warm in the oven until all the chicken is done. Repeat the air frying instructions to the rest of the chicken. 

Notes

  • Make sure that the chicken thighs are 3-4 oz each in size. Otherwise, you will want to slice them in half. 
  • Chicken thighs stay completely juicy and tasty in the air fryer. If you choose to use chicken breasts for this recipe, make sure you are using thin-sliced fillets. Otherwise, it will take too long for each part to cook. Chicken breasts cooked in the air fryer tend to be a little dry. 
  • The beginning temperature of the chicken will produce a difference in cooking time. Make sure that the juices are running clear before transferring the chicken out of the air fryer. If the chicken requires a couple more minutes, just continue to air fry until it is done. This chicken reheats perfectly as leftovers.

Jamaican Jerk Chicken Wings – Air Fryer Recipe by For Frying Out Loud

These Jamaican jerk chicken wings are exploding with an authentic Caribbean flavor and they’re extremely easy to make in an air fryer!

Ingredients

  • 2 lbs of chicken wings
  • 4 tablespoons of Walkerswood Jerk Seasoning
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of salt

Preparation

  1. In a large mixing bowl, place the chicken wings, onion powder, garlic powder, salt, and jerk seasoning. Make sure the chicken wings are well-coated, and, then store it inside the fridge for at least an hour.
  2. Place the marinated wings in an air fryer basket in a single layer. A single layer helps to make sure that the wings are evenly cooked and don’t become soggy. You may also have to work in batches depending on the size of your air fryer.
  3. Set the air fryer temperature to 400°F then set the timer to 20 minutes. Flip half-way through.
  4. After the timer goes off, or when the meat’s internal temperature reaches at least 165°F, carefully remove the wings from the air fryer basket and allow them to cool to a moderate level before serving.

Air Fryer Jerk Chicken Wings by Food Fidelity

Ingredients

  • 1 lb of Chicken Drummettes
  • 1 ½ tbsp of Dry Jerk Seasoning
  • 1 tbsp of Vodka
  • 1 tbsp of olive oil

Preparation

  1. Place the chicken wings in a large mixing bowl and toss them with olive oil, vodka, and half of the jerk seasoning. Store in the fridge for 1-4 hours.
  2. Remove from the fridge and allow it to reach room temperature. While the wings sit, pre-heat the air fryer to 400 degrees Fahrenheit.
  3. Season the chicken wings again with half of the remaining seasoning. Cook the wings for 13 minutes then flip it on the other side and cook it for another 13 minutes. 
  4. Take it out from the air fryer then toss it with the remaining dry spice mix before seasoning.

Notes

  • If you’re a drummettes-only person, feel free to use flats if that’s your preference.
  • The vodka is just optional. You can use it to add a bit more crispiness. Other liquors work just fine as well, but vodka is pretty much tasteless.
  • Most spice shops sell premade jerk seasoning that you can also find online. Feel free to use one if it’s available to you and you like it. Otherwise, make this version.
  • This recipe is so good that it won’t even last that long, but if you happen to have any leftovers, they can be easily reheated in the oven.
  • These are flourless wings. But if you prefer crunchier traditional flour-coated wings, you can do so with these crispy air fryer wings.
  • With the dry seasoning mix, there’s no need for a sauce. But if you must, these jerk chicken wings match well with this jerk BBQ sauce or even a green zhug sauce.

Jamaican Jerk Chicken Wings(Air Fryer + Oven Baked) by Aberdeen’s Kitchen

Ingredients

  • 2 ½ – 3 lbs of chicken wings
  • 1 ½ teaspoon of ground allspice
  • ½ teaspoon of ground nutmeg
  • ½ teaspoon of ground cinnamon
  • ½ teaspoon of ground black pepper
  • 1 teaspoon of coarse salt
  • 1 teaspoon of dried thyme
  • 2 crumbled bay leaves
  • 3 thinly sliced green onions, add some more for garnish
  • 2 minced scotch bonnet peppers, stems, and seeds removed
  • 4 garlic cloves
  • ⅓ cup of lime juice
  • ½ cup of dark soy sauce
  • 2 tablespoons of vegetable oil + extra for grilling
  • Lime slices for garnish

Air Fryer Method

  1. Make the marinade: Add all the ingredients, except the chicken and garnishes, into a food processor or blender. Blend it until it is smooth.
  2. Marinate the chicken: Place the chicken wings in a large ziplock bag. Reserve ½ cup of the marinade and pour the rest over the chicken. Seal the bag, then shake it to coat. Store the marinate in the fridge for at least 3 hours up to overnight.
  3. Preheat the air fryer to 375˚F. Lubricate the air fryer basket with a non-stick spray then place a rimmed baking sheet with a foil to catch the drippings (less mess!)
  4. Arrange the marinated chicken wings in a single layer in the air fryer basket.
  5. Place the basket and prepared tray in an air fryer. Bake the chicken wings for 25 minutes, flipping over halfway through.
  6. Preheat the air fryer up to 425˚F. Brush the chicken with the reserved marinade then cook it for another 6-8 minutes until it turns brown and crispy. Remove it from the heat afterwards.
  7. Transfer the chicken wings to a plate and garnish them with green onion and lime slices.

Oven-Baked Method

  1. Prepare the marinade: Place all ingredients, except the chicken and garnishes, in a food processor or blender. Blend them until they become smooth.
  2. Marinate the chicken: Put the chicken wings in a large ziplock bag. Reserve ½ cup of the marinade and pour the rest over the chicken. Seal the bag, then shake it to coat. Store in the fridge for at least 3 hours up to overnight.
  3. Preheat the oven to 450˚F. Arrange a baking sheet with parchment paper and lay the marinated chicken wings in a single layer.
  4. Bake the chicken wings for 35 minutes, flipping it over halfway through.
  5. Brush the chicken with the reserved marinade then cook it for another 10-15 minutes until it turns brown and crispy. 
  6. Take it out from the heat. Transfer the chicken wings to a plate and garnish them with green onion and lime slices.

Air Fryer Jerk Chicken Thighs by Cook Smart

Rich with a hint of sweetness, these Creole-inspired chicken thighs use jerk or Cajun seasoning to produce a quick and delightful meal. Just 16 minutes of cooking in the air fryer yields chicken thighs that are crispy and yummy!

Ingredients

  • 2 chopped cloves of garlic
  • 1tsp of grated ginger, optional
  • 1 thinly sliced jalapenos, remove seeds if you want less heat
  • ¼ diced medium red onions
  • 2Tbsp of Jerk or Cajun seasoning
  • 1tsp of brown sugar
  • ½ tsp of ground cinnamon
  • 1Tbsp of low-sodium soy sauce
  • 1 Tbsp + 2 tsp of red wine vinegar 
  • 1 Tbsp of cooking oil
  • 1lb of boneless and skinless chicken thighs
  • ½ lime, sliced into wedges
  • 1½ cups of tomatoes, cherry, or grape
  • 12 oz of diced cucumbers
  • 1Tbsp of chopped cilantro
  • 1 can of kidney beans
  • ¾ cups of light coconut milk
  • 1 bay leaf
  • 1 cup of uncooked long-grain rice
  • 1¼ cup of stock, any type
  • ¼ tsp of salt
  • 2 tsp of olive oil

Preparation

  1. Combine the garlic and ginger, and store the jalapenos and onions in their containers (can be prepared up to 5 days ahead).
  2. Marinate the chicken: Combine the jalapenos, soy sauce, Jerk or Cajun seasoning, cinnamon, brown sugar, the first part of red wine vinegar, and cooking oil. Add in the chicken to the marinade then flip on the other side to coat.
  3. Tenderize the chicken with a fork. Marinate the chicken for at least 30 minutes and up to 2 days (can be prepared 1 day ahead).
  4. Slice the lime into wedges.
  5. Prepare as directed: Tomatoes, cucumbers, cilantro
  6. Drain and rinse the beans.
  7. Preheat a Dutch oven over medium-high heat. Pour in the coconut milk, then add the garlic, ginger, and bay leaves.
  8. Bring it to a simmer and then add the rice, stock, and salt. Cover it with a lid and bring it to a boil and then let it simmer for 15 to 20 minutes until the rice has absorbed all of the liquid.
  9. While the rice is cooking, preheat the air fryer to 380F. It should take about 5 minutes for the air fryer to heat up.
  10. Remove the chicken from the marinade and gently shake off any excess. Transfer it to the air fryer basket and line in a single layer with a little amount of space between the thighs. This will allow for the air to circulate.
  11. Cook the chicken, turning it halfway through, until it turns brown on the outside and cooked through or until it reaches an internal temperature of 165F (about 16 to 21 minutes). 
  12. Give the tomatoes, cucumbers, onions, and cilantro a nice toss with the second part of red wine vinegar and olive oil.
  13. Remove and discard bay leaves from the rice. Fold in the beans.
  14. Serve the chicken instantly with lime wedges, and enjoy it with rice and beans and salsa on the side.

Air Fryer Rubbed Jerk Chicken Thighs by Fork to Spoon

This is a surprisingly easy and budget-friendly recipe since chicken thighs are normally on sale. They are also really suitable in the air fryer since they retain their moisture.

Ingredients

  • 4 chicken thighs (either boneless, skinless, or not)
  • Jerk Seasoning Mix

Preparation

  1. Start by separating the fat from the chicken thighs. Skip this step if you’re using a skinless chicken.
  2. Rub the spice all over the chicken. Put the chicken thighs in the air fryer basket or on the air fryer tray.
  3. Set the temperature to 350 degrees Fahrenheit for 5 minutes. After 5 minutes, spray the chicken with an ample mist of olive oil and air fry it for another 5 minutes. Make sure that you check the internal temperature of the chicken before taking them out. If they need more time, add a couple of minutes. Remember: Every air fryer is different!
  4. Transfer it on a plate, serve and enjoy!

Air Fryer Jerk Chicken Wings by Dairy Free for Baby

Spice things up with this air fryer jerk chicken wings! All you need are five ingredients and 30 minutes of your time.

Ingredients

  • 2 lbs of chicken wings (broken down according to preference)
  • 1 ½ tsp of baking powder
  • ⅛ tsp of salt
  • 2 tbsp of jerk paste
  • ½ tbsp of avocado oil (or olive oil)

Preparation

  1. Place the chicken wings, baking powder, salt, jerk paste, and avocado oil in a ziplock bag. Give it a good shake to ensure that the wings are well-coated.
  2. Put the wings in a single layer in the air fryer basket (you will likely be required to work in two batches). Air fry the chicken at 400 degrees Fahrenheit for 30 minutes, flipping halfway through. 
  3. Keep on cooking until the internal temperature reaches 165 degrees Fahrenheit.

Notes

  • Each jerk paste has different levels of heat. For this, you can use 2 tablespoons of Buscha Browne’s paste for a manageable heat. Adjust it depending on your comfort level with heat. The Walkerswood is a bit spicier if you’re deciding to use that.

Air Fryer Jerk Chicken Kebabs by Hey Keto Mama

Air fryer kebabs are rich and packed with flavor. The edges turn dark brown and caramelized, giving the vegetables a sweeter roasted taste. You can also forgo the skewers and toss the cooked ingredients into a salad or serve it over cauliflower rice.

Ingredients

  • 8 ounces of boneless, skinless chicken thighs, cut into 1″ cubes
  • 2 tablespoons of jerk seasoning
  • 2 tablespoons of coconut oil
  • 1/2 medium red bell pepper, seeded and cut into 1″ per pieces
  • 1/2 teaspoon of salt

Preparation

  1. Place the chicken in a medium bowl and cover it with jerk seasoning and coconut oil on all sides.
  2. Using eight 6-inch skewers, build the kebabs by alternating the chicken, pepper, and onion pieces. About three repetitions per skewer.
  3. Sprinkle some salt over the skewers and place into an air fryer basket. 
  4. Adjust the temperature to 370 F and set the timer for 14 minutes, turning the skewers halfway through the cooking. 
  5. The chicken will reach an internal temperature of at least 165 F when done. Best served warm.

Air-Fried Honey Garlic Jerk Chicken Wings by Grand Baby-Cakes

Ingredients

  • 2 1/2 lb of party chicken wings
  • salt and pepper to taste
  • 8 tsp of jerk seasoning up to 9 tsp but this is really up to your taste
  • 2 tsp of baking powder
  • Cooking spray
  • 2 tbsp of salted butter
  • 5 minced garlic cloves
  • 1/4 cup of honey
  • 1 1/2 tsp of tamari
  • 1/4 tsp of gluten-free hot sauce
  • 1/4 tsp of ground ginger or freshly grated ginger if desired
  • 1/8 tsp of smoked paprika

Preparation

  1. In a large bowl, pat dry the chicken wings with a paper towel then season them with salt, pepper, jerk seasoning, and baking powder. Toss them well until the ingredients are fully combined.
  2. Set the air fryer temperature to 400 degrees. Spray the rack using a cooking oil spray and arrange the chicken wings evenly on the rack. Make sure that you don’t overcrowd the wings so they will cook evenly.
  3. Allow the wings to cook for 15-17 minutes, flipping halfway through.
  4. As the chicken cooks, add the butter and minced garlic to a pot over medium heat and cook it until the butter melts and the garlic becomes fragrant. 
  5. Stir in the honey, tamari, hot sauce, ginger, and paprika, and allow it to simmer for 3-4 minutes. Remove it from the heat.
  6. Once the wings are done cooking and are completely crispy, add them to the sauce and coat them evenly. You can also brush the sauce then cook in the air fryer again for 8 minutes before serving.

The Best Air Fryer Jerk Chicken Wings by Chef and Steward

This air fryer jerk chicken wings only takes 15-20 minutes of total cooking time and is perfect for tailgating, movie nights or game nights, or even as a main course.

Ingredients

  • 2 lbs or 1kg of chicken wings
  • 2 teaspoons of Maggi All Purpose Seasoning
  • 2 teaspoons of Eaton’s Jamaican Jerk Seasoning (Hot)
  • 1/4 teaspoon of salt

Preparation

  1. Put some of the jerk seasoning, the chicken wings, Maggi All-Purpose Seasoning, and salt into a ziplock bag. Close and let it marinate for 2 hours on the countertop or overnight inside the fridge.
  2. Line an air fryer basket with parchment paper and then place the marinated chicken.
  3. Add 1/2 cup of water to the marinade mixture and pour at the bottom of the cooking pan (not directly on the chicken).
  4. Put the air fryer basket inside the cooking pan. Set the pressure cooker on SEAL position for 6 minutes and affix the pressure cooker lid, then press START.
  5. Once done, release the pressure quickly by turning it to the VENT position.
  6. Remove the pressure cooker lid, then replace it with an Air Crisp lid, then change the function to Air Crisp On.
  7. Serve immediately once done.

Final Thoughts

Classic Creole cuisine is spicy and savory.

With its savory goodness that will surely keep you reaching for seconds, our top-rated Chicken recipes take influence from Creole traditions. That’s because it carries in the flavor while being harmonious with all kinds of cooking methods.

You can do these jerk chicken recipes in the oven, throw them on the grill, cook them on the stovetop, or crisp them up in the air fryer!

Since red beans and rice is one of the most popular dishes found in Jamaica, you can also serve your jerk chicken with an exciting twist like sweet and savory coconut rice and beans! Just add a tomato-cucumber salsa on the side, and you’ve got yourself a flawlessly balanced meal.

Whether you prefer to use jerk or Cajun seasoning on your meat, these recipe’s fresh flavors of cucumbers, tomatoes, and limes will cool down the kick in just the right way.

Categories
Jerk Chicken Recipes

Jerk Chicken Patties

Creating your own pastry dough can be time-consuming and most people are intimidated by it. But what if you don’t have to?

Forget about those store-bought patties! These jerk chicken patty recipes are 10x better and come together quickly.

Homemade does always taste better. You just have to adjust the spices to suit your taste buds.

Make it, take a few of them in the oven, relax and let the taste lead you to the Jamaican Island.

Jamaican Chicken Patties by Africanbites

Ingredients for the Jamaican Patty Crust

  • 4 cups of 500 grams all-purpose flour (plus more for dusting)
  • 2 Tablespoon of sugar
  • ½ Tablespoon of salt
  • 1/2 – 2 teaspoon of turmeric
  • 5 ounce of 145-gram Shortening
  • 1 Tablespoon of Vinegar(optional)
  • 1 cup of 250-ml iced water
  • 5 ounce of 140-gram butter

For the Jamaican Chicken Filling

  • ½ medium chopped onion
  • 1 teaspoon of granulated garlic
  • 1 teaspoon of paprika
  • 1/2 teaspoon of allspice powder
  • 1 teaspoon of curry
  • 1 teaspoon of dried thyme
  • 1 teaspoon of white pepper
  • 3 chopped green onions
  • 2 tablespoon of chopped parsley
  • 1 teaspoon of salt or more adjust to taste
  • 1/2 teaspoon of chili pepper
  • 1 pound of ground chicken
  • 1/4 cup of breadcrumbs
  • 1/2 chopped scotch bonnet pepper(optional)
  • ½ teaspoon of powdered chicken bouillon(optional, or replace it with salt)

To Make the Jamaican Chicken Crust

  1. In a food processor or by hand, mix the flour, salt, sugar, and turmeric blend. Add the butter, shortening, followed by vinegar and water in small amounts. Pulse them until well-combined and the dough holds together in a ball.
  2. Put the dough on a well-floured surface. Divide the dough into two before rolling out. Store the dough in the fridge for at least 30 minutes or until it is ready to use
  3. Using a largemouth of glass or bowl, form the dough into 4 – 5 inch circles by gently pressing and releasing it. Shape it like a meat pie dough.
  4. Continue cutting out the rest of the dough. Store in the fridge for at least 30 minutes or until it is ready to use.

To Make the Jamaican Chicken Filling

  1. Put 2 tablespoons of oil into a saucepan, followed by onions, garlic, paprika, thyme curry, chili powder, white pepper, allspice, and chicken bouillon. Let it simmer for about 2 minutes.
  2. Add in the ground meat, breadcrumbs and keep on cooking for at least 10 minutes while stirring frequently to prevent from burning. And then add about ½ cup of water.
  3. Finally, add the green onions and parsley. Adjust for salt and pepper seasoning depending on your taste buds. Take it out from the stovetop and let it cool.

Assembling the Patties

  1. Scoop a heaping tablespoon of filling into each circle, then brush it with egg white around half of the circle.
  2. Fold over then twist it gently with fingers to seal the edges of the patties. Another method of sealing is by pushing the tines of a fork along the edges of the dough.
  3. Preheat the oven to 375 degrees.
  4. Carefully put each patty on a baking sheet and bake it for about 25-30 minutes, depending on the size, or until the edges turn golden brown.
  5. You may freeze to bake them later but it’s best served warm.

Jerk Chicken Patties by Baking Queen 74

Jerk chicken patties in this recipe are made with a slow-cooked chicken stuffing and then encased in a delicious turmeric pastry.

Ingredients

  • 2 breasts of chicken

For the Sauce

  • 1 diced onion
  • 1 tsp of mild chili powder
  • A small bunch of leaves of fresh thyme
  • 2 tsp of chopped ginger
  • 60 ml of white wine vinegar
  • 60 ml of light soy sauce
  • A handful of frozen peas

For the Pastry

  • 225 g of plain flour
  • Pinch of salt
  • 1.5 tsp of turmeric
  • 115 g of butter cold
  • 4-5 tbsp of cold water
  • Egg for the egg wash

Preparation

  1. Put all the sauce ingredients in a blender and blend until it becomes smooth.
  2. Put the chicken in the slow cooker then pour over the sauce. Cook it on high for 3-4 hours.
  3. Break up the chicken using two forks then stir it back into the sauce. Leave the chicken mixture to cool or until you are ready to use it.
  4. Prepare the pastry by mixing the flour, salt, and turmeric.
  5. Slice the butter into small cubes then rub it into the flour until you have a texture of breadcrumbs. Pour in the water little by little, stirring it with a spoon, until it comes together as a dough. You might not require to use all the water.
  6. Form the pastry into a ball shape, then wrap it in foil or cling film. Let it chill in the fridge for at least half an hour.
  7. Roll the pastry out to about 0.5 cm thick. And then cut it out for 8-10 circles using the mouth of a mug or small bowl.
  8. Put a small amount of the chicken stuffing and frozen peas onto each circle.
  9. Stroke the edges of the pastry with the beaten egg. Fold the pastry over and seal the edges together by crimping the edges with a fork.
  10. Put the patties on a baking tray arranged with baking paper. Bake them at 180 degrees for 20-25 minutes, until it turns golden brown.

NOTE: In case you have leftover stuffing, you can choose to serve it separately or double the pastry dough for a larger batch.

Jamaican-Style Patties by Sian’s Cooking

Ingredients for the Crust

  • 3 C of all-purpose flour
  • 2 TB of turmeric powder
  • 2 tsp of salt
  • 6 oz of cold cubed butter
  • 3 oz of ice water

For the Filling

  • ½ lb of ground chicken
  • ¼ C of chopped onion
  • 2 minced cloves of garlic
  • 1 tsp of salt
  • ¼ tsp of ground allspice
  • 1 tsp of thyme leaves
  • ½ C of minced bell peppers
  • 2 oz of butter
  • ½ C of seasoned breadcrumbs
  • ¾ C of water

To Make the Crust

  1. Mix the flour, turmeric, and salt with a fork, mixer, or just your bare hands to crumble the butter into the flour. Mix them until the flour is sandy. It is okay if there are bit of butter left. 
  2. Gently mix in the ice water to create a firm dough. Massage for a few minutes until a soft yellow ball is formed. 
  3. Cover the dough and store it in the fridge until it is ready to form the patties.

To Make the Filling

  1. Preheat a skillet or pot over medium heat then add the meat. Crumble it with a fork as it heats through the meat. 
  2. Add in the spices and the butter, one at a time. Keep on stirring until the butter melts. Set aside the breadcrumbs and water for last.
  3. When the butter is completely melted, reduce the heat to medium-low. Cover the pot with a lid and let it simmer for 10 minutes. 
  4. Afterwards, add in the breadcrumbs and water and stir them well. Cover it with a lid and let it simmer for another 5 to 10 minutes. 
  5. Take it out from the heat. Pour it into a heatproof container and let it chill for at least two hours.

To Make the Patties

  1. Preheat the oven to 350°F. When you are ready to bake, take out the dough from the refrigerator. 
  2. Break the dough into 5 or 6 smaller pieces. Use a rolling pin to roll each piece forming a 7-inch round. 
  3. Trim the edges if needed and reserve any scraps. Repeat the process of making the patties until all dough is used. 
  4. Scoop out about 2 Tbsp of cooled filling into the center of each rounded dough. 
  5. Use your finger or a pastry brush to give the edges of the dough a nice stroke of water. Fold it in half.  Crimp the edges with the tines of a fork to seal patties.
  6. Put the patties in a single layer on a baking sheet and bake it in the center of the oven for 20 to 30 minutes. 
  7. Best served warm. But if you prefer your crust to be soft but flaky, let it cool for 20 minutes. Another 10 minutes and the crust will be crisp and flaky.

Jamaican Chicken Patty by Food.com

Ingredients for the Pastry

  • 2 cups of all-purpose flour
  • 1 teaspoon of turmeric powder
  • 1⁄2 teaspoon of curry powder
  • 1 dash of salt
  • 1⁄4 cup of margarine
  • 1⁄4 cup of shortening
  • 1⁄3 cup of water

For the Filling

  • 1 tablespoon of olive oil
  • 4 -6 finely chopped garlic cloves
  • 1 finely chopped large onion
  • 1 lb chicken breast
  • 1 tablespoon of curry powder
  • 1⁄2 teaspoon of cumin powder or 1/2 teaspoon of turmeric powder
  • 1 teaspoon of salt
  • 1⁄2 teaspoon of ground black pepper
  • 1⁄2 cup of dry breadcrumbs
  • 1⁄2 cup of chicken stock
  • 2 finely chopped green onions

Making the Filling

  1. Preheat a skillet over medium heat then add in the oil.
  2. Add the onions and cook it for 10 minutes while stirring occasionally until it is soft and translucent.
  3. Add the garlic then cook it for 2 minutes.
  4. Add the chicken, curry, cumin, salt, and pepper. Cook it until it turns brown.
  5. Add in the stock and breadcrumbs. Let it simmer until the liquid is absorbed for approximately 10 minutes. The texture should be soft and moist. 
  6. Add green onions afterwards.

Making the Pastry

  1. In a large bowl, combine the flour, turmeric, curry, and salt.
  2. Add in 1/4 cup of margarine and shortening until the mixture resembles coarse crumbs.
  3. Keep on stirring the water until the mixture forms a ball.
  4. Roll the dough into a log, then cut it into 10 equal sections.
  5. Roll each section into a six-inch circle, approximately 1/8 inch thick. Cover it with a damp towel.
  6. Spoon an equal amount of filling into each pastry circle. Fold it over, making a half circle, and press the edges together using a fork. 
  7. Brush the top of each patty with a beaten egg. Cook it for 25 to 30 minutes.

Jamaican Jerk Chicken Patties by Unilever Food Solutions

Ingredients for the Jerk Paste-Dough

  • 110g of plain flour
  • 34ml of water
  • 20g of 1.1kg KNORR Jamaican jerk paste
  • 2.8g of turmeric
  • Butter

For the Filling

  • 128g of minced chicken breast
  • 30g of onions
  • 10g of Celery
  • 4g of KNORR professional garlic puree
  • 2.4g of KNORR professional ginger puree
  • 1.2g of ground black pepper
  • 2.4g of curry powder
  • 2g of KNORR professional paprika puree
  • 2g of dried thyme
  • 20g of tomatoes
  • 24g of white breadcrumbs
  • 36ml of water
  • 2g of KNORR professional chicken jelly bouillon
  • 1.2g of green chilies

Preparation

  1. Preheat the oven to 180°C.
  2. Finely chop the onion, celery, and tomatoes.
  3. Mix the Knorr Chicken Jelly Bouillon with the water and stock as per the recipe.

To Make the Jerk Paste-Dough

  1. Place the plain flour and diced butter into a mixer. Mix them all up until you achieve a breadcrumb texture.
  2. Add in the turmeric and Knorr Jamaican Jerk Paste. Keep on mixing.
  3. Slowly pour the water until a smooth dough is formed.
  4. Cover the dough with cling film and store it inside the fridge.

To Make the Patty Filling

  1. In a suitable pan, dry fry the minced chicken until it is lightly browned and the meat separates on its own.
  2. Add the Knorr Professional Ginger Puree, onions, celery, and Knorr Professional Garlic Puree then keep on cooking until the vegetables are soft.
  3. Add in the ground pepper, curry powder, Knorr Professional Paprika Puree, tomatoes, and thyme. Keep on cooking until the tomatoes have softened.
  4. Add in the breadcrumbs and chicken bouillon and cook.
  5. One the liquid is reduced, add to the chili then take it out from the heat.
  6. Let the mixture cool before stuffing it into the patties.

To Make the Patty

  1. Roll out the pastry into half-centimeter thick on a lightly floured surface or between 2 sheets of greaseproof paper
  2. Cut it into 10cm rounds. Roll the dough and cut it again. Do the same process until there is no dough left.
  3. Take 1 dessert spoon or approximately 25g of the patty meat and put it in the middle of each pastry circle.
  4. Fold the pastry over, forming a half-circle, then crimp it with a fork. Apply a little amount of water to glue the edges of the dough.
  5. Once all have been crimped, position the dough on a lined baking sheet. Make a small cut on the top of each patty.
  6. Bake them at 180°C for 12-15 minutes or until it turns golden brown and the filling has reached the correct core temperature.

Jamaican Chicken Patty by Jamaicans.com

Ingredients for the Chicken Fillings

  • 2 lbs of ground chicken meat
  • 1/2 teaspoon of Accent
  • 8 sprigs of thyme
  • 2 ozs. of escallion
  • 2 small hot peppers
  • 1 teaspoon of paprika
  • half a loaf of french bread
  • 1 teaspoon of salt

For the Pastry

  • 11 ozs of shortening
  • 4 cups of flour
  • 1 teaspoon of salt
  • 2/3 cup of iced water

To Make the Chicken Filling

  1. Crumble the scallion and hot peppers in a mincing mill. Add the ground chicken and the salt.
  2. Place the chicken meat in a saucepan, making a well in the center, then put 4 sprigs of thyme.
  3. Cook it without adding any water or fat until the chicken meat has lost its broth and only very little oil remains.
  4. Pour the excess oil onto the paprika to be used later.
  5. While the chicken is being cooked, pour a sufficient amount of cold water over the bread in a saucepan to soak it for a few minutes, then squeeze dry. Reserve the water.
  6. Grind the bread through the mincing mill then put the ground bread back into the water. Add 4 sprigs of thyme then cook it until the bread is dry.
  7. Combine the chicken meat with the cooked bread.
  8. Put some paprika in a sufficient amount to color the chicken meat to taste.
  9. Cook the chicken and the bread for another 20 minutes. Remove it from the fire. Let it cool for filling the pastry circles.

To Prepare the Pastry

  1. Trim all the skin and fatty membrane from the suet then store it overnight in the freezer.
  2. The next day, with the use of a sharp knife, shave the suet as finely as possible.
  3. Combine the salt and flour in a large bowl, then work in the suet as you would with the shortening in plain pastry. Then cut it with a sharp knife.
  4. Add the iced water in sufficient amounts to achieve a dough that can be rolled out.
  5. Form it into a ball. With a rolling pin, pat gently, flipping the dough over once or twice to have it all properly held together. Set it overnight, wrapped in wax paper in the freezer.
  6. The next day, after defrosting, pull off enough dough to roll into a circle the size of a breakfast saucer. Dip the dough into the flour before rolling.
  7. Roll it quite thin and cut it in a circle (use a saucer for help). In the center of each circle, put a spoonful of chicken meat, fold the dough over to create a crescent shape. Seal the edges with egg white or by crimping the edge with a fork and folding the dough slightly under.
  8. Bake it on an ungreased tin sheet in a hot oven for about 35 mins.

Final Thoughts

The Jamaican patty comes in several types of fillings, including chicken. It can also be considered a full meal or snack. All you need is to pair it with coco bread and serve while hot.

These mini patties would also be excellent for packed lunches or a quick tea. Even though making it is a bit tricky, stuffing the patties and folding and then crimping them is great fun!

Categories
Jerk Chicken Recipes

Jerk Chicken Burger

Switch up your summertime burger routine with these Jamaican-inspired chicken burgers. These burgers are an easy way to experience all the flavors of classic jerk chicken without having to wait overnight for the chicken to marinate.

If you’re a heat seeker and love spicy food, you can use two Scotch bonnet peppers in this recipe (veins and seeds removed). If you don’t want it to be that spicy, just use one pepper. The yogurt sauce and the cabbage slaw can help balance the heat and cool the mouth.

If you don’t feel like using the grill, you can also make this on a grill pan or in a cast-iron skillet.

Jerk Chicken Burger by Food 52

Ingredients for the Burgers

  • 1 to 2 rough;y chopped scotch bonnet peppers, seeds removed
  • 3 cloves of garlic
  • 2 teaspoons of fresh ginger, peeled & finely chopped
  • 2 small roughly chopped shallots
  • 2 tablespoons of low-sodium soy sauce
  • 1 tablespoon of lime juice
  • 2 teaspoons of lime zest
  • 2 teaspoons of orange zest
  • 1 1/2 teaspoons of fresh thyme leaves
  • 2 teaspoons of dark brown sugar
  • 1 dried crumbled bay leaf
  • 2 teaspoons of ground allspice
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of freshly ground black pepper
  • 1/4 teaspoon of ground nutmeg
  • 1/4 cup of panko bread crumbs, plus more, if necessary
  • 1 1/4 pounds of ground chicken

For the Toppings and the Buns

  • 2 cups of shredded red or green cabbage
  • 1 medium grated carrot
  • 2 tablespoons of lime juice
  • 2 tablespoons of extra virgin olive oil
  • 1 cup of labneh, or full-fat Greek yogurt
  • 2 teaspoons of lime zest
  • 1/4 cup of finely chopped cilantro
  • 1/4 cup of finely chopped green onions
  • 4 good burger buns, toasted

Preparation

  1. Put all the burger ingredients, except for the ground chicken and the breadcrumbs, in a food processor. Blend them until it turns into a fine paste, about 1 to 2 minutes. 
  2. Place the jerk mixture into a large bowl and add the ground chicken and the breadcrumbs. Mix until it is combined (if you are using your hands to mix the burgers, make sure that you wear gloves or wash your hands well right after mixing). If the mixture is still too wet, add more breadcrumbs little by little until it reaches the desired consistency. 
  3. Refrigerate the jerk chicken burger mixture between 30 minutes and an hour inside the fridge.
  4. While the chicken is marinating, preheat the grill for about about 30 to 40 minutes before you want to cook your burger.
  5. Take out the chicken from the refrigerator 10 minutes before you want to cook them and let the mixture reach room temperature. 
  6. Split the burger mixture into 4 equal parts and form it into patties. Grill them on medium-high heat until the internal temperature approaches 160°F, about 5 to 6 minutes per side. 
  7. Place the cooked burgers to a plate, loosely cover with aluminum foil, and let it rest for 5 to 10 minutes.
  8. Meanwhile, prepare the toppings. For the cabbage slaw, give the cabbage and carrots a nice toss in a medium bowl with one tablespoon lime juice and the extra virgin olive oil. Season them with salt and pepper to taste.
  9. For the yogurt sauce, combine the labneh or Greek Yogurt, cilantro, green onions, remaining tablespoon of lime juice, and lime zest in a small bowl and season them with salt, to taste.
  10. To assemble, cover both sides of the bun with the herbed yogurt sauce. Put the burger on the bottom half of the bun and top with an ample amount of the cabbage slaw and finish with the top bun.

Jerk Chicken Burger by BBC Good Food

Ingredients

  • 2 skinless chicken breasts
  • few thyme sprigs leaves picked
  • 1 tbsp olive oil
  • 2 tsp jerk seasoning
  • juice 1 lime
  • 2 large bread rolls
  • ½ small mango, stoned, peeled, and sliced
  • 1 tomato, sliced
  • 1 Little Gem lettuce heart, shredded
  • 2 tbsp mayonnaise and ketchup, to serve (optional)

Preparation

  1. Place the chicken breasts in between pieces of cling film and flatten them with a rolling pin. 
  2. Combine the thyme, oil, jerk seasoning, and half the lime juice in a bowl. Add in the chicken and leave it to marinate for 5 mins.
  3. Preheat a griddle pan and cook the chicken for 4-5 mins each side or until cooked through. 
  4. Remove the chicken from the heat. Meanwhile, toast the sliced sides of the buns for 1-2 mins.
  5. Place the chicken on the buns and top it with the mango, tomato, and a handful of lettuce. Squeeze over the rest of the lime and top it with mayo and ketchup, if you prefer.

Jerk Chicken Burger with Monterey Jack Cheese by Saputo.ca

Ingredients

  • 4 small chicken breasts
  • 4 hamburger buns
  • 8 slices of Saputo Monterey Jack Cheese Slices
  • Lettuce (optional)

For the Coleslaw

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

For the Marinade

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

Preparation

  1. Preheat and oil the BBQ sauce.
  2. In a large bowl, place all the ingredients for the marinade. Add in the chicken breasts and marinate them for up to 24 hours.
  3. Cook the chicken on the BBQ sauce over medium heat, for approximately 6 minutes on each side.
  4. Meanwhile, make the coleslaw. In a bowl, add in the cabbage, peach, onions, jalapeño, lime juice, and sugar.
  5. Top the buns with the Saputo Monterey Jack cheese slices and heat it, if desired. Garnish it with lettuce, grilled chicken, and coleslaw.

Jerk Chicken Burger and Charred Pineapple by HelloFresh.ca

Ingredients

  • 2 units of Chicken Breasts
  • 2 units of Artisan Bun(ContainsWheat/Blé)
  • 190 g of Pineapple, spears
  • 340 g of Sweet Potato
  • 1 tbsp of Jerk Spice Blend
  • 1 unit of Lime
  • 80 g of Roma Tomato
  • 2 units of Green Onions
  • ¼ cup of Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
  • 7 g of Cilantro
  • 2.5 tbsp of Oil
  • ¼ tsp of Salt and Pepper

Preparation

  1. Preheat the oven to 450°F. Wash and dry all ingredients. 
  2. Slice potatoes into 1/4-inch thick wedges. Toss the sweet potatoes, 1 tsp of Jerk Spice Blend, and 1 tbsp of oil on a parchment-lined baking sheet. Season it with salt and pepper. 
  3. Place it in the middle of the oven, flip halfway through, until golden-brown (about 22-24 minutes).
  4. While the sweet potatoes are roasting, cut the tomato into 1/4-inch slices. Thinly slice the green onions. Add the zest and juice of half the lime. Cut the remaining lime into wedges. 
  5. Pick the cilantro leaves from the stems, then finely chop the stems. Keep the leaves and stems separate. 
  6. Cut the pineapple into 1/2-inch slices.
  7. Pat the chicken dry with paper towels then carefully slice it into the center parallel to the cutting board, leaving 1-inch intact on the other end. 
  8. Split the chicken like a book. Sprinkle over the remaining Jerk Spice Blend, then season it with salt and pepper. Set it aside.
  9. Preheat a large non-stick pan over high heat. When it is already hot, add 1/2 tbsp of oil, then pineapple. Season it with salt and pepper. Cook it while stirring occasionally until it turns lightly browned for 4-5 min. 
  10. Remove the pan from the heat and transfer the pineapple to a plate. Set it aside.
  11. Set the same pan to medium heat. When it is already hot, add 1 tbsp of oil and the chicken. Cook it until golden-brown and cooked through for about 5-7 min per each side. 
  12. Meanwhile, stir together the mayo, lime zest, cilantro stems, green onions, and 2 tsp of lime juice in a small bowl. Season with salt and pepper.
  13. Split the buns in half then place them on another baking sheet, cut-side up. Toast the buns on top of the oven, until golden-brown for 2-3 min. 
  14. Spread 1 tbsp of aioli over each top bun. Place the chicken, pineapple, tomato, cilantro leaves, and top buns. 
  15. Serve with sweet potato wedges and aioli dip. Squeeze over a lime wedge, for better taste.

Jamaican Jerk Chicken Burger by Honey Chicken

Ingredients

  • 6 × 120g of chicken thigh fillets
  • 2 tablespoons of jerk spice mix
  • ¼ cup of olive oil
  • 6 pineapple rings (tinned pineapple)
  • 6 burger buns
  • ¼ cup of aioli
  • ½ teaspoons of paprika
  • 3 cups of rocket
  • 12 slices of tomato
  • 2 sliced gherkins
  • 6 tablespoons of jerk sauce

For the Jerk Sauce

  • ¼ cup of sweet soy sauce
  • ½ cup of orange juice
  • 1 tablespoon of allspice powder
  • 1 cup of brown sugar
  • 1 teaspoon of chopped thyme
  • ¼ cup of tomato paste
  • ½ teaspoon of crushed garlic

Preparation

  1. To make the jerk sauce, combine all the ingredients into a microwave-proof bowl and mix it well to incorporate all ingredients. 
  2. Set the microwave on high for 5 minutes. Stir it well and allow it to cool.
  3. For burgers, preheat the oven to 180°C.
  4. In a bowl, add in the chicken with olive oil and jerk spice mix. Mix well and place them on an oven tray and bake for 25 minutes or until cooked.
  5. In a bowl, combine the aioli and paprika and give it a nice mix. Set it aside.
  6. In a hot pan, put 6 pineapple rings. When golden, turn to color the other side.
  7. Slice the burger bun in half and put it in the oven for 3 minutes or until warm.
  8. To assemble, spread 1 tablespoon of paprika aioli on the bottom of the brioche bun and add some rocket. Top it with 2 tomato slices and a slice of gherkin. Add the jerk chicken then top it with the grilled pineapple.
  9. Put a tablespoon of jerk sauce on the top side of the bun and then place it on top of the pineapple.
  10. Enjoy this delightful jerk chicken burger dish with your family and friends while hot.

Jamaican Jerk Burger by Simply Recipes

Ingredients

  • 2 teaspoons of white vinegar
  • 1 Tbsp of water
  • 1/2 minced Scotch bonnet or habanero chili pepper, seeds removed
  • 1/2 cup of chopped green onion, including greens
  • 2 chopped garlic cloves
  • 1 Tbsp of fresh thyme
  • 1 teaspoon of ground allspice
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1 teaspoon of ground ginger
  • 1 teaspoon of molasses
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper
  • 1 1/2 pounds of ground beef, at least 16% fat

For the Coleslaw

  • 2 cups of shredded cabbage
  • 1/4 cup of chopped red onion
  • Pinch of chopped thyme
  • 3 Tbsp of mayonnaise
  • 2 Tbsp of orange juice or lime juice (if using lime juice, just add a teaspoon of sugar)
  • 1 teaspoon of grated orange or lime zest
  • Salt and freshly ground black pepper to taste

Preparation

  1. Make the jerk mixture: In a food processor, combine the vinegar, water, chili, green onion, garlic, thyme, allspice, cinnamon, nutmeg, ginger, molasses, 1/2 teaspoon each of salt and pepper. Pulse until they are finely chopped. If you do not have a food processor, just finely mince the chili, garlic, and green onion then mix the ingredients together in a bowl.
  2. Prepare the patties: With your hands, gently mix the jerk mixture with the ground beef in a large bowl until the ingredients are finely incorporated.
  3. Form into patties, about 1/2 inch thick and wider than the diameter of your hamburger bun.
  4. Chill the patties for about 30 minutes or until it is ready to be cooked. Remember to wear gloves while handling the jerk seasoning or thoroughly wash hands with soap and water right after handling.
  5. Make the coleslaw in a medium bowl by mixing the cabbage, red onion, thyme, mayonnaise, citrus juice, zest, salt, and pepper.
  6. Grill the jerk burgers by preparing the gas or charcoal grill for cooking over high direct heat. Put the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes for each side. Avoid pressing down the burgers while cooking. If you don’t have a grill, you can simply use a grill pan or a cast-iron frying pan.
  7. Serve the burgers topped with coleslaw, with or without hamburger buns

The Crunchiest Jerk Chicken Burger by Drizzle and Dip

Ingredients for the Jerk Marinade Mix

  • 1 tsp of allspice
  • ¼ tsp of cinnamon
  • ¼ tsp of nutmeg
  • 4-5cm of minced fresh ginger
  • 3 sprigs of fresh thyme
  • 4 crushed cloves of garlic
  • 1 tsp of soy
  • juice of 1 lime
  • 1 Tbsp of demerara or dark brown sugar
  • 2 Tbsp of finely chopped olive oil 1/2 shallot, or a ¼ onion
  • ½ – 1 jalapeno of finely chopped
  • ½ tsp of salt

For the Breading

  • Seasoned flour to dust the chicken breasts in (about 1 cup)
  • 2 eggs, lightly beaten
  • 1 ½ – 2 cups of panko breadcrumbs

You’ll also need

  • Sunflower oil for frying
  • As many rolls as you prefer
  • Lettuce, sliced tomato, and sliced red onion
  • Mayonnaise

Preparation

  1. Prepare the night before or allow it to marinate for at least 6 hours. Put all the jerk chicken marinade ingredients into a bowl and mix. 
  2. Cut the chicken breasts in half horizontally and flatten with the palm of your hand or gently beat it with a meat mallet. Place these in a large Ziploc bag. 
  3. Pour over the marinade and massage to ensure they are well covered. Store in a container inside the fridge.
  4. Remove it from the fridge for about half an hour before you prepare the burgers. This can help thaw the meat a little bit.
  5. Make all your burger buns sliced, toasted, and ready. 
  6. Have the lettuce and tomato cut and then set it aside. Have a jar of mayo open and ready to spread. And then have a tray arranged with a few sheets of paper towel on standby.
  7. Remove each chicken piece out of the bag and shake it to remove any marinade particulates (it’s okay if some of the saucy parts stick to the flesh).
  8. Dust the chicken pieces through the seasoned flour and shake any excess off. Then dunk it in the beaten egg until completely coated (no dry bits allowed), and then drop it into the dish with the panko crumbs and fully coat.
  9. Fill a wide frying pan with a deep rim to about 5 cm of oil. When it’s sizzling hot, cook the crumbed chicken breasts, 4 at a time in two batches.
  10. Remove the chicken pieces and drain them on kitchen paper. Make up your burger right away and serve it while the breasts are still crunchy and warm.

Final Thoughts

Jamaican jerk chicken burgers are savory and cooked with lean ground chicken. Plus, it’s flavored with a homemade jerk seasoning blend.

It only takes just a few minutes to set Jamaican jerk chicken burgers together, and they can be prepared quickly on the grill or top of the stove. You can also serve your chicken burgers on low-carb by serving them on top of your favorite lettuce. Top them with tomato and onions for more oomph!

Categories
Jerk Chicken Recipes

Jerk Chicken Meal

You would say that you’re having the best jerk chicken meal of your life if you experience its fragrance, tasty hotness, and smokiness all at once. 

There are as several takes on jerk chicken in Jamaica, as there are cooks on the island. But the common denominator is the chicken is covered in a mixture of spices and seasoning before grilling.

For supreme flavor, let the chicken marinate overnight. That way, the seasoning can thoroughly penetrate the meat. You can also roast the chicken in the oven if desired.

It’s amazingly spicy, smoky, and fragrant—everything you crave jerk chicken to be.

Jerk Chicken with Pineapple Black Beans Salsa by Budget Bytes

Are you eager for another super simple meal prep (or weeknight dinner)? This Jerk Chicken with Pineapple Black Bean Salsa is astonishingly easy but still big on summery flavor.

The spicy jerk seasoning absolutely charms the sweet pineapple salsa. Meanwhile, the black beans add bulk and more protein to the meal without adding a lot to the cost. Even better, you can serve this meal hot or eat the leftovers cold for a pleasant delightful summer lunch.

This meal works excellent for weekly meal prep. Pack them up into single-serving containers and they’ll store in the refrigerator for about four days. 

Ingredients

  • 4 cups of cooked rice 

For the Pineapple Black Beans Salsa

  • 2 cups of pineapple tidbits*
  • 1 15oz. can of black beans, well rinsed
  • 1/3 cup of finely diced red onion
  • 1/2 cup of coarsely chopped cilantro
  • 1 lime
  • 1 pinch of crushed red pepper (optional)
  • 1/4 tsp of salt, or to taste

For the Jerk Chicken

  • 2 boneless and skinless chicken breasts (about 2/3 lb. each)
  • 1 Tbsp of jerk seasoning
  • 1 Tbsp of cooking oil

Preparation

  1. Start with cooking the rice. If you plan to meal prep, transfer the cooked rice to your meal prep containers and store them in the fridge as you finish the rest of the recipe. This gives the rice some time to cool down.
  2. Meanwhile, prepare the pineapple black bean salsa. Coarsely cut the pineapple tidbits into smaller portions, similar in size to the black beans. 
  3. Put the chopped pineapple, rinsed black beans, diced red onion, and chopped cilantro in a big bowl.
  4. Press the juice of half the lime (about 1 Tbsp) over the ingredients in the bowl. Add 1/4 tsp of salt and a pinch of red pepper flakes (optional). 
  5. Give all the ingredients a nice mix, then give it a taste. Add some salt or lime juice if needed. Cut any unused lime into wedges for squeezing over the chicken before serving.
  6. Next, prepare your jerk chicken then give the chicken breasts a nice pat with a paper towel to make it dry. 
  7. Set a piece of plastic wrap over the chicken to reduce splatter, then lightly pound the chicken breasts into an even thickness using either a rolling pin or a mallet. 
  8. Sprinkle some jerk seasoning on both sides of the chicken then rub it with your hands, making sure that it is entirely coated.
  9. Preheat the cooking oil to a large skillet or preheat your grill. Once hot, place the chicken and cook it until well browned on both sides (about 7 minutes each side). The meat shouldn’t be pinkish in the middle and the juices of the chicken meat should run clear. For added safety, use an instant-read meat thermometer and cook it until the internal temperature reaches 165ºF.
  10. Place the cooked chicken on a clean cutting board and let it rest for five minutes. Afterwards, cut the chicken into 1/2-wide strips.
  11. When serving, put about a cup of cooked rice on your plate, or in a meal container that you prepared. Top it with about a cup of pineapple black bean salsa and several strips of the jerk chicken. Slice the remaining lime into wedges then squeeze it over the chicken just before eating.

Tip

You can use fresh or frozen (thawed), or canned pineapple. If you prefer to use canned pineapple, make sure to get the one with 100% juice, not the syrup one.

One-Pot Caribbean Jerk Chicken & Rice by Immaculate Bites

This recipe is a flavor burst in a pot! It comes together instantly as the chicken thighs are baked to crispy supremacy on a bed of fragrant rice and beans.

This recipe is a blend of Caribbean rice and beans and an oven-baked Jerk Chicken. Both of which have been people’s favorite. If you love both of these recipes then you are surely going to go crazy over this one.

Ingredients for the Jerk Chicken Thighs

  • 2 1/2 of 3 pounds of chicken thighs (about 5-6)
  • 1 1/2 teaspoon of salt
  • ½ teaspoon of chicken bouillon powder (optional)
  • 1-2 Tablespoons of Jerk Seasoning (Homemade here)

 For the One-pot Jerk Chicken and Rice

  • 1 teaspoon of fresh or dried thyme
  • 4 Tablespoons of canola oil
  • ½ diced medium onion
  • 2 minced garlic clove
  • 2 small bay leaves
  • 2 cups of uncooked long-grain rice
  • 13.5 oz. can or 1¾ cups of coconut milk
  • 15.5 oz. can of red kidney beans, rinsed and drained
  • 1 teaspoon of white ground white pepper
  • 1 1/2 – 2 teaspoons of creole spice or Jerk seasoning
  • Salt and fresh ground pepper, to taste
  • 2 -2 1/4 cups of chicken broth or water (If you’re using 6 chicken thighs, use 2 cups of water)
  • 1 teaspoon of chicken bouillon (optional)
  • 1 whole scotch bonnet pepper (optional)
  • 1 teaspoon of paprika (optional)
  • 1 green onion(for garnish) optional

Preparation for the Jerk Chicken Thighs

  1. Preheat the oven to 350 degrees F.
  2. Wash the chicken thighs. For faster cooking, create a 1/2-inch cut on any side of the chicken thigh meat then wipe it with a paper towel to dry. 
  3. Season the chicken with salt or about 1 1/2 teaspoons bouillon powder.
  4. Rub both sides of the chicken with a generous amount of the spice blend (Creole, Jerk, or your favorite spice mix)

For the One-pot Jerk Chicken and Rice

  1. Preheat 2 Tablespoons oil in a skillet, dutch oven, or oven-safe pot or pan. Add the chicken thighs with the skin side up. Let the chicken skin turn brown on each side but be very careful not to burn it. 
  2. Take it out from the pan and set it aside for later use.
  3. Remove any burns from the pan by wiping it with a paper towel or napkin
  4. Add another 2 Tablespoons of oil, followed by onions, thyme, garlic, bay leaf, and sauté until it becomes soft but not golden for about 2-3 minutes. 
  5. Add the rice followed by all the remaining ingredients (beans, chicken stock, coconut milk, salt, white pepper, paprika, jerk seasoning, and bouillon). Bring the chicken to a boil.
  6. Place it in the oven and cook it uncovered for about 30- 35 minutes or until the chicken is fully cooked. Garnish it with chopped green onions if desired.
  7. Remove from heat and let it cool before serving.

Jerk Chicken with Rice & Peas by BBC Good Food

Ingredients

  • 12 chicken thighs with bone-in
  • 1 lime cut in half
  • hot sauce, for serving (optional)

For the Marinade

  • 1 big bunch of roughly chopped spring onions
  • roughly chopped thumb-sized piece ginger
  • 3 cloves of garlic
  • half of a small onion
  • 3 scotch bonnet chilies, remove the seed if you want it to be less spicy
  • ½ tsp of dried thyme, or 1 tbsp of thyme leaves
  • 1 lime, juiced
  • 2 tbsp of soy sauce
  • 2 tbsp of vegetable oil
  • 3 tbsp of brown sugar
  • 1 tbsp of ground allspice

For the Rice & Peas

  • 200g of basmati rice
  • 400g can of coconut milk
  • 1 bunch of sliced spring onions
  • 2 large sprigs of thyme
  • 2 finely chopped garlic cloves
  • 1 tsp of ground allspice
  • 2 x 410g cans of kidney beans, drained

Preparation

  1. To prepare the jerk marinade, place the spring onions, ginger, onion, garlic, dried thyme, scotch bonnet chilies, lime juice, soy sauce, vegetable oil, brown sugar, and ground allspice in a food processor. Add teaspoon of salt, then blend it to a purée.
  2. If you find it hard to blend all of the ingredients, just turn off the mixture then stir the ingredients then turn it back on. Keep on doing this technique and it will eventually start to blend up. Don’t be tempted to add water, as you want a thick paste.
  3. Taste the jerk mixture you made. It should taste moderately salty but not unpleasant.
  4. Add in more chilies if it’s not spicy enough for you. If it turns too salty and sour, try adding in a bit more brown sugar to balance the taste.
  5. Create a few cuts in 12 chicken thighs then pour the marinade over the meat, rubbing it into all the crevices. Cover and store it in the fridge to marinate overnight.
  6. If you want your chicken to get barbecued, get the coals burning 1 hour or so before it is ready to cook.
  7. An authentic jerked meat is not precisely grilled as we think of grilling, but a kind of smoke-grilled. To achieve a more genuine jerk experience, put some wood chips to your barbecue, and cook the chicken over slow, indirect heat for 30 mins.
  8. To cook it in the oven, heat it to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the halved lime then cook it for 45 mins until it becomes tender and cooked through.
  9. While the chicken is cooking, prepare your rice and peas. Rinse the basmati rice in cold water, then tilt it into a large saucepan. 
  10. Add the coconut milk, spring onions, thyme sprigs, garlic, and ground allspice to the saucepan.
  11. Season it with salt, then add 300ml of cold water and set it over high heat. Once the rice starts to boil, turn it down to medium heat, cover with a lid, then cook it for 10 mins. 
  12. Add the kidney beans to the rice, then cover it with a lid. Leave off the heat for 5 mins until all the liquid is consumed.
  13. Squeeze the roasted lime over the chicken then serve it with the rice and peas. Add hot sauce if you like it spicy.

One-Pot Jamaican Jerk Chicken, Rice, and Beans by Easy, Peasy, Foodie

Ingredients for the Jerk Marinade

  • 4 teaspoons of smoked paprika
  • 2 teaspoons of allspice
  • 1 teaspoon of chili flakes (more if you want to turn up the HEAT!)
  • 1 teaspoon of ground ginger
  • 1 teaspoon of thyme (ideally fresh, but dried will do)
  • Juice of 1 lime
  • 2 tablespoons of olive oil

For the Jerk Chicken, Rice, and Beans

  • 8 chicken thighs or legs bone-in with the skin on
  • 1-2 tablespoons of olive oil for frying
  • 4 spring of finely sliced onions
  • 3 grated or crushed garlic cloves
  • 300 g of rice
  • 400 g of kidney beans including the water
  • 400 ml tin of coconut milk
  • 1 chicken stock cube
  • Juice of 1 lime
  • Extra limes and sliced spring onions for serving
  • Fresh sliced chili for serving (optional)

Preparation

  1. In a large bowl, give all the ingredients for the jerk marinade a fine mix. Add the chicken and make sure it’s well-coated. You can leave it as is or let it marinate for at least an hour.
  2. Turn on the oven then preheat it to 220C or 425F.
  3. Preheat a large oven-proof frying pan on high then add a little olive oil. Put in the chicken, skin side down, and fry it for 2 minutes on the skin side. Flip it over and fry it for another minute on the other side. Transfer to a plate afterwards.
  4. Set the frying pan back on the heat, turn the heat right down then add the spring onions and garlic. Fry it for two minutes, then add the rice, kidney beans (including the water), and coconut milk.
  5. Add in the chicken stock cube then squeeze in the lime juice.
  6. Bring the stock to a boil then add the chicken, skin side up. Cover it with a lid or tin foil then place it in your preheated oven for 15 mins, then uncover and cook it for another 10 minutes.
  7. Spread with sliced spring onion and serve with lime wedges. You could also scatter over some fresh chilies if you like them to be spicier.

Tip

Ideally, you should marinate the chicken for 1-2 hours. But if you haven’t got the time, just simply continue with the recipe – it will still taste good! If you don’t have an ovenproof frying pan, you can still do this recipe in a regular frying pan then transfer everything to a large oven dish or roasting tray and cover it with a lid or tin foil.

Jerk Chicken Skillet Dinner by The Kitchn

From the crispy-skinned thighs covered with the warm heat that only the jerk seasoning can produce, to the rice scented with coconut milk, this one-skillet meal is all about how much taste you can press into a single pan.

This recipe beckons for wet jerk seasoning, rather than a jerk dry rub. So the zest seeps through the surface and into the chicken thighs. The prepared rub is very easy to spot in an international foods section in the grocery store. Just keep in mind that a little goes a long way.

A spoonful of jerk seasoning can bring the heat and spice needed in this recipe.

To make this a whole meal, you can pair the chicken with a bed of rich, herbed coconut rice and beans. If you add a splash of vinegar for a tang, then this becomes a one-pan dinner standout you’ll make again and again.

Ingredients

  • 2 pounds of bone-in and skin-on chicken thighs
  • 1 tablespoon of store-bought wet jerk seasoning
  • 1/2 teaspoon of kosher salt, plus more for seasoning
  • 1/4 teaspoon of freshly ground black pepper, plus more for seasoning
  • 1 tablespoon of olive oil
  • 1/2 medium diced onion
  • 2 minced cloves of garlic
  • 1 cup of long-grain white rice
  • 1 can or 15 ounces of red kidney beans, drained and rinsed
  • 1 cup of unsweetened coconut milk
  • 1 cup of low-sodium chicken broth
  • 1 bay leaf
  • 3 sprigs of fresh thyme
  • 2 teaspoons of distilled white vinegar

Preparation

  1. Set a rack in the middle of the oven and heat it to 350°F.
  2. Dry the chicken thighs patting them with paper towels. 
  3. Combine the chicken thighs and jerk seasoning in a large bowl then give it a nice toss until the chicken is well-coated. Season all over it with salt and pepper. 
  4. Preheat the oil in a 10-inch or larger cast iron or oven-safe skillet over medium-high heat until it shimmers. 
  5. Add the chicken, skin-side down, and cook it until the fat is done and the skin is crisp and turns golden-brown for 5 to 6 minutes. 
  6. Turn the chicken and cook it for 3 minutes. Transfer the chicken to a plate then set it aside for later use.
  7. Reduce the heat to medium then add the onion to the pan. Cook it by stirring occasionally until it softens for about 3 minutes. 
  8. Add the garlic then cook it for a minute more. Add in the rice, beans, 1/2 teaspoon of salt, and 1/4 teaspoon pepper, and give it a good stir to combine the ingredients well. Cook it for 2 minutes. 
  9. Add in the coconut milk, chicken broth, and bay leaf. Bring it to a boil. 
  10. Take out the pan from the heat then place the chicken skin-side up on top of the rice. Add any juices collected on the plate and top it with the thyme sprigs.
  11. Bake the chicken until it is cooked through and the rice has become tender for 20 to 25 minutes. 
  12. Transfer the chicken to the plates. Add some vinegar to the skillet and stir it into the rice. Remove the bay leaf and thyme sprigs and serve the rice with the chicken.

Tip

Leftovers can be kept for up to 4 days if stored in an airtight container inside the refrigerator.

Jerk Chicken with Coconut Rice and Peas and Pineapple Salsa by Delicious

This Jamaican favorite is a little bit more special with a fabulous homemade jerk marinade, coconut rice, and fresh pineapple salsa.

Ingredients

  • 8 free-range chicken thighs, skin is cut with a sharp knife
  • 1 tbsp of soy sauce
  • 2 tsp of brown sugar
  • Juice of 2 limes, plus wedges for serving
  • 25g of butter
  • 1 tbsp of olive oil
  • ½ pineapple, slice into 2cm chunks
  • ½ bunch of finely chopped spring onions
  • 4 fresh thyme sprigs, leaves picked, add some more for serving

For the Jerk Marinade

  • 1 chopped scotch bonnet chili
  • 2 crushed garlic cloves
  • 3cm of grated fresh ginger
  • ½ tsp of ground cloves
  • ½ tsp of ground nutmeg
  • 1 tbsp of ground allspice
  • 4 chopped spring onions, green parts only
  • 8 fresh thyme sprigs, leaves picked, plus more for serving
  • 1 tbsp of olive oil

For the Coconut Rice 

  • 350ml of coconut milk
  • 350g of basmati rice
  • 400g of kidney beans, rinsed and drained

Preparation

  1. In a food processor, combine all the ingredients for the marinade then whizz it to a rough paste (or finely chop by hand). 
  2. Spoon into a large mixing bowl, then add the chicken followed by the soy sauce, brown sugar, and lime juice. Season well and give it a nice toss to coat the chicken fully. Set it aside to marinate for 1 hour.
  3. Heat the oven to 200°C or 180°C fans. Place the marinated chicken on a large baking tray and cook it for 45 minutes until it turns golden brown or cooked through. You can determine its doneness by pushing a skewer into the thickest part and making sure the juices run clear.
  4. After the chicken has had around 20 minutes of cooking time, then it is time to make the rice. Pour 350ml of cold water, coconut milk, and a pinch of salt in a large pan with a lid and bring it up to a simmer. 
  5. Add the rice and cook it. Cover it for 12 minutes or until the liquid has been absorbed. 
  6. Add in the kidney beans and set them aside off the heat, with the lid on, for 5-10 minutes, or until the grains fluff up.
  7. Meanwhile, preheat the butter and oil in a frying pan and cook your pineapple for 10 minutes until it is caramelized all over. 
  8. Add in the chopped green spring onions and thyme, then set it aside.
  9. Serve the chicken on top of the rice, then sprinkle it with thyme. Place the pineapple salsa and lime wedges on the side.

Final Thoughts

The Jamaican jerk seasoning carries a wallop of herby, fiery, and tangy flavors unlike anything else.

“Jerk” normally refers to a spice blend, which began in Jamaica. But it also often incorporates the cooking technique of meat smoked or grilled over branches of allspice.

While the ingredients for jerk seasoning is a perfect fit for any jerk chicken meal, it can vary slightly from recipe to recipe.

There are two mainstays that you’ll notice when creating these meals: scotch bonnet peppers (think: one move up from habaneros in both heat and flavor) and allspice. These two ingredients are what make a jerk chicken meal tastes authentic.

Categories
Jerk Chicken Recipes

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.

Categories
Jerk Chicken Recipes

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!

Categories
Jerk Chicken Recipes

Jerk Chicken Sandwich

Disclaimer: This post contains affiliate links.

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.

Do you want the perfect jerk chicken experience?

Below are some essential items that you should use to cook the perfect jerk chicken.

Smoker ovens

Get the smokey flavour in your jerk chicken.

Jerk chicken recipe books

Learn from others that have perfected the jerk chicken cooking technique.

Bbq turning tongs

Make sure your food is well cooked by turning the meat properly with turning tongs.

BBQ gloves

Keep save with BBQ gloves, which will allow you to cook the meat properly.

BBQ Woods and Charcoal.

Vary the smokey flavour by using different BBQ woods and charcoal.

Meat thermometer

Check the temperature of your meats while cooking.

BBQ sets

Get a complete BBQ set so that you are prepared to BBQ the best jerk chicken.

Categories
Jerk Chicken Recipes

Jerk Chicken Pasta

Disclaimer: This post contains affiliate links.

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. 

Do you want the perfect jerk chicken experience?

Below are some essential items that you should use to cook the perfect jerk chicken.

Smoker ovens

Get the smokey flavour in your jerk chicken.

Jerk chicken recipe books

Learn from others that have perfected the jerk chicken cooking technique.

Bbq turning tongs

Make sure your food is well cooked by turning the meat properly with turning tongs.

BBQ gloves

Keep save with BBQ gloves, which will allow you to cook the meat properly.

BBQ Woods and Charcoal.

Vary the smokey flavour by using different BBQ woods and charcoal.

Meat thermometer

Check the temperature of your meats while cooking.

BBQ sets

Get a complete BBQ set so that you are prepared to BBQ the best jerk chicken.

Categories
Jerk-flavored recipes

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.

Categories
Jerk Chicken Recipes

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!