Categories
Jerk Chicken Recipes

Halal Jerk Chicken

Disclaimer

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

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

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

What is “Jerk” Cooking?

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

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

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

What Does the Word “Jerk” Come From?

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

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

How it All Started

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

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

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

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

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

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

The Jerk Chicken

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

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

The Modern Authentic Jerk Cooking Today

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

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

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

Jamaica’s Best Kept Secret

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

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

Understanding Halal?

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

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

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

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

A More Comprehensive Definition of Halal

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

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

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

That said, the following are considered Haram:

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

Halal and Haram

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

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

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

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

Islamic Halal Meat Preparation and Supervision

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

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

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

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

Meanwhile, AFIC has strict laws concerning Islamic slaughter:

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

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

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

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

Is Jerk Chicken Halal?

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

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

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

Halal Jerk Chicken Recipe:

Jerk Chicken with Rice and Peas by This Muslim Girl Bakes

Ingredients For the Jerk Chicken

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

For the Rice and Peas

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

For the Grilled Corn

  • 3 Corn on the Cob

For the Peppers + Onions

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

To marinade the jerk chicken

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

To bake the jerk chicken

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

To serve the jerk chicken

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

To make the rice and peas

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

To make the grilled corn 

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

To make the peppers and onions

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

To serve everything together

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

Final Thoughts

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

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

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

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

Categories
Jerk Chicken Recipes

Pot Noodle Jerk Chicken

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

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

What is “Jerk” Cooking?

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

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

What Does the Word “Jerk” Come From?

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

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

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

When Did This Style of Cooking Began?

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

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

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

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

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

The Modern Authentic Jerk Cooking Today

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

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

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

What is “Pot Noodle”?

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

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

History of Pot Noodle

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

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

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

Production of Pot Noodle

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

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

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

Nutrition

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

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

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

Any Related Products

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

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

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

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

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

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

The Jerk Chicken Flavored Pot Noodle

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

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

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

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

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

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

Controversy

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

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

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

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

Final Thoughts

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

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

Categories
Jerk Chicken Recipes

Jerk Chicken Quesadilla

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

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

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

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

Jerk-seasoned Chicken Quesadilla by Land O’Lakes

Ingredients for the Quesadilla

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

For the Tortillas

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

For the Toppings

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

Preparation

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

Jamaican Jerk Chicken Quesadillas by Host the Toast

Ingredients for the Quesadilla

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

For the Mango Salsa

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

For the Tostones

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

Preparation

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

To make the Tostones

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

Jamaican Jerk Chicken Quesadilla by What’s Gaby Cooking?

Ingredients 

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

Preparation

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

Spicy Caribbean Chicken Quesadillas by Mission Food Service

Ingredients

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

Preparation

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

Jerk Chicken Quesadillas by We’re Parents

Ingredients for the Marinade

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

For the Quesadillas

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

Preparation

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

Jerk Chicken and Mango Salsa Quesadillas by Zest and Simmer

Ingredients

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

Preparation

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

Jerked Chicken Quesadillas W/fresh Mango Chutney by Big Oven

Ingredients

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

For the Mango Chutney

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

For the Quesadillas

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

For the Jerk Marinade

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

Preparation

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

Jerk Chicken Quesadillas with Slaw Salad by Rachel Ray Show

Ingredients

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

Preparation

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

Quick Caribbean Quesadillas by All Recipes

Ingredients

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

Preparation

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

Caribbean Jerk Quesadillas by Barber Foods

Ingredients

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

Preparation

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

Final Thoughts

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

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

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

Categories
Jerk Chicken Recipes

Jerk Chicken and Cheese Recipes

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

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

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

Jamaican Jerk Chicken and Quesadillas by Host the Toast

Ingredients for the Quesadillas

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

For the Mango Salsa

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

For the Tostones

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

Preparation

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

To make the Tostones

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

Jerk Chicken and Grilled Cheese by Kraft Canada

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

Ingredients 

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

Preparation

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

Tip

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

Jerk-Seasoned Chicken Quesadillas by Land O’Lakes

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

Ingredients for the Quesadillas

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

For the Tortillas

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

For the Toppings

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

Preparation

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

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

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

Ingredients

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

For the Jerk Dry Rub

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

Preparation

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

For the Jerk Dry Rub

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

Jerk Chicken Burger with Monterey Jack Cheese by Saputo

Ingredients

For the Coleslaw

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

For the Marinade

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

Preparation

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

Spicy Caribbean Chicken Quesadillas by Mission Food Service

Ingredients

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

Preparation

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

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

Ingredients for the Jerk Chicken Sauce Ingredients

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

Rice and Beans Ingredients

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

Preparation

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

Jamaican Jerk Chicken Dip by Lemons for Lulu

Ingredients

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

Preparation

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

Jamaican Jerk Mac ‘n Cheese by Ally’s Kitchen

Ingredients for the Seasoning Sauce

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

For the Cheese Sauce

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

For the Pasta

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

For the Toppings

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

Preparation for the Seasoning Sauce 

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

Preparation for the Cheese Sauce

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

Preparation for the Pasta

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

Notes

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

Cheesy Stuffed Jerk Chicken Breast by Kisses for Breakfast

Ingredients

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

Preparation

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

Final Thoughts 

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

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

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

Categories
Jerk Chicken Recipes

The Best Jerk Chicken and Potatoes Recipes

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

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

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

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

Skillet Jerk Chicken with Potatoes by Krumpli

Ingredients for the Marinade

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

Process

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

Roasted Jerk Chicken with Carrots and Potatoes by A Calculated Whisk

Ingredients for the Jerk Seasoning

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

For the Chicken and Vegetables

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

Process

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

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

Ingredients

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

Process

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

Jerk Chicken with Crisp Potato Skin by Sorted Food

Ingredients

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

Process

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

Caribbean-Spiced Chicken and Roast Potato Chunks by Hello Fresh

Ingredients

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

Process

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

Roasted Jerk Chicken and Potatoes by Fave Healthy Recipes

Ingredients

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

Process

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

Jamaican Jerk Potatoes by Recipezazz

Ingredients

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

Process

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

Jamaican Jerk Chicken with Stir-Fried Potatoes by Love Potatoes

Ingredients

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

Process

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

Chicken and Jerk Potato Salad by Taste

Ingredients

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

Process

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

Spatchcocked Jerk Chicken and Potatoes by Cravings

Ingredients for the Spice Blend

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

For the Chicken, Potatoes, and Onions

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

Process

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

Final Thoughts

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

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

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

Categories
Jerk Chicken Recipes

Jerk Chicken Lasagna

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

Jerk Chicken Lasagna by The Food in My Beard

Ingredients for the Jerk Marinade

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

For the Rest

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

Preparation

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

Jamaican Jerk Chicken Lasagna by Dvamag

Ingredients

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

Preparation

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

Creamy Chicken Lasagna by Mommy Revolution

Ingredients

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

Preparation

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

Jerk Chicken Alfredo Lasagna by Able-bodied Chef

Ingredients

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

Preparation

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

Jamaican Lasagna by Greedy Girl

Ingredients for the Chicken

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

For the Callaloo Coconut Sauce

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

For the Ripe Plantain Spread

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

Other Ingredients

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

Preparation for the Chicken

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

For the Callaloo Coconut Sauce

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

For the Plantain Spread

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

Making the Lasagna

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

Jamaican Lasagna by Jamaican Dinners

Ingredients for the Tomatoes and Minced Meat Mixture

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

Added Ingredients

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

For the Lasagna Noodle

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

For the Ricotta-Cheese Mixture

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

Process

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

Arrange all the ingredients you prepared in a baking dish

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

Final Thoughts

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

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

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

Categories
Jerk 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.