jamaican recipes

This jerk chicken recipe from Delish.com is a great alternative to traditional American barbecued chicken. With the perfect combination of sweetness and spice, it's sure to be a crowd pleasure.

Jerk Chicken

green onions,

garlic

jalapeño, roughly chopped

lime

olive oil

brown sugar

allspice

thyme

cinnamon

Kosher salt

chicken

Vegetable oil,

Chicken breast, it's healthier and easier to work with

Dark meat, so much moister and more flavorful!

Do you like to cook with chicken breast or dark meat?

Very true to authentic Jerk marinades - not to be mistaken with rubs... same but not the same, look it up.  

trying to bite my tongue but... this is a real recipe. If you’re on a Keto diet or some other kind of diet DONT come out here critiquing based on what you can or can’t eat. Find your own way to substitute ingredients based on what you like or can and cannot have. Don’t position it as everyone else’s problem to solve...  FFS!

I enjoyed this recipe. I realize it's not a completely authentic Jerk recipe but it was still tasty. I used boneless skinless chicken thighs and replaced the brown sugar for brown Swerve, and marinated it for several hours. I also used avocado oil for the grill, as this is my go to for most high heat cooking. I served it on a bed of fresh salad greens with a drizzle of lime olive oil and pineapple balsamic vinegar. Thank you for a wonderful and easy recipe.

Awesome find.  The ingredients are the best.  You are right when you say:  if it doesn’t fit what you can or cannot eat, don’t critique, adjust to what works for you.  Recipe is great, thank you got posting.

I liked this well enough, but my husband -- who grilled it -- wasn't so keen on it. For some odd reason, the meat closest to the bone turned a brilliant red. Don't know what that was all about as I'm pretty sure it was well defrosted when he put the thighs on the BBQ, but maybe not.

I started marinating last night and grilled chicken drumsticks today. I prefer thighs but Kroger was sold out at 0900 in the morning. I did use habanero peppers and the recipe was awesome.

Thank you for posting this recipe!!!  Delicious.

I love this recipe. I like extra of the jerk sauce and my family likes it a bit sweeter so I add a bit more brown sugar. I triple up on the garlic and lime too.

Don't call it authentic if your using a jalapeno... It's supposed to be a scotch bonnet

Just made this last night for a large family gathering.  I used jalapenos but left out the seeds.  Next time I will leave in the seeds, I was surprised I didn't feel any heat.  Regardless, the chicken was a huge hit and I've just found a new and easy favorite recipe.

Made it with a scorpion peppers which is much hotter than scotch bonnet also made homemade allspice (nutmeg cloves cinnimon) everyone loved it

https://streaming.hearstdigitalstudios.com/9efec26a-724d-4767-97d9-5324717c79bd/video_rover_16x9_1080p_hd_1553269448_96623.mp4

This recipe's got sugar, spice, and everything nice for a juicy, flavorful Jerk Chicken.

Spicy Jerk Chicken Is Marinated For Extra Flavor

This Instant Pot Jerk Chicken Recipe is loaded with hot and spicy flavors of the Caribbean, and is so quick and easy to make!

Instant Pot Jerk Chicken Recipe

chicken,

onion,

ginger, chopped

hot chili peppers

dry mustard

black pepper

red wine vinegar

soy sauce

garlic, minced

chicken broth

Silpat baking mat

Ninja blender and food processor

Garlic press

Combine all ingredients except chicken in a food...

Combine all ingredients except chicken in a food processor or blender and process until liquified.

Add chicken to the Instant Pot and top...

Add chicken to the Instant Pot and top with sauce. Stir and close Instant Pot. Turn pressure valve to sealed and set manual pressure on high for 12 minutes.

Do a quick release when cooking time has...

Do a quick release when cooking time has elapsed.

Remove chicken from Instant Pot and spread over...

Remove chicken from Instant Pot and spread over a baking sheet lined with parchment paper or a silicone baking mat. Drizzle sauce over the chicken.

Serve as is, or for a golden browned...

Serve as is, or for a golden browned finish, set broiler to high and broil for 6-10 minutes, turning once, until chicken is nicely browned.

Serve and enjoy!

With this much flavour, you'll be surprised at how few ingredients this simple curry contains

Jerk chicken curry with beans

chicken drumsticks

tsp jerk seasoning (we used Schwartz)

red onions

coriander

tomatoes

kidney bean

Toss chicken in 1 tsp jerk seasoning and a little salt and pepper. Heat half the oil in a large frying pan, quickly brown the chicken, then remove. Tip in the remaining oil, onions and coriander stalks, then soften for 5 mins, stirring in the remaining jerk seasoning for the final min.

Return the drumsticks to the pan, pour over the tomatoes, then bring to a simmer. Cover, then cook for 20 mins. Remove the lid, stir in the beans, then cook for 10 mins more. Scatter with coriander and serve with rice.

The Ultimate Jerk Chicken

nutmeg

onion

garlic or 1 whole head

ginger,

scallions, sliced

limes, juiced

extra-virgin olive oil,

salt and black pepper

thyme, leaves picked

Scotch bonnet pepper, halved,

Limes,

Parsley,

chips,

Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.

Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.

Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.

Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.

Really enjoyed this! Followed recipe exactly with addition of 1 extra tbsp soy sauce and 2 habaneros. Marinated 9hrs. Grilled on charcoal Weber with a small foil packet of peach wood chips. Turned out fantastic! The neighborhood smelled so good while it was grilling! 

Very good but you need to use pimento wood to make authentic jerk chicken. Otherwise it’s  just chicken with spices, not jerk chicken. 

LOVE this marinade.  It's great in pork too!

Where's the use of pimento wood? You can't make authentic jerk chicken without smoking it over pimento wood. 

Personally, I have only used bone-in thighs, and I also add cilantro and Italian parsley. And why waste that heat of the grill/wood? Just keep the chicken on the grate's cooler side in there until it's done. 

Thank you Tyler, the jerk marinade is fabulous. I had a summer party, served it with fresh grilled sweet corn and my guests loved it.  I've also used this jerk marinade with grilled shrimp and pineapple, fantastic! Thank you again...

https://www.foodnetwork.com/videos/the-ultimate-jerk-chicken-0163425

Tyler's real-deal jerk seasoning's fresh, from scratch and just hot enough.

Coconut-infused rice and gungo (pigeon) peas are kissed with scallions, thyme, Scotch bonnet, and allspice. It is the perfect easy and complementary side dish to make for dinner tonight!

Jamaican Rice and Gungo Peas (Pigeon Peas) 

c parboiled rice

(15 oz.) can dried pigeon/gunga peas, undrained

(13-15 coconut milk

tsp salt

pimento seeds (allspice berries)

water

scallion stalk, bruised

Scotch bonnet pepper

Season the rice and peas. In a large...

Season the rice and peas. In a large pot, add the rice, peas, milk, salt, pimento, pepper sauce (if desired), and water. Stir well to combine.

Add the aromatics. Place the onion, scallion, thyme,...

Add the aromatics. Place the onion, scallion, thyme, and scotch bonnet pepper on top of the rice mixture (to be easily removed after cooking).

Cook it. Cover the pot with a lid...

Cook it. Cover the pot with a lid and bring the mixture to a rolling boil. Next, reduce the heat to a slow boil and cook for 8 minutes. Lastly, reduce the heat to low, allowing the rice to steam for an additional 12 minutes, until tender. Turn off the heat and leave the rice on the stove, covered, to continue steaming for about 10 minutes. (If the rice is not yet tender, add a little more water and continue steaming until the desired texture is achieved).

Fluff it. Remove the onions, thyme, and pepper...

Fluff it. Remove the onions, thyme, and pepper (if desired). Fluff the rice with a fork before serving.

https://www.youtube.com/watch?v=XHCFSnbEdtM

Coconut-infused rice and pigeon peas (aka gunga/gungo peas) are kissed the aroma of onions, scallions, thyme, Scotch bonnet, and allspice. It is the perfect complementary side dish to your main dish for dinner or holiday celebrations.

Full Recipe: https://quisinequeenb.com/jamaican-rice-and-pigeon-peas-coconut-rice-gungo-peas/

Instagram: https://www.instagram.com/quisinequeenb
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Music:  "Love" by Ketsa. Abundance, 2021. MP4 (https://www.freemusicarchive.org/music/Ketsa/abundance/love)

Jamaican Rice and Pigeon Peas (Coconut Rice & Gungo Peas)

I love Jamaican curry patties, a kind of hand pie made with a curried dough that is stuffed with meat or vegetables. This easy inspired version is made with store-bought phyllo; I’ve used lentils and sweet potatoes for the stuffing, but you really could use any cooked filling you like—it’s even a great way to use up leftovers!

Lentil and Sweet Potato Curry Hand Pies

yellow onion, diced

sweet potatoes, peeled and diced (about 2 cups)

garlic, minced

habanero pepper,

thyme leaves, finely chopped

ginger

smoked paprika

brown lentils

yellow curry powder

phyllo dough (usually with sheets 13-by-18 inches), thawed

yogurt

Zest and juice of 1 lemon

tablespoon finely chopped fresh mint

salt and

For the filling: Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onions and cook until slightly softened, 2 to 3 minutes. Place the sweet potatoes in a medium bowl and toss them with the remaining 1 tablespoon oil and a pinch of salt. Push the onions to the side and add the sweet potatoes to the skillet. Cook, stirring occasionally, until the potatoes begin to soften and the onions caramelize, about 5 minutes.

Add the garlic, habanero, thyme, ginger, smoked paprika and allspice; cook, stirring, for 1 minute. Add the lentils and toss until combined. If the mixture becomes dry, stir in 1 to 2 tablespoons of water to loosen any dry bits, then season to taste with salt and pepper. Remove from the heat and set aside to cool slightly. 

For assembly: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. 

Mix the oil and curry powder in a small bowl. 

Unroll the phyllo dough on the counter with the shorter end facing towards you. Cut the phyllo in half lengthwise with a sharp knife so the sheets are about 6 1/2-by-18 inches each. Stack the cut sheets on top of each other. Cover the stack with a moistened kitchen towel or paper towels to keep the phyllo from drying out.  

Set a half sheet of phyllo on the counter with the shorter end facing towards you and brush the sheet lightly with the curry oil. Fold the sheet in half from left to right so that you have one long narrow strip. Brush it again with the curry oil, then place 1 tablespoon of the filling on the bottom right corner of the phyllo. Fold the right corner up toward the left side of the sheet to form a triangle, then keep folding up in a triangle shape along the length of the phyllo, brushing each fold lightly with the curry oil; place the completed pie on the prepared baking sheet and brush the top lightly with curry oil. Continue with the remaining filling, phyllo and curry oil.  

Sprinkle all the pies lightly with kosher salt. Bake until golden and crisp, about 15 minutes. Let cool for 5 minutes before serving. 

Meanwhile, for the cool yogurt dipping sauce: Whisk together the yogurt, lemon zest and juice and mint in a small bowl. Season to taste with salt and pepper. Refrigerate until ready to use. Serve the hot pies with the dipping sauce.

Caribbean Chicken

red onion, chopped

green onions, chopped

orange juice, fresh

lime zest

thyme leaves

jalapeno, seeded, diced

Salt and pepper

Lime wedges

Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.

Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.

Squeeze a lime wedge over each piece of chicken and serve.

YUM!  We loved this.  My husband on the Kaufman diet currently, so swapped soy sauce for coconut aminos.  We cooked it completely on the grill instead of finishing off in oven

Wow! What a hit this was! From the ingredients, I wasn't expecting the kick this dish had. It was just enough to let you know it was there. I added extra marinade before putting it in the oven as well. Definitely a keeper! 

My husband and I absolutely loved it ! Didn’t let it marinate for 4-8 hours as instructed in the recipe (we let it marinade for about an hour) and it was still flavorful and delicious ! 

Like many posters have said the marinade did not give a lot of flavor to the chicken. One thing you can try is cramming some of the marinade between the skin and the chicken breast, that helped.  I don't have a food processor but pulsed it on Chop in the blender, worked great.  I marinaded overnight, still not a lot of flavor and not spicy.  It also needs to cook WAY more than 13 minutes in the oven.  I would say grill at least 5 minutes per side and it will need to go 25-30 min. in the oven because the meat is bone-in, (and usually thick).  I think if you made some extra and kept it away from the raw chicken and used it as a sauce it would be good.  You could use two whole jalapeños or some serranos to kick it up in the spice dept.  Overall it was a lot of work for not a lot of flavor.

I followed the recipe to the T, marinaded the chicken for 6 hours, cooked it according to recipe. The chicken had no flavor at all. It would of tasted better with some simple jerk seasoning. Will not make again.

Everyone loved it. Was very easy to make and was very delicious. I did use more jalapeno though and lime juice. I also cut up some onions and bell peppers and put under the chicken and just baked it all together! I will definitely cook this many more times.

My husband was groaning over the chicken. I was impressed. I marinated 19 hours. I could only find chicken thighs instead.  Cost about $5.00 for three adult portions. I didn't bother taking the lime skin, I used the juice instead. I oven baked 375 for 50 minutes. It was very good and healthy. Must try. 

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/019/0196/0196024

Guy's Caribbean Jerk Chicken features bold flavors with island flair.

Guy's Caribbean Jerk Chicken

Jamaican Pickled Vegetables (Escovitch Sauce) is a very popular Caribbean pickled vegetable dressing that is used as a condiment to many dishes, particularly seafood. It&#039;s made by pickling vegetables such a onions, chayote, carrots and scotch bonnet peppers in vinegar, herbs and spices!

Jamaican Pickled Vegetables (Escovitch Sauce)

White Onions (large, sliced)

Carrot (large, julienned)

Chayote (chocho, large, sliced)

Scotch Bonnet Peppers (sliced)

Pimento Seeds (allspice berries)

Thyme Sprigs

White Vinegar

In a large sealable glass jar, layer in all the prepped ingredients - onions, carrots, chayote (chocho), scotch bonnet peppers, pimento seeds and thyme sprigs. Then pour the white vinegar on top until all the vegetables are covered. Seal and place in refrigerator to allow the flavours to intensify and marinate.

https://seasonedskilletblog.com/wp-content/uploads/2022/08/Jamaican-Pickled-Vegetables-Escovitch-Dressing.mp4

Jamaican Pickled Vegetables (Escovitch Sauce) Recipe Video

Jamaican Pickled Vegetables (Escovitch Dressing)

Cook a traditional Jamaican dish, ackee and salted cod, for a hearty brunch. With peppers, tomato and garlic alongside the ackee fruit, it's full of flavour

Ackee & saltfish

boneless salted cod

vegetable oil

garlic cloves, finely chopped

spring onions, thinly sliced

scotch bonnet pepper, deseeded and finely chopped

tsp ground pimento (allspice)

½ red pepper, deseeded and finely chopped

½ green pepper, deseeded and finely chopped

tomato,

Put the salt cold in your pot and cover with cold water. Bring to the boil, then boil for 5 minutes, drain and add fresh cold water to cover.

Repeat this process until you're happy with the saltiness when tasted; we recommend to boil the fish three times in total for a perfect balance of salt in the fish. Drain and leave to cool. Use a fork to shred the salted cod into pieces and set aside.

Now you'll need a large frying pan. Pour the vegetable oil into the frying pan and place over a high heat. Once the oil is sizzling hot, turn the heat down to low-medium. Add the onion, garlic, spring onions and scotch bonnet, then cook until soft, for around 5-7 minutes.

Add the salted cod, dash in some black pepper, thyme and pimento, then mix it together and cook down for around 3 minutes.

Next, add in the red and green bell peppers, along with your tomato. Mix together and cook down for 2-3 minutes. These ingredients help to bring a heat balance, so it's not too spicy.

Now you'll need to add in your ackee and dash in a little more black pepper. Fold in the ackee; the ackee is soft so it's important to fold it in very gently – nobody likes mushy ackee.

Once folded in, simmer for 3-5 minutes before serving.

These easy and mouthwateringly delicious Jamaican Recipes will transport you to the islands with their bold flavors. For starters, master this essential jerk marinade:

Top 13 jamaican recipes recipes from across the web

The most viewed jamaican recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Jerk Chicken

Instant Pot Jerk Chicken Recipe

Jerk chicken curry with beans

The Ultimate Jerk Chicken

Jamaican Rice and Gungo Peas (Pigeo...

Lentil and Sweet Potato Curry Hand ...

Caribbean Chicken

Jamaican Pickled Vegetables (Escovi...

Ackee & saltfish

30 BEST Jamaican Recipes

Miss Lily's Jerk Chicken

Jamaican Curry Shrimp

Jamaican Beef Patties

Top 13 jamaican recipes recipes from across the web

The most viewed jamaican recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jerk Chicken

Instant Pot Jerk Chicken Recipe

Jerk chicken curry with beans

The Ultimate Jerk Chicken

Jamaican Rice and Gungo Peas (Pigeo...

Lentil and Sweet Potato Curry Hand ...

Caribbean Chicken

Jamaican Pickled Vegetables (Escovi...

Ackee & saltfish

30 BEST Jamaican Recipes

Miss Lily's Jerk Chicken

Jamaican Curry Shrimp

Jamaican Beef Patties

The most viewed jamaican recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine