jerk recipe

Jerk chicken is synonymous with Jamaica. This flavorful oven-baked version of the traditional recipe uses two wet marinades plus dry seasonings and is cooked in a cast iron skillet.

Baked Jamaican Jerk Chicken

Scotch bonnet peppers (remove seeds for less spice)

scallion (green onion) stalks, chopped

thyme,

seeds all spice (pimento), dried

ginger

garlic

brown sugar

tsp browning

apple cider vinegar

cooking oil

lime juice

salt and pepper,

celery,

cilantro,

thyme

tomato

garlic cloves

all spice (pimento) seeds, dried

green bell pepper

scotch bonnet pepper, seeds removed

chicken quarters (leg + thigh)

tbsp Adobo seasoning

tbsp browning

tbsp habanero sauce (optional)

Prepare the seasonings. First, make the wet jerk marinade by combining all the ingredients for the marinade in a food processor and pulsing until combined. Set aside. Next, make the green seasoning by combining all the ingredients for the marinade in a food processor and pulsing until mixture forms a thick paste. Set aside. [NOTE: You&#039;ll have more green seasoning that you need for this recipe. Store any extra seasoning in the fridge, it will keep for about a week].

Prepare chicken by washing with lemon juice and removing excess skin. Season with adobo, habanero sauce (if you want extra spice), browning (for color), wet jerk marinade, and about 3 tbsp of wet green marinade. Use hands to ensure marinade and seasonings are evenly distributed throughout the chicken. Refrigerate for at least 1 hour, ideally overnight.

Preheat oven to 475 degrees. Remove chicken from fridge and bring to room temperature. Bake chicken for 30-35 minutes on each side in a cast iron pan until skin is caramelized and chicken is fully cooked.

Serve with additional wet marinade on top, if desired.

Slow Cooker Jerk Chicken

scallions, chopped coarse

vegetable oil

habanero chilies, stemmed and seeded

(1-inch) fresh ginger, peeled and sliced 1/4 inch thick

molasses

garlic cloves,

allspice

cardamom

salt

bone-in, skin-on chicken pieces (split breasts, thighs)

lime wedges

Place scallion, oil, habaneros, ginger, molasses, garlic, thyme,...

Place scallion, oil, habaneros, ginger, molasses, garlic, thyme, all spice, cardamom, and salt in a food processor or blender and puree. Transfer 1/2 cup mixture to slow cooker; reserve remaining mixture.

Add chicken to slow cooker and coat evenly...

Add chicken to slow cooker and coat evenly with scallion mixture. cover and cook until chick is tender, about 4- 6 hours on low.

Position oven rack 10 inches from broiler element...

Position oven rack 10 inches from broiler element and start broiler. Place a wire rack in a foil lined bake sheet and coat with vegetable spray. Transfer chicken, skin side down onto rack. Brush chicken with half of reserved scallion mixture and broil until lightly charred and and crisp, about 10-15 minutes. Flip chicken over, brush with remaining scallion mixture and continue to broil until lightly charred and crisp on second side, about 5-10 minutes. Serve with lime wedges.

Once you try these, you won&#039;t want to eat meatballs another way. They&#039;re juicy, sweet, spicy and packed with so much flavor.

Jerk Meatballs

lb turkey

green seasoning

tsp Walkerswood jerk seasoning

bread crumbs

yellow onion (diced finely)

garlic powder

onion powder

tsp chicken bouillon (optional)

tsp salt

onion

butter

Sweet Baby Rays BBQ sauce

honey

pineapple juice

tsp Walkerswood jerk seasoning (use more if you prefer)

In a large bowl, combine the ground turkey, jerk seasoning, green seasoning, diced onions, bread crumbs, garlic powder, onion powder, salt, chicken bouillon, and 1 egg. Mix until just combined. Coat hands with oil, and roll meat mixture into balls. The mix will be sticky.

In a large pan over medium heat, add olive oil and sear meatballs on all sides until browned. Reduce heat to medium low, cover the pan with a lid and cook until the meatballs are cooked through. About 8-10 minutes. (with an internal temp of 165) Tossing/ flipping occasionally.

To make the BBQ sauce glaze- In a saucepan over medium heat, combine butter, bbq sauce, honey, pineapple juice, jerk seasoning, and garlic. Mix well. Once the sauce begins to bubble, reduce heat and allow to simmer until it thickens slightly.

Add meatballs to the sauce and shake/ toss until the meatballs are fully coated. OR pour sauce over the meatballs until fully coated. Garnish with green onions and enjoy!.

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Baked Jamaican Jerk Chicken

Slow Cooker Jerk Chicken

Jerk Meatballs

Top 3 jerk recipe recipes from across the web

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

Top Tags

Baked Jamaican Jerk Chicken

Slow Cooker Jerk Chicken

Jerk Meatballs

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