jerk seasoning

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

allspice

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!

Make your own jerk seasoning to use as a marinade for chicken. Scotch bonnet peppers and spices bring heat and plenty of flavour

Jamaican jerk chicken

chicken thighs

chicken legs

2-3 tsp crushed/powered allspice(pimento)

salt

spring onions,trimmed

white onion

Scotch bonnet peppers

garlic

thyme leaves

lime juice

milliliters vinegar

½ tsp mixed spice

dark sugar

Whizz all the ingredients for the marinade in a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">blender</a> to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.

Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.

Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice &amp; peas or any of your favourite side dishes.

Comforting and spicy in just the right way, Rasta pasta is popular in Jamaican communities across New York and beyond. This version gets its spice from jerk seasoning and a single Scotch bonnet. The bell peppers and green onions add not only texture, but a sweet crunch and brightness. You could swap salmon or shrimp for the chicken, or use fettuccine or rigatoni instead of the penne, if you like; just mind the cooking time. You could even halve the heavy cream, or substitute coconut milk for more depth of flavor. Feel free to refrigerate any leftovers, and either reheat or eat them cold the next day. This is a dish that gets better with a little time.

Rasta Pasta With Jerk Chicken

olive oil

garlic powder

smoked paprika

boneless, skinless chicken breasts

Kosher salt

penne pasta

bell

green onions, sliced,

garlic cloves,

thyme

Scotch bonnet pepper, pierced, not sliced (optional)

heavy cream

stock

Parmesan

Prepare the chicken: In a medium bowl, combine jerk seasoning, 1 tablespoon olive oil, garlic powder and smoked paprika. Add chicken and toss to coat. Cover bowl with plastic wrap and let sit in the refrigerator for 2 hours or up to 24 hours. Pull chicken out about 1 hour before cooking, so it comes to room temperature.

Heat oven to 400 degrees. Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium. Add the chicken to the skillet, and sear chicken on both sides until browned, about 3 minutes per side.

Once chicken is seared, transfer the skillet to the oven and roast chicken until internal temperature reaches 165 degrees, 15 to 20 minutes. Transfer to a cutting board, let rest for about 10 minutes, and slice on a bias.

As chicken roasts, prepare the pasta: Set a pot of well-salted water to a boil over high heat. Add the pasta, and cook according to the package instructions. Drain and set aside.

Add 2 tablespoons oil to a heavy pot set over medium, and sauté bell peppers with green onions until peppers are barely softened, about 4 minutes. Add the minced garlic and cook until it’s fragrant, about another minute.

Add the 1/4 cup jerk seasoning to the pot and combine. Add the thyme and pierced pepper. Add heavy cream and vegetable stock and bring to a simmer. Mix in the Parmesan, then add pasta.

Top with the jerk chicken, and garnish with green onions. Serve hot.

Broiling is one of the quickest ways to cook salmon, and retain its moisture. It heats the outside while keeping the inside tender. When making this jerk salmon, your house may smell like a charcoal grill in the Caribbean. Don't worry if the fish darkens considerably as it cooks; that’s when you know it’s almost done. Finish it off with a <a href="https://cooking.nytimes.com/recipes/1021305-mango-slaw">mango slaw</a> or <a href="https://cooking.nytimes.com/recipes/1021342-classic-carrot-salad">classic carrot salad</a> to make your dinner look as vivid as it tastes.

Sheet-Pan Jerk Salmon

Nonstick cooking spray (optional)

(6-ounce) skin-on salmon fillets,

jerk seasoning paste (hot

paprika

Kosher salt (optional)

parsley,

mango slaw carrot

Position an oven rack 6 inches from the broiler and set the broiler to high. Line a rimmed sheet pan with aluminum foil or lightly coat with cooking spray.

Place salmon on a cutting board, skin-side up. Using a sharp knife, cut through the skin about 1/8-inch deep, in 3 different places, making sure not to cut all the way through to the flesh.

In a medium bowl, whisk together olive oil, jerk seasoning, paprika and salt, if using. (The jerk seasoning has plenty of salt, so taste before adding salt.) Place salmon portions in the mixture and coat evenly, ensuring the mixture gets into the scored flesh.

Place on the sheet pan, skin-side up, and broil until the skin is crispy and flesh is opaque, 10 to 12 minutes. The exterior will darken considerably, but don’t be alarmed. The high heat will help keep the inside moist. Garnish with chopped fresh parsley. Serve with mango slaw or carrot salad.

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.

In this recipe, the dried lentils absorb the jerk spices and flavors for a seriously delicious dish. Full of Caribbean attitude and vegan sensibilities, you&#039;re going to love the taste and aroma of my jerk-style lentils.

Jerk-Style Lentils

(8 oz) red onion (sliced)

Thumb-sized (about 1 tablespoon) piece of fresh ginger (grated)

maple syrup

tomato purée

garlic (finely sliced)

large (2 1/4 lbs) tomatoes (quartered)

lentils

store-bought vegetable broth or homemade vegetable stock

Scotch bonnet chile (seeded)

fresh cilantro (chopped)

scallions (sliced)

Sea salt and black pepper

Sauté

In a deep skillet over medium heat, warm the oil. Add the onion and sauté until softened and slightly browned, about 5 minutes.

Stir

Stir in ginger, jerk seasoning, maple syrup, tomato purée, and garlic. Sauté for 3 minutes, then add the tomatoes, lentils, vegetable stock, chile, and thyme. Season with salt and pepper.

Simmer

Bring to a boil, then reduce heat to maintain a simmer and cook until the lentils have softened, 35 to 45 minutes.

Serve

Sprinkle cilantro and scallions on top and serve. The lentils will keep in the fridge for 3 days or in the freezer for 3 months.

This Caribbean chicken Rasta Pasta from Delish.com is great for dinner any night of the week. It's spicy, it's creamy, there's veggies, there's chicken, there's CHEESE... There's basically no flavor or texture that this dish doesn't have.

Rasta Pasta

chicken breasts (about 1 1/2 lb.)

extra-virgin olive oil, divided

green bell pepper, sliced

red bell pepper, sliced

orange bell pepper, sliced

green onions,

garlic,

c. low-sodium chicken broth

c. Parmesan,

What's your favorite protein to eat with pasta?

Cook pasta according to package instructions to al dente. Drain and set aside. Season chicken breasts all over with 1 tablespoon jerk seasoning and salt. In a large skillet over medium heat, heat 1 tablespoon oil. Cook chicken until golden and no longer pink, 8 minutes per side. Remove from pan and set aside to rest.

Add remaining oil and cook peppers until mostly tender, 3 to 4 minutes. Add green onions and garlic and cook&nbsp;until fragrant, 1 minute. Season with remaining jerk seasoning.&nbsp;

Add chicken broth and heavy cream and let simmer until thickened, 5 minutes. Slice chicken. Add Parmesan and stir until melted, then add pasta and chicken and toss until completely combined.&nbsp;

Garnish with green onions and more Parmesan and serve.

I just made this and I did not measure the jerk seasoning. I just seasoned the chicken with my jerk seasoning to my liking then I seasoned the veggies with my favorite seasoning (so it wouldn't be to sweet or spicy). I needed a bit more milk/cream to give me a sauce but it was delicious and I would make it again!

My daughter loved this!! I was skeptical after reading the reviews. I followed this whole thing to a tee. I just added a cup of heavy cream. 1 cup of Parm. Added my own seasonings, garlic powder, Adobe, black pepper, onion powder and plenty of jerk seasoning (Caribbean’s Tradition) brand which isn’t so overly spicy. And a half box of noodles. As stated you won’t have enough sauce to cover noodles if you use a whole box. The amount of cream you use will play the part in that! But it was delicious! A most try regardless of it authenticity. Thank you for sharing this.

Looks like a yummy recipe but I think Rasta Pasta should be vegan with coconut milk instead of dairy products.

Beginner here and it came out awesome! Used Jamaican jerk seasoning didn’t realize I grabbed that from supermarket lol. Either way it came out great and most importantly my wife thought so too and expects me to keep cooking. Yeah right. Made this as our anniversary dinner

Well let me tell you, I am SHOCKED that the comments are full of ignorance and trashy ghettoness. Shocked. 
Hmm... I really wonder why this is. What is different with this recipe than others... Can't put my finger on it.

Love it!! Definitely had to tweak the seasoning.

This was bad & flavorless. There needs to be wayyyy more seasoning, and maybe even more "sauce" for the amount of noodles it calls for. I think the idea is there & with some tweaking may be better but i won't be trying this again.

https://streaming.hearstdigitalstudios.com/99ba7a32-350e-498c-9be4-ae6bfe82a874/video_rover_16x9_1080p_hd_1584977406_38.mp4

Jerk chicken + creamy pasta = the easy dinner you didn't know you needed.

Rasta Pasta Has A Little Bit Of Everything

Add bold flavor and a spicy kick to chicken, meat, tofu, and veggies with this homemade jerk seasoning. It&#39;s a versatile Caribbean blend of allspice, nutmeg, thyme, garlic, cayenne, and brown sugar. It&#39;s easy to mix together, and keeps in your pantry for up to a year!

Jerk Seasoning

onion powder

cayenne powder (see notes)

sea salt

brown sugar

parsley

all-spice

cinnamon

nutmeg

cumin

Measure ingredients

Add all of the ingredients to a small bowl.

mix ingredients

Mix well then transfer the jerk seasoning to a clean glass jar.

store

This seasoning blend will keep well for 1 year in a cool, dark pantry.

Easy Vegan Rasta Pasta recipe made using coconut milk and jerk seasoning for a flavorful sauce tossed in fettuccini pasta noodles and topped with optional vegan chicken!

Easy Vegan Rasta Pasta

fettuccini pasta

butter

onion

salt and pepper

full fat coconut milk

Jamaican

vegetable broth

vegan parmesan cheese (plus more for garnish (optional))

cornstarch

green bell pepper (sliced)

red bell pepper (sliced)

yellow bell pepper (sliced)

Cook the pasta according to package directions with a few drops of oil. Drain and set aside once finished.

In a sauté pan, add the vegan butter and allow it to melt over a low medium heat.

Once the vegan butter is melted, add in the diced onion and garlic. Season with salt and pepper to taste. Sauté until fragrant.

Add in the coconut milk, jerk seasoning and vegetable broth. Stir to combine and bring to a low boil, then reduce heat to a low simmer.

Stir in the vegan parmesan cheese along with the cornstarch and water mixture.

Add in the sliced bell peppers and allow to simmer for a few minutes until cooked, but still slightly crunchy.

In a large bowl or serving dish, combine the pasta with the sauce so that all of the noodles are covered.

Garnish with fresh parsley and additional vegan parmesan (optional). Serve as is or add in your favorite vegan meats like chicken or shrimp. Enjoy!

Spice up cod with jerk seasoning, then pair with creamed corn and charred spring onions for a tasty, low calorie option during the week. Serve with lime wedges

Jerk cod & creamed corn

tsp jerk seasoning

spring onions

can sweetcorn

tbsp single cream

red chilli

lime wedges, to serve (optional)

Heat the oven to 200C/180C fan/gas 6. Put the cod on a baking sheet and rub with half the oil, the jerk seasoning and some salt and pepper. Cook for 12-15 mins until cooked through and flaking.

Meanwhile, heat a griddle pan or non-stick frying pan over a high heat. Rub the remaining oil over the whole spring onions. Add to the pan and cook for 8-10 mins or until charred and beginning to soften. Keep warm on a plate.

Put the corn in a saucepan with the cream and warm through for 2 mins. Using a stick blender, roughly blitz the corn to a semi-smooth consistency. Stir though the parmesan, chilli and half the coriander, then season to taste.

Serve the cod with the charred spring onions, creamed corn and lime wedges for squeezing over, and scatter over the remaining coriander.

This jerk salmon recipe is huge on flavor and easy to make with salmon fillets marinated in a spicy Jamaican jerk marinade then pan seared.

Top 18 jerk seasoning recipes from across the web

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

Top Tags

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Jamaican jerk chicken

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Rasta Pasta

Jerk Seasoning

Easy Vegan Rasta Pasta

Jerk cod & creamed corn

Jerk Salmon Recipe

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Jerk Seasoning

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Jamaican Jerk Seasoning Recipe

Top 18 jerk seasoning recipes from across the web

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

Top Tags

Instant Pot Jerk Chicken Recipe

Jamaican jerk chicken

Rasta Pasta With Jerk Chicken

Sheet-Pan Jerk Salmon

Jerk chicken curry with beans

Jerk-Style Lentils

Rasta Pasta

Jerk Seasoning

Easy Vegan Rasta Pasta

Jerk cod & creamed corn

Jerk Salmon Recipe

DIY Jamaican Jerk Seasoning

Jamaican Jerk Fish

Jerk Pork Chop with Pineapple Salsa

Jerk Seasoning (Whole30, Paleo)

Jerk Seasoning

Jerk Chicken Rice

Jamaican Jerk Seasoning Recipe

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