← Back to Search Results
pan-frying Caribbean, Jamaican
Jamaican Jerk Chicken

Photo by: Ellie Miller
Comments: 0
 

Recipe

I urge you to try this not-too-difficult and incredibly tasty (though potentially quite spicy hot) recipe. Not only will it make your home smell terrific, it has such depth—not unlike a Mexican mole sauce—I’m sure your family and friends will be asking you to make it again and again. Jerk recipes vary, but the three main ingredients are chile pepper, allspice, and thyme. If you you’re a fan of fire, definitely add the habanero or Scotch bonnet pepper, but here I’ve made that extra heat optional. You can make these ahead of time, and reheat them, covered in a 400°F oven for about 7 minutes, before your guests arrive. Serve this appetizer with Ginger Lemonade, or ice-cold Red Stripe (Jamaican) beer.

Yield: Makes about 20 appetizer-size chicken pieces

Ingredients

  • 6 sprigs thyme
  • 6 leaves sage, washed and minced
  • 1 tablespoon ground allspice
  • ¾ teaspoon ground nutmeg
  • ¾ teaspoon ground cinnamon
  • 1 ½ teaspoons cayenne pepper
  • 1 ½ teaspoons black pepper
  • 2 tablespoons Kosher or sea salt
  • 2 ½ tablespoons turbinado sugar
  • 2 ounces soy sauce
  • 6 ounces apple cider vinegar
  • 4 ounces fresh orange juice
  • 2 ounces fresh lime juice
  • 2 ounces olive oil
  • 3 cloves garlic, minced
  • 1 cup finely chopped red onion
  • 3 scallions, white and light green parts, finely chopped
  • 1 Scotch bonnet or habanero pepper, seeded and finely diced, or ½ teaspoon Scotch bonnet hot sauce (found in West Indian markets or international sections of large supermarkets), optional
  • 2 boneless chicken breasts (6 to 8 ounces each), skin removed, cut into uniform ¼ - to ½-inch chunks

Directions

Make the sauce: In a large bowl, combine the thyme, sage, allspice, nutmeg, cinnamon, peppers, salt, and sugar. In a separate bowl, whisk together the soy sauce, vinegar, orange juice, and lime juice. Add the olive oil. Pour the liquid mixture into the spices, and add the garlic, onions, scallions, and hot pepper if desired. Take out half the sauce, and put it aside to heat later as a dipping sauce.

Prepare the chicken: With a sharp knife, cut each chicken breast into ten pieces, first by cutting it in half horizontally, and then cutting each half into chunks. Place the pieces in a shallow dish, and pour half the jerk sauce over them. Cover the chicken and refrigerate for at least 30 minutes but preferably overnight. (The longer you can marinate the chicken, the more the flavor will penetrate the meat.)

To cook the chicken, in a medium-size sautè pan, sear the chunks for about 3 minutes on each side, or until cooked through. (You could also place them on an oiled baking sheet and cook in a preheated 400°F oven for 8 to 10 minutes.) In the meantime, pour the sauce you set aside into a medium-size saucepan and bring to a boil. Lower the heat, and simmer for about 15 minutes. If more liquid is needed (though you don’t want it to be too runny), add some fresh orange juice. Let cool slightly and transfer to dipping bowls.

Serve the chicken immediately or at room temperature, on a platter, with a shot glass of toothpicks for serving and the extra jerk sauce for dipping.


© 2006 Arlen Gargagliano

Note from Cookstr's Editors

Nutritional information is based on 20 servings, and using 6oz chicken breasts.

 

Nutritional Information

Nutrients per serving (% daily value)

55kcal (3%)
531mg (22%)
2g
0g
3g (5%)
0g
1g (4%)
2g
1g
13mg (4%)
1g
4g
7mg
71mg
6mcg RAE (0%)
4mg (7%)
6mg (1%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
mexican-everyday Mexican Everyday
by Rick Bayless
the-sweet-life The Sweet Life
by Kate Zuckerman
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
spice Spice
by Ana Sortun
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?