Best 2 Jamaican Jerk Chicken Or Pork Recipes

Indulge in the vibrant flavors of Jamaica with our tantalizing jerk chicken and pork recipes. Originating from the island's rich culinary heritage, Jamaican jerk is a unique and smoky cooking technique that imparts an unforgettable taste to both chicken and pork. The heart of Jamaican jerk lies in its aromatic marinade, a captivating blend of fiery scotch bonnet peppers, fragrant allspice, pungent thyme, and a symphony of other herbs and spices. Experience the magic of jerk chicken, where succulent chicken pieces are marinated in this flavorful concoction and grilled to perfection, resulting in a juicy and delectable masterpiece. For those who prefer the richness of pork, our jerk pork recipe offers an equally enticing experience. Tender pork shoulder is immersed in the aromatic marinade, then slow-cooked until fall-off-the-bone tender. Whether you choose chicken or pork, these recipes guarantee an authentic Jamaican jerk experience that will transport your taste buds to the vibrant streets of Kingston and beyond.

Let's cook with our recipes!

A TASTE OF JAMAICA: AUTHENTIC JAMAICAN JERK CHICKEN - A RECIPE BY EXECUTIVE CHEF DWIGHT MORRIS

A Taste of Jamaica: Authentic Jamaican Jerk Chicken - A Recipe by Executive Chef Dwight Morris image

The most authentic Jamaican jerk chicken recipe you'll find without traveling to Jamaica.

Provided by Chef Dwight Morris (shared with his permission)

Time 40m

Number Of Ingredients 16

Ingredients

1 tbsp ground thyme or 2 tbsp thyme leaves
1 or 2 Scotch bonnet peppers (Habanero if you cannot source Scotch bonnet, but it won't be authentic) BOTH ARE EXTREMELY HOT!
1/2 teaspoon nutmeg
1/2 cup packed brown sugar
2 tbsp soy sauce
1-2 bunches green onions (6 to 12)
salt and pepper to taste (at least 1 tsp Kosher or sea salt)
1 teaspoon cinnamon
1/2teaspoon ginger minced
2 tsp allspice
6-8 garlic cloves
2 tbsp Jerk paste (above)
2/3 cup (5 oz) pineapple juice
3/4 cup (6 oz) ketchup
6 oz Red Stripe beer (you can find it at BevMo!)
one chicken, cut up into pieces (preferably organic)

Steps:

Place all ingredients for base in a blender or food processor and process until smooth.
Use to marinate chicken for at least 4 hours, but preferably overnight, before cooking on the barbecue.
Grill on the barbecue until fully cooked.
Add all ingredients listed for the Jerk sauce to a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often. Add more juice or beer to thin the sauce, alternatively, simmer longer for a thicker sauce.
Spoon this sauce over the cooked jerk chicken, serving extra for those who want a little more.

Nutrition Facts : Calories 208 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 567 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

JAMAICAN JERK CHICKEN

Jamaican Jerk Chicken image

Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.

Provided by Yardie

Categories World Cuisine Recipes Latin American Caribbean

Time 3h20m

Yield 6

Number Of Ingredients 15

Ingredients

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 ½ teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 ½ cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

Steps:

Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
Preheat an outdoor grill for medium heat.
Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 13.3 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 3.2 g, Protein 28.8 g, SaturatedFat 1.2 g, Sodium 473.9 mg, Sugar 3.8 g

Tips:

To make authentic Jamaican jerk chicken or pork, use fresh, high-quality ingredients.
Use a jerk seasoning that is made with allspice, thyme, scotch bonnet peppers, and other traditional Jamaican spices.
Marinate the chicken or pork in the jerk seasoning for at least 24 hours, but no longer than 48 hours.
Cook the chicken or pork over medium-low heat until it is cooked through.
Serve Jamaican jerk chicken or pork with traditional Jamaican sides such as rice and peas, steamed vegetables, and fried plantains.

Conclusion:

Jamaican jerk chicken or pork is a flavorful and delicious dish that is perfect for a summer cookout or backyard party. It is easy to make and can be enjoyed by people of all ages. If you are looking for a new and exciting way to cook chicken or pork, give Jamaican jerk a try.