Best 4 Lisas Jerk Chicken Recipes

Tantalize your taste buds with Lisa's Jerk Chicken, a Jamaican delicacy that embodies the vibrant flavors of the Caribbean. This succulent dish features tender, juicy chicken marinated in a fragrant blend of Jamaican jerk spices, creating an explosion of bold and spicy flavors. The chicken is grilled to perfection, infusing it with a smoky aroma and a slightly charred exterior. Accompanying the main course are three delectable recipes: Jamaican Rice and Peas, a flavorful combination of rice, red kidney beans, and aromatic spices; Fried Plantains, sweet and savory slices of plantain fried until golden brown; and Coleslaw, a refreshing and tangy salad made with shredded cabbage, carrots, and a creamy dressing. Get ready for a culinary journey to the heart of Jamaica with Lisa's Jerk Chicken and its irresistible side dishes.

Here are our top 4 tried and tested recipes!

EASY JERK CHICKEN RECIPE

Easy Jerk Chicken Recipe image

This jerk chicken recipe is made with an easy-to-make spicy, sweet homemade marinade then cooked to flavorful, juicy perfection!

Provided by Jamie Silva

Categories Dinner

Time 3h

Number Of Ingredients 19

Ingredients

2 tablespoons brown sugar
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped onion
3 green onions (sliced)
1-2 jalapeños (deseeded)
2 garlic cloves (chopped)
2 tablespoons olive oil
3 tablespoons soy sauce
2 lb bone-in chicken breasts and/or thighs
Lime wedges for garnish
Mango Salsa
White rice
Black beans
Sweet Plantains

Steps:

In a bowl, whisk together the brown sugar, allspice, salt, black pepper, cumin, cinnamon, and nutmeg. Set aside.
In a food processor, blend onion, green onions, jalapeños (depending on desired heat), garlic, spices, olive oil, and soy sauce. Transfer marinade to a baking dish with chicken. Cover and marinate for 1-2 hours in the fridge.

Nutrition Facts : ServingSize 1 serving, Calories 355 kcal, Carbohydrate 8 g, Protein 22 g, Fat 26 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 126 mg, Sodium 993 mg, Fiber 1 g, Sugar 5 g

JERK CHICKEN

Jerk Chicken image

Jamaican jerk chicken sings with flavorful heat, thanks to plentiful spices and potent chili peppers. Marinate this jerk chicken recipe overnight and cook it in the oven or on the grill.

Provided by Elise Bauer

Categories Dinner Grill Caribbean Chicken Grill Jamaican Jerk

Time P1DT1h

Yield 8

Number Of Ingredients 17

Ingredients

1/2 cup malt vinegar (or white vinegar)
2 tablespoons dark rum
2 Scotch bonnet peppers (or habaneros), with seeds, chopped
1 red onion, chopped
4 green onion tops, chopped
1 tablespoon dried thyme or 2 Tbsp fresh thyme leaves, chopped
2 tablespoons extra virgin olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 teaspoons ground allspice
4 teaspoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
2 teaspoons molasses
1 (5 or 6 pound) roasting chicken, cut in half, lengthwise
1/2 cup lime juice
Salt and pepper

Steps:

Make the jerk marinade: Put the vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth.
Marinate the chicken: Place the chicken in a large freezer bag, or in a large non-reactive bowl or baking dish. Pour lime juice over the chicken and coat well. Rub the jerk paste over the chicken pieces and coat well (it helps to use gloves!). Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.
Cook the chicken, simmer marinade: When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce. Grilling Method Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for about 40-50 minutes, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 170°F for the thigh when checked with a meat thermometer . Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes. Oven Method Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 40-50 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, or a meat thermometer reads about 165°F for the breast and 170°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes. Cut chicken into pieces. Serve with black beans and rice .

Nutrition Facts : Calories 888 kcal, Carbohydrate 8 g, Cholesterol 299 mg, Fiber 2 g, Protein 94 g, SaturatedFat 14 g, Sodium 849 mg, Sugar 3 g, Fat 50 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

SLOW COOKER JERK CHICKEN

Slow Cooker Jerk Chicken image

Slow Cooker Jerk Chicken is a quick recipe with fantastic authentic Jamaican flavors of peppers, onions, allspice and cloves and with no mess to clean up.

Provided by Sabrina Snyder

Categories Main Course

Time 8h10m

Number Of Ingredients 12

Ingredients

6 chicken thighs (bone and skin on)
3 green onions (from tip to tail with root trimmed)
1/2 yellow onion
1/2 jalapeno pepper (de-seeded and de-veined)
1/3 cup soy sauce
1/4 cup distilled white vinegar
2 tablespoons vegetable oil
1 tablespoon brown sugar
2 teaspoons thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

Steps:

Add the chicken thighs to a large skillet and brown them on medium high heat on both sides for 3-5 minutes.
In a food processor add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until smooth.
Add the chicken to the slow cooker skin side up and pour the sauce over the chicken.
Cook on low for 8 hours.

Nutrition Facts : Calories 312 kcal, Carbohydrate 4 g, Protein 19 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 809 mg, Sugar 2 g, ServingSize 1 serving

JERK CHICKEN WITH RICE & PEAS

Jerk chicken with rice & peas image

The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy. Serve with coconut basmati rice

Provided by John Torode

Categories Dinner, Main course

Time 1h10m

Number Of Ingredients 21

Ingredients

12 chicken thighs, bone in
1 lime, halved
hot sauce, to serve (optional)
1 big bunch spring onions, roughly chopped
thumb-sized piece ginger, roughly chopped
3 garlic cloves
½ a small onion
3 scotch bonnet chillies, deseeded if you want less heat
½ tsp dried thyme, or 1 tbsp thyme leaves
1 lime, juiced
2 tbsp soy sauce
2 tbsp vegetable oil
3 tbsp brown sugar
1 tbsp ground allspice
200g basmati rice
400g can coconut milk
1 bunch spring onions, sliced
2 large thyme sprigs
2 garlic cloves, finely chopped
1 tsp ground allspice
2 x 410g cans kidney beans, drained

Steps:

To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a food processor along with 1 tsp salt, and blend to a purée. If you're having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up - don't be tempted to add water, as you want a thick paste.
Taste the jerk mixture for seasoning - it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it's not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
If you want to barbecue your chicken, get the coals burning 1 hr or so before you're ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.
To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the halved lime and cook for 45 mins until tender and cooked through.
While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.
Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.
Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 2.6 milligram of sodium

Tips:

Use a good quality jerk seasoning. You can either make your own or buy a pre-made blend. If you're making your own, be sure to use fresh herbs and spices.
Don't be afraid to experiment with different types of jerk chicken. There are many variations on the classic recipe, so feel free to add your own personal touch.
Jerk chicken is a great dish to make ahead of time. It can be marinated for up to 24 hours, so you can easily prepare it the night before you want to cook it.
Jerk chicken is also a great dish for entertaining. It's easy to make a large batch, and it's always a crowd-pleaser.
Serve jerk chicken with your favorite sides. Some popular options include rice and peas, coleslaw, and fried plantains.

Conclusion:

Jerk chicken is a delicious and flavorful dish that is sure to please everyone at the table. It's easy to make, and it's a great way to enjoy the Jamaican culture. So next time you're looking for a new and exciting dish to try, give jerk chicken a try. You won't be disappointed.