No ImageJerk Chicken

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  1. Jacqui

    Less vinegar, upped the lime. Added 1tsp sugar. Stopped the bitterness .Perfect, served with rice and peas .

    xxxxxyyyyy

  2. rome

    I don’t know what I did wrong, but my Jerk Chicken did not come out as I expected, I followed the exact recipe to the tee, the only thing I didnt do was use fresh lime juice, I used bottled instead…..but I don’t see how it would make the chicken sour/bitter/and spicy. I also didn’t grill it, I put it in the oven.

  3. Princezz

    In the DC area there are a few great restaurants or “hole in the wall” joints that have great jerk chicken. A few years ago I worked with a woman from Jamaica who made jerk chicken,she turned me on to a great substitue when you do not have the time, patience or skill to prepare authentic jerk. Her recommendation was “WalkersWood Traditional Jerk Seasoning” you can find it in authentic markets and some of the main grocers that have Caribbean or Jamican food sections (in a jar in both mild and spicy).
    Directions:
    Rinse the chicken and clean with vinegar or lemons, season chicken with Adobo seasoning or onion, garlic powder, salt and/or pepper as you wish. Spoon and rub the desired amonut of jerk seasoning. Then add 1/2 cup of diced onions and 1 tbs chopped garlic. To lessen the heat and add some sweetness add a few tablespoons of honey or brown sugar. I suggest letting it marinate the fridge in a covered container overnight or for 4 hours before cooking. I prefer to prepare it in a crockpot on high for 4 hours or until the meat falls off the bone. When I have less time I cook it for about an hour or more in a covered pan on the stove or the oven and serve with beans and rice. Note: Add 1 to 2 tbls of oil to the pan with a clove of garlic and 1/4c of diced onions.

    Great on top of a grean salad.

  4. Steve

    Forgot to add, if you’re going to use a shop bought paste then buy Walkerswood. It was recommended to me by my hotels Jerk chef (Yup, thats all he did, all day long!) and is very good. Not as good as this recipe though! Thanks again Elise.

  5. Steve

    Haven’t had Jerk this good since I was in Jamaica. Great recipe, thank you for the upload.

    xxxxxyyyyy

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