Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

jerk - 2 recipes

Google Ads

Top rated jerk recipes

By

"Jerk" spice originates from Jamaica

  • 1/2 cup olive oil
  • 1/4 cup lime juice (from about 2-limes)
  • 1/4 cup soy sauce
  • 2 tablespoons ground allspice
  • 2 tablespoons dark brown sugar
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 5 cloves garlic, crushed
  • 2 bunches scallions (6 to 8 per bunch), roughly chopped
  • 2 jalapenos*, chopped
  • 1 (3-inch) piece ginger, peeled and chopped
  • 3 chickens, quartered (you can ask your butcher to do it for you)
  • NOTE: The jalapenos didn't impart a LOT of heat. If you prefer spicier food, then go for habaneros or scotch bonnets. Just be careful because they pack a lot of heat!
4.4/5 (13 Votes)

By

Jerk chicken is the pride of Jamaica and it the most requested dish on the Sugar Reef menu

  • 1 Tbsp ground allspice
  • 1 Tbsp dried thyme
  • 1-1/2 tsp cayenne pepper
  • 1-1/2 tsp freshly ground black pepper
  • 1-1/2 tsp sage
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground cinnamon
  • 2 Tbsp salt
  • 2 Tbsp garlic powder
  • 1 Tbsp sugar
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 3/4 cup white vinegar
  • 1/2 cup orange juice
  • juice of one lime
  • 1 scotch bonnet pepper, seeded and finely chopped (can substitute habanero)
  • 1 cup chopped white onion
  • 3 green onions, finely chopped
  • 4 6- to 8-ounce chicken breasts, trimmed of fat, skin pulled off
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Chicken, Sugar Reef Style Jerk Jamaican Style Jerk Chicken Recipe