Sunday, 8 June 2008

Jamican Jerk

Over the past few months I've noticed lots of blogs and tv shows that have been making Jamaican Jerk Chicken, with rice & peas and fried plantain. Anytime I've had jerk chicken I've loved it so it only seemed right to try this complete dish, so I set about trying to find plantain. I hunted and hunted for about 3 or 4 weeks and gave up, just when I did I happened to spot them! The lesson - give up searching sooner and you'll get what you're looking for.

I had bookmarked a recipe from We are never full when I had seen it a while ago so looked it up straight away and got cooking.

Cooking everything was all very straightforward and kept me busy in the kitchen for a bit while Rob was playing some xbox and it all came together at the same time. It was very tasty however the jerk may just have been a little too spicy for my tastes but that's easily fixed in future.

Jamaican Jerk Chicken



2 breasts of chicken, skin on
2 legs of chicken, skin on
2 tbsp. allspice
1 tbsp. dried thyme
1 teaspoon hot paprika
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon red pepper flakes
1 scotch bonnet pepper (or other spicy hot pepper)
1 tablespoon brown sugar
1/2 cup of cilantro (you can substitute 1 teaspoon coriander seed)
juice of 1 lime
splash of orange juice
1 tablespoon olive oil
2 scallions
1 teaspoon soy sauce
pinch of salt and pepper

1. Grind the spices down with a spice grinder. Then blend all the ingredients together in a blender until smooth. Adjust the amount of oil to make it a thick paste.
2. Rub this on your chicken and leave to marinate for at least an hour.
3. Cook your chicken pieces at 200˚C for 45 minutes to 1 hour, or until juices run clear. For the last minute, crisp it up on a hot frying pan.

Rice and Peas

Serves 2-3


1 cup white rice
1 can red kidney beans
1 small onion, minced
1 clove garlic
1 scallion, sliced
chicken stock OR 1 can coconut milk and water

1. Sauté the onion and garlic on medium heat for a few minutes then add the rice, scallions and beans and stir together.
2. Pour enough chicken stock/coconut milk & water over your rice that it comes up the width of 2 fingers above the level of the uncooked rice.
3. Bring to the boil and allow to cook down until it reaches the level of the rice, stir ONCE, turn your heat to low and cover. Cook on low for 20 minutes.
After 20 minutes your rice will be perfect, give it a stir and enjoy.

Tostones (Fried Green Plantain)


2 Green Plantain
Vegetable oil

1. Heat the oil in a pan. It needs to be about 1/2-3/4" deep.
2. Peel plantains and cut on the diagonal, about 3/4" thick.
3. Fry the plantain once for about 2-3 minutes. Dry on paper towels, then give each a smash with a mallet. Return to pan and fry for another 2 minutes.
4. Drain and serve seasoned with a little salt.

Thanks to We are never full for this recipe.

I've used this as my entry for my Bookmarked Recipes food blog event for this week.


  1. Ruth, a jerk marinade is one of summer's great well with most meats. If you got the recipe from "Never Full"'s good!

  2. Ruth this looks good, I've not tried a jerk marinade but this is very tempting :-)

  3. I have heard so much about this recipe , but never have tried them.
    The marinade sound reallu good, will try them too.

  4. The plaintains look phenomenal

  5. Thank you so much for trying our recipe! You're's REALLY spicy, huh? Jerk is traditionally supposed to be that spicy but sometimes the scotch bonnet can be a bit too crazy. the best thing with recipes is that you can levy the amount of spice you want.

    Thanks again for giving this a whirl!!
    amy @ we are never full

  6. reminds me of Notting Hill carnival... yum!

  7. Wow, what a fabulous dinner! My husband would love this, especially the plantain. Bookmarking this one!

  8. Oh Yum! This sounds (and looks)really great. I've never tried a jerk marinade before so I guess I'll have to add it to my to-do lists!

  9. I have heard about jerk chicken but as yet not tried it but viewing this dish certainly makes me want to try it now, just awesome!!

    Rosie x

  10. I've never tried making my own, but keep meaning to get to it someday. Yours looks really tasty!
    Ann at Redacted Recipes

  11. Peter M, I've hat it on steak as well as chicken before, usually as a premixed spice mix so it was good to use "Never Full's" recipe.

    Dell, You should try it, sweet but spicy at the same time.

    Happy Cook, You should try it all!

    That Girl, Thank you! they tasted great too... I'm planning to make them again sometime soon.

    Amy, thank you for a great recipe! I'll definitely be making it again, but leaving out the scotch bonnet lol.

    Ryan, I wanna come to that carnival now!

    Elle, can't wait to see your results!!! Enjoy!

    Dharm, looking forward to seeing your remake of this.

    Rosie, hope you do try it! It's a great dish.

    Ann thank you! Hope you get to try making it from scratch someday.

  12. This looks so good Ruth! I think you have all the right pairing of spices here - I loved Jerk when we were in Jamaica. So different from so-called "Jerks" I had tried in the past (no pun intended!!!)

  13. Jenn too right, this kind of jerk is so much better than the other kind!


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