Tag Archives: Jerk Chicken

Print Friendly, PDF & Email
Honey Rum Glazed Jerk Chicken Kebabs with Pineapple

Jerk Honey Rum Glazed Chicken Kebabs with Pineapple

Seasoning the Chicken

  • 2 lbs Chicken, skinless boneless breast or thigh

For chicken Kebabs I prefer to use thighs because I think the kebab tends to be more tender and less dry. Cut the chicken into 1 inch pieces and season with salt and the jerk seasoning to taste. If you want your kebabs to have the full Jerk flavor, be generous with the seasoning. You should also season the chicken well in advance.

  • 1 Cup jerk seasoning (Go here for our jerk marinade)
  • 2 Red Bell Peppers, cut into 1 inch pieces
  • ½ Pineapple, peeled cored and chopped into 1 inch chunks
  • ¾ cup honey
  • ¼ Cup rum

Bamboo Skewers

The skewers should be soaked in water for at least 30 minutes, so they don’t burn. A trick I like to use is to place the skewers in an 8 x 13 baking pan. Add water and then cover with a paper towel, this helps submerge the skewers.

To Make the Kebabs

Thread the chicken onto the soaked skewer adding a piece of pineapple and bell pepper between each piece of chicken.

In a small bowl, combine the rum and honey. Heat the grill, and over medium heat cook the kebabs about 5 minute per side brushing with the honey rum glaze.

Serve with rice and beans or macaroni pie and a crisp salad!!

An idea for using the other half of pineapple is….  Make a few kebabs with just pineapple chunks…  Grill them, brush them with the rum glaze, and serve over ice cream (either vanilla or rum and raisin).

As always, enjoy!

Tell Us What You Think!

Try pairing our Jerk Honey Rum Glazed Chicken Kebabs with a our Old Fashioned Rum Punch, macaroni pie as a side, and Grilled Pineapple with a Brown Sugar Rum Glaze for the dessert.

If this recipe makes your mouth water, why don’t you come for cooking classes in Antigua or contact us for online classes. Come for one class or a series of classes and you can even stay in our BnB.

Print Friendly, PDF & Email
Jerk Tofu

Jerk Rub, Jerk Marinade, and Dry Jerk Seasoning

Jerk Rub…

There are so many different versions of jerk seasoning recipes, this is my version taken from Helen Willinsky’s book JERK. This medium hot paste can be made hotter by adding more hot peppers.

  • 1 Bunch scallions
  • 1-2 Scotch bonnet pepper
  • 3 Cloves garlic
  • 1 Teaspoon ground allspice
  • 1 Tablespoon chopped fresh thyme
  • 2 Teaspoons ground cinnamon
  • 1 Teaspoon ground nutmeg
  • 1 Teaspoon brown sugar
  • 1 1/2 Teaspoons salt
  • 1/4 Cup vinegar
  • 1 Tablespoon oil

Place all the ingredients into a blender and make into a smooth paste.

Rub the spice on your choice of meat weather pork or chicken. Use the rub sparingly until you’ve figured out how spicy your rub is. Store the leftover marinade in an airtight container for about one month.

Jerk Marinade…

If you prefer to use a marinade instead of a rub this is a good version also taken from Helen Willinshy’s book. The flavor of the marinade may strike you as harsh when you first make it, but the flavor mellows as the meat cooks. Like the paste you can adjust the heat of the marinade by adding more pepper.

  • 1 Onion, finely chopped
  • ½ Cup scallions, finely chopped
  • 2 Teaspoons fresh thyme
  • 1 Teaspoon salt
  • 2 Teaspoons sugar
  • 1 Teaspoon ground pimento (allspice)
  • ½ Teaspoon ground nutmeg
  • ½ Teaspoon ground cinnamon
  • 1 Hot pepper finely ground
  • 1 Teaspoon ground black pepper
  • 3 Tablespoons soy sauce
  • 1 Tablespoon cooking oil
  • 1 Tablespoon vinegar (cider or white)

Place at the ingredients in a food processor fitted with the steel blade and process until everything is well combined. Store the leftover marinade in the refrigerator in a tightly closed jar for about 1 month.

Dry Jerk Seasoning…

This seasoning is not as strong as the rub or the marinade. It is good to have in hand to sprinkle onto meet when you are seasoning to give it a little lift.

  • 1 Tablespoon onion flakes
  • 1 Tablespoon onion powder
  • 2 Teaspoons ground thyme
  • 2 Teaspoon ground allspice
  • ¼ Teaspoon ground nutmeg
  • ¼ Teaspoon ground cinnamon
  • 2 Teaspoons sugar
  • 1 Teaspoon ground black pepper
  • 1 Teaspoon cayenne pepper
  • 2 Teaspoons dried chives or green onion.
Print Friendly, PDF & Email
Rockin Jerk Pizza Recipe - Nicole's Table - Antigua

Rockin Jerk Chicken Pizza!

  • 2 Cups jerk chicken, shredded
  • 1 Red bell pepper, thinly sliced
  • 1 Yellow bell pepper, thinly sliced
  • 1 Red onion, thinly sliced
  • 2 Cups mozzarella cheese grated
  • 2 10” Pita bread (We used freshly made dough in this photo)
  • Gravy (Leftover or freshly made jerk marinade)

Preheat the oven to 400 F, and dust a baking sheet with cornmeal.

Place the pita bread on the baking sheet and start to build the pizza. Lightly oil the pita bread with olive oil and then spoon a generous amount of gravy on the pita bread. Add a layer of chicken, and then add the peppers and onions. Finally sprinkle the mozzarella cheese and a light drizzle of olive oil.

Bake for 10 minutes.

A variation on this theme would be to use freshly made Pesto sauce as a substitute for the gravy.

Serves roughly 4 people depending on appetites. 😉

Print Friendly, PDF & Email
Jerk Chicken

Jerk Chicken (or Tofu!)

Jerk Marinade…

This recipe is taken from Helen Willinsky’s book Jerk. The flavor of the marinade may strike you as a bit harsh when you first make it, but the flavor mellows as the meat cooks. You can adjust the heat of the marinade by adding more or less) pepper.

  • 1 Onion, finely chopped
  • ½ Cup scallions, finely chopped
  • 2 Teaspoons fresh thyme
  • 1 Teaspoon salt
  • 2 Teaspoons sugar
  • 1 Teaspoon ground pimento (allspice)
  • ½ Teaspoon ground nutmeg
  • ½ Teaspoon ground cinnamon
  • 1 Hot pepper
  • 2 Cloves of garlic
  • 1 Teaspoon ground black pepper
  • 3 Tablespoons soy sauce
  • ¼ Cup cooking oil
  • 1 Tablespoon vinegar (cider or white)

Place at the ingredients in a food processor fitted with the steel blade and process until everything is well combined. Store the left over marinade in the refrigerator in a tightly closed jar for about 1 month.

Rub the spice on your meat or tofu. Use the rub sparingly until you’ve figured out how spicy your rub is. Store the leftover marinade in an airtight container for about one month.

Preparing the meat…

Working with one whole three pound chicken, rub the marinade on your choice of meat whether pork or chicken. Use the marinade sparingly until you’ve figured out how spicy your marinade is. Store the leftover marinade in an airtight container for about one month.

OR Preparing the Tofu…

Use x pounds of tofu. Open and drain the tofu and cut it into slices about ½ an inch thick. Let it marinade for at least an hour in the Jerk Marinade.

After it has been marinaded, remove most of the marinade and pan fry the tofu.

Remove the tofu from the pan and sauté a sliced onion and 1 bell pepper. When the bell pepper and the onion get soft in the pan, return the tofu with the marinade and let it cook for 10 minutes. Voilà! Jerk tofu!

Pineapple Salsa…

This salsa is so simple, but it is perfect compliment to jerk pork or chicken and works with tofu as well. I challenge anyone to argue differently. That said, if you are feeling lazy, just slice some pineapple and grill it as a simpler substitue.

  • ¾ Cup Pineapple, finely diced
  • ¼ Cup red onion, finely chopped
  • 2 ½ Teaspoons fresh lime juice
  • 1 Jalapeno, finely diced
  • ½ Cup cilantro, coarsely chopped

In a medium bowl, combine the pineapple, red onion, jalapeno and lime juice. Toss to combine. Add cilantro, cover, and let flavors combine.

Print Friendly, PDF & Email
Jerk cooking - Honey Jerk Wings

Jerked Wings with a Honey Rum Glaze

  • 2 ½ Pounds wings, trimmed and separated
  • Juice of 2 limes
  • ½ Cup prepared jerk seasoning
  • Salt generously
  • 1 Cup honey
  • ¼ Cup dark rum
  • Preheat oven to 400 F.

Wash the wings with lime juice. In a large non-reactive bowl rub the wings with jerk seasoning and salt generously. Cover and marinade for half an hour (remember the longer the wings marinade, the hotter they will become). Place wings on a greased baking sheet and bake for 30 minutes turning once until nicely browned.

While the chicken is baking, make the glaze by combining the honey and rum, mixing until the rum is incorporated into the honey. Set aside until the wings are cooked through. When the wings are done pour the glaze over the wings, place on a platter, and serve.

Print Friendly, PDF & Email

Conch Fritters To Die For!

  • 1 ½ lbs conch, cut into small pieces
  • 1 Sweet (bell) pepper, chopped
  • 1 Medium onion, chopped
  • 5 Leaves of herb (coloantro, shadow bennie, cilantro, basil or thyme)
  • 1 Stalk celery, chopped
  • ¼ Teaspoon salt
  • ¼ teaspoon pepper
  • ¼ to ½ Scotch bonnet pepper, minced (optional… but you have to love them!)
  • 1 ¼ Cups flour
  • ½ Teaspoon baking powder
  • 1 ½ Cups water

Place all the ingredients conch thru scotch bonnet pepper into a large mixing bowl. Working in batches place 1/3 of the ingredients into a blender along with 1/3 cup of water, and blend for 10 seconds. Pour the blended mixture into a second mixing bowl, continue until the process until all the ingredients have been blended.

Sift the flour and the baking together, and add to the blended conch mixture. The batter should be the consistency of cake batter. Should you need to add more water add a little bit at a time.

Heat the oil over medium heat, when the oil reaches 375 degrees drop tablespoon size balls into the hot oil. Turn over the fritter when the edges are golden brown, continue to cook until the entire fritter is golden brown. Drain the fritters on a paper towel and place on serving plate.

Serve with your favorite dipping sauce and enjoy!