Categorized | Chicken

A Non Traditional Stove Top Jerk Chicken.

There’s been a lot of discussion, hate and much love for this recipe after I posted the recipe video online. In an effort to prevent the traditionalists from getting uneasy when they go through this recipe, let me be clear that this is NOT a traditional jerk chicken recipe. This stove top jerk chicken recipe is mainly for anyone who do not have access to either a bbq, grill and/or pimento wood. It’s an effort to mimic the flavors you’ve come to enjoy from classic jerk, but with the convenience of using a sauce pan.

BTW, for those of you who wrote in asking for a gravy to go with your jerk chicken.. stay tuned, this gravy will blow your socks off!

 

You’ll Need….

3lbs chicken drums

Marinade

1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
8 pimento berries (or 1 teaspoon ground allspice)
3 scallions
2 cloves garlic
1/4 cup vinegar
1 tablespoon soy sauce
1 teaspoon ginger
6 springs thyme
1 med onion
1/4 cup apple juice
1 tablespoon olive oil
1 scotch bonnet pepper
1 tablespoon brown sugar

1 tablespoon veg oil
juice 1/2 lemon
1 cup chicken stock
2 tablespoon tomato paste
1 tablespoon honey

* garnish with chopped parsley

Place all the ingredients mention for the marinade into a food processor of blender (chop finely and mix well if you don’t have access to a blender), then pour it over the washed/drained chicken pieces and allow it to marinate for at least 2 hours in the fridge.

Heat  1 tablespoon of vegetable oil in a deep sauce pan (tip – use a non stick pan for better browning), knock off most of the marinade off the chicken pieces and brown on med-high heat. Takes about 10 minutes or so to get some colour.

Add in the honey and tomato paste and give it a good stir. This will add some lovely colour to the dish and the honey will help balance off the heat of the scotch bonnet pepper. P0ur in the lemon juice and chicken stock followed by 3/4 cup of the jerk marinade the chicken was sitting in. Turn the heat up to bring it to a boil. Then reduce to a simmer, cover the pot and let it cook for 20 minutes. Now remove the lid and turn up the heat to burn off any excess liquid. Here’s where you’ll taste it for salt (adjust accordingly) and thicken the gravy to the desired consistency.

Your kitchen will have the wonderful scent of the ginger, spices and herbs from the marinade and to be quite honest you’ll be counting down the minutes to dive in. Garnish with some chopped parsley and get ready to enjoy some of the most delicious jerk chicken NOT made the traditional way. It may take on the appearance of stewed chicken, but I assure you there’s no mistaken the jerk elements of this tasty dish.

I almost feel as if I’m trying too hard to add validity to this recipe, but give it a try then come back and leave your comments!

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

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15 Responses to “A Non Traditional Stove Top Jerk Chicken.”

  1. Agnes says:

    Thank you…..it has been so cold up in upstate NY this winter…..I needed something to warm my friends and family up for a Sunday dinner…..followed recipe precisely..also made peas and rice with this…it was pure Jamaican bliss on everyone’s plate….the house smelled scrumptious…will definitely make again real soon.

  2. SpicyEssence says:

    I’m going to be making this tonight with the rice and peas recipe! Love your website and all the different recipes!!

  3. ABBIE says:

    nice love it

  4. Jessica says:

    Tries this today.. Its so good. Still has the nice spice from jerk chicken but without the smoky taste.

  5. Katherine Elizabeth says:

    Tried this today, and it is absolutely fabulous! Its my new favourite chicken recipe!

  6. Barb says:

    Chris,

    I just made this recipe last night for my large family. OMG! I loved making it..I felt like a real chef; and I got rave reviews. My four year old grand daughter kept wiping her mouth, stating, “Gramms’,dang this is good. MMMMM.” WE usually have a hard time keeping her in her seat for meals; she never got up, she never touched the homemade chocolate pie,passing it up for a 3rd chicken leg! Yeah, that’s right, 3 legs~ I could have eaten the gravy out of a spoon. I made brown rice and kale to go along with it. Everybody raved about it all the way til bedtime. I was hoping to take a piece for my lunch today. Someone ate the last piece during the night! Thank you!

    Barb

  7. Georgia says:

    Excellent.just made this and we loved it. Maybe you should give the recipe a different name to stop haters? Anyway,I love your site and recipes,I’ve learnt so much.thanks for this delish recipe which was also easy on a lazy Sunday afternoon to prepare.

  8. Shaun says:

    I have made this dish twice now and have had the same response, absolutely delicious.
    Never had Caribbean food before but cant wait to try another dish.
    I served this with the grilled corn and spicy cheddar dressing. Wow what a combination.

  9. Frances says:

    My husband’s comments were ‘This is the best chicken I’ve ever had!’. High praise – thanks!

  10. Carmen says:

    Sorry, ….Didn’t like it. First attempt at making it. I might try it again to see if a bit of practice makes any difference, but once the honey and tomato paste was added it was pretty much spicy bbq chicken. Not what I was expecting.

  11. Sandy says:

    How many Scotch Bonnet peppers and when do you add them?

  12. Carolyn says:

    We made this for dinner tonight and were blown away!! It was incredible and the flavors were spot on! Living in Barbados for a short while I became very accustomed to island flavors and this brought back some good ones! While to a purist it isn’t “true” jerk, it is a phenomenal dish nonetheless!! My next door neighbor is from Jamaica (who taught me how to make proper jerk) and I brought her some to try and even she loved it!! This recipe will be a staple in my home not only because it is so delectable but so easy peasy!!!! What a combo! Thanks for bringing a little of the islands to Texas!!

  13. Katherine says:

    I came across this recipe by pure accident, but found myself curious…Could this possibly be done with lamb chops in place of the chicken? Or would it completely screw up the mixing of flavors between the herbs and spices?

Trackbacks/Pingbacks

  1. [...] chicken curry with Rice and peas! It was delicious! I found the recipe on this website – http://caribbeanpot.com/a-non-traditional-stove-top-jerk-chicken/ But as always, I put my own twist to it. I don’t remember what I did, but it tasted good none [...]


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