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
IMPORTANT! Please go through the ingredient list if doing this recipe gluten free to ensure that they meet with your specific gluten free dietary needs. Especially the soy sauce and chicken stock.
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!
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Based on 20 Review(s)
We have just had this for our evening meal:-Fantastic!
The only adaptations I had to make due to ingredients available were dried rather than fresh Thyme, Farm Cider rather than apple juice (along with cider vinegar) and using a Bulgarian Hot Carrot Pepper. Milder than the Habanero/Scotch Bonnet but not quite mild enough for my other half (who had, and enjoyed this, with half a tub of Yoghurt stirred in)!
I also added a pouch of pre cooked rice and a tin of Pigeon Peas to the gravy for the last 5 minutes. Loved it and will definitely cook this again. Might even try it with Pork!
This is incredibly good!! It is in our regular rotation, and is requested at least once a week. Half of our family is vegetarian, so I follow the directions for the marinade but double it, and use half of the marinade with chicken, but substitute the other half with tempeh, and use veggie broth. It is perfect!!!
This was so good! Made for dinner yesterday, lots of compliments. The marinade is amazing and can probably be used for pork or beef.
I was looking for a jerk chicken recipe but I didn’t really want to use the oven. It’s summer!!! I love this recipe, I omit the apple juice, tomato paste and honey as I like a little bit more kick. It was sooo good. And the sauce was great, taste exactly like the take out I get at my favorite Jamaican restaurant with the price. I made a big batch and I marinate it for a day.
I loved this recipe! I would add, if you want that charred flavor, place your dish in the broiler for 2-3 mins…absolutely delicious!
this was PHENOMENAL. My husband (still getting use to saying that!) and I just returned from our honeymoon in Cartagena Colombia and wanted to recreate some of our favorite dishes. We knew we would make REAL coconut rice (I brought some titote back), friend plantains and some sort of braised or stewed meat.
This dish FAR exceeded our expectations. We didn’t have time to marinate the chicken, so we just blended all of the marinade ingredients with the chicken stock (we left out the honey and tomato paste to follow the recipe). We liberally seasoned the chicken with salt and pepper.
I don’t think we had quite 3lbs of chicken and therefore the bonnet pepper was pretty intense! I think it would be the perfect amount (for people who like spicy food) if we had used 3lbs.
This recipe is being added to our book of favorites immediately!
GREAT RECIPE!!!!!
Delicious! Raves all around when I served this on Super Bowl Sunday with Saveur’s Coconut Rice and Beans. Can’t wait to make again.
First recipe I’ve found online that was good enough to comment on. Solid 9.5!!! Serve this on a bed of Basmati rice, and push it down with a quart of cold gin and tonic. One essential change – use 3 scotch bonnets – cook like a Jamaican!
Most delicious! Thanks for this great recipe.
Have been making this for a couple of years and my family love it! I use cider vinegar and a spoonful extra of honey as we never have apple juice in!
It is also pretty good in a pot with a lid in the oven on a long slow cook! Fills the house with the most delicious smells!
Thank you!
Oh my goodness! I am so greatful for your website! I have been looking for gravy like this for YEARS!!!! It’s absolutely amazing thankyou xx
I tried this and loved it. Will be making it again. Great job Chris you are a wonderful Chef. When my mom visited me a while back in Florida I was a lost Freshman in the kitchen but she has not seen the growth and huge improvement I have been able to do in the kitchen. In 2012 My husband and kids moved to Georgia and here I was able to find your site in early 2014. My mom is going to visit at the end of 2015 Gog’s willing and she will be treated like a Queen. She will get to sit back and taste her own hands for with your help and guidance Chris she wont be missing her home when she comes. Thanks.
Originally I was looking at a recipe that called for 3 scotch bonnet peppers but wow. I am glad I came across this recipe and tried it out instead. I appreciate that you mentioned the spice for the kids. We used just the one pepper but will likely use only half of one next time as we are not too used to even that much heat. The flavour is absolutely amazing and I am sure anyone who tries it will love it.
Ss to ask but what vinegar do I use
I used white vinegar. It turned out great 🙂
This is a great recipe. I use one lime instead of lemon, cilantro for garnishing, and more tomato paste for a more tangy flavour. Comes out amazing!
Hello Chris
Love your dishes. Your recipes are so inspiring. Just got a question. I found allspice and pimento berries in many of your dishes. Can you please suggest an alternate for people on the Asian side of the world like me? because those lovely spices would be very hard to find over here. Thanks again for the inspiration.
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.
I’m going to be making this tonight with the rice and peas recipe! Love your website and all the different recipes!!
Hi cris your recipe are so good thank you please send the latest for me , bye
nice love it
Tries this today.. Its so good. Still has the nice spice from jerk chicken but without the smoky taste.
Tried this today, and it is absolutely fabulous! Its my new favourite chicken recipe!
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
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.
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.
My husband’s comments were ‘This is the best chicken I’ve ever had!’. High praise – thanks!
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.
How many Scotch Bonnet peppers and when do you add them?
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!!
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?