Mild Jamaican Jerk Marinade.

May 27, 2025September 24, 20243 Comments

Over the years dad’s tolerance for anything spicy has diminished considerably, and it’s to the point where he can’t handle any ‘spicy’ heat. Sadly it means no more of his fav Jerk Pork and Jerk Chicken. With that in mind and with a new crop of Pimento (seasoning) Peppers in the garden, I knew I had a solution.

You’ll Need…

1 large onion (chopped)
6-8 pimento peppers
6 scallions (chopped)
15-20 sprigs thyme (no woody stems)
4 thick slices of ginger
8 cloves garlic
3/4 tablespoon ground cinnamon
2 tablespoon Pimento (allspice) berries
1/2 tablespoon nutmeg
3/4 tablespoon black pepper
3 tablespoon brown sugar
3 tablespoon light soy sauce
1 cup rice vinegar (any plain vinegar will work)
1 cup veg oil
6 bay leaves
2 tablespoon mushroom flav soy sauce

Notes. If making this marinade gluten free, use Tamari instead of soy sauce. May I suggest that you follow along with the video below as much more about the recipe is discussed there. Especially why you’ll get better results from crushing the pimento berries vs using already ground allspice. Likewise for grating the nutmeg fresh vs using nutmeg powder. Using the pimento peppers will give you the scent, flavors and oils of a scotch bonnet without the heat.

Give the necessary ingredients a good wash with cool water, drain and rough chop. Be mindful that if you use thyme with woody stems it will not break down and become a potential choking hazard later on when you use the jerk marinade.

Crush the pimento (allspice) berries (seeds).

As explained in the video I prefer using a food processor instead of a blender as I like the finished jerk marinade to have a bit of texture. However, if you want a more smooth paste, the choice is all yours.

Place everything in the food processor and go at it for a couple minutes. Why I included bay leaves in the marinade is explained in the video.

I didn’t add the thyme to the mixture at first as I didn’t have room in the food processor.

Should you want to use honey or maple syrup instead of the brown sugar, it’s all up to you.

If you can source the pimento peppers (try West Indian and Asian supermarkets), you’ll understand what I mean about the fragrance once you cut into them. Disclaimer! Typically there’s no heat in pimento peppers, however the odd time (depending how close they’re planted to spicy peppers) they can be spicy. Nibble on a piece to confirm before you go all in.

If you don’t have a lemon, you may add the juice of a couple limes. In the past I’ve used orange, clementine and mandarin juices with great success.

After a minute or two, you may scrape down the sides of the food processor and add the thyme. Continue until you get the consistency you desire.

Store in glass jars in your fridge for up to 6 months. Be sure to stir well before you season and marinate your meats and seafood, for that wicked Jamaican jerk kick!

Yes, no scotch bonnet peppers, but you’ll be very happy with the pimento pepper replacement. Especially if you’re like my dad and heat is your enemy!

Gluten Free Sauces & Condiments Vegetarian

Caribbean Green Seasoning.

May 28, 2025August 4, 20237 Comments

Yes, I’ve shared a few Caribbean Green Seasoning videos on YouTube and Facebook, and while I have shared a version here on the website, that recipe dates back to 2009 and since then over 700 recipes have since buried it. Basically people are having a difficult time finding it. If you’re not familiar with Caribbean Green Season, it’s the go-to marinade for our poultry, meat, fish + seafood and vegan/vegetarian dishes.

You”ll Need…

750 ml Olive Oil
15-18 scallions
.226g (about 1/2 lb) garlic
3 cups chopped parsley
6 Pimento peppers (aka seasoning pepper)
2 Green Scotch Bonnet Peppers (see note below)
2 cups chopped Cilantro (coriander – see note below)
1 bundle Thyme (about 50-70 sprigs)
1 cup chopped celery (leaves)

5 Italian roaster Peppers

Note. Please watch the video below as I explain a few things concerning the ingredients of my (and potentially your) Caribbean Green Seasoning. Especially why I DO NOT recommend adding ginger, rosemary and basil. Further to what I mentioned, I find that since Basil is a delicate herb and, it’s better used fresh. If I had more seasoning peppers (Pimento) I’d use those instead and not the Italian Roaster Peppers (Cubanelle works too). Since I didn’t have time to drive to Toronto to get Chadon Beni (culantro) I opted for Cilantro. Usually my garden has Spanish Thyme (big leaf aka podina), sadly not this year. Should you do decide to use Rosemary and you have Spanish Thyme, do use sparingly as there are very pungent and can overwhelm your Green Seasoning. As explained in the video I use Olive or Grape Seed oil as my base as it helps to maintain the vibrant color and flavor of the finished green seasoning. Traditionally people use water or vinegar. Finally, you’ll notice I didn’t use any onion in my Green Seasoning, as I find that it diminishes the shelf-life of it (goes bad quickly).

Start by washing the ingredients really well, especially the cilantro which can have a bit of dirt still attached to the roots. In washing, remove dead leaves and other debris.

Allow them to air dry on a kitchen towel, then give everything a rough chop to make it easier for your blender or food processor. I much prefer using a food processor as I can get it to the perfect texture and consistency. I like it somewhat thick and with a bit of body as compared to most people who basically liquify it.

With the Thyme, you may use the tender stems, but PLEASE Remove the woody ones and discard. They may not break down in the food processor and become a choking hazard when you use the Green Seasoning later on in your meals.

Stack (in layers) some of each ingredient, add about 1/2 the oil and pulse with your food processor (yes, you can use a blender as well). Stop to scrape down the sides and to keep adding more of the herbs, garlic and peppers.

I like layering the ingredients as I find I get a much better combination at the end. I did mine in two batches as this lot will make a few containers of Caribbean Green Seasoning.

I then fill up containers (save the ones after use as the Green Seasoning smell and taste will taint them), BUT leave about a cm space to the lid. Then to the back of the fridge where they live for the next couple months… until it’s time to make another batch. They will keep for at lest 6 months in the fridge if you’re wondering. Additionally you can freeze the Green Seasoning in ice trays, pop them out, then into a freezer bag and store in the freezer. Every time you need some, pop a cube out, instead of having to thaw a full container.

Meat & Poultry

Easy Air Fryer Jerk Chicken.

May 27, 2025February 24, 2023Leave a Comment

I’m not the biggest fan of Air Fryers as explained in the video down below. However I must say, not only are they super-easy to use, the results are not half bad. These jerk chicken drumsticks came out juicy, packed with jerk flavors and finished with the bbq sauce.. lets just say WOW!

You’ll Need…

2-3 lbs chicken drumsticks
1 tablespoon HOT Jamaican Jerk Marinade
3 tablespoon regular / mild Jamaican Jerk Marinade
2 scallions (chopped finely)
4 sprigs thyme (leaves only – no stems)
1 lime (juice)
1 tablespoon golden brown sugar
1/4 cup apple juice
1 tablespoon olive oil | 3 tablespoon BBQ Sauce

Important! The goal with this recipe was to make something tasting great with ease and convenience. Therefore I used store (bottled) bought Jamaican jerk marinades. Should you want to make your own Jamaican Jerk Marinade, I have a few recipes on here.

Please note that I’m still experiencing camera issues so some still-shots were not taken. However you can follow along with the video below.

Remove the extra fat from the chicken, but leave the skin on. Unless you’re cutting back on your fat intake and you prefer the skin off – do your thing.

In a bowl place all the ingredients mentioned, EXCEPT the BBQ Sauce. And give it a good mix.

Pour 2/3 of the jerk marinade we just assembled on the chicken and reserve the remaining 1/3. Then go ahead and massage the chicken pieces to coat evenly with the marinade. Allow it to marinate for at least 2 hours in the fridge (covered). If you use your bare hands to massage the chicken pieces, please wash immediately after with soap and water. The peppers in the jerk marinade can be a bit deadly – it may also irritate your skin.

After two hours lay in your air fryer (line the tray if you normally do, for easy clean-up), try to NOT crowd things. Then it’s 380 for 20-25 minutes, depending on the size of your chicken pieces.

8 minutes in, you’ll need to flip them over for even cooking.

After 23 minutes I removed them from the air fryer. Then mixed in the BBQ sauce with the remaining jerk marinade (mix well) and I slapped a coat onto the chicken pieces (use 1/2). It cooked for 3 minutes at 400 F, then I flipped the chicken pieces, and on went the final coat of the bbq sauce mixture. Cook for 3-4 minutes.

Please be mindful that the last 5-7 minutes is crucial for getting that lovely color, charred bits and that lovely sticky bbq finish. Yea, not true Jamaican Jerk, but it works when it’s the middle of winter and it’s -15 C outside. Should you want a hint of smoky flavor, you can always add a couple drops of liquid smoke or smoked paprika in the marinade.

Such a simple and delicious way to make chicken. Toss on some finely chopped parsley, squeeze on a few drops of lime juice (should you have some) and ENJOY!

VERY IMPORTANT!

You will notice that I used a Cosori Air Fryer in making this recipe. A day later there was a recall notice in the news. 2 million air fryers recalled in U.S., Canada, Mexico for fire risk.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Seafood

Succulent Oven Jerk Shrimp.

March 21, 2022February 26, 20221 Comment

Once again I’m sharing a ‘Jerk’ recipe and I feel compelled to mention as I always do… yes authentic Jamaican Jerk (anything) is a combination of the jerk marinade and the technique of grilling over pimento wood. I am based in Canada and it’s the middle of winter, so it’s all about using the indoor oven as best we can. Save the idiotic comments please.

You’ll Need…

3-4 large shrimp (cleaned)
1 tablespoon Jamaican jerk marinade
2 1/2 tablespoon olive oil (divided)
1 1/2tablespoon honey
1/2 teaspoon black pepper
4-8 sprigs thyme
3 scallions (divided)
1 lemon (juice)
1 tablespoon parsley
1 teaspoon grated ginger
1 clementine (juice)

Important! If doing this recipe gluten free, please read the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the Jerk Marinade you use as most will contain soy sauce and potently other gluten ingredients.

Preheat your oven to 525 F (broil). As the oven comes up to temperature, clean and wash the shrimp (or lobster tails) with the juice of 1/2 the lemon and cool water. Split the shrimp down the middle and devein, but be sure to leave the shell on. Yea, some of you may call these prawns.

It’s time to make the sort of dressing to cover the split shrimp with. In a bowl, combine 1 1/2 tablespoon olive oil, the jerk marinade (yes I used store bought, but you can use the recipe I have on here to make your own), ginger, black pepper, juice of the clementine (or orange juice), 1 scallion chopped finely, honey and black pepper.

In a roasting tray (I used a cast iron pan), drizzly on the remaining olive oil (or line it with foil for easier cleanup after), then lay out the shrimp shell side down and pour the jerk marinade onto the exposed flesh.

Tuck the thyme and remaining scallions between the shrimp, so as it roasts in the oven you’ll get a further herbal perfume in the air. NOTE! You can sprinkle some salt and black pepper (if you want) onto the shrimp before dressing them with the jerk marinade.

Now into the oven for 6-8 minutes, depending on how large the shrimp are that you use.

I had the pan on the middle rack for the first 4 minutes, then the top rack the final couple mins. As soon as I took it out of the oven, I drizzled on the remaining lemon juice and chopped parsley.

Who said you couldn’t do brilliant Jerk Shrimp in the Oven? Feel free to use your outdoor propane or charcoal grill if you prefer. The use of the honey and clementine juice will give it a lovely undertone of sweetness (jerk marinade can be spicy) and citrus.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry Seafood

Jamaican Jerk Dry Rub.

May 27, 2025February 15, 20222 Comments

Here’s my take on a classic Jamaican Jerk Dry Rub! A recipe I’ve tailored to my own taste, as you won’t see any Paprika (as in many recipes online) and to be honest with you, dried thyme is NOT my fav. However it’s a key ingredient in any Jamaican jerk rub or marinade you’ll ever come across, so I included it.

You’ll Need…

3 tablespoon Pimento Berries (allspice)
4 tablespoon Cane Sugar
3 tablespoon black pepper
3 tablespoon ground cinnamon
3 tablespoon ground nutmeg
3 tablespoon dehydrated onion flakes
3 tablespoon dehydrated garlic
3 tablespoon ground ginger
4 tablespoon dehydrated scallions (or chives)
1 1/2 tablespoon scotch bonnet pepper flakes
6-10 bay leaves
3 tablespoon dry rubbed thyme

Note! To add a smoky undertone (if you won’t be using a smoker or grilling over charcoal), the smoked Paprika I mentioned that I didn’t use above, will work. NO, regular pepper flakes will NOT give you the same effect as the Scotch Bonnet pepper flakes. But if that’s all you can source, so be it.

I find that by crushing the Pimento (allspice) berries, it gives the finished rub a much deeper flavor. However, the ground stuff will work, if you don’t want the work or you don’t have a heavy mortar and pestle.

The addition of the Bay Leaf compliments the Pimento Berries as the have the same flavor profile, so I’d recommend using them. Those I crushed also. A spice grinder will also work.

To be honest, that’s the only real work involved in putting this wicked Jamaican Jerk Rub together. Basically all you have to do now is place all the ingredients in a large bowl and mix well to combine.

Use fresh or store in a airtight glass jar. I prefer a glass jar as the flavors of the rub is very strong and can leave a scent-stain on plastic containers. Store in a cool, dry/dark place in the airtight jar and it will last you a few months easily. Give it a good shake before using next.

Do keep in mind that I didn’t use any salt in this rub as I much prefer to control that, depending on what I’ll be using the rub on. Speaking about use, it can be used on vegetables, fish, shrimp, pork, chicken (poultry) and lamb.

My fave is smoked/grilled dry rub chicken. Trim the excess skin and fat off chicken pieces, dust generously with the Jamaican Jerk Dry Rub, allow it to marinate for a couple hours (or go directly onto your grill), then grill as you’d normally do.

Circling back on my comment above about dried thyme… while I’m no fan of it, fresh thyme out of my garden is my JAM! I can use that herb on everything I cook.

Do keep in mind that this will be SPICY and if you use your hands to rub onto whatever you’re grilling, wash with soap and water immediately after.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Phenomenal Honey Oven Jerk Chicken.

May 27, 2025May 15, 20202 Comments

Following up on the Outstanding Honey Jerk Marinade I shared a couple weeks back, I thought it was only appropriate that I show you how to put it to use. While I did this version in the oven (it was the middle of winter when I documented the recipe), you can also rock this on your outdoor grill this BBQ season.

You’ll Need…

4-5 lbs chicken drumsticks
1 teaspoon salt
1 1/2 cups Honey Jerk Marinade (divided)
2-3 tablespoon Honey (I used raw organic)
1 lime (juice)

In a large bowl with the cleaned chicken, add the lime juice, salt and 3/4 cup of the Honey Jerk Marinade. Allow to marinate in the fridge for at least 2 hours – overnight will give best results. Feel free to put this in a strong zipper bag.

Pre-heat your oven to 375 F and line your baking tray with parchment or foil to make cleanup easier when you’re done. I also sprayed some baking spray on the wire rack I was using (so the chicken won’t stick), Yes, I recommend using a wire rack if you got one, as it will allow the oven’s hot air to circulate the chicken, cooking it evenly.

When you place the marinated chicken on the rack, try to have some space between each piece. Then into that 375 F oven onto the middle rack. 30 minutes later, flip them over and cook for another 20 minutes.

Mix the honey with the reserved honey jerk marinade, to intensify the honey flavor in the completed jerk chicken.

After 50 minutes remove the chicken from the oven, put the oven to 400 F and brush on some of the honey/jerk marinade. Back into the oven for 20 minutes, brushing on the sort of glaze every 5 minutes. So a total of 2 times on each side of the chicken pieces.

Then to give it that punch of color I went in for 3 minutes on the “Broil” setting (550 F) – be mindful to keep an eye at this point as the high heat and sugars in the glaze could BURN easily.

At no point did I cover these with foil, in case you’re wondering. Yes any cut of chicken will work, but you’ll have to adjust the cooking time according to the size of each piece. The drippings under the rack will also be DYNAMITE!

Sauces & Condiments Vegetarian

Outstanding Honey Jerk Marinade.

May 28, 2025May 9, 20203 Comments

While on a recent trip to the Caribbean I was challenged by a honey producer (and given a bag of goodies) to use her honey in a recipe when I got back home. While the honey will compete with the more flavorful ingredients in this jerk marinade (like the spices, herbs and Scotch Bonnet peppers), it does enough to let you know “hey I’m here too“!

You’ll Need…

1/2 cup vegetable oil
1/3 cup Vinegar
1/2 cup Soy sauce – dark
2 limes (juice)
3/4 cup Orange juice – fresh
15 Jamaican Pimento berries – all spice
1/2 tablespoon black pepper
2 tablespoon raw cane sugar
1.5 teaspoon cinnamon
1/2 teaspoon clove powder
1/2 teaspoon nutmeg powder
10-15 sprigs thyme
2 scallions
thick piece of ginger
1 large onion
8-10 cloves garlic
3 Scotch bonnet peppers
2 tablespoon honey (add more for a more pronounced honey undertone)
2 bay leaves

NOTE! Please remember to use as many Scotch Bonnet Peppers as you can tolerate (removing the seeds and white membrane around the seeds will help reduce the heat level). Wear gloves when handling them and wash your hands with soap and water immediately after. I used a cinnamon stick as I didn’t have any cinnamon powder. With the Cinnamon stick and All Spice (pimento) Berries you’ll need a powerful blender or food processor to break those down. Alternatively you can use the powder form – for the all spice use 1 heaping teaspoon .

Give everything a rough chop (after washing) as to make it easier for the blender or food processor to break down smooth. Remember you can add more of one ingredient if it’s a flavor you like. For me.. I like adding Bay Leaves as I find it compliments the Pimento Seeds (all spice), but many people won’t have it in their jerk marinade.

Add all the ingredients to the food processor.

I like to ‘pulse’ until I get the desired consistency and texture I like. I find that if you don’t pulse, you end up adding too much air to the finished marinade and it’s a bit frothy. It takes about 2-3 minutes.

If you do decide to add more honey than what’s mentioned in the ingredient list above, may I recommend you add it now (after your marinade comes out of the food processor).

This marinade will stay good in a clean container in the fridge for about a week. Or use immediately! Or you can double up on the recipe and freeze some. Pour into an ice cube tray until frozen, then pop into a freezer bag. whenever you need some, just thaw a few cubes and you’re golden!

Meat & Poultry

The Ultimate Jerk Pork Bites.

May 27, 2025March 31, 2020Leave a Comment

While I’m an ISLAND boy at heart, my luv for grilled meats, means no snow can prevent me from satisfying my craving. Even when it’s – 27 C outside and the wind charges up your jacket. However, when it’s comes to jerk pork, that’s another story. I need it low and slow for a couple hours and there’s NO way you’d catch me out there that long. So I give my Ultimate Jerk Pork Bites – in the oven!

You’ll Need….

5-6 lbs pork
1 large onion (diced)
5 sprigs thyme
2 scallions (chopped)
1 cup orange juice
1 cup apple cider
1 cup prepared jerk marinade
1 1/2 tablespoon brown sugar
1 1/2 tablespoon light soy sauce
1 teaspoon grated ginger
8 wiri wiri peppers (optional)
1 lime or lemon (juice) to wash the cut pork

Cube the pork, wash with juice of a lime and cool water and drain dry. I used a cheap piece of pork with some fatty marbling. Anything lean will give you somewhat dry and bland tasting jerk bites.

Prep the ingredients.

Season the pork (I seasoned it directly in the same roasting pan I’ll be using in the oven). Basically add everything to the pork and mix well. I used store -bought Jerk Marinade, so feel free to use your favorite or make your own. I’ve got a couple recipes on here showing how to make from-scratch Jamaican Jerk Marinade. I used Wiri Wiri peppers (what I had in my garden) and left them whole. But you can use any peppers you like or can handle. Don’t break the peppers if you don’t want it overly spicy.

Marinate in the fridge for at least one hour. 4 hours will give you the best results. You’ll notice that I didn’t add any salt as I’m trying my best to cut back on my sodium intake. You may want to add a teaspoon of salt. The jerk marinade I used, along with Soy Sauce did an ok job, as far as salt goes for me.

Then into a 380 F degree preheated oven, but give it another mix before going onto the middle rack. Uncovered! Be sure to stir it every 20 minutes or so. After One hour, this is what it will look like.

I left it in for a total of 2 hours and 40 minutes as I wanted to be sure the pork was fork tender and packed with those wonder jerk flavors. The final 230 minutes, I put the heat up to 400 F to help develop the golden color. Be sure to stir for even coloring.

Top with some freshly parsley if you wish. You may now remove the Wiri Wiri peppers or leave them for the people who like it spicy. If you wanted to add a few drops of liquid smoke, you’re free to do so during the marination process. I’m no fan of the liquid stuff. If you want to do this on a tray over your outdoor grill, do your thing. I’m sure any added smoke (especially from Pimento, Apple, Cherry or Hickory) would kiss this is a nice way.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Meat & Poultry

Applewood Smoked Jerk Chicken.

May 27, 2025March 10, 2020Leave a Comment

With BBQ/Grillign Season just around the corner, I thought I’d reflect back to last year’s Annual July Month Of Grilling and share the printable recipe for outstanding Smoked Jerk Chicken! While I wish I had access to Pimento Wood as used in Jamaica, we found that soaked Apple-Wood gave the jerk chicken a wonderful fruity flavor which balanced the spiciness of the jerk marinade.

You’ll Need…

3-4 3lb chickens
1 cup jerk marinade (store bought)
1/2 cup olive oil
* adjust salt to your own liking as we found that most jerk marinades are already loaded with sodium.
** Soaked apple wood

I was joined by Chef Marc during the filming of this recipe (watch the video below), so special thanks to him for sharing his take on this tasty dish.

Start by taking off the back-bone of the chicken, along with the wing tips. Then press down on the breast or chest – to spatchcock the birds.

Mix the jerk marinade (use store bought or make your own as we’ve done in the past) with the olive oil (whisk) then rub the chickens down with the marinade. Let it sit for an hour or so to enhance the flavor of the finished jerk.

In the meantime, get your wood/charcoal fire started. We used lump charcoal and on top of that we went on with white maple wood. That created a wonderful flame, which in-turn created lovely coals. It got to about 400 F, so yea… it was a high heat. Basically we had 3 zones on the grill. Direct – HIGHEST Heat. Indirect – away from the direct flame (where we’ll be most of the time) and Above both areas – the wire rack. Where you’ll get the most smoke as it travels from the flame to the vent via this route more directly.

We started with the chicken away from the direct heat (so zone 2 indirect heat) and above (zone 3) the direct smoke path. We rotated the birds in a clock wise direction every 10-15 minutes. For even cooking and true infusion of the smoke.

Speaking about the smoke, we had Apple Wood soaking in water overnight (while the guy who we buy wood from said this is the best way to get smoke, we’ve read that it’s the not the most healthy). The Apple wood went directly over the coals we started earlier to burn slowly and give out maximum smoke.

This is after about 30 minutes – we did maintain a heat between 400 and 425 F consistently.

After about 1 hour and 20 minutes, we then went into applying BBQ sauce to the chickens. Basically your fav BBQ will work. But I highly recommend that you heat the BBQ sauce you decide to use, before applying.

In total we went on with about 4 coats of that BBQ sauce (and this meant a further 15-20 minutes of cooking), while still moving the chickens on the different zones – in a clock wise direction. Yes, we did apply BBQ sauce on both sides of the chickens. Use a thermometer if you’re not sure if the chickens are fully cooked. You’ll need to get at about 165 F in the thickest part of the chicken.

Please allow to rest a bit before getting down and dirty with these smoked jerk chicken. It will be difficult as they look and smell so good! Even your neighbors will be peeking over the fence to maco.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Meat & Poultry

Outstanding Oven Jerk Pork.

May 27, 2025June 10, 20196 Comments

There’s a special place in my belly for jerk pork (no lie). While I much prefer it made over a coals fire so you get lovely smoked sort of finish, which really compliments the herbs and other ingredients in the classic Jamaican jerk marinade. The said… reality in Canada is it can get VERY cold during the winter months, so realistically I had to come up with a recipe with will duplicate those same flavors, but in an everyday kitchen oven. Here is such a recipe.

You’ll Need…

5-8 lbs Pork ( a cheap cut – fatty)

For the marinade…

3 tables spoon olive oil
1 lemon (juice)
1 teaspoon salt
1/4 teaspoon black pepper
1 large onion
4 scallions
10 sprigs thyme
3/4 teaspoon cinnamon
15 pimento berries (all spice)
1/2 teaspoon nutmeg
2 tablespoon dark soy sauce
2-3 scotch bonnet peppers
2 tablespoon honey (or brown sugar)
2 tablespoon Honey Vinegar (optional)
thumb size piece ginger
5 cloves garlic
2-3 shallots

For dressing the roasting pan (optional)
+ thyme 5-8 sprigs
+ scallions 3
+ Orange juice 1 cup

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the soy sauce, which will have to be substituted for a gluten free type like Tamari.

Basically all you’re doing to start, is to create the marinade. Give all the ingredients a rough chop (where needed), then into a food processor or blender. You have 2 options A smooth marinade or a somewhat chunky one. I prefer chunky, so I pulsed the ingredients until it was at the texture and consistency I like.

The next step is to (well what I did). The piece of pork I used was from the leg or shoulder area (round piece of meat), so I butterfly it and made some deep cuts at the same time, to allow the marinade to really penetrate the meat and infuse this wonderful jerk favor from deep (watch the video below). Please try your best to use a fatty or marbled piece of pork. Not only will it be a cheaper cut, that fat will render and keep the meat really moist. Place the pork in a strong (big) zipper bag and pour the marinade over it.. massage and place in the fridge overnight for maximum flavor. Place the bag on a plate in case the bag leaks and if you remember, try to flip it a couple times during the marination process.

The next day.. pre-heat your oven to 375F and allow your pork to come up to room temperature (outside the fridge). Then place it in a heavy roasting pan and add the other ingredients mention in the list above. I pour the orange juice in the same bag we marinated the pork and moved it around to pick up any remaining marinade. Then onto the piece of pork in the roasting pan (I used a shallow side dutch oven).

Now into the 375 F oven on the middle rack. No I didn’t cover the roasting pan. After 30 minutes of so, I took it out of the oven and used the juices on the side to baste it a bit, then back into the oven. I believe I did this about 5-7 times during the roasting process.

It took about 3 hours in total to fully cook to my liking. At that point I took it out of the oven, tented it with some foil and allowed it to rest for about 15 minutes before slicing it up. Keep in mind that if you use a piece of pork with a bone running though the middle like I did.. be mindful when slicing. Also note that the scotch bonnet peppers will make this very spicy (don’t use the seeds if you want to tame it down a bit) and to wash your hands with soap and water immediately after handling such HOT peppers.

Save the pan drippings to pour over the sliced jerk pork, especially if you’ll be making sandwiches with the meat. That low and slow heat will certainly develop similar flavors to having made this over a coals fire.. so no big deal when it’s – 30 C outside during the winter months in Canada. Chris will still get his Jerk Pork fix!

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Meat & Poultry

Succulent Jerk Rotisserie Chicken.

May 27, 2025November 7, 2018Leave a Comment

This past summer during our annual July Month Of Grilling, I shared this awesome recipe for what I believe is best way to roast a chicken on the grill. The self-basting achieved by having the chicken on a rotisserie, means you’d never have a dry and cardboard-like chicken. And your taste-buds will be excited by the punch the jerk marinade brings to the table. Tender, juicy and that awesome spice kick, means your family and guests will be asking for this jerk chicken for years to come.

You’ll Need…

2 whole chicken (about 2.5-3 lbs e)
2 scallions
5 sprigs thyme
1 scotch bonnet pepper
2 tablespoon soy sauce
1 tablespoon olive oil
2 tablespoon cane sugar (or brown sugar)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon allspice (pimento powder)
3 slices ginger
1 tablespoon fish sauce
3 lime leaves
2 cloves garlic
2 tablespoon parsley

For the grill…
– 5 sprigs thyme
– 4-5 cloves garlic
– lime leaves
– water
– 10-15 pimento (allspice) berries

Note! If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the Soy Sauce. You’ll notice that I used fish sauce and lime leaves.. that’s just my lil personal touch. Feel free to leave those out if you wish.

Clean, trim and prep the chicken. Then make the marinade with all the ingredients mentioned above (not the stuff for the grill). You may want to give everything a rough chop to make it easier for your blender or food processor to make the puree. You can make this as liquid or chunky as you want.

Remember to wear gloves when handling the scotch bonnet and if you use your hands to rub the marinade onto the chicken. Additionally you can add more hot peppers if you want, and if you want to control the heat level a bit remove the seeds from the scotch bonnet. Paste the marinade all over (and inside) the chicken and allow to marinate for a couple hours (overnight will be best for max flavor).

Watch the video below to follow along. Basically you need to set the chicken onto your rotisserie, then onto your grill. But try your best to have a low heat under the chicken and the main heat to the side (somewhat like indirect heat grilling). Place a pan under the chicken with the ingredients mentioned above. This will not only help flavor the chicken as they grill, it will help to prevent flare-ups from the fat dripping onto the flame source. Be sure to add more liquid as it dries up. You may want to secure the chicken with some kitchen string to make sure they are compact and evenly spaced above the heat source. A hanging leg or wing will cook much faster and may want to burn. As the birds roast they will self baste (dripping fat and it renders out), so don’t worry too much about that.

After about an hour or so you may need to add a bit of water back to the pan.

With the lid closed on the grill and depending on the size of your chicken it will take about 2 hours and 20 minutes or so to cook all the way through. I had the heat between 275-300 F in the event you’re wondering.

Allow to cool for about 15 minutes before you carve these birds.. I know it will be tempting to not do so, but trust me. Additionally, be prepared for your neighbors inviting themselves over when they get a whiff of this jerk chicken. As always it was a pleasure sharing this taste of the Caribbean with you.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Meat & Poultry

Amazing Pineapple Jerk Chicken (cheat version).

May 27, 2025October 19, 20183 Comments

If you’re looking for the bold flavors of a good Caribbean Jerk Chicken, especially on a week-night when you’re just not in the mood for too much work in the kitchen – I got the perfect recipe for you. I call this my ‘cheat’ pineapple jerk chicken recipe and it’s requires little work and not too many ingredients. Now you will see me use prepackaged jerk seasoning, but if you’d like to make yours from scratch, check out my recipe for that @ Recipe Index!

You’ll Need…

3 heaping tablespoon jerk seasoning (your fav)
1/4 teaspoon black pepper
2 tablespoon dark soy sauce
1/2 scotch bonnet pepper (diced)
4 cloves garlic (diced)
1 can pineapple (chunky)
3 scallions (chopped)
6-8 sprigs thyme
1 heaping tablespoon brown sugar
1/4 cup orange juice
1 tablespoon olive oil
2 whole chicken (about 5 lbs total)

Note: I used two whole chicken which I cut into pieces. But you’re free to use any cut of chicken you like.

This is insanely simple. Add all the ingredients into a large bowl and mix well. Try to bruise the thyme so it can release it’s flavor oils.

Pour the marinade over the prepared chicken (I left the skin on, but removed all the fat I could find as the skin will help to protect the chicken from going dry in the oven). Allow this to marinate for at least 2 hours. That said, I didn’t wait. I went directly into a preheated 410 F oven on the middle rack. You’ll notice that I didn’t add any salt to the marinade, that’s because the store-bought seasoning will already have salt, plus I went in with soy sauce. That said, feel free to add a bit of salt if you want.

Roasted uncovered on the middle rack in the oven for 1 hr and 15 mins and you’re left with an amazing pineapple jerk chicken to enjoy. Be sure to line your roasting pan with foil so clean-up is easy.

Couple things.. if you find that the chicken isn’t as golden as you’d like it, you can always turn on the broil setting for a couple minutes. Also, depending on the size of your chicken pieces, it may take a bit longer to cook (larger pieces).

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

jerk marinade

Mild Jamaican Jerk Marinade.

Caribbean Green Seasoning.

Recipe Card

Caribbean Green Seasoning

Description

Ingredients

Instructions

Note

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