Homemade Jerk Seasoning
To make your own jerk seasoning dry rub, you’ll need my Homemade Jerk Dry Rub Seasoning.
Ingredient Substitutes + Meat Alternatives for Jerk:
Making traditional jerk or pineapple jerk doesn’t have to be left to only chicken. In Jamaica, it’s also used for other types of meat and the possibility of switching things up with another meat or alternative is also a good idea:
- Pork (often done in Jamaica as well. Perfect combination of grilling and jerk flavors)
- Beef
- Tofu
- Chickpeas
- Other beans (black beans, kidney beans, etc.)
- Lamb
- Fish (also done in Jamaica)
- Other seafood (lobster, shrimp, etc.)
- INGREDIENTS
- CHICKEN:
- 3-4 lbs. organic chicken (Drumsticks, Wings, + Thigh pieces work great!)
- 1-2 Tbsps Homemade Jerk Dry Rub Seasoning
- PINEAPPLE JERK SAUCE:
- 3 Scotch bonnet peppers
- ½ red onion, chopped
- 4 garlic cloves
- handful of scallions (aka green onions)
- 2 Tbsps white vinegar
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon minced fresh ginger
- ¼ cup pineapple chunks
- ¼ cup soy sauce, low-sodium
- ¼ cup filtered water
- 2 Tbsps organic brown sugar
- 1 carrot, peeled + chopped
- 2 Tbsps pimento seeds
- GARNISH:
- Pineapple chunks
- BBQ sauce, premium
- Fresh thyme sprigs
- Chopped scallion (aka green onions)
- Lime wedges, optional
- INSTRUCTIONS
- MARINATE THE CHICKEN:
- In a large bowl, add your freshly cleaned + rinsed chicken along with jerk seasoning, mixing everything together until chicken is fully coated. Let it sit for 10-15 minutes. NOTE: For best results, it’s best to marinate chicken overnight in the refrigerator.
- Preheat the oven to 375 degrees Fahrenheit and lightly grease a standard 9×13 baking dish. Set aside.
- MAKE THE PINEAPPLE JERK SAUCE:
- In a high-powdered blender, add the scotch bonnet pepper, red onion, garlic cloves, scallions, vinegar, salt, black pepper, ginger, pineapple chunks, brown sugar, chopped carrots, soy sauce, pimento seeds, and water, blending until smooth and combined.
- COMBINE THE SAUCE + CHICKEN:
- Add the pineapple jerk sauce to the chicken and massage together until all chicken pieces are coated in sauce.
- BAKE THE CHICKEN:
- Add the chicken to the prepared baking dish, spreading them out side by side, and tightly cover the top with foil paper. Bake for 40-45 minutes or until chicken is mostly cooked through. Carefully, drain the jerk sauce “liquid” from the chicken into a bowl and set aside. Return the chicken back to the oven and bake for another 5 minutes.
- Add the BBQ sauce to the jerk sauce liquid and mix together until combined. Generously brush (or spoon) the BBQ jerk sauce atop chicken, add additional pineapple chunks around chicken pieces and bake (without foil) for another 10-15 minutes for until the sauce has “Baked unto” chicken.
- For a fancy look, garnish with fresh thyme sprigs, chopped scallions, and lime wedges along with chicken on a platter.
- To serve, enjoy the pineapple jerk chicken by itself or with a side of bread (hard-dough bread is traditionally used) or with your favorite side (i.e. rice, veggies, etc.).
- TIPS & TRICKS
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- JERK SAUCE/MARINADE: Store any leftover sauce in an airtight jar or container and refrigerate for up to 1 week.
- SCOTCH BONNET PEPPER: If you’d like, you can increase the amount of scotch bonnet peppers used in the jerk sauce to as much as 6 total, if you love extra spice!
- ORIGINAL JERK:If you aren’t a fan of pineapple, feel free to omit the pineapple and make this recipe a traditional jerk chicken recipe!
- NUTRITION
- Calories: 554kcal | Carbohydrates: 15g | Protein: 44g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 170mg | Sodium: 1104mg | Potassium: 631mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2715IU | Vitamin C: 20mg | Calcium: 69mg | Iron: 4mg
