This Jamaican jerk rooster will get the tastebuds tingling with a candy, smoky home made jerk seasoning that infuses each chunk with Caribbean taste. After a fast sizzle in a scorching skillet, I serve it with a simple sauce created from juicy sautéed peaches and plums.
With all that taste, this jerk rooster takes simply half-hour to make! For extra Caribbean-style recipes, do this straightforward Jamaican curry rooster and my spicy Cuban mojo rooster.
Each time I make this Jamaican jerk rooster, I discover myself buzzing alongside to the tune “Kokomo” by the Seaside Boys (Aruba, Jamaica, ooh I wanna take ya…). I swear, the flavors on this jerk rooster recipe have teleportation powers. One chunk and I really feel like I’ve my toes within the sand within the heat Caribbean. This home made jerk rooster is nice, fragrant, smoky, and with an excellent quantity of warmth. Move me a glass of sorrel juice and I’m there!
Why You’ll Go Loopy For This Jerk Hen Recipe
- Candy, spicy, savory. I give this rooster a scrumptious rub-down with a simple home made jerk seasoning (only a handful of pantry spices!) and serve it with sweet-savory sautéed peaches and plums. It’s the BEST combo.
- 30-minute meal. Boneless rooster breast is fast to cook dinner within the pan and the spices create a scrumptious crust on the skin whereas it sears. I exploit the leftover pan bits to make a easy however scrumptious sauce with sautéed peaches and plums. The entire dish takes half-hour!
- Nice for leftovers. Jamaican jerk rooster shops nicely and tastes nice chilly or reheated. I like dicing up the leftovers and rolling them up in mushy flatbread for a lunch wrap.
What Is Jamaican Jerk Hen?
Jerk is a Jamaican cooking type the place meat, often rooster, will get rubbed with Caribbean seasonings and cooked over fireplace. Jamaican jerk rooster will get its scorching, aromatic, smoky taste from spices like allspice, ginger, garlic, and spicy scotch bonnet pepper. Fairly than an open fireplace, I cook dinner my jerk rooster in a skillet. Nevertheless it’s additionally superb on the grill!
What You’ll Want
Listed below are the notes on the components I used on this straightforward jerk recipe. Scroll to the recipe card after the submit for a printable record with quantities.
- Hen – I exploit boneless, skinless rooster breasts, however you may make jerk rooster thighs, too. Hen on the bone additionally works, although it takes longer to cook dinner.
- Jerk Seasoning – This may be store-bought or home made (see beneath). Jamaican jerk spice is essential to the rooster’s taste.
- Olive Oil – Or avocado oil, for pan-frying.
- Cornstarch – I make a fast slurry with cornstarch and water to thicken the pan sauce.
- Stone Fruit – I exploit a mix of sliced ripe peaches and crimson plums since they’re straightforward to seek out. Different good stone fruit choices are nectarines, apricots, and mangos. Be at liberty to make use of what you want, and what’s in season.
- Brown Sugar – Or granulated sugar, however I like the additional caramelization of brown sugar on this recipe. You may as well use one other sweetener, like honey.
Straightforward Do-it-yourself Jerk Seasoning
My home made Jamaican jerk seasoning is a mix of pantry-friendly spices like garlic powder, cayenne pepper, thyme, allspice, floor cinnamon, and nutmeg. The recipe is a bit milder than some conventional jerk blends on the market, however you possibly can simply adapt the warmth to style. For those who love a five-alarm fireplace, bump up the cayenne and crushed pepper, or use a warmer chili powder, like habanero.
The way to Make Jamaican Jerk Hen
Observe these steps to make spicy jerk rooster topped with caramelized peaches and plums:
- Season the rooster. Begin by rubbing the rooster throughout with jerk seasoning.
- Cook dinner. Subsequent, sear the rooster in a skillet over medium warmth. Hold the cooked rooster lined whilst you set it apart to make the sauce.
- Make the sauce. In the identical skillet, sauté sliced peaches and plums with brown sugar and a pinch of salt. Stir in a slurry of cornstarch and water and let that simmer.
- Serve. As soon as the sauce thickens, spoon it over the jerk rooster and serve. See beneath for a few of my favourite serving concepts.
Grilling Methodology
Cooking jerk rooster on the stovetop is quick and simple, however I like to make this on the grill within the summertime. To make grilled Jamaican jerk rooster, rub the rooster with seasoning as directed and comply with the grilling instructions for my grilled blackened rooster.
Can I Use a Jerk Marinade As a substitute?
Certain! The jerk seasoning I exploit here’s a dry rub, however in case you’d desire to marinate the rooster, you possibly can borrow the home made Jamaican jerk sauce from my spicy grilled pork chops. Add the sauce and rooster to a big Ziploc bag and let it marinate within the fridge for half-hour. Afterward, season and cook dinner the rooster as common.
Ideas and Variations
- Let the rooster relaxation. Resting the cooked rooster whilst you put together the fruit sauce provides the juices time to redistribute all through the meat. Be certain that to cowl it with foil to maintain it heat and juicy.
- Adapt the warmth. Be at liberty to boost the seasoning with additional chili powder, cayenne, or crushed crimson pepper. For milder jerk rooster, select a light seasoning from the shop or make a home made mix with much less spice.
- Completely different toppings. The tropical mango salsa from my mango rooster recipe additionally goes nice with the sweet-spicy flavors on this jerk rooster.
Serving Solutions
This Jamaican jerk rooster doesn’t want a lot apart from a mattress of fluffy white rice. A glass of Riesling goes nice with the daring, spicy jerk flavors, or you possibly can wash it down with hibiscus iced tea. Typically, I’ll skip the fruit sauce and slice the rooster breasts over jerk rooster rasta pasta on weeknights.
To essentially make this right into a Caribbean feast, serve jerk rooster with buttery baked lobster tails, or island hop to the Dominican Republic with an enormous bowl of sancocho dominicano. And don’t miss a slice of banana pound cake for dessert!
Regularly Requested Questions
The phrase “jerk” comes from the Spanish phrase “charqui”, or “jerky” in English, that means jerked or dried meat. In the meantime, Jamaican jerk spice is the spice rub utilized in jerk recipes.
Jamaican jerk rooster is aromatic and smoky, and most conventional Jamaican jerk recipes lean in the direction of the fiery aspect. This is the reason I like making my very own jerk seasoning. I can alter the warmth to style!
If the jerk rooster seems to be a little bit blackened on the skin, don’t fear. It’s possible not burnt, simply darkened because of the spice rub coming into contact with the new pan. If the rooster is definitely burning, although, it may very well be that the pan is simply too scorching. Be certain that to maintain it over medium warmth.
Storing and Reheating Leftovers
Retailer. Hold any leftover jerk rooster hermetic within the fridge for 3-4 days. You may as well freeze leftovers for as much as 3 months and defrost them within the fridge for reheating.
Reheat. Heat the rooster within the oven at 350ºF beneath foil till it’s scorching all through.
Extra Hen Recipes
Pin this now to seek out it later
-
Season the rooster. Sprinkle jerk seasoning over the rooster items and rub it in together with your fingers.
-
Pan-fry. Warmth olive oil in a big nonstick skillet over medium warmth. Add the rooster and cook dinner for 10 to 12 minutes, or till executed, turning as soon as midway by way of cooking. Take away the rooster from the skillet and switch it to a plate. Hold the rooster lined and set it apart.
-
Make the sauce. In a small bowl, whisk collectively the water and cornstarch to make a slurry. Add the fruit, sugar, and salt to the skillet. Stir within the cornstarch combination and convey to a boil. Cut back the warmth to low and cook dinner for 10 minutes or till the fruit is tender and the sauce is thickened, stirring regularly.
-
Serve! Spoon the fruit sauce over the rooster and serve.
Energy: 254kcal | Carbohydrates: 15g | Protein: 25g | Fats: 10g | Saturated Fats: 1g | Ldl cholesterol: 72mg | Sodium: 239mg | Potassium: 651mg | Fiber: 2g | Sugar: 12g | Vitamin A: 985IU | Vitamin C: 9.4mg | Calcium: 17mg | Iron: 1mg
Dietary data is an estimate and supplied as courtesy. Values could range in line with the components and instruments used. Please use your most well-liked dietary calculator for extra detailed data.
