Saturday, August 29, 2009

Jamaican Jerk Chicken and Ribs, with Pineapple Salsa

We've actually made jerk quite a number of times already -- chicken, pork tenderloin, ribs -- but this time, I thought to document it!

I found this jerk marinade recipe from epicurious quite a while back, and I still use it as a guide. I've included the original recipe below. There I am above, rubbing the marinade onto the ribs.

left: ribs; right: chicken

The marinade includes limes, green onions, ginger, allspice, thyme, cinnamon, sugar, salt & pepper, and some vinegar and oil. I also add cloves and nutmeg into the mix (not in the recipe) whenever I make this.

Oh, how could I forget, of course Scotch bonnet peppers go into this as well. However, it's not that easy to find those here, so sometimes I use whatever hot pepper I can get my hands on: habañero, serrano, jalapeño...

grilled jerk chicken

We've cooked jerk in the oven, but of course, the best way is on the grill.

grilled jerk ribs

Whenever we make jerk, I always make a pineapple salsa as an accompaniment.

It's simply like pico de gallo, but with the addition of pineapples. That's pineapples, tomatoes, onions, jalapeño peppers, lime juice, salt and pepper. I try not to make this too hot as it functions as relief should the jerk be very spicy. Our mother loves this pineapple salsa, eating it by itself as a salad!

Jerk ribs and chicken plate

We do love our jerk! It's also always very popular during get-togethers, garnering more than a few requests for the recipe. We made these a couple of months ago, and looking at the photos, I want some now!

So, everybody, let's make jerk!

[eatingclub] vancouver Jamaican
Jamaican Jerk Chicken and Ribs, with Pineapple Salsa
Jamaican Oxtail Stew

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Jamaican Jerk Chicken

1/2 cup white vinegar
zest and juice of 4 limes
1/4 cup vegetable oil
6 scallions, trimmed and coarsely chopped
3 cloves garlic, coarsely chopped
2 Scotch bonnet peppers, seeded and chopped
1 1/2-inch piece ginger, peeled and chopped
2 tablespoons ground allspice
2 tablespoons ground thyme
2 tablespoons ground cinnamon
1 tablespoon sugar
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon cayenne pepper
3 pounds chicken thighs
print a shopping list for this recipe

1. In a food processor or blender, combine the vinegar, lime zest, lime juice, vegetable oil, scallions, garlic, Scotch bonnet peppers, ginger, allspice, thyme, cinnamon, sugar, black pepper, salt, and cayenne pepper. Purée until smooth.

2. Place chicken pieces in a medium bowl. Pour marinade over chicken, and turn the pieces to coat. Cover, and refrigerate for at least 1 hour or overnight if possible.

3. Heat the oven to 350°F. Place the chicken pieces on a foil-lined baking sheet and cook until the juices run clear when pierced with a two-pronged fork, 30 to 45 minutes.

big stack o'ribs


  1. Homemade jerk marinade is always good. The chicken and ribs look great! That sweet and juice salsa would go perfectly with the fiery heat of the meat.

  2. Kevin:

    Let us know how it goes. =)

  3. 2 Scotch Bonnet peppers wont be enough. Also you need to add some molasses, and nutmeg.

  4. Anon:
    Ah, the molasses! Oh, I think we do add nutmeg... I guess I never got around to updating/revising the recipe. =)

  5. I'm trying this out and will post the results soon. Yummy


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