Jerk is a style of cooking native to Jamaica. The flavor is traditionally used as a dry rub or marinade for meat that’s slowly grilled over pimento wood.

Sweet & Spicy

Pairs well with: Chicken, pork, beef, fish, & shrimp

Use 2 tsp (10 mL) per 4 cups (1 L)

Ingredients

  • 1 pound boneless, skinless chicken breasts, diced

  • 1 tablespoon vegetable oil

  • 2-3 tablespoons Jamaican Jerk Rub

Directions

  1. Place chicken, oil and rub in resealable plastic bag; knead bag to coat chicken.

  2. Spray (10-in.) Skillet with vegetable oil; heat over medium heat 1-3 minutes or until shimmering.  Add chicken and cook 7-9 minutes or until chicken is golden brown and no longer pink in center. Transfer to serving platter and serve.

Yield:

  • 12  servings

Nutrients per serving:

Calories 50, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 20 mg, Carbohydrate 0 g, Protein 9 g, Sodium 160 mg, Fiber 0 g

Jamaican Jerk Chicken Bites

Jerk Marinade: Combine 6 oz of pineapple juice, the juice of 2 miles, 1 TBL of rub, 1 TBL of brown sugar, 1/2 tsp of salt, and 1 TBL of oil. Add 1-2 LBs of poultry, seafood, or meat and marinade for at least 30 minutes before cooking

Spiced Hummus: Stir 1 cup of refrigerated hummus with 1/2 TBL of rub. Drizzle with olive oil and sprinkle with chopped cilantro. Serve with sliced vegetables and corn or plantain chips.

Avocado Spread: Combine 1 ripe avocado with 2 TBL of mayonnaise, 1 tsp of fresh lime juice, and 1 1/2 tsp of rub. Refrigerate until ready to sue. Spread on your favorite sandwiches or burgers for extra zip

Tropical Salsa: Add 1 bell pepper, 1 seeded jalapeno, 2 mangoes cut into chunks, and 1 tsp of rub to a food processor. Process until finely chopped. Serve with chips, or on top of meat or fish.