Craving a vibrant explosion of flavor that transports you straight to the sun-drenched beaches of the Caribbean? Then look no further! This BWW-inspired Caribbean Jerk recipe is your ticket to a delicious and authentic culinary journey, all from the comfort of your own kitchen. Forget takeout – this easy recipe is perfect for a quick weeknight dinner or a show-stopping weekend feast. Get ready to tantalize your taste buds with the perfect blend of sweet, spicy, and savory!
Ingredients:
This recipe serves 4-6 people. Adjust quantities as needed for larger groups.
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For the Jerk Marinade:
- 1/4 cup Scotch Bonnet peppers, finely chopped (or less, depending on spice preference)
- 1/4 cup fresh thyme leaves
- 2 tablespoons ground allspice
- 2 tablespoons ground ginger
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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For the Chicken:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- Optional: 1 large onion, chopped (for added flavor)
Instructions:
Get Started:
- In a medium bowl, combine all the jerk marinade ingredients. Mix thoroughly until well combined.
Marinate the Chicken:
- Add the chicken cubes to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for maximum flavor. The longer it marinates, the more intense the flavor!
Cooking Time:
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Heat 2 tablespoons of olive oil in a large skillet or pan over medium-high heat. If using, add the chopped onion and cook until softened (about 5 minutes).
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Add the marinated chicken to the pan and cook, stirring occasionally, until browned and cooked through (about 8-10 minutes). Ensure the internal temperature reaches 165°F (74°C).
Serve and Enjoy:
- Serve your delicious Caribbean Jerk chicken immediately with your favorite sides – rice and peas, coconut rice, plantains, or a fresh salad are all excellent choices.
Tips and Variations:
- Spice Level: Adjust the amount of Scotch Bonnet peppers to your preference. For a milder jerk, use less or substitute with milder peppers like jalapeños.
- Protein Swap: Feel free to substitute chicken with other proteins like pork, beef, or shrimp. Adjust cooking time accordingly.
- Make it Ahead: Prepare the marinade in advance and store it in the refrigerator. This saves time when you're ready to cook.
- Grilling Option: For a smoky flavor, grill the marinated chicken instead of pan-frying.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on specific ingredients and portion size.
- Calories: Approximately 300-350
- Protein: 30-35g
- Fat: 15-20g
- Carbohydrates: 5-10g
This BWW Caribbean Jerk recipe is a guaranteed crowd-pleaser. It's a flavorful and satisfying dish that's perfect for any occasion. Enjoy the taste of paradise! Share your culinary creations with us – we'd love to see your delicious homemade jerk chicken!