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Jerk Recipe

May 23, 2016     Views 859     Grabbed 1     Grab    

Jerk Recipe

Stoneface Dolly's Jerk Chicken

Ingredients (dry rub)

5⅓ tbsp. allspice
5⅓ tbsp. ground thyme
5⅓ tbsp. black pepper
1 tbsp. ground ginger
1 tbsp. garlic powder
1 tbsp. salt
1 tbsp. cinnamon
1½ tsp. nutmeg
1½ tsp. red pepper flakes

Ingredients (wet spice mix)

1 tbsp. allspice
1 tbsp. ground thyme
1 tbsp. black pepper
1 tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. red pepper flakes
8 garlic cloves
2-inch piece of ginger root
6 scotch bonnet peppers
1 large red onion
½ cup cider vinegar
¼ cup liquid honey

Other ingredients

Boneless, skinless chicken breasts or thighs (recipe makes at least 12, but you can use fewer)
1 tub plain yogurt


Combine all the dry rub ingredients in a bowl and stir until evenly distributed. (The dry rub can be stored in a sealed container for at least one month.)

Peel and roughly chop the onion, garlic and ginger.

Remove the stems from the scotch bonnet peppers.

Place the peppers, onion, garlic and ginger in a food processor and purée until well blended.

Add the allspice, thyme, pepper, salt, cinnamon, nutmeg and red pepper flakes to the food processor and purée a second time, scraping the sides until the mixture is smooth.

Combine the vinegar and honey in a measuring cup with a lip and add the mixture slowly to the running food processor until it's blended. (If you're not using it right away, the marinade can be stored in a covered container in the refrigerator for one week or be frozen.)

Spread boneless, skinless chicken breasts/thighs in a container large enough to allow for a single layer.

Sprinkle both sides of the chicken liberally with the dry rub, rub it in, and allow it to sit for one hour.

Mix two parts of the wet spice mix with one part plain yogurt — enough to coat the amount of chicken you're marinating — and whisk until combined.

Add the marinade to the dry-rubbed chicken, toss until well coated, and allow to sit for at least 30 minutes.

Cook on a barbecue or in an oven heated to 400 F for 12-15 minutes, depending on the size of the pieces.

The chicken can then be sliced and used to make sandwiches, wraps or salads. It can also be served whole over rice and accompanied by fruit chutney, black bean salsa and/or yogurt raita.

Jerk chicken is one of the dishes that appears in a new cookbook from the folks at Ottawa restaurant Stoneface Dolly's (Jennifer Adams)

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