Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Authentic Jamaican Jerk Chicken with Festivals and Fried Plantains
A smoky, spicy Jamaican jerk chicken marinated in a beer‑infused sauce, grilled over pimento wood, served with sweet fried festivals and caramelized plantain rings. Includes a rich homemade jerk sauce and tips for grilling, marinating, and side‑dish preparation.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Marinating the chicken for at least 30 minutes (ideally overnight).
- • Maintaining a steady medium‑hot grill fire with pimento wood for authentic smoke.
- • Basting the chicken repeatedly with oil, beer, and jerk sauce to keep it moist.
- • Cooking the chicken to an internal temperature of 165°F for safety.
Safety Warnings
- • Scotch bonnet peppers are extremely hot; avoid touching eyes and wash hands thoroughly after handling.
- • Hot oil can cause severe burns; use a deep‑fat thermometer and never leave oil unattended.
- • Grill flames can flare when pimento leaves ignite; keep a spray bottle of water nearby.
- • Ensure chicken reaches an internal temperature of 165°F to prevent foodborne illness.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Jamaican Fruit Cake
A dense, rum‑soaked Jamaican fruit cake packed with plump raisins, prunes, maraschino cherries, black currants and mixed peel. The fruits are macerated in a blend of red wine, white overproof rum and fruit wine for two days, then folded into a buttery, spiced batter and baked low and slow. After baking the cake is sprayed with the same alcohol mixture and rested for 24 hours to develop its deep, festive flavor. Perfect for Christmas, weddings or any celebration.
Homemade Jerk Chicken Wraps
Spicy, juicy jerk‑marinated chicken tucked into a warm tortilla with fresh peppers, lettuce, tomato and a creamy mayo‑ketchup sauce. Perfect for a quick Caribbean‑inspired lunch or dinner.
Old‑Fashioned Gy Black Cake
A dense, dark, spiced fruit cake inspired by the classic Jamaican Gy Black Cake. Made with a blend of tropical fruit, warm spices, burnt sugar for a deep color, and finished with a rum‑wine soak. Perfect for holidays or special celebrations.
Seasoned Rice with Italian Sausage
A hearty one‑pot Jamaican‑style seasoned rice made with Italian sausage, coconut milk, tomatoes, corn and aromatic spices. Perfect for post‑hurricane cooking when fresh produce is scarce, this dish is filling, flavorful, and uses pantry staples.
Jamaican Pepper Shrimp (Street Style & Saucy Variation)
A two‑part Jamaican pepper shrimp recipe that captures the authentic street‑food flavor with whole shrimp heads and shells, then steps it up with a saucy, loaded version. Quick, spicy, and bursting with sweet shrimp taste, perfect served hot with rice or bammy festival.
Jamaican Black Cake (Rum Cake) 3‑lb Version
A traditional Jamaican black cake soaked in rum and wine, packed with dried fruits, nuts, and warm spices. This rich, moist holiday cake is baked low and slow with steam for a tender crumb and deep color. The recipe is updated for modern kitchens but stays true to the classic flavor that has been passed down through generations.