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Jamaican Jerk Chicken Very Hot 2

Jamaican Jerk Chicken

Jamaican Jerk Chicken

Jamaican Jerk Chicken typically features a combination of so many different spices and flavors that come together so beautifully. This meal is no exception.

Jamaican jerk chicken has a slightly spicy, smoky flavor that is complemented with the subtle aroma of turmeric and curry rice. Adding a bit of fresh cilantro is the perfect accompaniment to the rice.

Finally, the vinegary slaw brings a touch of sweetness and acidity to the meal that brings it full circle. Its the perfect trifecta on a plate.

Jamaican Jerk Chicken Seasoning Recipe


-1/2 tablespoon garlic powder

-1/2 teaspoon black pepper

-1.5 teaspoons onion powder

-1/2 teaspoon Allspice

-1 teaspoon dried parsley

-1 teaspoon dried thyme or zaatar

-1 teaspoon Cayenne pepper

-1/2 teaspoon paprika

-1/2 teaspoon sugar

-1 teaspoon salt

-1/4 teaspoon black pepper

-1/4 teaspoon ground nutmeg

-1/4 teaspoon red pepper flakes

-A dash of cinnamon


1.) Mix all of the above ingredients together.

2.) Generously coat 6 chicken thighs or chicken tenders with all of this seasoning.

3.) Now you’re ready to cook your chicken! Jerk chicken is typically barbecued but you can use whatever cooking method you prefer such as sautéing, air frying or baking.


A.) This mix of spices will blacken the chicken and provide a very complex array of flavors that’s perfect if you’re sick of eating the same old chicken. So, if you see your chicken getting black, don’t panic. It’s supposed to get blackened.

B.) If you want more of this seasoning mix to use at a later time, you can easily double the recipe and store in an airtight container for later use.

Turmeric Curry Rice recipe


-2 cups of long-grain white rice

-2 tablespoons turmeric powder

-A dash of curry

-A dash of salt

-2 cups chicken stock or veggie stock

-2 cups water


1.) Rinse the rice thoroughly so the water is crystal clear. You want to get rid of all the starches on the outside coating the grains.

Drain completely once water is clear.

2.) Place the rice into a pot and add in the turmeric, curry, salt, 2 cups water and 2 cups stock.

3.) Bring to a boil. Once it gets to boiling, lower the heat all the way to the lowest setting and cover. Set timer for 15 minutes. Once the timer goes off, open the lid and make sure all the water from the bottom of the pot is gone. If some water remains, cover again and set timer for 3-5 more minutes.

4.) Once all the water is gone, leave the lid closed for another 5 minutes.

Optional: I chopped some fresh cilantro and added it in to add a little more flavor. This is completely optional.

Jamaican Slaw recipe


-half a head of white cabbage, shredded

-2-3 large carrots, shredded

-2 tablespoons olive oil

-2 tablespoons vinegar (white or apple cider works)

-1/2 teaspoon sugar


1.) Shred cabbage and carrots and mix together in a bowl.

2.) Combine the oil, vinegar and sugar together and stir until completely incorporated.

3.) Add together the dressing and the cabbage/carrot mixture and stir.

4.) Refrigerate until it will be served.

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