If you’re looking for the best, authentic Jamaican jerk chicken recipe, you are officially finished googling because this is the recipe you’ve been looking for. This jerk chicken recipe will transport you to Jamaica via your tastebuds! Thanks to Chef Dwight Morris for sharing with all of us!
I am not an authority on Jamaican cuisine, but last month I met someone who was. He was kind enough to share his exceptional authentic jerk chicken recipe with me, and I couldn’t be more grateful!
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Chef Dwight Morris, Executive Chef at Sunset at the Palms Resort, Negril
Chef Dwight Morris is the executive chef at the phenomenal Sunset at the Palms Resort in Negril, Jamaica. This is where my husband and I recently had the pleasure of staying for a week. You may recall that I actually won the trip from BevMo! Yes, airfare and accommodations at the Sunset at the Palms all-inclusive resort (food, drinks, and activities)! It was surreal. Just take a look at our beach; this tells you more than I ever could in words.
For those of you who don’t believe that anyone wins those sweepstakes giving away dream trips, I will tell you that if it’s an honest and reliable company, they absolutely do. BevMo! and the Jamaican Tourist Board gave us the trip of a lifetime! It just so happened to be our 25th anniversary this year, too, so it was perfect timing!
It was our first trip to the Caribbean, and we were awed by Jamaica’s beauty.
Sunset at the Palms Adult All-Inclusive Resort in Negril
(JUST WANT THE AUTHENTIC JERK CHICKEN RECIPE? SCROLL DOWN)
First, a little about the resort where Chef Morris works before we get to his fabulous recipe. Sunset at the Palms is an intimate, adults-only, tropical resort located in Negril. This beachside town is on the western coast of Jamaica, about a one and a half hour drive from Montego Bay. Once we arrived, we understood why TripAdvisor named Sunset at the Palms “one of the top ten most romantic resorts in the Caribbean”.
Accommodations
One of our favorite features was the treehouse style huts. If you have ever stayed in a hotel, I don’t need to tell you how even the most well-meaning guest can be a nuisance with slamming doors or showers running at 4 am. There was a separate, but adjoining hut across from us. However, we never heard or saw the guests once, even though the resort was full and we were there for an entire week.
Activities
My husband admitted at the end of our trip that when we arrived he had wondered to himself, “What in the world will we do here to keep occupied for an entire week?” In the end, he was amazed at how much we had done, and how quickly the week flew by.
Dinner at Sunset at the Palms
Now let’s get to the food! I first met Chef Morris at the Chef’s Table Dinner one evening. After introducing myself, I asked if he minded if I took photos while dinner was being prepared. Chef Morris was extremely friendly and more than obliging.
Of course, I was elated, but when he told me he’d show me how to make his authentic jerk chicken recipe, I was ecstatic! I had never tasted any jerk dish before visiting Jamaica, but had fallen head over heals in love with the resort’s jerk chicken since arriving.
The morning of the day I was to have the jerk recipe cooking lesson, my husband and I decided to go sailing with a couple we’d met at the resort.
Unfortunately, the wind died down and we were stuck out at sea and it appeared as though I was going to be late for my lesson. We decided to try to make it to the closest beach and I would walk/run back to the resort which would be faster than waiting for the wind to pick up.
Once I got back to the resort, I realized that my husband had the key to our room so I couldn’t change into proper clothes–oops! I just had to add this bit of information to explain why I’m wearing a swimsuit for my cooking lesson (at least we matched).
How to make Chef Morris’ authentic jerk chicken recipe (rub and sauce)
Chef Morris had already prepared half a chicken the night before. It was necessary as the chicken needs to have the jerk sauce rubbed on and left for a few hours before grilling. He then put the prepared chicken on the barbecue grill. While it was cooking, he showed me how the authentic jerk sauce is made.
All the ingredients which are blended to make the jerk base were arranged on the table in front of the cooktop. This jerk seasoning (which ends up like a paste) is rubbed all over the chicken as a marinade before it is cooked. It is also the base for the actual authentic jerk sauce which is served over the chicken. I was so excited to be learning this new recipe, but especially in this beautiful outdoor kitchen!
Next, Chef Morris put some of the blended jerk seasoning into a pot, added Red Stripe Beer, pineapple juice and ketchup to make the sauce. He explained that more liquid can be added to make it thinner. Alternately, it can be simmered longer to thicken it (30 minutes to an hour). The aroma from the jerk sauce was making me salivate!
Once the chicken was ready and the jerk sauce had simmered for a while, Chef Morris chopped the chicken into smaller pieces and spooned the sauce over the top. I patiently awaited my first taste!
When I tasted the Jamaican jerk chicken, my tastebuds were dancing (I believe I was too)! The combination of ingredients and the spicy flavors were beyond what I was expecting.
I told Chef Morris about a post I once wrote. In it, I pondered about how many different dishes there are in the world that I’d never tasted before, but would love. When I exclaimed that this was one of those dishes, I think that made his day. However, I truly meant it. Talk about finger licking good!
Just as I was tasting the chicken, my husband and friends arrived. They were just in time to sample Chef Morris’ wonderful dish, too. Everyone agreed that the chicken was absolute perfection. The sauce had such a great kick to it, as Chef Morris had added a bit more Scotch Bonnet pepper than he usually does. I was so happy to have the chance to learn how to make this iconic Jamaican dish while I was in Jamaica. However, it was extra special to learn to make the authentic jerk chicken recipe from such a wonderful teacher.
Making authentic Jamaican jerk chicken at home.
I have now made this authentic jerk chicken recipe a few times. In my opinion, it’s very close to the version Chef Morris made, so I’m extremely happy. (Printable recipe in box below.)
TIP: I made the sauce too thick the first couple of times. Take a look at how you can see the chicken through the sauce in the photo above as it is rather runny.
How do You Make Jerk Chicken in the Oven?
I realize that many of you don’t have the Jamaican or Southern California weather. This means you won’t to be able to grill this on the barbecue many months of the year.
Although it wouldn’t be “authentic”, you can still make this authentic jerk chicken recipe and cook the chicken in the oven. Roast it as you would a regular roast chicken after covering it with jerk base. Give it a little touch of authenticity by finishing it off with a minute under the broiler/grill, if you like. Don’t forget to baste with the beer and sauce as you would on the grill.
To Chef Morris: I cannot thank you enough. Whenever I make your authentic jerk chicken recipe I will think of you, and it will be often, I assure you!
Authentic Jerk Chicken Recipe
By Chef Dwight Morris
A Taste of Jamaica: Authentic Jamaican Jerk Chicken - A Recipe by Executive Chef Dwight Morris
The most authentic Jamaican jerk chicken recipe you'll find without traveling to Jamaica.
Ingredients
JERK BASE
- 1 tbsp ground thyme or 2 tbsp thyme leaves
- 1 or 2 Habanero peppers (or Scotch Bonnet) BOTH ARE EXTREMELY HOT!
- 1/2 teaspoon nutmeg
- 1/2 cup packed brown sugar
- 2 tbsp soy sauce
- 1-2 bunches green onions (6 to 12)
- salt and pepper to taste (at least 1 tsp Kosher or sea salt)
- 1 teaspoon cinnamon
- 1/2teaspoon ginger minced
- 2 tsp allspice
- 6-8 garlic cloves
JERK SAUCE
- 2 tbsp Jerk paste (above)
- 2/3 cup (5 oz) pineapple juice
- 3/4 cup (6 oz) ketchup
- 6 oz Red Stripe beer (you can find it at BevMo!)
- one chicken, cut up into pieces (preferably organic)
Instructions
Directions for Jerk Base
- Place all ingredients for base in a blender or food processor and process until smooth.
- Use to marinate chicken before cooking on the barbecue.
- Grill on the barbecue until fully cooked.
Directions for Jerk Sauce
- Add all ingredients listed for the Jerk sauce to a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often. Add more juice or beer to thin the sauce, alternatively, simmer longer for a thicker sauce.
- Use to serve, spooned over cooked jerk chicken.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 208 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 20mg Sodium: 567mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 2g Sugar: 28g Sugar Alcohols: 0g Protein: 7g
If you will be visiting Jamaica for the first time, I have some tips for you HERE.
You can also visit the Jamaican Tourist Board or Sunset at the Palms
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I won the trip to Jamaica in a random drawing. Therefore, I am under no obligation, whatsoever, to write about my trip.
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Hi Christina, and thank you for this recipe…I plan to try it this weekend.
Forgive me for being late to the party, and if this has already been answered. But, for the Jerk Base, do you put all the ingredients in the food processor? Or just kind of stir them around?
And, then, you marinate the whole chicken with the Base….before cooking, as I understand it. The Jerk Sauce is just for drizzling over the chicken at the table….right?
Kind of a newbie, but I LOVE jerk chicken.
Thank you, and I’ll be reading your blog all the time, now.
Hi Stephen, I’m so sorry, I just realized that it wasn’t clear at all, however you are correct. Blend the base in a blender or food processor to a smooth paste. Marinate the chicken with this base before cooking and then serve it with the jerk SAUCE. I have edited the recipe card to make it more clear. Thanks and let me know what you think of it. :) And thanks for your kind words!
Christina, you are the best! We newbies need all the help we can get! haha
Thank you! And bon appetit!
Totally my oversight! Glad you’re going to try it! :)
What are the ingredients in the recipe for Morris jamaican jerk chicken bbq sauce.
You passed the printable recipe card, Yolanda. If you’re reading this just scroll up. :)
[…] I think you’ll also love this Authentic Jamaican Jerk Chicken Recipe! […]
When you say the base will keep indefinitely, do you mean if it’s refrigerated it will hold for however long you want? How is this so?
Hi Tim, I’m just passing on the information that Chef Morris gave me. I’ve also kept the base in my fridge for 6 months and it’s perfectly fine. Not sure if the hot peppers preserve the base? I trust the chef! :)
Thanks. Probably the sugar and salt, if I were guessing. Do you have a recommended pepper instead of habanero or scotch bonnet for those who can’t handle the heat?
Goodness, that’s a difficult one. It’s almost like making an omelette without eggs. I honestly wouldn’t recommend changing out the peppers, but if someone isn’t okay with the spiciness of the really hot ones, then use whatever they like, just know it won’t be real Jamaican jerk sauce. I’ve been reprimanded for suggesting habanero for those who can’t find Scotch bonnets. :(
I made the base and sauce last night. I could not find Habanero peppers, so I used 2 largish Jalapenos. It was delicious. The real test will be today, as the chicken has been marinating all night!
Let us know! :)
Chicken is marinading, sauce is simmering! I threw in some Siracha into the ketchup, as we love spicy food! Cannot wait to try this, will update once we eat.
Oh trust me, if you used Habanero or Scotch bonnets, it will be spicy! Looking forward to hearing what you think, Meghan! :)
Christina….using habanero in place of scotch bonnet is a huge faux pas for Jamaicans ;-). While habaneros are hot, they seriously lack flavor…especially the unique flavor and aroma scotch bonnets provide….habaneros are all heat and little to no flavor. Scotch Bonnet is a KEY ingredient so I would not recommend substitution. :-)
The problem is if you cannot source the Scotch bonnet peppers, there’s really no other choice. That’s our biggest problem. :(
Wow! Great flavors, just wish it was spicy. Thank you for sharing!
Hi Meghan, this recipe makes a VERY spicy sauce. If yours isn’t spicy you didn’t use the right peppers as even one habanero or Scotch bonnet makes for an extremely spicy outcome. Which peppers did you use? I didn’t understand you adding Sriracha as it would probably be indistinguishable.
The chicken came out with great flavor but it was not spicy at all. I was very surprised because I used 2 full habeneros, maybe it was 1/2 cup “packed” brown sugar instead of a loose scoop? Wondering if anyone else had this issue?
All in all it was great and I will make again – looking for suggestions on how to bring out the heat of the peppers added
I missed this comment as I was traveling, but I am so confused as if you’re using habaneros, how could it NOT be spicy. You’re not deseeding the pepper, are you? The sugar isn’t the issue. The only thing I can recommend is using more hot peppers, but habaneros are VERY spicy peppers. Mine always turns out hot.
Also, I really don’t think this recipe needs tweaking since it’s a family recipe from a Jamaican chef. The only difference is he used Scotch bonnet peppers, so maybe you should try to source those?
Hello I know this is a super old recipe now, I didn’t go through any comments before I started. So mine is a bit different. All I had was a blender so I added 3/4 cup pineapple juice to the base ingredients, so it would blend without adding water. I did not have scotch bonnets but I am currently growing Carolina reapers. I chose 1, sliced it removed the seeds and membranes. I slowly added strips of the Carolina Reaper, I used about half of it, it had a little heat, but we’ll really see after the chicken cooks. I then added roughly 4 tablespoons of the modified base to the sauce ingredients that are now simmering on the stove. And the rest I put my chicken into the remaining base. Is there a certain amount of the base I am to use for this or all of it?
Hi Teresa, I put the base onto the chicken versus the other way around so I use as much as I need. If you’re using one chicken, you probably didn’t need all the base, but it won’t hurt it. Let me know how it tastes! I’m curious on the Carolina reaper (never tried them)! :)
Yes, I tasted after two peppers and added two more to the blender. Scotch bonnets are hard to find…it is a fun recipe to make, isn’t it?
Everything is eye Rey man! Love Jamaica but don’t go off the beaten path…Very beautiful people there.
Glad you could find the Scotch bonnets! I agree, Jamaicans are wonderful!
I found this recipe on Sunday and made jerk chicken for dinner that night. It was so delicious, I’m making it again tonight and it’s only two days later. The jerk marinade is very hot but that sauce – wow! Love it! Thanks for sharing this.
Hi Demelza! Wow, that means you really loved it, that’s great! If it’s too hot, try adding less pepper (maybe half of a habanero or Scotch bonnet)? It’s so funny as I just had two people comment that they used two peppers and it wasn’t spicy!! That seems impossible. Anyway, glad you love the recipe! Christina
[…] Authentic Jamaican Jerk Chicken […]
Went to a local Jamaican place yesterday and had their jerk chicken. The flavor was good, but the chicken was overcooked. Made me look for a recipe to do at home, and this is the one I settled on. Got the chicken marinating now. Super stoked!
You’re going to love it, Tim! Chef Morris’ recipe is the real deal!! So happy you found it! Enjoy!
Made the paste and sauce last night (subbed some jalapenos for the habaneros due to availability and heat). Both taste great on their own! Chicken quarters will have marinated for about 24 hours.
OMG this was sooooo good! Saved the recipe, will definitely make this again!
So happy to hear this, Tim, but I must say, I’m not surprised! Chef Morris’ recipe is fabulous! :)
[…] and a weekend in Washington DC in January. You probably know tha I just returned from my fabulous trip to Jamaica, which I won courtesy of BevMo! I should already have tickets to fly back to DC in May for my […]
Yesterday I picked up dinner from a neighboring city and forgot to check my order before I left. When I finally checked my dinner I saw that they didn’t put any jerk sauce on my chicken. What a bummer! So immediately I began looking for an authentic jerk sauce recipe and stumbled across this one! Yum! I made this this afternoon and it is great. However, I was not fond of the sauce so the next time I make it I will try to keep the flavors closer to that of the base. But I definitely plan to make it again. Thank you so much for sharing!
Good thinking on your part, KJ! So glad you found the recipe and yes, I’m so happy Chef Morris shared it with me to share with everyone else! Thanks so much and enjoy!
Beyond “wicked” . Really good recipe. I used skinless boneless thighs.
Awesome, Susan!! So glad you tried it, and thanks for the great review! :)
It looks like you stayed in room 415. The best room.
Goodness, I don’t remember our room number, but I do believe it was in the 400s! :)
I made this this weekend for a “jerk off” (a party where you brought jerk flavored anything) and I was fan favorite! This recipe is amazing! I used bone in skin on chicken thighs, marinated them in the paste for 18 hours and basted the chicken with the sauce while it was cooking (i removed a bit after I whisked) and let the sauce get thick. So good! Thank you for sharing!
Isn’t it fabulous, Missy? I’m so happy Chef Norris shared it with me and allowed to me share it with everyone else! So glad you loved it! Thanks for letting me know :)
This is crazy! We just got back from Sunset at the Palms last weekend and I was so obsessed with this jerk sauce that I was determined to find something close to it. When I came across this recipe, from the chef at SATP, I was so excited!!! I’m making this tomorrow! Thank you thank you thank you!
Haha! I know how you feel! This happens to me all the time, when I’m dying to make something from a place I ate. I can only imagine finding EXACTLY the recipe I’m looking for! If you read Erin’s comment below yours, you’ll see you’re not alone. :) Enjoy the jerk recipe as it is truly fab, and thanks for letting me know you were looking for it!! :)
I know I’ve already commented… but every time I make this recipe I want to Thank you! But I’ve made it a few times, the first couple I added extra red stripe to thin it out. The last couple of times I used pineapple juice, that made it taste more like what I had in Jamaica! Again Thank you for posting this!
So sorry again it only allowed me to do 4 stars!!! THIS RECIPE IS ?????????? all the way!!!!
I don’t understand why that is, but you aren’t the only one who has said this! That’s so frustrating :( I’ll give it a 5 star here, but it’s so not fair that so many people say they can only give 4 stars when they want to give 5. Darn! Thank you for your comments, though!! :)
OMG Erin! You crack me up!! It’s actually Chef Norris who deserves the kudos!! I’m happy to have passed it along, but totally agree, it’s the bomb!! Thanks again for letting me know-I truly appreciate it! <3
Thank you thank you thank you!!! My husband and I spent our anniversary at the palms last August, sense then all I have been craving is there jerk red snapper they serve down by the beach! Today I decided I was going to search for a recipe that was close to what we ate there, and I stumbled upon this! You have no idea how grateful I am that you posted this recipe! The sunset at the palms was hands down one of our most favorite trips, mainly because of the people there and the amazing food! Glad you had the same experience! It’s a unforgettable place! Thank you again, you have no idea how much this means to me!
Oh goodness, this is such a lovely comment to wake up to, Erin! I do know how much it means to you, though, since I stayed at the Palms! I was ecstatic when Chef Morris said he’d teach me how to make his jerk sauce! So happy that you found it! Let me know how it turns out! Enjoy…
I meant to give you 5 stars, but it wouldn’t, then I accidentally posted it… do you know how to switch it??? Because I made it and I seriously want your address so I can send you a gift!!! If anyone is reading this it’s FIVE STARS ALL THE WAY!! ????? I made it over red snapper tonight, it brought me right back to that beach! I am so excited to make it with chicken this weekend for family dinner! From the bottom of my heart THANK YOU!
Erin, you are just TOO sweet! Thank you so much for this comment and honestly, the fact that you said you want to SEND ME A GIFT, is fantastic!! :) Don’t worry about the star rating, as I’m convinced it has some sort of glitch. You are not the only one who has told me it won’t allow rating my recipes with 5 stars, which is frustrating, but nothing I can do about it. Instead of sending me something, I’d love for you to sign up for my free subscription (on my homepage, right side)-just make sure to confirm it with the Feedburner email which is sent, but only if you want to. Thanks again, your comments were a tonic today and made up for some really nasty ones from last week! Merry Christmas!
[…] https://christinascucina.com/2015/04/a-taste-of-jamaica-authentic-jamaican-jerk-chicken-a-recipe-by-e… […]
This looks so good Christina! We just got back from the Cayman Islands and there were Jerk Chicken stands everywhere, so I’m making it for dinner tonight! :)
Thanks, Sheena! Once you’ve tried it, it’s hard to get the memories out of your taste buds! :)
In one of your pictures with the scallion, thyme and ketchup there is regular onion. Is that missing from the recipe somewhere?
Hi Anne-Marie, good catch! You know, I just went back to the recipe that Chef Morris sent me and it does not list regular onion on there, so I’m not sure if he missed it when sending it to me, or he just had onions on the table when we were preparing the sauce. My guess is that maybe they can be added or not? I’m curious though and may try adding some onion next time. I can tell you that the sauce is fabulous without them, though. Thanks for pointing that out! :) CC
Thanks, I’m so happy I came across your recipe! I’ve been trying various Internet and store bought Jerk chicken recipes for years but none of them have ever come close to the real thing. My wife and I have vacationed at Couples Swept Away a few times and always come home wanting more Jerk Chicken.
I prepared this recipe and the chicken is marinating in the fridge right now. I can already tell from my finger dip that the rub and sauce is going to be real close to the original. It’s also so easy to just toss everything into the Magic Bullet.
I think I have a new permanent addition to my grilling menu :)
I do think you’ll be happy with it, Reeves! Chef Morris gave me his family recipe to share! I love being able to recreate it here in LA! Let me know how it turns out! Thanks for letting me know, too! :) CC
Is there something else l can use in the place of Red Stripe Beer? I do not have access to that.
Yes, Akeemah. Can you buy another pale lager by another brand?
[…] write this follow up post last year, after sharing Executive Chef Dwight Morris’ recipe for authentic Jerk Chicken, but time got away from me and before I knew it, I was off on my Culinary Tour of […]
When you say 1-2 bunches of spring onion does that mean the bunch of 5 or so sprigs you get at a supermarket all tied together? Or do you mean 1-2 springs?
Thank you
Hi Steph, sorry for the confusion, your first example is correct: the bunch from the market usually has 4 or 5 single green onions, so approximately 8 to 10 green onions are perfect for this recipe. Let me know how it turns out! CC
Hi Christina. This is my first time on your site. I have made many versions of Jerk Chicken as it is my hubby’s favourite but he says I still haven’t nailed it. So I am marinating your recipe right now.
2 things to mention about the recipe is it calls for 1-2 bunches of green onions. That’s a huge difference. I added 5 green onions after researching other recipes. How much do you put in when you make it?
AND, 2 tsp all spice – is that whole or ground? I did 2 tsp whole and roughly ground it before putting in processor.
Thanks for your recipe. I will be eating it tomorrow. And looking forward to it.
Hi Belinda and welcome! Chef Morris told me that the quantity of ingredients isn’t crucial, like the green onions. If you love green onions, use 2 bunches, if not use one. I probably just use one bunch when I make it. The allspice is ground, sorry. I’ll have to clarify, but again, I honestly don’t think it will make a huge difference. It’s a great recipe, and I love that I can make authentic Jamaican food in my LA kitchen! Let me know how it turns out! :) CC
[…] Authentic Jamaican Jerk Chicken […]
That’s much easier to understand, thank you! I’m making this today. I’m excited.
Sorry, I didn’t see how confusing it was until you pointed it out! Thanks for letting me know and enjoy!
I’m a bit confused.
You first list the ingredients for the base. Then you list ingredients for the sauce. But after that, you list instructions saying add all ingredients.
Are you making the paste/base separately?
Then you have instructions for adding the sauce while grilling the chicken. But after that, you have instructions for simmering the sauce in the pan, after the chicken is grilled?
Hi Michael, I can see how you were confused! Sorry about that, I’ve revised the ingredients and directions to make it more clear. Please let me know if it still is confusing, but I think it should be okay now. Enjoy!
Oh yeah! This is the recipe I’ve been dreaming of! It was a nostalgic meal for us. :) It turned out exactly like I hoped and we used extra jerk sauce to dip some fries in. Perfection! I’ll have to restrain myself and only make this on special occasions. Now if only I could recreate that Jamaican smile drink. :)
I’m so happy, Carly! Thanks for letting me know you loved it, too! Why hold back for special occasions, though? It’s a pretty healthy meal (without the fries, I suppose)! ;) I never had the drink, but does this sound like it?
https://twitter.com/sandalsresorts/status/324942663159791618
This was a delight to read and it was taking me back to my honeymoon in Montego Bay 5 years ago! Just like you, we fell in love with that chicken and I have had a craving for it ever since we left. I can’t wait to try this with some jamaican rice for dinner tomorrow! I’m kind of surprised that it’s all ingredients that are stocked in my pantry already! Thank you for sharing this!!!
Hi Carly, thank you so much for your lovely comment and I’m so happy you found this recipe! If you are a Jamaican Jerk fan, you’ll flip when you try this chicken! I too, was surprised that the sauce is made with almost all ingredients from my pantry (except for the Scotch Bonnet peppers)! Enjoy!
AMAZING! My husband and I loved this recipe. I had to make a few modifications because I didn’t have all the ingredients. Instead of the beer I used a combination of chicken stock, lemon from 1/3 a lemon and 2 tablespoons apple cider vinegar. I didn’t have nutmeg, but I used some coriander instead because I’ve seen it in other authentic jerk recipes. It was so delicious. I kept some pineapple chunks in the sauce and it made a perfect addition to top off the meal. Will definitely be making this recipe again.
Wonderful, Vicky! Great substitution for the beer; and can you imagine the flavor being even better when you have beer and nutmeg? The pineapple sounds like a great idea! Thanks for letting me know you enjoyed it-I’m sure Chef Morris would be delighted, too!
[…] was a little nervous, since I’d only ever taken one other cooking lesson earlier this year: Jamaican Jerk Chicken with Chef Dwight Morris. However, Chef Bedouet was an absolute delight and I learned all about the […]
What a wonderful trip! Can’t wait to hear more, and am grateful fro an authentic jerk recipe! Congrats on your good luck!
Thanks, David!
I love this story and your pics! You look so well-rested and happy. Maybe you can teach me how to win stuff since you’re so good at it! :)
I wish it was something I could give classes on as I’d make millions!! :) CC
Hi Christina,
Please forgive me for not stopping over sooner…still trying to catch up from when I was away from blogging for 2 weeks. You know the deal, you need a vacation from your vacation. Anyway, I remember when you went on this fabulous trip. It is really wonderful to look back and see your travels again. The food, the country, the water, and the most beautiful flowers. Chef Dwight’s food looks awesome. That Jerk Chicken must have been outstanding. Thanks for always sharing the beauty of your blog. (PS. I never had a problem with your blog, and the background is done very nicely) Have a great day…
Dottie :)
Oh Dottie, please don’t ever apologize for commenting on my posts! You are such a lovely reader to be so good about commenting, I honestly don’t know how you do it as I just cannot keep up with all my blogs!
Thanks for letting me know about the background on my site, too. I appreciate it! Thanks as always, for your very kind remarks! :) CC
We were just there at the resort it was so nice to see your post we also loved it there and had a wonderful trip.
Isn’t it like heaven, Beverly? Glad you loved it, too!
Dear Christina, What a fabulous post!I am so happy for you and your husband and the wonderful trip you had. Gorgeous pictures and obviously a lovely anniversary celebration. Can’t wait to try this jerk recipe, love authentic.
Thank you so much, Allie! Let me know what you think of the recipe once you try it! Enjoy!
What an amazing opportunity
Congratulations!
Thank you!
Thanks for the beautiful pictures and delicious recipe – can I use any beer or even a substitute for the beer? Thanks!
Thank you, Mary Pat! Yes, if you cannot find Red Stripe Beer, I would substitute another pale lager. I don’t know if I would substitute another beverage altogether as it just won’t be the same. Let me know how it goes. :)
What a trip and recipe. You’re a real bathing beauty in the kitchen. GREG
Haha! Wish I was a little more appropriately dressed, but that’s what happens when you’re having too much fun! Thanks, Greg!
I have this obsession with jerk chicken! I’ve never had a version I didn’t love! This one looks like a winner!
Chef Morris knows his jerk sauce! It is an awesome recipe and I hope you do try it! CC
Vote: B While I can read a recipe online or in print, it’s the back story that brings it to life. Living here in CA we have such diverse cuisines to try. I love jerk chicken but have never made it. Various food trucks have different iterations that I’ve been wanting to try. This is a definite MUST TRY.
One question about the peppers: do you stem and seed (wearing gloves, of course) prior to processing?
Many thanks to you and other bloggers who bring us along on your adventures ’round the world.
What a lovely comment! Thank you so much-I really appreciate comments like yours.
Re: the peppers, yes, remove the stem, but I put the entire pepper in the blender. Let me know what you think of the chicken when you make it. Enjoy! CC
Gorgeous!! My favorite kind of post – delicious food and breathtaking scenery! Beautiful pics, Christina, and thanks for sharing this scrumptious recipe!
Thanks, Kimberly!
Um, pinning this and making is ASAP!!!! Holy Moly!!! Your pictures are incredible :)
Yay! So glad you’re inspired, April! Thank you and enjoy your jerk! :)
What a fantastic trip and you won it!!!! I often wonder if anyone REALLY wins those trips and am delighted to know not only you did but what a wonderful week. Your photos tell the tale and that chicken looks incredible. YUM!
Yes, it does happen, Toni! Thanks so much!
What a wonderful post. I feel like I just went on vacation as well. Your photos were wonderful and I am excited to try this recipe. I was in Jamaica almost 30 years ago and I haven’t had a good jerk chicken since. I guess it is about time. Thanks for the recipe.
Yes! It’s time! Thanks, Cathy! :)
I have read this many times and could not stop looking at the pictures. It almost gave me the chance to close my eyes and pretend to be there. Your story, your pictures and your recipe is cookbook worthy and I will be one of the first in line to buy when you decide to publish your great blogs.
How kind of you to say this, Mary Beth! I can only hope that one day I will have a real cookbook to offer! I’m glad you enjoyed Jamaica vicariously through my post and photos! Thank you again! CC
Wowza — I’ve never been more jealous, or more hungry, in my life!
I think you need to go to Jamaica, Sue! :)
What a beautiful place and sounds like you had a wonderful trip! I love jerk chicken so I’ll be trying this soon, for sure!
It was like heaven, Jennifer! Hope you enjoy the chicken as much as I do! CC
Oh my goodness! This looks like an amazing trip – love the colors, the beach, the food, the flowers – so beautiful! I’ve never been to the Caribbean but my husband has, for work of course – not fair! Winning the trip made that utterly fantastic. Thanks for sharing that recipe too – it looks fantastic.
Thank you so much, Tricia- it was an incredibly fun and beautiful trip! Hope you try the recipe. CC