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Jerk Chicken | Caribbean Style Taste Festival |

Jerk Chicken

Discovered this very simple Jerk Chicken Caribbean Style on the Island of St Baarts a few years ago. Whilst enjoying a cruise of the Caribbean, the ship docked in St Baarts and a decision was made to hire a car and get away from the docks and the ships tours.

Having met an Air Canada Pilot and his wife in one of the restaurants on board, they decided to join us for a jaunt around the Island and look for an unspoiled beach to spend the day and share the cost.

Through a twist of luck, a secluded unspoiled beach was located on the far side of the Island.  What an amazing day we had. It was because we invested some time to get off the beaten path, we enjoyed clear, clear water, white, white sand and not a soul in sight. Total bliss after the ship.

By mid-afternoon we were all a bit peckish and thirsty, we strolled into a shack of a bar and had a few beers to quench our thirst. (as you do!).  We asked the barman if we could order any food and he told us the kitchen was closed as his mother was at Church. The look of disappointment on our suntanned faces must have resonated and he said he could offer us Jerk Chicken Caribbean Style. And assured us we would enjoy it.

From St Baarts to you – here is this amazing salad full of flavour and loveliness.

Jerk Chicken

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By Marc Spendlove-Kruger Serves: 4
Prep Time: 10 Minutes Cooking Time: 20 minutes

From St Baarts to you – here is this amazing salad full of flavour and loveliness.


  • 4 Chicken Breasts with skin on
  • 400 Ml Chicken Stock ( I usually buy ready made)
  • 2 Tsp Jerk Seasoning ( more if you like the heat)
  • Sea Salt and Freshly Ground Black Pepper
  • For the Salad
  • 1 Good handful Mixed Salad Leaves per person
  • 2 Medium Tomatoes (Quartered)
  • 1 Half Cucumber (cut into thick batons about 2 inches long) )
  • 1 Half Red Onion ( Thinly Sliced)
  • 1 Half Yellow Pepper ( deseeded and thinly sliced)



Cooking the Jerk Chicken Caribbean Style


Put the stock into a deep frying pan that has a lid and bring to the boil.


Add the chicken breasts and simmer for about 15 minutes.


When cooked remove the chicken and while hot sprinkle with your Jerk Seasoning - let the stock go cold and keep for another occasion - keep covered in the fridge.


When as the chicken cools take a blow torch and crisp up the chicken or place under a hot grill till the skin is crispy.


For the Salad


On Four plates scatter your salad ingredients and give a nice spray of Extra Virgin Olive Oil.


To Serve Jerk Chicken Caribbean Style


Slice through your chicken breast into three-quarter inch slices and arrange on the salad skin up - dress your salad with honey lime dressing


Try the Honey and Lime Dressing with this dish – sublime flavours and a real taste of the tropical Islands.

Wine Matching

Summer foods mean Rose. With the Jerk Chicken Caribbean Style, we served Carlos Rodriguez Tempranillo Rose Magnum 2016. This isn’t your normal sugary-pink stuff. It’s light, crisp, and fresh as a daisy. With just the right hint of strawberries and cream. When it hits your lips you’ll know you’re drinking the good stuff.

Classier than an ice-lolly. The perfect drop to show off at garden soirées and picnics in the park during the long sunny summer days. Available from Naked Wines.

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