Jamaican Jerk Chicken Breasts Recipe

jamaican jerk chicken breasts recipe
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

    58 g
  • Carbohydrate

    5 g
  • Fat

    12 g
  • Fiber

    0.4 g

Jamaican Jerk Chicken Breasts Recipe

Jamaican jerk chicken breasts recipe. Grilled chicken breasts served with cooked rice and beans.
Very tasty Jamaican chicken recipe. You may also like Chicken breasts in Tomatoes

Chicken Breasts in Tomatoes Recipe

Makes 4 servings

Ingredients: 1 tablespoon unsalted butter, 1 tablespoon (15 ml) vegetable oil, 1 large skinless and boneless chicken breasts, 1 small yellow onion, peeled and  finely chopped, 1 teaspoon (5 ml) paprika, 28 oz (840 ml) can tomatoes, drained and chopped, 1/4 teaspoon each: fresh basil, oregano, 1/4 cup (60 ml) heavy cream, salt and freshly ground black pepper, to taste, fresh chopped parsley to taste

Instructions: In a large nonstick frying pan, heat butter and oil over medium-high heat. When hot, add chicken breasts and cook for 3-4 minutes. Season well with salt and black pepper. Turn chicken over, then partially cover and continue cooking for further 4 minutes.

Stir in chopped onion and paprika. Mix well. Reduce heat to low, partially cover and cook 3-4 minutes. Stir in tomatoes and herbs. Cover completely and cook for 8-9 minutes over medium-low heat.

Two minutes before the end of cooking, pour in heavy cream and mix well. Remove cooked chicken from the heat. Transfer to serving platter. Sprinkle with chopped fresh parsley. Serve immediately.

Harvest Chicken Breasts Recipe

Makes 4 servings

Ingredients: 2 tablespoons (30 ml) unsalted butter, 2 large skinless and boneless chicken breasts, 1 zucchini, halved lengthwise and sliced, 1/2 cup (125 ml) sweet pimento, sliced, 1/2 teaspoon (2 ml) chopped fresh tarragon, 1½ cups (375 ml) hot chicken stock, 1 tablespoon (15 ml) cornstarch, 2 tablespoons (30 ml) cold water, salt and freshly ground black pepper, to taste, dash celery seeds, few drops Tabasco sauce, steamed rice

Instructions: Heat butter in sauté pan over medium-high heat. Add chicken breasts, cover and cook for 4 minutes. Turn chicken and cook for further 4 minutes. Season chicken breasts well. Cover and continue cooking for 10-12 minutes.

Three minutes before the end of cooking, stir in vegetables and herbs. When cooked, transfer chicken breasts and vegetables to serving platter. Pour chicken stock into the pan, increase heat to high and bring to a boil.

Meanwhile, in a small mixing bowl, combine cornstarch and water. Mix until cornstarch completely dissolved. Stir cornstarch mixture into the sauce. Cook, stirring occasionally, for a few minutes until thickened.

Add few drops Tabasco and season well. Pour sauce over cooked chicken breasts. Serve over steamed rice.

Jamaican Jerk Chicken Breasts Recipe


  • 1 cup long grain white rice
  • 1/3 cup (80 ml) freshly squeezed lime juice
  • 2 tablespoons plus 1 teaspoon olive oil
  • 2 teaspoons unsulfured molasses
  • 2 cloves garlic, peeled and finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • salt & freshly ground black pepper to taste
  • 15 oz (450 ml) can adzuki beans or black beans,drained and rinsed
  • 1/2 cup chopped scallions
  • 7 oz (210 ml) jar roasted red peppers,drained,rinsed and diced
  • 6 tablespoons chopped fresh cilantro
  • 1 pound boneless, skinless chicken breasts,trimmed of fat
  • lime wedges for garnish


Step 1

Bring a pot of salted water to a boil. Add rice and cook over medium heat until the rice is tender but still firm,12 to 15 minutes. Drain in a sieve and rinse under cold water to separate the grains. Drain well and set aside. In a large bowl, whisk together lime juice, 2 tablespoons oil, molasses, garlic, and jalapeño. Season with salt and pepper.

Step 2

Add beans, scallions, red pepper,4 tablespoons of the cilantro and the cooked rice. Set aside.

Step 3

Meanwhile, prepare a grill or preheat the broiler and broiler pan. Brush chicken breasts with the remaining 1 teaspoon oil and grill or broil, basting with Pickapeppa sauce until the meat is no longer pink in the center, about 4 minutes per side. Let cool slightly. Cut chicken breasts in half lengthwise and cut into thin slices against the grain. Add to the rice mixture. Taste and adjust seasonings with salt and pepper. Garnish Jamaican chicken breasts with rice and beans with lime wedges and the remaining 2 tablespoons cilantro.

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