Jamaican Jerk Dishes
It's an island breeze to whip up Jamaican jerk, the dry rub that makes every meat the signature spicy, flavorful style of Jamaica. Just five minutes with these jerks and your meat is ready to go.See Popular Jamaican Jerk Dishes Recipes
Fresh mint and pepper jelly provide the right balance of "cool" and "hot" in this salsa. It's the perfect accent to the jerk-seasoned pork.
Make a simple bean salsa while the seasoned pork cooks. You'll have a complete meal in minutes.
Before grilling, apply this sweet-and-spicy seasoning on pork ribs, dark meat portions of chicken and turkey, or boneless duck breast. Grill over indirect heat.
Jamaica meets Italy in this pork entree. The jerk-marinated pork roast is served with sweet-pepper polenta.
The pork tenderloins are marinated in a Caribbean-flavored paste, then grilled to sear with smoky flavor.
Jerk rubbed grilled chicken, plantains, sweet pepper strips, and avocado are arranged on torn mixed greens then drizzled with a honey-lime dressing for this Southern-style, high-fiber salad recipe.
A mango relish recipe makes this traditional barbecue fare extra special. Invite friends over to sample this new taste sensation.
Sweet pepper, ginger and mango flavor add a touch of sweetness to these spicy burgers.
Apricot spreadable fruit and jerk seasoning team up to give this chicken skewer recipe a tantalizing zing.
This is not your typical salsa recipe. Banana, raisins, jalapeno pepper, orange juice, and lime juice combine to make this delicious accompaniment to grilled pork.
Keep your cool and serve this no-oven-required island-inspired shrimp recipe for lunch or dinner.
The hot and spicy Jamaican jerk spice is both rubbed on the pork chops prior to smoking and mixed in the sauce that is passed with the finished main dish.
"Jerk" isn't Jamaican for "as hot as you can stand it." Instead, a jerk paste should be a carefully blended, aromatic melange, as much nose tickle as tongue spike. Here we use that flavorful paste on grilled pork loin. Watch out for that hot chile pepper: wear rubber gloves to protect your skin and touch no one until you've washed up thoroughly. If you have time, marinate the pork the full 24 hours for the best flavor.