Cajun Jerk Chicken

Recipe by Autumn

This recipes my own variation of Jerk Chicken. You may find some recipes making a Jerk sauce and not make a gravy. You can choose to make a sauce along with this recipe and omit the gravy. I like the gravy version when I serve it over rice.

Print Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Jamaican

Servings 5

Ingredients

10 Boneless chicken wings
4 tbsp Coconut oil (extra virgin)
Cajun Jerk Spice Blend
2 tbsp Blackstrap Molasses
1 Medium onion (slices)
2 Scotch bonnet chiles (chopped)
2 Garlic cloves (chopped)
2 cups Water
Salt to taste

Instructions

Wash chicken well and pat dry. Season well with Cajun Jerk Spice Blend or Jamaican Jerk Twist.
Heat skillet on medium temp and add 2 tablespoons of the oil. Allow skillet to heat and carefully add the first batch of chicken to the skillet. Cook for 10 minutes per side. Remove chicken to a platter and add the next batch. You might need to remove any excess particles from the skillet. If its not burnt just toss it on the cooked chicken. It will help with the flavor for the gravy.
If you notice a little smoke when cooking the chicken in the skillet, it's because of the brown sugar.
Add the remaining oil if needed. After cooking the second batch, remove the chicken and toss the chopped garlic around. Add scotch bonnet chiles and add all chicken back in the skillet.
Add the molasses to water and stir. Pour water over chicken, cover and simmer for 15 minutes.
In the meantime caramelize onions and add on top of chicken. Replace the lid and cook for 15 minutes.

Notes

If you don't want to use molasses, add at least 1 teaspoon of brown sugar. Your dish will look more like the big picture with the background. Serve over garlic, ginger rice. See recipe for garlic, ginger rice. Enjoy

Keyword Cajun, Jerk chicken,