Rihanna’s Favorite Caribbean Dishes: A Deep Dive into Jerk Chicken and More

Caribbean cooking often feels like a lively celebration—bright, bold, full of life. I fell for these dishes during a chaotic family trip to Jamaica, where every meal was an exploration of spice and sun. Now, making these at home, I try to capture that same spirited essence, even if my kitchen isn’t on the beach.

Why This Dish Calls Me Back Again and Again

The smoky, spicy aroma that fills the kitchen transports me back to sunlit shores. It’s a dish that’s forgiving, with room for personal tweaks—more heat, less sugar, extra herbs. Each batch feels like a small victory, a way to connect to a vibrant culture from my own home.

Inside the Spice Blend: What Makes Jerk So Irresistible

• Allspice: I love its warm, clove-like punch—skip if you don’t have it, but it’s key.: Adds depth and a sweet-spicy aroma that defines jerk.
• Scotch bonnet peppers: Bright, fiery, and a little fruity—wear gloves, or halve for milder heat.: Gives the marinade its signature fiery kick.
• Thyme: Fresh or dried, it’s aromatic and slightly minty—use fresh if possible.: Lends a herbal freshness that balances spice.
• Lime juice: Brightens everything—squeeze fresh for that zesty kick.: Cuts through the richness, adds a citrusy tang.
• Brown sugar: A touch of sweetness—don’t skip, it rounds out the spice.: Adds a subtle caramel note, balancing heat.
• Cinnamon: Just a pinch—adds warmth and complexity.: Gives a subtle woody sweetness, enhances depth.
• Garlic: Pungent and sharp—crush it well for maximum flavor.: Builds savory backbone, aromatic and bold.

Tools of the Trade for Caribbean Flavor

• Grill or cast-iron skillet: To get that smoky char and even heat.
• Sharp knife: Scoring the chicken and preparing ingredients.
• Mixing bowls: Marinating and mixing spices.
• Tongs: Turning and handling the chicken safely.
• Meat thermometer: Checking doneness precisely.

The Heartbeat of Caribbean Cooking: Step-by-Step Jerk Chicken

Step 1: Start by preparing your marinade: mix all your spices, thyme, garlic, and lime juice in a bowl.

Step 2: Score the chicken with shallow cuts to help the marinade seep in. Marinate for at least 4 hours, preferably overnight.

Step 3: Preheat your grill or skillet to medium-high (around 200°C/390°F).

Step 4: Grill the chicken, turning occasionally, until charred and cooked through, about 20-25 minutes.

Step 5: Rest the chicken for 10 minutes before serving to keep it juicy.

Cooking Checks: When to Know Your Jerk Chicken is Perfect

• The chicken should have a deep, smoky aroma with hints of allspice and thyme.
• Look for a rich, dark char on the outside—this means caramelization and flavor.
• Juices should run clear when pierced, indicating it’s cooked through.
• The meat should be tender and juicy, not dry or stringy.

Common Pitfalls and How to Dodge Them

• Overcooking or rushing the grill.? If chicken is dry, try marinating longer to boost moisture.
• Too much salt in marinade.? If marinade is too salty, dilute with a splash of water or lime juice before applying.
• Chicken sticking or tearing on the grill.? If chicken sticks, oil the grill grates lightly before cooking.
• Over-torched exterior.? If spices burn, move chicken to a cooler part of the grill or reduce heat.

Jerk Chicken

Jerk Chicken is a vibrant Caribbean dish featuring marinated chicken grilled to smoky perfection. The marinade combines fragrant spices, herbs, and fiery Scotch bonnet peppers, resulting in tender, charred meat with a bold, spicy flavor and a caramelized exterior. The final dish boasts a juicy interior with a spicy, aromatic crust and a hint of sweetness from brown sugar.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 7 hours hrs

Servings: 4

Course: Main Course

Cuisine: Caribbean

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 lb chicken pieces (thighs or drumsticks) preferably bone-in and skin-on
• 2 cloves garlic crushed
• 1 tbsp allspice ground
• 2 scotch bonnet peppers scotch bonnet peppers halved and seeded for milder heat
• 1 tsp dried thyme or fresh thyme leaves
• 2 tbsp lime juice freshly squeezed
• 1 tbsp brown sugar packed
• 1/2 tsp cinnamon ground
• 3 cloves garlic minced or crushed
• 2 tbsp vegetable oil

Equipment

• Grill or cast-iron skillet
• Sharp Knife
• Mixing bowls
• Tongs
• Meat thermometer

Method

 

1. Place all the marinade ingredients—crushed garlic, allspice, Scotch bonnet peppers, thyme, lime juice, brown sugar, cinnamon, minced garlic, and oil—in a mixing bowl. Whisk until well combined, creating a fragrant, fiery marinade.
   
2. Score the chicken pieces with shallow cuts on the surface—this helps the marinade penetrate and flavors the meat evenly. Place the chicken in a large bowl or resealable bag.
   
3. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Cover or seal and refrigerate for at least 4 hours, preferably overnight, to develop deep flavor.
   
4. Preheat your grill or cast-iron skillet to medium-high heat—aim for about 200°C (390°F). This will give you a hot, smoky surface for perfect charring.
   
5. Remove the chicken from the marinade, letting excess drip off. Place the pieces onto the hot grill or skillet, skin side down if applicable.
   
6. Grill the chicken, turning occasionally with tongs, until deep golden brown and charred in spots—about 20-25 minutes. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
   
7. Once cooked through, transfer the chicken to a platter and tent loosely with foil. Let it rest for 10 minutes to keep the juices locked in.
   
8. Serve the jerk chicken hot, with a smoky aroma and a beautifully caramelized, spicy exterior. Enjoy the tender, juicy meat with your favorite sides.