9 Sides for Jerk Chicken

Coco Bread Recipe
Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Sarah Elizabeth Cleveland

Jerk Chicken is a popular Jamaican dish in which chicken is coated in a seasoning mixture of allspice, Scotch Bonnet chiles, thyme, nutmeg and other seasonings, then grilled. In its own right, jerk chicken is a fantastic dish, but it is even better when it is accompanied by a variety of mouth-watering sides to complement its flavor. You're in luck because we have a wide variety of side options available. From the classic rice and peas to the perfect sauces and add-ons, we're certain you'll find the perfect side for this dish.

01 of 09

Jamaican Rice and Peas

Jamaican Rice and Peas
Abby Hocking

Jamaican rice and peas — seasoned with the special trinity of thyme, scallion, and garlic — is a staple dish of the island. Its woodsy flavor is heightened by the addition of whole pimento seeds (aka allspice berries) and its subtle heat comes from the Scotch bonnet pepper. 

02 of 09

Jamaican Braised Oxtails with Carrots and Chiles

Braised Oxtails with Carrots and Chiles
Victor Protasio

Oxtails — a deeply beefy cut full of connective tissue — practically melt when braised, resulting in savory, tender meat and a rich and glossy gravy. Novelist Bryan Washington's recipe for Jamaican braised oxtails, an homage to one prepared by his mother, is perfumed by plenty of warming spices, hot Scotch bonnet chiles, and fresh thyme, while sweet carrots and creamy beans round out the dish.

03 of 09

Jamaican Callaloo

Jamaican Callaloo
Photo by Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

This Jamaican Callaloo recipe from Kwame Onwuachi's book, My America, is filled with protein-rich leaves cooked until tender and given spice and fulsome flavor with the addition of peppers and tomatoes.

04 of 09

Jamaican Hot Sauce

Jamaican Hot Sauce
© Ian Knauer

This is hot, hot sauce and it makes the perfect accompaniment to Jamaican patties, or anything on your spread. With hefty amounts of scotch bonnet peppers, this hot sauce packs a punch.

05 of 09

Snapper Escovitch

Snapper Escovitch
Bobby Fisher

F&W Best New Chef 2017 Nina Compton, of Compère Lapin in New Orleans, makes the most delicious version of Jamaican escovitch, combining the classic crispy pan-fried fish with a sweet and spicy pepper sauce.

06 of 09

Jamaican Chicken and Potato Curry

Jamaican Chicken and Potato Curry
© Kate Winslow

Jamaican curry powder is typically a blend of turmeric, cumin, coriander, mustard seeds, anise seeds, allspice and fenugreek. This flavorful chicken dish requires little hands-on prep time

07 of 09

Kwame's Pepper Shrimp

Kwame's Pepper Shrimp
Photo by Caitlin Bensel / Food Styling by Emily Nabors Hall / Prop styling by Christine Keely

Infused with layers of heat from Scotch bonnet chiles and fresh ginger, Kwame Onwuachi’s pepper shrimp are inspired by a beloved Jamaican street food. Deveining the shrimp but leaving the shell on helps protect against overcooking.

08 of 09

Jamaican Jerk Pork Patties

Jamaican Jerk Pork Patties
© Ian Knauer

This pork-centric take on the classic Jamaican beef hand pie uses frozen empanada pastry as a non-traditional (but convenient) shortcut.

09 of 09

Jamaican Coco Bread

Coco Bread Recipe
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Sarah Elizabeth Cleveland

Some of the bright and complex flavors beloved throughout the Caribbean islands take a backseat to this Jamaican coco bread that boasts a delicately sweet taste as well as an ethereally moist crumb. This recipe uses coconut oil in lieu of the more traditional butter, a substitution that amps up the favor of the namesake ingredient: coconut.

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