Wednesday, 23 April 2014

Pan-Grilled Caribbean Jerk Chicken

Pan-Grilled Caribbean Jerk Chicken

This is one of the simplest chicken recipes ever! I love to cook elaborate recipes but there are days when I’m hard-pressed for time. On such days a recipe as simple and delicious as this definitely comes in handy. 


8 chicken drumsticks, wash and make slits over the thickest part of the meat
1½ teaspoon garlic paste
2 teaspoons Caribbean Jerk Seasoning
3-4 teaspoons Hot sauce (store bought)
2 teaspoons red Paprika powder
¼ teaspoon freshly ground black peppercorns
1 teaspoon dry coriander leaf powder
Salt, to taste
Oil, to pan-grill


  1. Mix the garlic paste, Caribbean Jerk Seasoning, Hot Sauce, Paprika powder, freshly ground pepper and dry coriander leaf powder to make a marinade. Check for seasoning and add salt only if needed.
  2. Marinate the chicken drumsticks in the marinade. Leave it overnight in the fridge.
  3. Heat oil in a non-stick pan. Add the chicken pieces and fry on low to medium heat. The total time needed to fry the drumsticks will be about 14-15 minutes. Serve with salad and/or sauce of your choice.

    Chef’s Note:

    1. Please use salt sparingly because Hot Sauce and Jerk Seasoning, both, are high in salt content.
    2. I used the imported Jerk Seasoning (store bought) which is why I have no clue what you can substitute it with. The ingredients on the bottle mention all spice, mixed spices, thyme, cayenne pepper, sugar. As for the Hot Sauce, feel free to substitute it with Tabasco Sauce.
    3. To make dry coriander leaf powder, wash fresh coriander leaves. Pat them dry on a kitchen towel (paper). Take another double layer of kitchen towel (paper), wrap the coriander leaves in it and put them in the fridge. (I put in on the shelf, on the door of the fridge.) A fortnight later check to see if it’s dried. You should be able to crumble it to a powder with your fingers. Store in the fridge in the same paper and use as and when required.
    4. If you are hard-pressed for time, marinate the chicken for an hour or two. It's quite okay to do that.
    5. Frying time will increase or decrease by a minute or two depending on the size of the drumsticks used, but I can vouch from experience that a bird weighing 1200 grams will take 14-15 minutes to cook when pan-grilling (even regular frying).
    6. I used drumsticks but feel free to use a mix cut of pieces if you so desire.
    7. Pan-grilling is done in very little oil, especially if done in a non-stick pan so use oil only as needed.
    8. This method of pan-grilling chicken works best when you wish to save on fuel-gas (no oven/grill usage) and on calories. 
    9. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism. 

    Bon Appetit!!

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