14 Recipes for the Ultimate Jerk Chicken Spread Build a Jamaican-inspired feast with smoky jerk chicken, classic island favorites, and vibrant dishes that complement its bold flavors. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Updated on July 22, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: José Mandojana Smoky, spicy, and packed with layers of flavor, jerk chicken is a Jamaican classic for good reason. Traditionally marinated in a mixture of allspice, Scotch bonnet chiles, thyme, and other aromatics, the chicken is grilled until charred and deeply flavorful. To round out the meal, we’ve gathered a mix of Jamaican favorites and complementary dishes, from coconut-simmered rice and fried breads to bright salads, sweet and savory sides, and a fiery pepper sauce. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 14 Jamaican Jerk Chicken Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless Fragrant, smoky, and hot, this jerk chicken recipe was named one of our 40 best-ever recipes in 2018 — it's the addition of five-spice powder to the classic jerk blend that makes it special. "This spark of cinnamon enhances the rich clove flavor imparted by the allspice berries," says former F&W editor Marcia Kiesel. Get the Recipe Save 02 of 14 Jamaican Rice and Peas Diana Chistruga In this traditional Jamaican side, either red kidney beans or green pigeon peas (aka gungo peas) are cooked with rice in coconut milk and seasoned with thyme, scallion, and garlic. Allspice berries and Scotch bonnet peppers pull their weight here, bringing subtle heat and a woodsy flavor that makes this dish a natural partner for jerk chicken. Get the Recipe Save 03 of 14 Callaloo Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen "What to call callaloo is a problem that has bedeviled Caribbean cooks forever," says chef Kwame Onwuachi. (In Jamaica, it refers to both a leafy green and the dish made with it.) Braise greens until tender in a tomato and pepper–seasoned broth for a flavorful side that matches beautifully with jerk chicken. If you can't find callaloo, a mix of spinach and collards works well in its place. Get the Recipe Save 04 of 14 Red Chile Jerk–Spiced Roasted Sweet Plantains José Mandojana Chef Gregory Gourdet coats roasted and grilled plantains in a sauce flavored with aromatic spices and fiery Scotch bonnet or habanero chiles. As the sauce caramelizes, it creates a bold balance of sweetness, heat, and savory depth, transforming naturally sweet plantains into a vibrant side that’s right at home alongside jerk chicken. Get the Recipe Save 05 of 14 Coco Bread Victor Protasio / Food Styling by Torie Cox / Prop Styling by Sarah Elizabeth Cleveland Jamaica is the birthplace of this tender, barely sweet bread made from flour, yeast, and coconut milk. This recipe from food writer and cookbook author Brigid Ransome Washington substitutes coconut oil for the traditional butter, which intensifies the bread's namesake coconut flavor. Get the Recipe Save 06 of 14 Pineapple Coleslaw Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christina Daley 2019 F&W Best New Chef Bryan Furman folds bite-size pieces of canned pineapple into his mayonnaise-based coleslaw, using the reserved pineapple syrup to add a touch of sweetness to the dressing. The creamy, sweet-tart slaw offers a refreshing counterpoint to bold, spicy flavors. Get the Recipe Save 07 of 14 Festival (Jamaican Cornbread Fritters) Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver These slightly sweet cornbread fritters are a beloved Jamaican street food and a natural pairing for jerk chicken. Similar to hush puppies, they have a crisp exterior from the fryer with a light, fluffy interior. Get the Recipe Save 08 of 14 Sautéed Cabbage with Herbs Food & Wine / Photo by Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco Cabbage is a versatile ingredient, but it can also shine when treated simply. Here, finely shredded cabbage is wilted in butter until luxuriously tender, then finished with fresh parsley, chives, and thyme for a bright, herbaceous side inspired by Jamaican cooking. Get the Recipe Save 09 of 14 Roasted Sweet Potatoes Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Jerk chicken brings plenty of heat and spice to the table, making a simple, sweet side the perfect counterpoint. Here, sweet potatoes are cut into 1/2-inch cubes, lightly seasoned with sugar, and roasted on the upper rack of the oven at high heat until caramelized and golden. Get the Recipe Save 10 of 14 Grilled Corn with Chile-Lime Butter Robby Lozano / Food Styling by Chelsea Zimmer / Prop Styling by Phoebe Hausser Grilled in their husks, these sweet, juicy ears of corn are slathered with spicy chile-lime butter for a smoky, vibrant side. A finishing sprinkle of Cotija cheese and cilantro adds savory depth and freshness. Get the Recipe Save 11 of 14 Caribbean Johnny Cakes Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen These pan-fried “johnny cakes” — also known as bakes— yield a crisp exterior and soft, fluffy interior. Lightly sweet, serve them warm with butter alongside your jerk chicken. Get the Recipe Save 12 of 14 Mango Cucumber Salad Matt Taylor-Gross / Food Styling by Barrett Washburne Cool, crisp, and full of contrasting flavors, this no-cook salad is the perfect foil for jerk chicken. Mangoes and cucumbers are tossed in a simple vinaigrette and finished with salty feta, fresh basil leaves, and a dash of Tajín. Get the Recipe Save 13 of 14 Pepper Shrimp Photo by Caitlin Bensel / Food Styling by Emily Nabors Hall / Prop styling by Christine Keely A Jamaican street food favorite, these spicy shell-on shrimp are packed with bold flavor from Scotch bonnet chiles and fresh ginger. Serve them alongside jerk chicken for a spread that highlights the island’s signature spices and seasonings. Get the Recipe Save 14 of 14 Scotch Bonnet Pepper Sauce Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer Kwame Onwuachi’s family recipe for pepper sauce showcases the sweet, floral side of Scotch bonnet peppers, delivering bright heat that gives way quickly. It’s the perfect finishing touch for jerk chicken, adding spice while letting the rest of the meal shine. Get the Recipe Save Explore more: World Cuisines Latin American Cuisines Caribbean Cuisines Jamaican Cuisine Was this page helpful? Thanks for your feedback! Tell us why! Other Submit