Spice up your weeknight dinners with these 18 fiery Walkerswood Jerk Chicken recipes that bring the bold flavors of Jamaica straight to your kitchen! Whether you’re craving smoky grilled perfection, a quick stovetop fix, or a slow-cooked comfort meal, we’ve got a jerk-inspired twist for every craving. Get ready to turn up the heat—your taste buds won’t want to miss this flavor-packed roundup!
Classic Walkerswood Jerk Chicken with Grilled Pineapple
Let me tell you about this jerk chicken that’s gonna knock your socks off — it’s spicy, sweet, and everything you want in a summer grill fest. Paired with grilled pineapple, it’s like a vacation on a plate.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1/2 cup Walkerswood Traditional Jerk Seasoning
- 1 tbsp olive oil
- 1 pineapple, peeled and sliced into rings
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
Instructions
- Marinate the chicken: In a large bowl, coat the chicken thighs evenly with the Walkerswood Jerk Seasoning and olive oil. Let it sit in the fridge for at least 2 hours, or overnight for maximum flavor.
- Prep the grill: Heat your grill to medium-high, about 375°F, and oil the grates to prevent sticking.
- Grill the chicken: Place the chicken on the grill, skin side down first. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Don’t flip more than once to get those perfect grill marks.
- Season the pineapple: While the chicken rests, sprinkle the pineapple rings with brown sugar and cinnamon.
- Grill the pineapple: Grill the pineapple for 2-3 minutes per side until you see nice char marks. Tip: The sugar will caramelize, so keep an eye out to prevent burning.
- Serve together: Slice the chicken if desired and serve with the grilled pineapple on the side. Tip: The sweetness of the pineapple balances the heat from the jerk seasoning beautifully.
The chicken comes out juicy with a fiery crust, while the pineapple adds a smoky sweetness that’s just irresistible. Try stacking the pineapple on top of the chicken for a killer presentation that’ll have everyone reaching for seconds.
Walkerswood Jerk Chicken Tacos with Mango Salsa
Vibing with the idea of spicing up your taco night? Let me introduce you to these Walkerswood Jerk Chicken Tacos with Mango Salsa that are about to rock your world. They’re the perfect mix of spicy, sweet, and everything nice, wrapped up in a soft tortilla.
Ingredients
- 1 lb chicken thighs, boneless and skinless, cut into strips
- 1/4 cup Walkerswood Traditional Jerk Seasoning
- 2 tbsp olive oil
- 8 small flour tortillas
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Marinate the chicken: In a bowl, mix chicken strips with Walkerswood Jerk Seasoning and olive oil. Let it sit for at least 30 minutes, or overnight for deeper flavor.
- Prep the salsa: Combine diced mango, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Mix well and set aside.
- Cook the chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes on each side, until fully cooked and slightly charred.
- Warm the tortillas: Briefly heat each tortilla in a dry skillet over medium heat for about 30 seconds on each side, until soft and pliable.
- Assemble the tacos: Place a few strips of jerk chicken on each tortilla, top with mango salsa, and fold. Serve immediately.
The jerk chicken brings a fiery kick that’s beautifully balanced by the sweet and tangy mango salsa. Try serving these tacos with a side of cool sour cream or extra lime wedges for an extra zing.
Walkerswood Jerk Chicken Skewers with Bell Peppers
Okay, so you’re craving something with a kick that’s also stupid easy to make, right? Let me introduce you to these Walkerswood Jerk Chicken Skewers with Bell Peppers – they’re like a mini vacation to Jamaica on a stick, and trust me, your taste buds will thank you.
Ingredients
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1/2 cup Walkerswood Jerk Seasoning
- 2 tbsp olive oil
- 2 bell peppers (any color), cut into 1-inch pieces
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- Wooden skewers, soaked in water for 30 minutes
Instructions
- Marinate the chicken: In a large bowl, mix the chicken cubes with Walkerswood Jerk Seasoning, olive oil, lime juice, salt, and black pepper. Cover and let it marinate in the fridge for at least 2 hours, or overnight for maximum flavor.
- Prep the skewers: Thread the marinated chicken and bell pepper pieces onto the soaked skewers, alternating between them.
- Preheat the grill: Heat your grill to medium-high (about 375°F to 400°F). Make sure the grates are clean and lightly oiled to prevent sticking.
- Grill the skewers: Place the skewers on the grill. Cook for about 4-5 minutes per side, or until the chicken is fully cooked (internal temperature should reach 165°F).
- Rest and serve: Let the skewers rest for a couple of minutes before serving. This lets the juices redistribute, making every bite as juicy as the first.
These skewers are all about that perfect balance – smoky from the grill, spicy from the jerk seasoning, and a little sweet from the bell peppers. Serve them over a bed of rice or with a side of grilled pineapple for that extra tropical vibe.
Walkerswood Jerk Chicken and Rice Bowl
Craving something that packs a punch and fills you up without a fuss? Let’s dive into making a Walkerswood Jerk Chicken and Rice Bowl that’s bursting with flavor and so easy, you’ll wonder why you haven’t been making it every week.
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 cup jasmine rice, rinsed
- 2 cups water
- 3 tbsp Walkerswood Traditional Jerk Seasoning
- 1 tbsp olive oil
- 1 red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
Instructions
- Marinate the chicken: In a bowl, toss the chicken pieces with 2 tbsp of Walkerswood Jerk Seasoning until evenly coated. Let it sit for at least 30 minutes, or overnight for deeper flavor.
- Cook the rice: In a saucepan, combine rinsed jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes.
- Sauté veggies: Heat olive oil in a large skillet over medium heat. Add bell pepper, onion, and garlic, sautéing until soft, about 5 minutes.
- Cook the chicken: Add the marinated chicken to the skillet. Cook for 6-8 minutes on each side, or until fully cooked through and slightly charred.
- Combine and serve: Fluff the rice with a fork and divide into bowls. Top with the jerk chicken and sautéed veggies. Drizzle with lime juice and sprinkle with fresh cilantro.
The jerk seasoning gives the chicken a smoky, spicy kick that’s perfectly balanced by the fluffy jasmine rice and the freshness of the lime and cilantro. Try adding a dollop of sour cream or avocado slices for a creamy contrast.
Walkerswood Jerk Chicken Pizza with Red Onions
Yo, imagine combining the fiery kick of Jamaican jerk seasoning with the cheesy, crispy goodness of pizza. That’s exactly what we’re doing today with this Walkerswood Jerk Chicken Pizza topped with sweet red onions. It’s a flavor explosion that’ll have you forgetting all about plain old pepperoni.
Ingredients
– 1 lb pizza dough (store-bought or homemade)
– 1 cup Walkerswood Traditional Jamaican Jerk Seasoning
– 2 boneless, skinless chicken breasts, sliced into thin strips
– 1 tbsp olive oil
– 1 cup shredded mozzarella cheese
– 1/2 cup sliced red onions
– 1/4 cup tomato sauce
– 1 tsp garlic powder
– 1 tsp dried oregano
Instructions
1. Preheat the oven: Crank it up to 475°F and let it get hot while you prep everything else. A hot oven is key for that perfect crispy crust.
2. Season the chicken: Toss those chicken strips with the Walkerswood Jerk Seasoning until they’re fully coated. Let them sit for 10 minutes to soak up all that flavor.
3. Cook the chicken: Heat olive oil in a pan over medium-high heat. Add the chicken and cook for about 5-7 minutes until no longer pink. Set aside.
4. Roll out the dough: On a floured surface, stretch or roll your dough to about a 12-inch circle. Don’t stress about perfection; rustic is charming.
5. Assemble the pizza: Spread tomato sauce over the dough, sprinkle with garlic powder and oregano, then layer on the mozzarella, jerk chicken, and red onions.
6. Bake to perfection: Slide your pizza onto a preheated pizza stone or baking sheet. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
7. Let it rest: Give it a couple of minutes out of the oven before slicing. This keeps all the toppings from sliding off.
The crust comes out crispy with a slight chew, the jerk chicken packs a punch, and those red onions add just the right amount of sweetness to balance it all out. Try serving it with a side of cool cucumber salad to tame the heat.
Walkerswood Jerk Chicken Wings with Lime Dip
These Walkerswood Jerk Chicken Wings with Lime Dip are about to become your new favorite party snack. Trust me, they’re so good, you’ll want to make them every weekend.
Ingredients
- 2 lbs chicken wings, split at joints, tips discarded
- 1/2 cup Walkerswood Traditional Jerk Seasoning
- 1/4 cup olive oil
- 1/2 cup sour cream
- 2 tbsp lime juice
- 1 tsp lime zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Marinate the wings: In a large bowl, mix chicken wings with Walkerswood Traditional Jerk Seasoning and olive oil until evenly coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
- Preheat the grill: Heat your grill to medium-high, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
- Grill the wings: Place wings on the grill, cooking for about 10 minutes per side, or until they reach an internal temperature of 165°F and have nice grill marks.
- Make the lime dip: While the wings grill, whisk together sour cream, lime juice, lime zest, salt, and pepper in a small bowl. Chill until ready to serve.
- Serve immediately: Arrange the grilled wings on a platter with the lime dip on the side. For an extra kick, sprinkle with a little more jerk seasoning before serving.
The wings come out smoky and spicy with a tangy lime dip that cools everything down perfectly. Try serving them with extra lime wedges and a cold beer for the ultimate flavor combo.
Walkerswood Jerk Chicken Salad with Avocado
Dive into this vibrant Walkerswood Jerk Chicken Salad with Avocado, and let’s turn up the flavor without turning up the heat in the kitchen. It’s like a mini vacation in a bowl, with just enough kick to keep things interesting.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 cup Walkerswood Jerk Seasoning
- 2 tbsp olive oil
- 1 ripe avocado, sliced
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Marinate the chicken: Coat the chicken breasts evenly with Walkerswood Jerk Seasoning and olive oil. Let it sit for at least 30 minutes to soak up all those flavors.
- Grill to perfection: Heat your grill or grill pan over medium-high heat (about 375°F). Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Don’t peek too often; let that crust form!
- Slice and dice: Let the chicken rest for 5 minutes, then slice it into strips. This keeps it juicy and ready to mingle with the salad.
- Whisk the dressing: In a small bowl, whisk together lime juice, honey, salt, and pepper. Tip: Taste as you go—adjust the sweetness or tang to your liking.
- Toss the salad: In a large bowl, combine mixed greens, cherry tomatoes, red onion, and cilantro. Drizzle with the dressing and toss gently. Tip: Use your hands to toss; it’s gentler on the greens.
- Assemble with love: Top the salad with sliced jerk chicken and avocado. Serve immediately for the best texture and temperature contrast.
The jerk chicken brings a smoky, spicy depth that’s beautifully balanced by the creamy avocado and zesty lime dressing. Try serving it in a halved papaya for an edible bowl that’s as fun as it is flavorful.
Walkerswood Jerk Chicken Pasta with Creamy Sauce
Wow, have I got a treat for you today! Imagine the fiery kick of Walkerswood Jerk seasoning cozying up with creamy pasta in a dish that’s as easy to make as it is to devour. Let’s dive into this jerk chicken pasta that’ll have your taste buds dancing.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp Walkerswood Traditional Jerk Seasoning
- 2 tbsp olive oil
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp unsalted butter
Instructions
- Marinate the chicken: In a bowl, toss the chicken pieces with Walkerswood Jerk Seasoning until evenly coated. Let it sit for at least 15 minutes to absorb all those spicy flavors.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Sauté the chicken: Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until fully cooked through and slightly charred. Remove from skillet and set aside.
- Make the sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, Parmesan, salt, and pepper, stirring constantly until the sauce thickens, about 3-4 minutes.
- Combine everything: Add the cooked pasta and chicken back to the skillet with the sauce. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Serve hot.
This dish is a beautiful mess of creamy, spicy, and utterly satisfying flavors. The jerk seasoning gives the chicken a bold, smoky heat that’s perfectly balanced by the rich, velvety sauce. Try serving it with a side of garlic bread to sop up every last bit of that delicious sauce.
Walkerswood Jerk Chicken Sandwich with Coleslaw
Zesty and packed with flavor, this Walkerswood Jerk Chicken Sandwich with Coleslaw is your ticket to a taste of the Caribbean without leaving your kitchen. Let’s dive into making this spicy, sweet, and utterly satisfying sandwich that’ll have you coming back for seconds.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup Walkerswood Traditional Jerk Seasoning
- 1 tbsp olive oil
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 4 brioche buns, toasted
Instructions
- Marinate the chicken: Coat the chicken breasts evenly with Walkerswood Traditional Jerk Seasoning and let them marinate in the fridge for at least 1 hour, or overnight for deeper flavor.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
- Make the coleslaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, and sugar. Add shredded cabbage and carrots, tossing to coat evenly. Let it sit for 10 minutes to soften slightly.
- Assemble the sandwich: Slice the cooked chicken breasts thinly. Place a generous amount of coleslaw on the bottom half of each toasted brioche bun, top with sliced chicken, and finish with the top half of the bun.
The jerk seasoning brings a fiery kick that’s perfectly balanced by the creamy, crunchy coleslaw, all hugged by a soft, buttery brioche bun. Try serving it with a side of sweet potato fries for the ultimate Caribbean-inspired meal.
Walkerswood Jerk Chicken Stir-Fry with Vegetables
Buckle up, because we’re about to take your taste buds on a trip to the Caribbean with this Walkerswood Jerk Chicken Stir-Fry with Vegetables. It’s the perfect weeknight dinner that packs a punch of flavor without keeping you in the kitchen all night.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp Walkerswood Traditional Jerk Seasoning
- 2 tbsp olive oil
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 cup broccoli florets
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1/2 cup chicken broth
- 1 tbsp cornstarch, dissolved in 2 tbsp water
Instructions
- Marinate the chicken: In a bowl, toss the chicken pieces with Walkerswood Traditional Jerk Seasoning until evenly coated. Let it sit for at least 15 minutes to absorb the flavors.
- Heat the oil: In a large skillet or wok, heat olive oil over medium-high heat until shimmering, about 2 minutes.
- Cook the chicken: Add the marinated chicken to the skillet. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the bell peppers, broccoli, and red onion. Cook for 4-5 minutes, until the vegetables start to soften but still have a bit of crunch.
- Add garlic and soy sauce: Stir in the minced garlic and soy sauce, cooking for another 30 seconds until fragrant.
- Combine and simmer: Return the chicken to the skillet. Pour in the chicken broth and bring to a simmer. Stir in the cornstarch mixture and cook for 2-3 minutes, until the sauce thickens.
The jerk seasoning gives this stir-fry a smoky, spicy kick that’s balanced by the sweetness of the bell peppers and the crunch of the broccoli. Serve it over a bed of fluffy rice or wrap it up in warm tortillas for a jerk chicken burrito night.
Walkerswood Jerk Chicken Curry with Coconut Milk
Let me tell you about this Walkerswood Jerk Chicken Curry with Coconut Milk that’s about to become your new favorite. It’s like a hug in a bowl, with just the right kick to wake up your taste buds.
Ingredients
- 2 lbs chicken thighs, skin-on, bone-in
- 1 cup Walkerswood Jerk Seasoning
- 1 can (13.5 oz) coconut milk
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cups chicken broth
- 1 tbsp lime juice
- 1/2 cup fresh cilantro, chopped
Instructions
- Marinate the chicken: In a large bowl, coat the chicken thighs evenly with Walkerswood Jerk Seasoning. Let it sit for at least 30 minutes, or overnight for deeper flavor.
- Brown the chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken, skin-side down, and cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.
- Sauté the veggies: In the same skillet, add onion, garlic, and ginger. Cook for 2-3 minutes until fragrant. Add bell peppers and cook for another 3 minutes.
- Simmer with coconut milk: Pour in coconut milk and chicken broth, stirring to combine. Bring to a simmer, then return the chicken to the skillet. Cover and cook on low heat for 25 minutes.
- Finish with lime and cilantro: Stir in lime juice and sprinkle with fresh cilantro before serving.
The chicken is fall-off-the-bone tender, with a creamy, spicy sauce that’s perfect over rice or with a side of warm, buttery naan. Trust me, you’ll want to lick the bowl clean.
Walkerswood Jerk Chicken Stuffed Bell Peppers
Picture this: you’re craving something that’s a little spicy, a little sweet, and totally packed with flavor. That’s where these Walkerswood Jerk Chicken Stuffed Bell Peppers come in – they’re like a vacation for your taste buds, no passport required.
Ingredients
- 4 large bell peppers, tops cut off and seeds removed
- 2 cups cooked chicken, shredded (about 2 breasts)
- 1/2 cup Walkerswood Traditional Jerk Seasoning
- 1 cup cooked rice
- 1/2 cup black beans, rinsed and drained
- 1/4 cup scallions, chopped
- 1 tbsp olive oil
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven: Heat your oven to 375°F. This ensures your peppers cook evenly and get that perfect tender-crisp texture.
- Mix filling: In a large bowl, combine the shredded chicken, Walkerswood Jerk Seasoning, rice, black beans, and scallions. Tip: The jerk seasoning is potent, so start with half the amount and adjust to your heat preference.
- Stuff peppers: Drizzle the inside of each bell pepper with olive oil, then stuff them with the chicken mixture. Pack it in there – these peppers can take it!
- Top with cheese: Sprinkle the shredded cheddar cheese on top of each stuffed pepper. Because let’s be honest, cheese makes everything better.
- Bake to perfection: Place the peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
- Rest before serving: Let the peppers sit for 5 minutes after baking. This helps the filling set, making them easier to handle. Tip: They’ll be hot, so resist the urge to dive right in!
The peppers come out with a smoky, spicy kick that’s balanced by the sweetness of the bell peppers and the creaminess of the cheese. Serve them with a side of cool sour cream or avocado slices to dial down the heat if needed.
Walkerswood Jerk Chicken Nachos with Cheese
Wow, have I got a treat for you today! Imagine the bold flavors of jerk chicken meeting the cheesy, crunchy goodness of nachos. That’s right, we’re making Walkerswood Jerk Chicken Nachos with Cheese, and trust me, your taste buds are in for a wild ride.
Ingredients
- 2 cups shredded cooked chicken
- 1/4 cup Walkerswood Traditional Jerk Seasoning
- 1 tbsp olive oil
- 1 bag (10 oz) tortilla chips
- 2 cups shredded cheddar cheese
- 1/2 cup diced red bell pepper
- 1/4 cup sliced green onions
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Marinate the chicken: In a bowl, mix the shredded chicken with Walkerswood Traditional Jerk Seasoning and olive oil until evenly coated. Let it sit for 10 minutes to absorb the flavors.
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the nachos.
- Layer the chips: Spread the tortilla chips evenly on a large baking sheet. Sprinkle half of the shredded cheddar cheese over the chips.
- Add the chicken: Evenly distribute the marinated jerk chicken over the cheese-covered chips.
- Top with more cheese: Sprinkle the remaining cheddar cheese over the chicken.
- Bake to perfection: Place the baking sheet in the oven and bake for 10-12 minutes, or until the cheese is fully melted and bubbly.
- Garnish and serve: Remove from the oven and immediately top with diced red bell pepper, sliced green onions, sour cream, and chopped fresh cilantro.
The result? A mouthwatering fusion of spicy, cheesy, and crunchy textures that’ll have everyone reaching for more. Try serving these nachos with a side of extra jerk sauce for dipping, and watch them disappear in no time.
Walkerswood Jerk Chicken Flatbread with Tzatziki
Wow, have I got a treat for you today! Imagine the bold, spicy flavors of Jamaican jerk chicken meeting the cool, creamy embrace of tzatziki, all piled onto a crispy flatbread. It’s like a flavor vacation without the hassle of airport security.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup Walkerswood Traditional Jerk Seasoning
- 2 tbsp olive oil
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp salt
- 4 flatbreads
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- Marinate the chicken: In a bowl, toss the chicken pieces with Walkerswood Jerk Seasoning and olive oil until well coated. Let it sit for at least 30 minutes, or overnight for deeper flavor.
- Make the tzatziki: Mix Greek yogurt, grated cucumber, minced garlic, lemon juice, and salt in a bowl. Chill until ready to use.
- Cook the chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, turning occasionally, until fully cooked and slightly charred.
- Warm the flatbreads: Heat the flatbreads in a dry skillet over medium heat for about 30 seconds per side, or until warm and slightly crispy.
- Assemble the flatbreads: Spread a generous amount of tzatziki on each flatbread. Top with cooked jerk chicken, sliced red onion, and chopped cilantro.
The jerk chicken brings the heat, but the tzatziki is there to cool things down, making every bite a perfect balance. Try serving these flatbreads with a side of sweet plantain chips for a little extra Caribbean flair.
Walkerswood Jerk Chicken Soup with Dumplings
Man, if you’re looking for a soup that packs a punch and warms you up from the inside out, you’ve hit the jackpot with this Walkerswood Jerk Chicken Soup with Dumplings. It’s like a hug in a bowl, but with a spicy kick that’ll make your taste buds dance.
Ingredients
- 2 tbsp Walkerswood Traditional Jerk Seasoning
- 1 lb chicken thighs, diced
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tbsp butter, melted
Instructions
- Season the chicken: Toss the diced chicken thighs with Walkerswood Traditional Jerk Seasoning until evenly coated. Let it sit for 10 minutes to absorb the flavors.
- Brown the chicken: Heat olive oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove and set aside.
- Sauté the veggies: In the same pot, add the onion and garlic. Cook until soft, about 3 minutes.
- Simmer the soup: Return the chicken to the pot. Add chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.
- Make the dumplings: In a bowl, mix flour, baking powder, and salt. Stir in milk and melted butter to form a dough.
- Add the dumplings: Drop spoonfuls of the dough into the simmering soup. Cover and cook for 15 minutes without lifting the lid.
- Serve hot: Ladle the soup into bowls, making sure each serving has both chicken and dumplings.
The dumplings puff up into fluffy clouds, soaking up all that spicy, savory broth, while the chicken stays tender and juicy. Try serving it with a side of cool cucumber slices to balance the heat.
Walkerswood Jerk Chicken Kebabs with Yogurt Dip
Man, have I got a treat for you today! These Walkerswood Jerk Chicken Kebabs with Yogurt Dip are the perfect blend of spicy, smoky, and creamy, and they’re ridiculously easy to make. Let’s dive right in, shall we?
Ingredients
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1/4 cup Walkerswood Jerk Seasoning
- 2 tbsp olive oil
- 1 cup plain Greek yogurt
- 1 tbsp lime juice
- 1 tsp garlic powder
- 1/2 tsp salt
- Wooden skewers, soaked in water for 30 minutes
Instructions
- Marinate the chicken: In a large bowl, toss the chicken cubes with Walkerswood Jerk Seasoning and olive oil until evenly coated. Let it sit for at least 30 minutes, or overnight for deeper flavor.
- Preheat the grill: Fire up your grill to medium-high heat, about 375°F, to get those perfect grill marks without burning.
- Skewer the chicken: Thread the marinated chicken onto the soaked skewers, leaving a little space between each piece for even cooking.
- Grill to perfection: Place the kebabs on the grill. Cook for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F. Tip: Don’t overcrowd the grill to ensure each kebab gets that smoky char.
- Mix the dip: While the chicken cooks, whisk together Greek yogurt, lime juice, garlic powder, and salt in a small bowl. Taste and adjust seasoning if needed. Tip: For a thinner dip, add a splash of water or more lime juice.
- Serve immediately: Take the kebabs off the grill and let them rest for a couple of minutes. Serve hot with the yogurt dip on the side. Tip: Garnish with fresh cilantro or a lime wedge for an extra pop of color and flavor.
The chicken comes out juicy with a kick of heat that’s perfectly balanced by the cool, tangy yogurt dip. Try serving these kebabs over a bed of cilantro lime rice or with a side of grilled veggies for a complete meal that’ll have everyone asking for seconds.
Walkerswood Jerk Chicken Quesadillas with Guacamole
Buckle up, because we’re about to take your taste buds on a trip to flavor town with these Walkerswood Jerk Chicken Quesadillas paired with homemade guacamole. It’s the perfect mash-up of Jamaican heat and Mexican comfort, and trust me, it’s as fun to make as it is to eat.
Ingredients
- 2 cups shredded cooked chicken
- 1/4 cup Walkerswood Traditional Jerk Seasoning
- 1 tbsp olive oil
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 ripe avocado, mashed
- 1/4 cup diced red onion
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Marinate the chicken: In a bowl, mix the shredded chicken with Walkerswood Traditional Jerk Seasoning until evenly coated. Let it sit for 10 minutes to absorb the flavors.
- Heat the pan: Warm the olive oil in a large skillet over medium heat (about 350°F).
- Cook the chicken: Add the marinated chicken to the skillet and cook for 5 minutes, stirring occasionally, until heated through and slightly crispy.
- Assemble the quesadillas: Lay out the tortillas and evenly distribute the cooked chicken and Monterey Jack cheese on one half of each tortilla. Fold the other half over to cover the filling.
- Grill to perfection: Place the quesadillas back in the skillet over medium heat. Cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
- Make the guacamole: While the quesadillas cook, mix the mashed avocado, diced red onion, lime juice, salt, and black pepper in a bowl until well combined.
- Serve and enjoy: Cut the quesadillas into wedges and serve hot with a side of the fresh guacamole.
The quesadillas come out with a crispy exterior and a gooey, spicy interior that’s perfectly balanced by the cool, creamy guacamole. For an extra kick, drizzle some hot sauce over the top or serve with a side of sour cream to tame the heat.
Walkerswood Jerk Chicken Burgers with Spicy Mayo
Just when you thought burgers couldn’t get any better, here comes a spicy twist that’ll have your taste buds dancing—Walkerswood Jerk Chicken Burgers with Spicy Mayo. It’s like a vacation in every bite, minus the sunscreen taste.
Ingredients
- 1 lb ground chicken
- 1/4 cup Walkerswood Traditional Jerk Seasoning
- 1 tbsp olive oil
- 1/2 cup mayonnaise
- 1 tbsp hot sauce
- 4 burger buns, lightly toasted
- 1 cup shredded lettuce
- 1/2 cup sliced pickles
Instructions
- Mix the patties: In a bowl, combine ground chicken with Walkerswood Jerk Seasoning until evenly mixed. Tip: Don’t overmix to keep the burgers tender.
- Form the patties: Divide the mixture into 4 equal parts and shape into patties. Tip: Make a slight indent in the center of each patty to prevent bulging during cooking.
- Cook the patties: Heat olive oil in a pan over medium-high heat. Cook patties for 5 minutes per side or until internal temperature reaches 165°F. Tip: Resist the urge to press down on the patties—it squeezes out the juices.
- Make the spicy mayo: Mix mayonnaise and hot sauce in a small bowl until smooth.
- Assemble the burgers: Spread spicy mayo on the bottom bun, add lettuce, then the patty, top with pickles, and finish with the top bun.
These burgers pack a punch with their fiery jerk seasoning, balanced by the cool crunch of lettuce and the creamy kick of spicy mayo. Serve them with a side of sweet potato fries for the ultimate flavor contrast.
Conclusion
With 18 fiery and flavorful Walkerswood jerk chicken recipes, there’s something here to spice up every meal! Whether you’re craving classic jerk flavors or creative twists, these dishes are sure to impress. Don’t forget to try your favorites, leave a comment below, and share this roundup with fellow spice lovers on Pinterest. Happy cooking—and enjoy that bold Caribbean heat!
I’m Brandon, the face behind the recipes. As a dedicated food enthusiast, I love experimenting with flavors and sharing my culinary adventures with you.
