18 Spicy Walkerswood Jerk Chicken Delicious Recipes

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

This fiery-sweet Jamaican classic balances smoky spice with caramelized pineapple—perfect for your next backyard cookout.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/2 cup Walkerswood Traditional Jerk Seasoning (paste-style)
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tsp ground allspice
• 1/2 tsp salt
• 1 fresh pineapple, peeled and cut into 1-inch rings

Instructions:

1. In a bowl, mix 1/2 cup Walkerswood Jerk Seasoning, 2 tbsp olive oil, 1 tbsp brown sugar, 1 tsp allspice, and 1/2 tsp salt. Coat chicken thighs thoroughly and marinate for at least 2 hours (or overnight).
2. Preheat grill to medium-high (400°F). Grill chicken for 6–8 minutes per side, until charred and internal temperature reaches 165°F.
3. While chicken rests, grill pineapple rings for 2 minutes per side until grill marks appear and edges caramelize.

The magic here? The jerk paste’s fiery scotch bonnet heat mellows into the pineapple’s juice, creating pockets of sticky-sweet balance in every bite.

Tip: For extra smoky depth, toss a handful of soaked pimento wood chips on the coals—or add 1/2 tsp liquid smoke to the marinade.

Walkerswood Jerk Chicken Tacos with Mango Salsa

These tacos bring the bold, smoky heat of Jamaican jerk seasoning to your weeknight dinner, balanced by a sweet and tangy mango salsa.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/4 cup Walkerswood Traditional Jerk Seasoning (plus 1 tbsp for salsa)
• 2 tbsp olive oil
• 8 small corn tortillas
• 1 ripe mango, diced
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime (about 2 tbsp)
• 1/2 tsp salt

Instructions:

1. In a bowl, toss chicken thighs with 1/4 cup Walkerswood Jerk Seasoning and 1 tbsp olive oil until fully coated. Let marinate 15 minutes at room temperature.
2. Heat remaining 1 tbsp olive oil in a skillet over medium-high. Cook chicken for 6–7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes, then slice thinly.
3. Meanwhile, make salsa: Combine mango, red onion, cilantro, lime juice, 1 tbsp jerk seasoning, and salt in a bowl.
4. Char tortillas directly over a gas flame or in a dry skillet for 30 seconds per side until lightly blistered.
5. Assemble tacos with sliced chicken and mango salsa.

The magic here is how the fiery jerk marinade mellows against the tropical salsa—every bite is a flavor vacation. Tip: For extra smokiness, grill the chicken instead of pan-searing.

Walkerswood Jerk Chicken Skewers with Bell Peppers

These fiery-sweet skewers pack bold Jamaican flavor into every bite, thanks to Walkerswood’s iconic jerk marinade—perfect for tossing on the grill or broiling indoors.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 bell peppers (any color), cut into 1-inch pieces
• 1/3 cup Walkerswood Traditional Jerk Seasoning (mild or hot)
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/2 tsp salt
• Wooden or metal skewers (if wooden, soaked in water 30 mins)

Instructions:

1. In a bowl, whisk together 1/3 cup Walkerswood Jerk Seasoning, 2 tbsp olive oil, 1 tbsp brown sugar, 1 tbsp lime juice, and 1/2 tsp salt. Add chicken, tossing to coat. Cover and marinate 2 hours (or overnight for deeper flavor).
2. Thread chicken and bell peppers alternately onto skewers, leaving small gaps for even cooking.
3. Grill over medium-high heat (or broil on a rack 6 inches from heat) for 12–14 minutes, turning halfway, until chicken reaches 165°F and peppers char slightly at edges.

The jerk marinade’s smoky heat caramelizes into a sticky glaze, while the peppers add a crisp, juicy contrast—no extra sauce needed!

Tip: For extra char, brush skewers with reserved marinade in the last 2 minutes of cooking (discard any unused marinade that touched raw chicken).

Walkerswood Jerk Chicken and Rice Bowl

This vibrant bowl packs bold Jamaican flavors into a quick, satisfying meal—perfect for spicing up your weeknight rotation.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 3 tbsp Walkerswood Traditional Jerk Seasoning (divided)
• 2 tbsp olive oil
• 1 cup jasmine rice, rinsed
• 1 1/4 cups chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup diced pineapple (fresh or canned)
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions:

1. Toss chicken thighs with 2 tbsp Walkerswood Jerk Seasoning and 1 tbsp olive oil. Let marinate 15 minutes (or up to overnight).
2. Heat remaining 1 tbsp olive oil in a skillet over medium-high. Cook chicken for 5–6 minutes per side until charred and internal temp reaches 165°F. Rest 5 minutes, then slice.
3. Meanwhile, combine rice, broth, and remaining 1 tbsp Jerk Seasoning in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes. Fluff with a fork.
4. Divide rice among bowls. Top with sliced chicken, black beans, pineapple, and cilantro. Squeeze lime wedges over just before serving.

The sweet pineapple and smoky jerk spice create a knockout contrast, while the lime brightens every bite. Tip: For extra heat, stir 1 tsp minced Scotch bonnet pepper into the marinade.

Walkerswood Jerk Chicken Pizza with Red Onions

This Caribbean-inspired pizza packs bold jerk flavor into every bite, balanced by sweet caramelized red onions and melty cheese—perfect for spicing up pizza night!

Ingredients:

• 1 lb store-bought pizza dough, room temperature
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked jerk chicken, shredded (use store-bought or toss cooked chicken with 2 tbsp Walkerswood Jerk Seasoning)
• 1/2 small red onion, thinly sliced
• 2 tbsp Walkerswood Jerk Marinade (plus extra for drizzling)
• 1 tbsp olive oil
• 1 tsp honey
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prep: Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch round. Transfer to a greased baking sheet.
2. Caramelize onions: Heat olive oil in a skillet over medium. Add red onions and honey; cook 5 minutes until softened. Remove from heat.
3. Assemble: Brush dough with 2 tbsp jerk marinade. Top with mozzarella, jerk chicken, and caramelized onions.
4. Bake: Bake for 12–15 minutes until crust is golden and cheese bubbles.
5. Finish: Drizzle with extra jerk marinade and sprinkle with cilantro. Slice and serve hot.

The magic here? The jerk marinade doubles as both sauce and finishing glaze, layering heat and sweetness without overpowering.

Tip: For extra char, broil the pizza for 1–2 minutes at the end—just watch closely!

Walkerswood Jerk Chicken Wings with Lime Dip

These fiery-sweet jerk wings pack bold Caribbean flavor, balanced by a tangy lime dip that cools things down just right.

Ingredients

• 2 lbs chicken wings, split at joints
• 1/4 cup Walkerswood Traditional Jerk Seasoning
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1/2 cup sour cream
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/4 tsp salt

Instructions

1. Marinate: In a bowl, toss chicken wings with 1/4 cup Walkerswood Jerk Seasoning, 2 tbsp olive oil, 1 tbsp brown sugar, and 1 tsp garlic powder until evenly coated. Cover and refrigerate for at least 1 hour (or overnight for max flavor).
2. Bake: Arrange wings on a parchment-lined baking sheet. Bake at 400°F for 35–40 minutes, flipping halfway, until crispy and charred at the edges.
3. Dip: While wings bake, whisk together 1/2 cup sour cream, 2 tbsp lime juice, 1 tsp lime zest, and 1/4 tsp salt in a small bowl.

The jerk marinade’s smoky heat clings to every nook of the wings, while the lime dip cuts through with creamy brightness—like a Caribbean cookout on a plate.

Tip: For extra char, broil wings for 2–3 minutes at the end, watching closely to avoid burning.

Walkerswood Jerk Chicken Salad with Avocado

This vibrant salad brings the bold, smoky flavors of Jamaican jerk seasoning to your table in a fresh, no-fuss way—perfect for a quick lunch or light dinner.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb)
• 2 tbsp Walkerswood Traditional Jerk Seasoning (plus 1 tsp for dressing)
• 1 tbsp olive oil
• 6 cups chopped romaine lettuce
• 1 ripe avocado, diced
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 tbsp honey
• 1/4 tsp salt

Instructions:

1. Marinate the chicken: Rub chicken breasts with 2 tbsp jerk seasoning and 1 tbsp olive oil. Let sit for 10 minutes (or up to 1 hour for deeper flavor).
2. Cook the chicken: Grill or pan-sear over medium-high heat for 6–7 minutes per side, until internal temperature reaches 165°F. Rest for 5 minutes, then slice thinly.
3. Make the dressing: Whisk together lime juice, honey, 1 tsp jerk seasoning, and salt in a small bowl.
4. Assemble: Toss romaine, avocado, red onion, and cilantro in a large bowl. Top with sliced chicken and drizzle with dressing.

The creamy avocado cools the fiery jerk spice, while the honey-lime dressing adds a bright finish—it’s a flavor explosion in every bite!

Tip: For extra crunch, add toasted plantain chips right before serving.

Walkerswood Jerk Chicken Pasta with Creamy Sauce

This Caribbean-inspired pasta dish brings bold jerk flavors to your weeknight dinner with a lusciously creamy sauce that balances the heat just right.

Ingredients:

• 8 oz penne pasta
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp Walkerswood Traditional Jerk Seasoning (plus 1 tsp for sauce)
• 2 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/4 cup chopped scallions

Instructions:

1. Toss chicken with 2 tbsp jerk seasoning until fully coated. Heat 1 tbsp olive oil in a large skillet over medium-high. Cook chicken for 6-7 minutes until browned, then transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp olive oil. Sauté garlic for 30 seconds until fragrant. Stir in heavy cream, broth, 1 tsp jerk seasoning, brown sugar, and salt. Simmer for 3-4 minutes until slightly thickened.
3. Meanwhile, cook penne according to package directions. Drain and reserve 1/4 cup pasta water.
4. Return chicken to skillet, stirring to coat in sauce. Add cooked pasta, Parmesan, and pasta water as needed to loosen the sauce. Toss for 1-2 minutes until glossy.
5. Garnish with scallions and serve immediately.

The magic here? Walkerswood’s jerk seasoning caramelizes on the chicken while the cream sauce tames the fire—every forkful is a perfect contrast of spicy and rich.

Tip: For extra depth, marinate the chicken in jerk seasoning overnight, but even 15 minutes will deliver big flavor.

Walkerswood Jerk Chicken Sandwich with Coleslaw

This fiery-sweet jerk chicken sandwich is a flavor explosion, balanced by cool, crunchy slaw—perfect for summer grilling or a quick weeknight twist.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1/4 cup Walkerswood Traditional Jerk Seasoning (wet style)
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tbsp lime juice
• 2 cups shredded green cabbage
• 1/4 cup mayonnaise
• 1 tsp apple cider vinegar
• 1/2 tsp sugar
• 4 brioche buns, toasted

Instructions

1. In a bowl, toss chicken thighs with Walkerswood Jerk Seasoning, olive oil, honey, and lime juice. Marinate for 30 minutes (or overnight for deeper flavor).
2. Grill chicken over medium-high heat for 6–7 minutes per side, until charred and internal temperature reaches 165°F. Let rest 5 minutes.
3. Meanwhile, mix cabbage, mayonnaise, apple cider vinegar, and sugar in a bowl. Season with a pinch of salt.
4. Slice chicken, pile onto toasted brioche buns, and top with coleslaw.

The magic here? The jerk marinade’s smoky heat plays off the slaw’s creamy tang—no boring sandwiches allowed.

Tip: For extra kick, brush buns with a mix of melted butter and a dash of jerk seasoning before toasting.

Walkerswood Jerk Chicken Stir-Fry with Vegetables

This bold and zesty stir-fry brings Caribbean flair to your weeknight dinner with minimal effort—just grab your skillet and let the jerk marinade do the heavy lifting!

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp Walkerswood Traditional Jerk Seasoning (mild or hot)
• 2 tbsp olive oil, divided
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Toss chicken with 2 tbsp Walkerswood Jerk Seasoning until evenly coated. Let marinate for 10 minutes (or up to 24 hours for deeper flavor).
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Sauté bell peppers, onion, and garlic for 4–5 minutes until crisp-tender.
4. Return chicken to the skillet. Stir in honey, soy sauce, lime juice, and remaining 1 tbsp jerk seasoning. Cook for 1–2 minutes until glossy and well combined.
5. Garnish with cilantro and serve over rice or noodles.

The magic here? The jerk seasoning caramelizes slightly in the pan, creating a sticky-sweet glaze that clings to every bite.

Tip: For extra smokiness, char the peppers in a dry skillet for 2 minutes before slicing.

Walkerswood Jerk Chicken Curry with Coconut Milk

This bold, Caribbean-inspired dish balances fiery jerk spice with creamy coconut milk for a weeknight dinner that’s anything but ordinary.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp Walkerswood Traditional Jerk Seasoning (or 3 tbsp for extra heat)
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro (stems + leaves)
• Cooked white rice, for serving

Instructions:

1. Toss chicken with 2 tbsp Walkerswood jerk seasoning until evenly coated. Let sit 10 minutes (or up to 24 hours covered in the fridge).
2. Heat olive oil in a large skillet over medium-high. Add chicken and cook 5 minutes, turning once, until lightly browned but not cooked through. Transfer to a plate.
3. In the same skillet, sauté onion, garlic, and bell pepper 3 minutes until softened. Stir in coconut milk, brown sugar, and salt, scraping up any browned bits.
4. Return chicken to the skillet. Simmer uncovered 12–15 minutes, stirring occasionally, until sauce thickens slightly and chicken reaches 165°F internally.
5. Off heat, stir in cilantro. Serve over rice.

The magic here? The jerk seasoning’s smoky heat mellows into the coconut milk, creating a sauce that’s rich but never heavy.

Tip: For deeper flavor, marinate the chicken overnight—the spices will penetrate further, and you’ll only need 1 tbsp of jerk seasoning in the sauce.

Walkerswood Jerk Chicken Stuffed Bell Peppers

These stuffed peppers pack a punch with bold Jamaican jerk flavors, all while keeping things simple for a weeknight dinner.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground chicken
• 1 cup cooked white rice
• 1/2 cup diced red onion
• 2 tbsp Walkerswood Traditional Jerk Seasoning
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded Monterey Jack cheese (optional)

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and arrange bell peppers upright in the dish.
2. In a skillet over medium heat, warm 1 tbsp olive oil. Add red onion and sauté for 3 minutes until softened.
3. Add ground chicken, 2 tbsp Walkerswood Jerk Seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 6–8 minutes, breaking it into crumbles, until no pink remains.
4. Stir in cooked rice and remove from heat. Divide the mixture evenly among the bell peppers, packing gently.
5. Cover the dish with foil and bake for 25 minutes. Uncover, sprinkle with cheese (if using), and bake for another 10 minutes until peppers are tender and cheese is bubbly.

The jerk seasoning caramelizes slightly as it bakes, giving the filling a smoky-sweet depth that contrasts beautifully with the fresh peppers.

Tip: For extra heat, drizzle with a little extra jerk sauce or hot honey before serving.

Walkerswood Jerk Chicken Nachos with Cheese

These nachos pack a punch with smoky, spicy jerk chicken and gooey melted cheese—perfect for game day or a cozy night in.

Ingredients:

• 2 cups shredded cooked chicken
• 3 tbsp Walkerswood Traditional Jerk Seasoning (plus 1 tsp for garnish)
• 1 tbsp olive oil
• 1 bag (12 oz) tortilla chips
• 2 cups shredded Monterey Jack cheese
• 1/2 cup diced red bell pepper
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream (for serving)
• 1 lime, cut into wedges (for serving)

Instructions:

1. Preheat oven to 375°F. In a bowl, toss chicken with 3 tbsp Walkerswood Jerk Seasoning and 1 tbsp olive oil until evenly coated.
2. Spread tortilla chips in a single layer on a large baking sheet. Scatter seasoned chicken evenly over the chips, then top with Monterey Jack cheese and red bell pepper.
3. Bake for 12–15 minutes until cheese is fully melted and bubbly.
4. Remove from oven and sprinkle with green onions, cilantro, and remaining 1 tsp jerk seasoning. Serve immediately with sour cream and lime wedges on the side.

The jerk seasoning caramelizes slightly in the oven, adding a smoky depth that balances the creamy cheese and bright toppings.

Tip: For extra heat, drizzle with a little extra jerk marinade or hot sauce before baking.

Walkerswood Jerk Chicken Flatbread with Tzatziki

This Caribbean-meets-Mediterranean flatbread is a flavor explosion—spicy jerk chicken meets cool, creamy tzatziki for the ultimate weeknight win.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp Walkerswood Traditional Jerk Seasoning
• 1 tbsp olive oil
• 2 store-bought flatbreads (or naan)
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 1/2 cup prepared tzatziki sauce
• 1 lime, cut into wedges (for serving)

Instructions:

1. Toss chicken with 2 tbsp Walkerswood Jerk Seasoning and 1 tbsp olive oil until evenly coated. Let marinate 10 minutes (or up to 24 hours for deeper flavor).
2. Heat a skillet over medium-high. Cook chicken for 6–8 minutes, stirring occasionally, until charred in spots and cooked through.
3. Preheat broiler to high. Place flatbreads on a baking sheet, sprinkle evenly with 1/2 cup Monterey Jack, then top with cooked chicken and 1/4 cup red onion.
4. Broil 2–3 minutes until cheese melts and edges of flatbread crisp.
5. Drizzle with 1/2 cup tzatziki, sprinkle with 1/4 cup cilantro, and serve with lime wedges.

The magic here? The jerk seasoning’s smoky heat gets tamed by the tzatziki, while the crispy-chewy flatbread holds it all together.

Tip: Short on time? Use rotisserie chicken tossed with jerk paste—just warm it in the skillet for 2 minutes to wake up the spices.

Walkerswood Jerk Chicken Soup with Dumplings

This bold, Caribbean-inspired soup packs a punch with spicy jerk seasoning and tender dumplings—comfort food with a kick!

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp Walkerswood Traditional Jerk Seasoning
• 4 cups chicken broth
• 1 (13.5 oz) can coconut milk
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add chicken thighs and cook for 5 minutes until lightly browned. Stir in onion and garlic; sauté for 3 minutes until softened.
2. Add 1 tbsp Walkerswood Jerk Seasoning, stirring to coat the chicken. Pour in 4 cups chicken broth and coconut milk. Bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes.
3. Meanwhile, make dumplings: Whisk together 1 cup flour, 1 tsp baking powder, and 1/2 tsp salt. Stir in 1/2 cup milk until just combined (don’t overmix).
4. Drop tablespoon-sized dollops of dumpling dough into the simmering soup. Cover and cook for 12 minutes (don’t peek—this keeps them fluffy!).
5. Ladle into bowls and top with cilantro.

The dumplings soak up the rich, spicy broth while staying pillowy-soft—a perfect contrast to the fiery jerk flavors.

Tip: For extra heat, add a teaspoon of Scotch bonnet hot sauce with the broth.

Walkerswood Jerk Chicken Kebabs with Yogurt Dip

These fiery-sweet jerk chicken kebabs are a Caribbean-inspired crowd-pleaser, balanced perfectly by a cooling yogurt dip—ideal for summer grilling or weeknight dinners with a kick.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup Walkerswood Traditional Jerk Seasoning
• 2 tbsp olive oil
• 1 tbsp honey
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch chunks
• Wooden skewers, soaked in water for 30 minutes

For the Yogurt Dip:

• 1 cup plain Greek yogurt
• 1 tbsp lime juice
• 1 tsp grated garlic
• 1/4 tsp salt
• 2 tbsp chopped fresh cilantro

Instructions

1. In a bowl, toss chicken cubes with Walkerswood Jerk Seasoning, olive oil, and honey until evenly coated. Cover and marinate in the fridge for at least 1 hour (or overnight for deeper flavor).
2. Thread chicken, bell pepper, and onion alternately onto skewers, leaving small gaps for even cooking.
3. Preheat grill to medium-high (400°F). Grill kebabs for 4–5 minutes per side, turning once, until chicken reaches 165°F internally and edges are lightly charred.
4. Meanwhile, stir together yogurt, lime juice, garlic, salt, and cilantro in a small bowl. Refrigerate until serving.
5. Serve kebabs hot with yogurt dip on the side.

The bold jerk marinade caramelizes beautifully on the grill, while the tangy yogurt dip cuts through the heat—no one will guess how simple it is!

Tip: For extra smoky flavor, add a soaked cedar plank to the grill during cooking.

Walkerswood Jerk Chicken Quesadillas with Guacamole

Spicy, smoky jerk chicken meets melty cheese and creamy guacamole in these crowd-pleasing quesadillas—perfect for game day or a quick weeknight dinner with a Caribbean twist.

Ingredients

• 2 cups shredded cooked chicken
• 3 tbsp Walkerswood Traditional Jerk Seasoning (plus 1 tsp for guacamole)
• 4 large flour tortillas (10-inch)
• 1 1/2 cups shredded Monterey Jack cheese
• 1 ripe avocado, pitted and mashed
• 2 tbsp finely diced red onion
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro
• 1 tbsp vegetable oil

Instructions

1. Marinate the chicken: Toss shredded chicken with 3 tbsp Walkerswood Jerk Seasoning until evenly coated. Set aside.
2. Make the guacamole: In a bowl, combine mashed avocado, red onion, lime juice, cilantro, and 1 tsp jerk seasoning. Mix gently and set aside.
3. Assemble quesadillas: Lay tortillas flat. Divide chicken evenly between two tortillas, then sprinkle with cheese. Top with remaining tortillas.
4. Cook: Heat oil in a large skillet over medium. Cook one quesadilla at a time for 3–4 minutes per side, pressing lightly with a spatula, until golden and crispy. Repeat.
5. Serve: Slice into wedges and top with guacamole.

The jerk seasoning’s heat balances beautifully with the cool guacamole, while the crispy tortillas hold everything together in one addictive bite.

Tip: For extra smokiness, grill the assembled quesadillas over medium heat instead of pan-frying.

Walkerswood Jerk Chicken Burgers with Spicy Mayo

These juicy jerk chicken burgers pack bold Caribbean flavor, topped with a creamy, fiery mayo that’ll have you reaching for seconds.

Ingredients

• 1 lb ground chicken
• 3 tbsp Walkerswood Traditional Jerk Seasoning (divided)
• 1 tbsp olive oil
• 4 brioche burger buns, toasted
• 1/2 cup mayonnaise
• 1 tbsp lime juice
• 1 tsp hot sauce (like Tabasco)
• 1 cup shredded purple cabbage
• 4 pineapple rings (fresh or grilled)

Instructions

1. In a bowl, mix ground chicken with 2 tbsp jerk seasoning until fully combined. Shape into 4 patties, about 1/2-inch thick.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Cook patties for 5–6 minutes per side, until internal temp reaches 165°F.
3. While patties cook, stir together 1/2 cup mayonnaise, 1 tbsp lime juice, 1 tsp hot sauce, and remaining 1 tbsp jerk seasoning for the spicy mayo.
4. Spread spicy mayo on toasted buns, then layer each with a patty, 1/4 cup shredded cabbage, and a pineapple ring.

The sweet pineapple and smoky jerk spice balance perfectly against the tangy slaw—no boring burgers here!

Tip: For extra char, grill the pineapple rings 1–2 minutes per side before assembling.

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!