Meatless Jamaican Jerk 'Chicken' with Jerk BBQ Glaze

So here is the thing.  Ever since I made a couple changes to my diet I've been craving a few things.  One being club sandwiches and the other being some good ol Caribbean food.  Now I'm pretty sure club sandwiches are over for me...

I’m currently pouring one out for the club sandwich. (sigh)

Give me a minute…

One more…as I wipe the tears away

BUT! Good news!! There is hope for my Caribbean food!  I already knew the cabbage and rice and peas wouldn’t be an issue.  They were just a matter of swapping out a few ingredients.  My issue was the chicken part.  What could I possibly use for the protein?  Then the most beautiful thing happened.  A friend of mine cooked me the most amazing meal of yellow rice, sautéed cabbage and curry “chicken” using a plant based soy protein. I’ll admit, I was a skeptic at first but let me tell you it was the best home cooked meal I had in a long time.  The lightbulb went off in my head bringing me to this recipe.

Hmm…now if I can just find a way to tackle Jamaican beef patties.    

Lazy Jerk Chicken

  • 4 meat free chicken cutlets.  I prefer the Gardein and Quorn brands.  Disclaimer: Quorn is not vegan as it contains egg whites.
  • 2 heaping tbsp jerk marinade of your choice.  I prefer Walkerswood brand.
  • ½ tbsp Jerk seasoning

Instructions

  1. Season both sides of chicken cutlets with jerk seasoning and jerk marinade
  2. Line a grill pan with oiled foil and grill for 10-15 minutes on medium heat
  3. Turn every five minutes while brushing with BBQ glaze

Jerk BBQ glaze

  • 2 tablespoons BBQ sauce of your choice
  • 1 tablespoon raw sugar or brown sugar
  • ½ cup vegetable stock
  • ¼ cup jerk marinade
  • 2 teaspoons of orange juice

Instructions

  1. Add all ingredients in saucepan on medium high heat
  2. Bring to a boil and then lower to medium heat
  3. Let the sauce reduce and thicken just until it coats the back of your spoon

Jamaican Rice & Peas

  • 1 teaspoon of coconut oil
  • 1 clove of garlic
  • 1 small pinch of dried thyme or 1 spring of fresh thyme
  • 1 cup rice
  • 2 cups of liquid. The liquid from the beans is roughly 1 cup. Add one more cup of water.
  • 1 15 oz. can red kidney beans
  • 1 scallion
  • 1 scotch bonnet pepper.  Optional

Directions

  1. Drain can of beans. Reserve the liquid.
  2. Heat coconut oil over medium high heat and sauté garlic and thyme for about a minute
  3. Add rice and stir
  4. Add 2 cups of liquid, beans and stir
  5. Tear scallion in strips and add to pot
  6. Add whole scotch bonnet pepper
  7. Turn down to low, cover and cook for 20-25 minutes.

Notes: About the coconut oil...I know. I know! I can hear my Jamaican grandparents suck their teeth at this very moment but I'm not a fan of the strong coconut flavor so I don't use coconut milk. Plus, I don't really care for the texture of the rice with coconut milk. If you want to use it then just substitute one cup of water with the coconut milk and then add one cup of water/liquid from beans.

Whew! That was a lot.

Now go fry up some plantain, grab the peppa sauce and enjoy!

Welcome to my blog. I document my adventures in travel, DIY projects, and food. Hope you enjoy!