9 Sides for Jerk Chicken

Jerk Chicken is a popular Jamaican dish in which chicken is coated in a seasoning mixture of allspice, Scotch Bonnet chiles, thyme, nutmeg and other seasonings, then grilled. In its own right, jerk chicken is a fantastic dish, but it is even better when it is accompanied by a variety of mouth-watering sides to complement its flavor. You're in luck because we have a wide variety of side options available. From the classic rice and peas to the perfect sauces and add-ons, we're certain you'll find the perfect side for this dish.

Jamaican Rice and Peas

Jamaican rice and peas — seasoned with the special trinity of thyme, scallion, and garlic — is a staple dish of the island. Its woodsy flavor is heightened by the addition of whole pimento seeds (aka allspice berries) and its subtle heat comes from the Scotch bonnet pepper. 

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Jamaican Callaloo

This Jamaican Callaloo recipe from Kwame Onwuachi's book, My America, is filled with protein-rich leaves cooked until tender and given spice and fulsome flavor with the addition of peppers and tomatoes.

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Jamaican Hot Sauce

This is hot, hot sauce and it makes the perfect accompaniment to Jamaican patties, or anything on your spread. With hefty amounts of scotch bonnet peppers, this hot sauce packs a punch.

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Snapper Escovitch

F&W Best New Chef 2017 Nina Compton, of Compère Lapin in New Orleans, makes the most delicious version of Jamaican escovitch, combining the classic crispy pan-fried fish with a sweet and spicy pepper sauce.

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Jamaican Chicken and Potato Curry

Jamaican curry powder is typically a blend of turmeric, cumin, coriander, mustard seeds, anise seeds, allspice and fenugreek. This flavorful chicken dish requires little hands-on prep time

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Kwame's Pepper Shrimp

Infused with layers of heat from Scotch bonnet chiles and fresh ginger, Kwame Onwuachi’s pepper shrimp are inspired by a beloved Jamaican street food. Deveining the shrimp but leaving the shell on helps protect against overcooking.

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Jamaican Jerk Pork Patties

This pork-centric take on the classic Jamaican beef hand pie uses frozen empanada pastry as a non-traditional (but convenient) shortcut.

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Jamaican Coco Bread

Some of the bright and complex flavors beloved throughout the Caribbean islands take a backseat to this Jamaican coco bread that boasts a delicately sweet taste as well as an ethereally moist crumb. This recipe uses coconut oil in lieu of the more traditional butter, a substitution that amps up the favor of the namesake ingredient: coconut.

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"Festival" (Jamaican Cornbread Fritters)

According to legend, these light Jamaican corn bread fritters got their name because eating them is fun — like a festival. That might be just a story, but the name makes sense when you see how popular Festival is as street food in Jamaica, sold from carts by the road or at the beach. Similar to hush puppies and cornbread, these barely sweet fritters are light and fluffy, and get beautifully crisp from the fryer.

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