Jerk Chicken Meal Recipe

Make the jerk marinade

In a blender or food processor, combine soy sauce, lime juice, vegetable oil, brown sugar, allspice, cinnamon, nutmeg, thyme, garlic, scotch bonnet (start with half, remove seeds for milder heat), scallions, ginger, salt and black pepper. Blend until a coarse paste forms, scraping down sides as needed (about 30–45 seconds). Taste a tiny smear for heat and salt and adjust if desired.

Pat chicken pieces dry with paper towels. Place chicken in a zip-top bag or a shallow baking dish and pour the marinade over, massaging it into and under the skin where possible. Seal or cover and refrigerate for at least 2 hours, ideally overnight (up to 24 hours) to let flavors penetrate.

Preheat oven to 425°F (220°C). Remove chicken from marinade, letting excess drip off (reserve marinade). Place chicken skin-side up on a rimmed baking sheet or in a roasting pan on a wire rack. Roast for 35–45 minutes, or until skin is deep golden and an internal thermometer reads 165°F (74°C) in the thickest part of the thigh. If skin browns too quickly, loosely tent with foil for the last 5–10 minutes.

Optional: For a slightly charred, smoky finish, transfer chicken to a hot grill (medium-high) skin-side down for 2–3 minutes per side after roasting to get grill marks. Rest chicken for 5–8 minutes before serving.

Place cubed potatoes in salted water and bring to a simmer. Cook until tender when pierced with a fork, about 10–12 minutes depending on size. Drain well and reserve warm.

While potatoes cook, whisk together olive oil, Dijon mustard, apple cider vinegar, mayonnaise, salt and black pepper in a large bowl to make the dressing.

Add the warm drained potatoes to the dressing and toss to coat so they absorb flavors. Add the chopped kale and thinly sliced red onion; toss again. The residual heat will gently wilt the kale. Stir in chopped parsley. Taste and adjust salt and vinegar as needed. Serve warm or at room temperature.

In a bowl, combine mayonnaise, apple cider vinegar, honey (or sugar), salt and black pepper. Whisk until smooth.

Add shredded cabbage and grated carrot to the bowl. Toss thoroughly to coat. Let sit 10–20 minutes for flavors to meld before serving. Keep chilled if not serving immediately.

In a small bowl, whisk together rice vinegar, olive oil, salt, sugar and red pepper flakes until sugar and salt dissolve.

Toss the shredded cabbage and grated carrot with the dressing. Let sit at least 10 minutes so cabbage softens slightly and absorbs the tangy dressing. Serve chilled or at room temperature.

Toss the sliced napa cabbage with 1 tsp salt in a bowl and let sit 15–20 minutes, massaging occasionally to soften. Drain any excess liquid but do not rinse thoroughly — a bit of salted liquid helps fermentation flavor.

Combine gochugaru (or chili flakes), minced garlic, minced ginger, fish sauce (or soy sauce) and sugar into a paste. Add the thinly sliced scallion and mix.

Massage or toss the paste with the softened cabbage until evenly coated. Pack the kimchi into a clean jar, pressing down to remove air pockets and leaving about 1" headspace. Seal and refrigerate. Quick kimchi will develop flavor after 24 hours and is best after 2–3 days; it keeps refrigerated for up to 2 weeks.

In a small saucepan, combine vinegar, water, sugar and salt. Bring to a simmer until sugar dissolves, then cool to room temperature.

Pour cooled brine over thinly sliced vegetables (extra cabbage, red onion, or carrots) in a jar. Let sit at least 30 minutes before using, or refrigerate for up to 1 week.