Jerk chicken is a beloved Caribbean classic known for its bold flavors and smoky heat. While the spicy marinade steals the spotlight, the gravy that accompanies it often gets overlooked. Our jerk chicken gravy recipe brings that rich, savory sauce front and center, adding a luscious layer of flavor to every bite.
This gravy captures the essence of jerk seasoning with a perfect balance of spices, herbs, and a hint of sweetness. It’s simple to make and elevates your meal whether you’re serving grilled chicken, rice, or even fried plantains. Let’s dive into creating a jerk chicken gravy that’ll become your new favorite sauce for Caribbean-inspired dishes.
Ingredients
To create an authentic Jerk Chicken Gravy, we carefully select vibrant spices and fresh ingredients that build the signature bold flavor. Below are the key components divided into two parts: For the Jerk Chicken and For the Gravy.
For the Jerk Chicken
- 2 pounds chicken pieces (bone-in, skin-on for best flavor)
- 3 tablespoons jerk seasoning (homemade or store-bought)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup scallions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- 1 Scotch bonnet pepper, seeded and finely chopped (optional for extra heat)
- 2 tablespoons vegetable oil
For the Gravy
- 3 tablespoons drippings from cooked jerk chicken (or substitute with vegetable oil)
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup tomato sauce or pureed tomatoes
- 1 cup chicken stock (preferably low sodium)
- 1 teaspoon allspice (ground)
- 1 teaspoon thyme (fresh or dried)
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- Salt and freshly ground black pepper, to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
- 2 tablespoons fresh scallions, chopped (for garnish)
| Ingredient Group | Key Ingredients |
|---|---|
| For the Jerk Chicken | Chicken pieces, jerk seasoning, garlic, ginger, scallions, soy sauce, brown sugar, lime juice, Scotch bonnet pepper, vegetable oil |
| For the Gravy | Chicken drippings, onion, garlic, tomato sauce, chicken stock, allspice, thyme, brown sugar, soy sauce, salt, pepper, cornstarch, scallions |
These ingredients come together to give us a rich, spicy, and slightly sweet Jamaican jerk chicken gravy that perfectly complements our dish.
Equipment Needed
To craft the perfect Jerk Chicken Gravy, having the right equipment is essential. Each tool helps us achieve the authentic texture and flavor that makes this dish unforgettable. Here’s what we recommend having on hand:
- Large Skillet or Dutch Oven
Use for searing the chicken and simmering the gravy. A heavy-bottomed pan ensures even heat distribution, preventing burning and enhancing flavor development.
- Wooden Spoon or Silicone Spatula
Ideal for stirring the gravy gently without scratching your cookware, allowing the sauce to thicken perfectly.
- Measuring Cups and Spoons
Accurate measurements of spices, liquids, and thickening agents like cornstarch guarantee consistency in flavor and texture.
- Fine Mesh Strainer (optional)
Use to strain the gravy for a smoother finish if desired, removing any lumps or solid bits.
- Knife and Cutting Board
Essential for chopping onions, garlic, scallions, and any other fresh ingredients with precision.
- Mixing Bowl
For combining jerk seasoning and marinade ingredients evenly before applying to the chicken.
- Whisk
Helps to blend the cornstarch slurry smoothly into the gravy without lumps.
| Equipment | Purpose | Notes |
|---|---|---|
| Large Skillet/Dutch Oven | Sear chicken & simmer gravy | Heavy-bottomed recommended |
| Wooden Spoon/Silicone Spatula | Stir gravy gently | Prevents scratching |
| Measuring Cups/Spoons | Measure spices & liquids accurately | Key for consistent results |
| Fine Mesh Strainer | Strain gravy for smooth texture (optional) | Removes lumps & solids |
| Knife & Cutting Board | Chop fresh ingredients | Precision cutting |
| Mixing Bowl | Combine marinade ingredients | Even coating on chicken |
| Whisk | Blend cornstarch slurry smoothly | Avoids lumps in gravy |
Having these tools ready simplifies the cooking process and helps us deliver a luxurious, flavorful jerk chicken gravy that perfectly complements the smoky, spicy jerk chicken. Let’s move forward confidently equipped for success.
Prep Work
To achieve the bold flavors of Jerk Chicken Gravy, thorough preparation is essential. Let’s get our ingredients ready to ensure a smooth cooking process and maximum flavor infusion.
Preparing the Jerk Chicken Marinade
We start by combining the key components that give jerk chicken its signature kick. Use the following steps for a perfectly balanced marinade:
- Chop fresh garlic and ginger finely to release their pungent aroma.
- Slice scallions thinly to blend well with the spices.
- In a mixing bowl, whisk together soy sauce, freshly squeezed lime juice, brown sugar, and jerk seasoning.
- For added heat, carefully mince Scotch bonnet pepper and incorporate it into the marinade—use gloves to avoid irritation.
- Add the chopped garlic, ginger, and scallions to the bowl. Mix thoroughly until the marinade is smooth and well combined.
- Place the chicken pieces in the marinade, ensuring each piece is fully coated.
- Cover and refrigerate for at least 4 hours, preferably overnight, to let the spices penetrate deeply.
| Ingredient | Prep Notes | Quantity |
|---|---|---|
| Garlic | Finely chopped | 3 cloves |
| Ginger | Finely chopped | 1 inch piece |
| Scallions | Thinly sliced | 3 stalks |
| Soy Sauce | – | 1/4 cup |
| Lime Juice | Freshly squeezed | 2 tablespoons |
| Brown Sugar | – | 1 tablespoon |
| Jerk Seasoning Mix | Store-bought or homemade | 2 tablespoons |
| Scotch Bonnet Pepper | Minced (optional) | 1 pepper |
Preparing Ingredients for the Gravy
While the chicken marinates, we prepare the ingredients that will form our rich jerk chicken gravy. Precision here ensures a silky, flavorful sauce.
- Dice one medium onion finely for a sweet aromatic base.
- Mince two garlic cloves to deepen the gravy’s flavor profile.
- Measure chicken stock and tomato sauce accurately to balance liquid content.
- In a small bowl, mix cornstarch with cold water to create a smooth slurry for thickening later.
- Gather and measure dry spices — allspice, thyme, salt, and pepper — ready for quick addition.
- Have brown sugar and soy sauce on standby to enhance sweetness and umami.
- Chop scallions finely for garnish, adding a fresh finish to the gravy.
| Gravy Ingredient | Prep Notes | Quantity |
|---|---|---|
| Onion | Finely diced | 1 medium |
| Garlic | Minced | 2 cloves |
| Chicken Stock | Room temperature | 2 cups |
| Tomato Sauce | – | 1/2 cup |
| Cornstarch | Slurry with water | 1 tablespoon |
| Allspice | Ground | 1 teaspoon |
| Thyme | Fresh or dried | 1 teaspoon |
| Brown Sugar | – | 1 tablespoon |
| Soy Sauce | – | 1 tablespoon |
| Salt & Black Pepper | To taste | – |
| Scallions | Thinly sliced (garnish) | 2 stalks |
Tip: Having all our ingredients prepped and organized before cooking saves time and lets us focus on building the layered flavors of authentic jerk chicken gravy.
Cooking Instructions
Follow these step-by-step instructions to create perfectly jerk chicken and a sumptuous jerk chicken gravy that bursts with authentic Caribbean flavors.
Cooking the Jerk Chicken
- Preheat your oven to 375°F (190°C) or prepare your grill to medium-high heat.
- Remove the chicken pieces from the marinade, letting excess liquid drip off to avoid sogginess.
- In a large skillet or on the grill, sear the chicken pieces for 3-4 minutes on each side until golden brown. This step locks in the flavors and starts the cooking process.
- Transfer the seared chicken to a baking dish if using the oven.
- Bake or grill the chicken for 25-30 minutes, turning once halfway through, until the internal temperature reaches 165°F (74°C).
- Rest the chicken for 5 minutes before plating to retain juices.
Making the Gravy
- Using the same skillet or Dutch oven, reserve the chicken drippings left from searing for deep flavor.
- Add 1 cup diced onion and 2 cloves minced garlic to the drippings. Sauté over medium heat for 3-4 minutes until soft and fragrant.
- Stir in ½ cup tomato sauce, 1 cup chicken stock, 1 teaspoon allspice, 1 teaspoon dried thyme, 1 tablespoon soy sauce, and 1 tablespoon brown sugar.
- Bring the mixture to a gentle simmer, stirring frequently.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water to make a smooth slurry.
- Slowly pour the slurry into the simmering gravy while stirring continuously. This will thicken the sauce evenly.
- Season with salt and freshly ground black pepper to taste.
- Simmer the gravy for an additional 5 minutes until it reaches your desired thickness.
- Garnish with sliced scallions before serving.
| Step | Ingredient | Amount | Description |
|---|---|---|---|
| Sauté aromatics | Onion | 1 cup, diced | Soft and fragrant |
| Garlic | 2 cloves, minced | ||
| Add base and spices | Tomato sauce | ½ cup | Adds richness |
| Chicken stock | 1 cup | Provides depth | |
| Allspice | 1 tsp | Signature jerk flavor | |
| Dried thyme | 1 tsp | Herbal note | |
| Soy sauce | 1 tbsp | Umami boost | |
| Brown sugar | 1 tbsp | Balances heat | |
| Thicken sauce | Cornstarch slurry | 1 tbsp cornstarch + 2 tbsp water | Smooth thickening |
By carefully following these steps, we capture the essence of jerk chicken gravy — rich, spicy, and perfectly balanced to complement our main dish.
Assembling the Dish
Bringing together the jerk chicken and its rich, flavorful gravy is where the magic happens. This step ensures every bite bursts with the perfect balance of spice, sweetness, and savory depth.
Combining Chicken with Gravy
We begin by carefully layering the jerk chicken with the warm gravy. First, place the cooked chicken pieces in a large serving dish or cast-iron skillet. Using a ladle, generously pour the smoky jerk chicken gravy over the chicken. This allows the drippings and spices from the chicken to mingle fully with the sauce, enhancing the flavor profile.
- Ensure each piece is well-coated but not drowned, preserving the chicken’s crisp exterior.
- Reserve a small amount of gravy to serve on the side, offering an option for extra sauciness at the table.
Tip: The gradual absorption of the gravy into the chicken improves if allowed to rest for 5 to 10 minutes before serving.
Final Cooking Steps
To finish, we place the assembled dish back into the oven or on a low heat stove top setting to meld the flavors.
- Preheat your oven to 350°F (175°C) if using the oven.
- Cover the chicken and gravy lightly with aluminum foil to retain moisture.
- Heat for 10 to 15 minutes until the gravy thickens slightly and clings beautifully to the chicken.
- Alternatively, simmer gently on the stovetop for 8 to 12 minutes, stirring occasionally to prevent sticking.
- Just before serving, garnish with freshly sliced scallions for a pop of color and fresh aroma.
| Step | Temperature/Time | Notes |
|---|---|---|
| Oven Heating | 350°F (175°C) for 10-15 min | Covered with foil for moist finish |
| Stovetop Simmer | Low heat for 8-12 min | Stir occasionally, avoid burning |
This final step locks in the jerk chicken gravy’s bold spices and ensures our dish is served piping hot, richly aromatic, and beautifully coated in luscious sauce.
Serving Suggestions
To fully experience the vibrant flavors of our Jerk Chicken Gravy, we recommend serving it alongside complementary sides that balance heat, sweetness, and texture. Here are our favorite pairings to elevate your meal:
1. Classic Caribbean Staples
- Rice and peas – The creamy coconut-infused rice with red kidney beans absorbs the bold jerk gravy perfectly, creating a harmonious bite.
- Fried plantains – Sweet, caramelized plantains contrast the savory spice and add a delightful soft texture.
2. Vegetables and Greens
- Steamed callaloo or spinach – These leafy greens provide a mild, slightly earthy backdrop that lets the jerk gravy shine.
- Grilled corn on the cob – Brushed with butter and lightly seasoned, it adds smoky sweetness.
3. Bread and Starches
- Festival (sweet fried dough) – This traditional fried bread is perfect for soaking up every drop of our rich gravy.
- Roasted sweet potatoes – Their natural sweetness complements the spice without overwhelming the palate.
Serving Presentation Tips
- Arrange the jerk chicken pieces in a shallow serving dish.
- Generously pour the hot jerk chicken gravy over each piece, ensuring even coverage but preserving the seared crispy skin.
- Garnish with freshly chopped scallions or a sprinkle of fresh thyme leaves for color and aromatic flair.
- Offer lime wedges on the side to add a fresh citrus brightness if desired.
Ideal Beverage Pairings
| Beverage Type | Description |
|---|---|
| Cold lager beer | Cuts through the spice with crisp refreshment. |
| Tropical fruit juice | Mango or passion fruit juice enhances sweetness. |
| Light-bodied red wine | A fruity Grenache or Zinfandel complements the spices. |
“Serving jerk chicken with its rich, spicy gravy alongside traditional Caribbean sides creates an unforgettable taste experience that captures the culture and heat of Jamaica.”
We suggest plating our Jerk Chicken Gravy with the sides above to enjoy the full spectrum of flavors and textures this dish has to offer.
Make-Ahead and Storage Tips
To enjoy the authentic flavors of Jerk Chicken Gravy anytime, proper make-ahead and storage techniques are essential. Here’s how we recommend handling preparation and leftovers to keep our dish vibrant and delicious.
Make-Ahead Preparation
- Marinate the chicken overnight: For the most intense flavor infusion, marinate the chicken for at least 8 hours or overnight in the refrigerator. This allows the jerk seasoning to penetrate deeply.
- Prepare gravy base in advance: You can prepare the jerk chicken gravy up to 24 hours ahead. After cooking the gravy, let it cool to room temperature, then store it in an airtight container.
- Refrigeration: Keep the marinated chicken and gravy separately in the refrigerator. This separation helps maintain texture and flavor integrity until cooking.
- Assembly before reheating: When ready to serve, combine the cooked chicken with reheated gravy to enhance flavor absorption without compromising the chicken’s exterior.
Storage Guidelines
| Item | Storage Method | Refrigerator Duration | Freezer Duration | Reheating Tips |
|---|---|---|---|---|
| Marinated Chicken | Airtight container | Up to 24 hours | N/A | Thaw overnight; cook thoroughly |
| Cooked Jerk Chicken | Covered dish or foil | 3 to 4 days | Up to 3 months | Reheat gently in oven or stovetop until hot |
| Jerk Chicken Gravy | Airtight container | 3 to 4 days | Up to 3 months | Reheat on low heat, stirring frequently |
Freezing and Reheating
- Freezing: For longer storage, freeze both cooked chicken and gravy separately in sealed freezer bags or containers. Label with date for easy tracking.
- Thawing: Always thaw frozen components in the refrigerator overnight. Avoid room temperature thawing to ensure food safety.
- Reheating: Warm the gravy slowly over low-medium heat, stirring often to prevent scorching. Gently reheat chicken covered with foil to preserve moisture.
Pro tip: To regain the gravy’s silky consistency after refrigeration or freezing, whisk in a small amount of warm chicken stock or water while reheating.
Additional Tips for Best Results
- Avoid mixing gravy and chicken too early when storing, as this may cause the chicken’s crispy skin to become soggy.
- When reheating, do not overcook the chicken. Reheat just until hot through to maintain tenderness and juiciness.
- Use airtight containers or vacuum-seal bags to prevent exposure to air, which can degrade flavors and promote freezer burn.
By following these make-ahead and storage tips, we ensure our Jerk Chicken Gravy Recipe retains all its bold, vibrant flavors and delightful textures, making every serving fresh and irresistible.
Conclusion
Jerk chicken gravy brings a whole new level of flavor to a beloved Caribbean classic. Its rich, spicy, and slightly sweet profile perfectly complements the smoky heat of the chicken, making every bite memorable.
By mastering this recipe and following simple prep and storage tips, we can enjoy authentic Jamaican flavors anytime. Whether served with rice and peas or fried plantains, this gravy elevates the meal and celebrates the vibrant taste of the islands.
Let’s keep experimenting with jerk chicken gravy to make our meals bold, comforting, and truly unforgettable.
Frequently Asked Questions
What is jerk chicken gravy?
Jerk chicken gravy is a rich, spicy sauce made from chicken drippings, spices, herbs, and tomato sauce. It complements jerk chicken by adding moisture and enhancing the bold, smoky flavors typical of Caribbean cuisine.
What ingredients are essential for jerk chicken gravy?
Key ingredients include chicken drippings, onion, garlic, tomato sauce, chicken stock, allspice, thyme, brown sugar, soy sauce, salt, pepper, and cornstarch for thickening, plus scallions for garnish.
How do I make jerk chicken marinade?
Mix jerk seasoning, garlic, ginger, scallions, soy sauce, brown sugar, lime juice, and optional Scotch bonnet pepper. Coat the chicken with this marinade and refrigerate for at least 4 hours or overnight for best flavor.
What equipment do I need to prepare jerk chicken gravy?
You’ll need a large skillet or Dutch oven, wooden spoon or silicone spatula, measuring cups and spoons, fine mesh strainer, knife and cutting board, mixing bowl, and whisk.
Can I prepare jerk chicken and gravy ahead of time?
Yes, marinate the chicken overnight and prepare the gravy base in advance. Store marinated chicken and gravy separately in the refrigerator for best results.
How should I store leftover jerk chicken and gravy?
Store cooked chicken and gravy in airtight containers in the refrigerator for up to 3 days. Both can be frozen for longer storage. Reheat gently to preserve flavor and texture.
What is the best way to serve jerk chicken gravy?
Pour warm gravy over cooked jerk chicken and let it rest briefly before serving. Pair it with traditional Caribbean sides like rice and peas or fried plantains for a complete meal.
Is Scotch bonnet pepper necessary in jerk chicken?
It’s optional but highly recommended to achieve authentic heat and flavor. Adjust amounts based on your spice tolerance. Removing seeds lowers the heat level.
How thick should jerk chicken gravy be?
The gravy should be slightly thickened with cornstarch slurry to coat the chicken nicely without being too runny or too thick.
Can I grill the jerk chicken instead of baking?
Yes, grilling is traditional and enhances the smoky flavor. Sear the chicken first, then cook over medium heat until fully done. Use the drippings to make the gravy.