Jamaican jerk chicken side
Jamaican jerk chicken is a iconic dish from Jamaica, featuring chicken marinated in a fiery, aromatic blend of Scotch bonnet peppers, allspice, thyme, and other spices, then traditionally smoked or grilled over pimento wood. The 'side' typically refers to classic accompaniments like festival (sweet fried dumplings), rice and peas, or fried plantains, which balance the heat and add hearty, starchy elements to the meal.
🍳 View the full Jamaican jerk chicken side recipe →
🍽️ Nutrition at a glance
The jerk chicken itself is a high-protein dish, while the common sides like rice and peas or festival are carbohydrate-rich, making the overall plate balanced in macronutrients. A typical serving with sides provides a good source of iron, B vitamins, and fiber, with a calorie ballpark ranging from 500 to 800 calories depending on portion sizes and preparation.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 35 g |
| Carbs | 10 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 850 mg |
| Potassium | 450 mg |
| Phosphorus | 300 mg |
| Niacin (B3) | 12 mg |
| Vitamin B6 | 0.8 mg |
| Selenium | 30 mcg |
| Iron | 2.5 mg |
| Zinc | 3.5 mg |
| Magnesium | 40 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, jerk cooking is a UNESCO-recognized intangible heritage of Jamaica, with techniques tracing back to the Maroons, who used local spices and smoking methods for preservation and flavor. Nutritionally, the use of Scotch bonnet peppers not only adds heat but also provides a significant dose of capsaicin and vitamin C, which can boost metabolism and immune function.
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AI estimate may be inaccurate · Terms