How to Prepare Jerk!
I had never even heard of jerk chicken until I tried your jerk chicken with Caybana Moon’s Mild Jerk Sauce and Marinade! The chicken was so moist and flavorful. I love how the smokiness from the barbecued chicken blended so nicely with the Caribbean jerk spices! It was positively addictive! I do like spicy foods as well, so I couldn’t wait to try your Caybana Moon Spicy Jerk Sauce and Marinade. It was spot-on! I loved the heat and flavor it gave to my jerk chicken, and when I make jerk ribs, they are so moist, flavorful and spicy! I have served jerk chicken and pork, using Caybana Moon’s Jerk Sauce and Marinade, to many of our friends, and they love it too! Just can’t get enough of it!!! — Barb W, Lynden, WA
Typically, jerk chicken is prepared by using dark meat pieces such as thighs and legs, and it is traditionally prepared and served, bone-in, skin-on. You can also jerk chicken breasts as well. During the cooking process, the bones and skin help to keep the chicken moist, and add lots of flavor and nutrition!
Directions: Place chicken in either a zip-top bag, or in an airtight and liquid-tight container. Add a liberal amount of Caybana Moon Jerk Sauce and Marinade to the chicken. Remove as much air from your bag or container as you can, and then squish or shake the marinade around the chicken to coat it well. If using a bag, put the bag of chicken in a dish or pan with sides to catch any leaks while in the refrigerator! Place in the refrigerator for 4 to 24 hours, or longer for a richer flavor. Squish or shake the container of chicken a couple times a day while it is marinating. Discard any marinade that contacted raw meat. You can cook your chicken in the oven, a slow cooker, an electric pressure cooker, a smoker, or on the BBQ grill. Be creative and cook it almost anyway you like!
Some words of advice! If cooking on a BBQ grill, you can help prevent burning by baking or microwaving the chicken a little first, then place the partially cooked chicken on the grill to finish cooking it, and to get that delicious BBQ flavor! Serve with some fresh Caybana Moon Jerk Sauce and Marinade in dipping bowls, or just spoon some sauce over the top of your cooked chicken. Dip each bite of your chicken into the sauce to enjoy the best chicken you have ever eaten!!!
Pulled Jerk Chicken
You can also remove the skin and bones and shred or pull the chicken and toss it with lots of Caybana Moon Jerk Sauce and Marinade. You can then make the tastiest Jerk Chicken sandwiches, by serving the pulled Jerk Chicken on rolls with some spicy, crisp coleslaw! Caybana Moon Jerk Chicken tastes great on top of a fresh, crispy tossed salad too! Use your imagination and try it any way you like!
Jerk Wings and Drumettes
Talk about a flavor explosion in your mouth!!! I love your Caybana Moon Spicy Jerk Sauce and Marinade!!! I was looking for a new, flavorful sauce to use on chicken thighs and chicken Wings. I made a batch of jerk chicken using Caybana Moon’s Spicy Jerk Sauce and Marinade. I marinated the chicken thighs in your sauce for about 8 hours, and then cooked them in my smoker, and they turned-out so well, that I decided to serve-up some spicy jerk wings at my Super Bowl party. Man, your Caybana Moon Spicy Jerk Sauce and Marinade is like having a party in a bottle!!! — John W, Bellingham, WA
Caybana Moon Jerk Sauce and Marinade is the perfect choice for making the best wings you’ve ever had!
Directions: Place chicken wings or drumettes in either a zip-top bag, or in an airtight and liquid-tight container. Did you know that drumettes are the meatiest portion of the wing, and have lots of flavor, so give them a try! Add a liberal amount of Caybana Moon Jerk Sauce and Marinade to the chicken. Remove as much air from your bag or container as you can, and then squish or shake the marinade around the chicken to coat it well. Put the bag of chicken in a dish or pan with sides to catch any leaks while in the refrigerator! Place in the refrigerator for 4 to 24 hours, or longer for a richer flavor. Squish or shake the container of chicken a couple times a day while it is marinating. Discard any marinade that contacted raw meat. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Place chicken wings or drumettes on prepared baking sheet, and bake in the preheated oven for 25 minutes. Juices should run clear when meat is cooked properly. Serve with fresh Caybana Moon Jerk Sauce and Marinade, and dip each bite into the sauce and enjoy!
There is nothing more tender, flavorful and tasty in the pork world than a pork butt. It is sometimes called a shoulder butt.
To smoke it, rub some Caybana Moon Jerk Sauce and Marinade all over the meat. Place it in your smoker, and follow the manufactures directions for smoking that cut and weight of meat. When it is finished cooking, cut-off nice chunks of the butt, and serve it with fresh Caybana Moon Jerk Sauce and Marinade. Dip each bite into the sauce.
Pulled Jerk Pork
I’m a Southern Girl, so naturally, I had to make some pulled pork sandwiches with your Caybana Moon Mild Jerk Sauce and Marinade at our cook out. I don’t like spicy-hot foods, so I decided to try your Caybana Moon Mild Jerk Sauce and Marinade. I marinated a pork butt, that I cut-up into smaller chunks, in a large zip-top bag with lots of Caybana Moon Mild Jerk Sauce and Marinade. I put it in the fridge for around 24 hours, and then I cooked it in my smoker in the back yard. The meat just fell apart. I then mixed-in some fresh Caybana Moon Mild Jerk Sauce and Marinade, and put the jerked pork on some nice, soft potato bread rolls. I made my favorite Carolina coleslaw, and served it beside the pulled pork sandwiches. My oh my was it ever good!!! I served this to my aunt, uncle and cousins, and they had to have seconds they liked it so much!!! — Shelby H., Charlotte, NC
You can also pull and shred the pork butt, after you’ve smoked it, and toss it with lots of Caybana Moon Jerk Sauce and Marinade. It is great served as a Po’ Boy with some spicy, crisp coleslaw on the bun, or served on top of a fresh, crispy tossed salad. Of course, you can eat the pulled pork straight-up, tossed with Caybana Moon Jerk Sauce and Marinade!
We recommend using baby back ribs as they are meaty, tender and flavorful. Remove the membrane from the underside of the ribs. Line a cookie sheet with foil. Place ribs on top of foil lined cookie sheet, and rub Caybana Moon Jerk Sauce and Marinade all over the ribs, both top and bottom. Cover with plastic wrap or foil, and place in the refrigerator overnight. Follow your manufacturer’s directions for smoking the ribs. When done, serve with fresh Caybana Moon Jerk Sauce and Marinade, and dip each bite into the sauce. You can also bake your ribs in the oven, tightly wrapped in foil, at a low temperature, or cook them in a slow cooker. Follow the manufacturer’s directions for baking, or slow cooking them.
Jerk Seafood, Vegetables, Jackfruit and Tofu
I steamed some lobster tails, and dipped them in some melted butter that I had added Caybana Moon Spicy Jerk Sauce and Marinade to and it was great!!! I turned my rather bland lobster tails into a tasty Caribbean delicacy. — Nate S., Boston, MA.
Directions: Place seafood, vegetables, jackfruit or tofu in either a zip-top bag, or in an airtight and liquid-tight container. Add a liberal amount of Caybana Moon Jerk Sauce and Marinade to your seafood, vegetables, jackfruit or tofu. Remove as much air from your bag or container as you can, and then gently squish or shake the marinade around the food to coat it well. Put the bag of food in a pan with sides to catch any leaks while in the refrigerator! Place in the refrigerator for 1 to 2 hours, or longer for a richer flavor. Squish or shake the container of food halfway through the marinating cycle, but handle carefully when marinating tofu as it is fragile. Discard any marinade that contacted raw meat or seafood. Bake or simmer tofu in Caybana Moon Jerk Sauce and Marinade until hot, and serve with extra dipping sauce. Place vegetables or jackfruit on the BBQ grill, or indoor grill, and cook until done. The grill marks make a nice presentation, and we especially recommend grilling squashes like yellow summer squash or zucchini! You can also sauté your vegetables in the jerk sauce in a frying pan. For seafood and fish, place on a BBQ grill, indoor grill, in the oven, or frying pan, and cook until just done. Do not overcook! Serve with fresh Caybana Moon Jerk Sauce and Marinade, or simply ladle some sauce on top of your food. Dip each bite into the sauce.
Caybana Moon Jerk Sauce and Marinade is great on hamburgers, grilled chicken breast fillets and patties, sausages, potatoes such as tater tots or French Fries, or as a dipping sauce for chicken nuggets, fish sticks, fried mozzarella sticks or for fresh vegetables. You can mix it with sour cream or mayonnaise to make the dipping sauce creamy! Use it like you would ketchup, mayonnaise, mustard or your favorite condiment.
Great Jerk Sides!
Coconut Ginger Jasmine Rice with Cilantro and Lime
This gingery citrus rice dish is a great side for your jerk. We also highly recommend serving some corn on the cob too! Lot's of our customers serve some spicy black beans or pinto beans on the side, and sauteed greens as well.
- 1 cup white Jasmine rice
- 2 Tbsp coconut oil
- 1 or 1 1/2 inch piece of ginger, peeled and sliced thinly
- 1 cup water
- 3/4 cup canned coconut milk (I recommend the Aroy-d brand of Coconut Milk)
- 2 medium limes, zest and juice from both (can adjust to taste)
- 1 tsp pink sea salt
- Fresh cilantro, chopped finely
Rinse rice thoroughly in a fine mesh strainer until water runs clear. In a large saucepan with tight fitting lid, add the coconut oil, and saute the ginger, stirring frequently until fragrant but not browned. Stir in the rice, lime juice, lime zest, water, coconut milk and salt, then bring to a boil. Cover, and cook on very low heat until the rice absorbs all the liquid. This should take about 15 to 20 minutes. Cooking times vary depending on your location. Remove and discard the ginger, then let the rice sit covered for 5-10 minutes. Fluff the rice with a fork. Season with more salt if needed. When serving the rice, top with fresh, chopped cilantro.
Don’t uncover the pan or stir the rice during cooking.
If your rice is done before you’re ready to serve it, place a folded clean towel over the pan, and put the cover back on it. The towel will absorb excess moisture and condensation, helping prevent mushy rice.
Lynden, WA 98264