Jamaican Jerk Chicken Hash

Photo: Randy Mayor

Jerk chicken, a traditional dish of the Caribbean, almost always contains hot peppers, thyme, and allspice. Our version is milder, but full of flavor.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 368
  • Calories from fat: 24%
  • Fat: 9.8g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 3g
  • Protein: 38.9g
  • Carbohydrate: 30.1g
  • Fiber: 2.2g
  • Cholesterol: 148mg
  • Iron: 3.3mg
  • Sodium: 644mg
  • Calcium: 158mg


  • 1/4 cup chopped green onions
  • 2 tablespoons chopped peeled fresh ginger
  • 1 tablespoon chopped jalapeño pepper
  • 1 tablespoon fresh lime juice
  • 1 tablespoon dark rum
  • 1 tablespoon molasses
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 2 garlic cloves, crushed
  • 8 skinned, boned chicken thighs (about 1 1/2 pounds)
  • 3 cups (1/2-inch) cubed peeled baking potato (about 1 pound)
  • 2 teaspoons vegetable oil
  • 2/3 cup evaporated low-fat milk
  • 1/4 teaspoon salt
  • Chopped fresh parsley (optional)


  1. Combine first 10 ingredients in a blender, and process until smooth. Combine green onion mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 24 hours, turning bag occasionally.
  2. Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Cool.
  3. Heat oil in a large nonstick skillet over medium heat. Add chicken and marinade; cook 5 minutes on each side or until done. Remove chicken from pan; chop. Add chicken, potato, milk, and 1/4 teaspoon salt to pan; cook for 5 minutes or until thoroughly heated, stirring occasionally. Garnish with parsley, if desired.
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