Jamaican Jerk Festival

*This recipe was created for 100 servings. To adjust the serving quantity, enter a new yield (100 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Jerk Chicken
Chicken thighs, cut into 2” pieces 100 each
Chicken skewers 100 each
Chicken stock 16 L
Brown sugar 4 cups
Club House Sea Salt, French Mediterranean 2 cups
Shallots 5 each
Fresh thyme, chopped 10 sprig
Club House Pepper, Black Ground 3 tsp
Brown sugar 5 tbsp
Club House Allspice, Ground 3 tsp
Club House Nutmeg, Ground 2 tsp
Club House Cinnamon, Ground 2 tsp
Soy sauce 3 cups
Vegetable oil 2 cups
Vinegar 2 cups
Onion 1 each
Orange juice 3 cups
Fresh ginger, grated 4 tsp
Garlic clove, sautéed 1 each
Green cabbage heads, shredded 6 each
Red cabbage heads, shredded 3 each
Apples, pickled and shredded 12 each
Carrots, shredded 6 each
Slaw Dressing
Mayonnaise 2 L
Club House Sea Salt, French Mediterranean 1 tbsp
Club House Pepper, Black Ground 1 tsp
Poppy seeds, smoked 1 cup
Pickled Apples
Distilled water 12 cups
Water 4 cups
White sugar 10 cups
Club House Sea Salt, French Mediterranean 1 cup
Mayonnaise 4 L
Cattlemen’s® Carolina Tangy Gold™ BBQ Sauce 1 cup
Garlic cloves, sautéed 4 each
Club House La Grille Wild Whiskey Smoked BBQ 1 tbsp
Jamaican Festivals
Flour 22 1/2 cups
Cornmeal 2 cups
Cornmeal 8 tbsp
Water 7 1/2 cups
Club House Sea Salt, French Mediterranean 2 1/2 tsp
Sugar 2 cups
Sugar 8 tbsp
Baking Powder 5 tbsp
Green onions, chopped 10 each


This recipe was created for Club House for Chefs by: Ryan Shewchuk, Ellias Steinhauer, Dawson Bolt and Kayla Payne of Northern Alberta Institute of Technology in Edmonton.

For the Marinade: Pulse all of the ingredients in a robot coupe or blender and reserve. To finish sauce, thicken with cornstarch and water mix (approximately ½ - 1 cup). Sautee garlic until soft and fragrant and add to mixture.

For the Brine: Combine all the ingredients and reserve for use.

For the Jerk Chicken: Process chicken thighs into two-inch cubes. Skewer cubes and place into the brine overnight. After chicken has brined overnight, marinade for three hours. Cook on a grill over medium, high heat. Finish with extra marinade.

For the Pickled Apples: Simmer ingredients for the pickling liquid and add the apples. Reserve for use.

For the Slaw: Smoke the poppy seeds. While the seeds smoke, shred the cabbage and carrots. Reserve for use.

For the Slaw Dressing: Mix all of the ingredients. Add pickled apples and slaw and combine with dressing until fully incorporated.

For the Jamaican Festivals: Sift and mix all the dry ingredients together. Slowly add water until dough forms. Knead the dough until it reaches a thicker texture and let the dough rest. Once the dough has rested, roll and shape the dough to desired size. Pan fry or deep fry the dough at 350 ℉. Drizzle with aioli.

For Serving: Place slaw on plate and create flat surface on the top. Offset two of the Jamaican Festivals and drizzle with aioli. Top with jerk chicken skewers and garnish with green onions.

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