30 merk recipes

Add a Jamaican kick to your chicken with this scrumptious recipe that will have you licking your fingers.

Jamaican in origin, this dish can be prepared with chicken breasts or legs, too.

Jerk chicken & nectarine salad with honey-lime dressing ready in 30 minutes. Spicy grilled chicken thighs over crisp romaine with sweet, juicy nectarines and scallions.

Jamaican jerk chicken fingers marinated in citrus, then crusted with allspice, thyme, clove, and red pepper. Grilled tender strips with serious island heat.

Jerked pork tenderloin seared then stacked on rice with sautéed portabello mushrooms, all drenched in a spiced cream sauce with allspice, coriander, and Worcestershire. Caribbean heat meets French technique on one plate.

Whole chicken marinated 24 hours in a fiery jerk paste of scotch bonnets, ginger, allspice, and thyme, then roasted and seared. Authentic Jamaican jerk chicken with real heat.

Berks County potato custard pie, a Pennsylvania Dutch classic with mashed potato, lemon juice, lemon zest, and whipped egg whites in a flaky crust. Light and tangy.

Jerk chicken fajitas with spice-rubbed chicken, mashed black beans, and sour cream in flour tortillas, topped with a fresh papaya-pineapple salsa with jicama, lime, and cilantro.

Jamaican jerk chicken legs baked with hot pepper sauce, cinnamon, and allspice, then crowned with a sweet-spicy papaya salsa. Caribbean island flavors over a bed of rice.

Had some leftover pulled pork and wanted something a little different than your standard barbeque sauce. Why "Chauvinist Pig"? Secret's in the sauce!

Habanero chicken jerktoufee blends Cajun etouffee with Caribbean jerk spices. Chicken breast in a creamy roux-thickened sauce with tasso, habanero, and jalapeno, served over cornbread.

Tried this recipe last weekend for football snacks and the guys comments were: TOP SHELF, NUMBER ONE, CAN'T GET NO BETTER, MO' SHRIMP NEXT WEEK etc... Great flavors.

Jerk-rubbed grilled pork tenderloin served with dirty rice, black-eyed peas, chicken livers, and crumbled goat cheese. A bold Southern-meets-Caribbean main dish with serious depth of flavor.

Jerk-rubbed pork loin stuffed with a tropical rice filling of crushed pineapple, ripe banana, dark rum, and Jarlsberg cheese. Caribbean flavors packed into every slice.