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Jerk Chicken Poutine


Jerk Chicken Poutine


  • 12 Pieces Boneless Skinless Chicken
  • 3 Tbsp Hill's Jamaican Jerk Sauce
  • 1/2 Med Onion chopped
  • 1 Tbsp Fresh Thyme finely chopped
  • 1 Spring Green Onion chopped
  • 3 cloves Garlic finely chopped
  • 2 Tbsp Vegetable Oil
  • 1 Cup Cheese Curds
  • 5 Large Baking Potatoes scrubbed, cut in fries
  • 1 Cup Vegetable Oil
  • 1 tsp Soy Sauce
  • 1 tsp Worcestershire Sauce
  • 1 tbsp Ketchup
  • cajun spice, salt and pepper to taste
  • 1/3 cup Flour
  • 2/3 cup Water
  • 2 cups Beef Stock
  • 1 cup Water
  • 3 springs Thyme
  • 2 tbsp Butter


  1. Jerk Chicken: In a bowl, rinse chicken under cold water and pat dry with paper towel. Add Hill's Jamaican Jerk Sauce, onion, chopped thyme, garlic, green onion and 2 tbsp of vegetable oil. Mix all ingredients into the chicken, cover and allow to marinate for 3 hours, overnight is best.

  2. Fries: I used a sauce pan to heat oil then fry potatoes for 1 minute in small batches. Put each batch on a plate with paper towel, allowing your oil to heat up before adding another batch. Continue this process until all potatoes have gone through the 1 minute blanch process then follow the same process a second time around, this time cook until golden brown. If you have a deep fryer no need to do small batches but still do the double fry.

  3. Once you are finished frying the potatoes add salt and cajun spice then toss. I would recommend adding spices after each batch is finished if you are doing it in stages. 

  4. Grill your jerk chicken and be sure to save all the vegetables used to marinate.  You may also choose to bake it in the oven . I would recommend making the chicken first before making the fries. Your fries can also be done in the oven as another option.

  5. Gravy: In a sauce pan heat 2 tbsp of butter then add the vegetables from the jerk chicken. Sautee for 5 minutes then add broth stiring for 30 seconds. Add all other ingredients and allow to simmer on low heat for 20 minutes. Strain away vegetables and return liquid to sauce pan. 

  6. Increase heat to medium and whisk in flour mixture little at a time until thickened. Allow to simmer on very low heat for another 10 minutes whisking occasionally. I made my gravy first before the chicken and the fries.

  7. Once everything is cooked cut your chicken in bite size pieces. Add fries into a bowl or plate, add chicken, cheese curds and pour gravy all over. Enjoy!!


Yields1 Serving



Jerk Chicken Poutine
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