Recipe of the Month
Standing Walrus

Jerk Chicken Fajita

This is the first time I've cooked with the new "Jerk Style" Blacken, and I was quite surprised.

If you smell the spice in the bottle, all you smell is the cinnamon and allspice. If you taste it raw, it tastes just like "Original Recipe". While you're cooking, all you smell is the cinnamon. At his point I was quite worried that the flavor was going to be off and taste only of the cinnamon.

When I put the finished mix on a sandwich and ate. I was really surprised. Even though the base of this new blend is the "Original Recipe", the taste was a whole new bunch of flavors. The new style is a keeper.

I served this on a roll, and liked it so much, I made a pig out of myself, and ate 2 of them. I think that it would go better as a wrap, on a bed of chopped lettuce, with a dollop of lime sour cream.

So here it is, the next, day, and I'm making it again. This time I've got a guinea pig to try it out on. I bought the tortilla shells, lettuce, and even went so far as to make up the sour cream. Of course, like the first time I made it, it was still a keeper. Especially as a wrap with the lettuce and lime sour cream (I didn't put the pepper in the sour cream, because I wanted to get the true taste of the blend.

What we noticed was that the flavors in Jamaican Jerk spice blend seemed to cut down on the initial burn of the spice (the front burn). yet the afterburn was definitely there. We also found that the sour cream really cooled down the fiery heat of the spices. We tried it with 3 different amounts of the lime sour cream and found that there was a direct correlation to the amount of spice flavor you tasted while eating. We did notice though, that if we used too much lime sour cream, that's all you could taste, so use a little trial and error as to how much sour cream you put on the sandwich.

So, there are 2 ways to regulate how "spicy" hot this sandwich is going to be. One is by adjusting the amount of the lime sour cream you use, and the other is by using a smaller amount of the Jamaican Jerk style blacken.


  • 1 Medium Red Bell Pepper
  • 1 Medium Green Bell Pepper
  • 1 Medium Onion
  • 5 Medium Serrano Peppers
  • 3 Tablespoons Butter
  • 6 Tablespoons Vegetable Oil, as needed
  • 1 1/2 Teaspoons Butt Kickin' Blacken, Jamaican Jerk ©


  • 3 Tablespoons Butt Kickin' Blacken, Jamaican Jerk
  • 3 Teaspoons Kosher Salt


  • 3 Medium Chicken Breast, boneless, skinless
  • Vegetable Oil, for frying

    Lime Sour Cream

  • 16 Ounces Sour Cream
  • 1 Medium Lime, zest and juice
  • 1 Medium Jalapeno Chile Pepper, Seeded and minced, optional
  • 1 Head Lettuce, shredded

1. Mix the Lime sour cream by adding all the ingredients together and stirring well. Set it in the refrigerator until your ready to serve.

Do the same with the lettuce.

2. Start a pan going on Med high with the butter and oil. The oil will raise the burning point of the butter.

3. Slice the red and green peppers into strips, slice the serranos into rings, and chop the onions. Add all to the pot. then add 1 1/2 teaspoons of the "jerk" blacken.

4. While the peppers are cooking, make the "rub" by mixing 3 tablespoons of the Blacken, and 3 teaspoons of Kosher salt in a bowl.

If you like this recipe, you might also like these:

Conch Fritters

Orange Jerked, Pork Tenderloin

Orange Jerked,
Marinated Mushrooms


Chicken Fajita Picture

Jerked Chicken Fajita

Don't forget to stock up on Butt Kickin' Blacken for the Summer grillin' season.

5. Slice the chicken in half making two thin breasts. Place one on top of the other and cut, on an angle, into 3/8" wide strips. Place the chicken into the bowl with the rub and mix well.

6. When the vegetables are about 1/2 done (they should be just beginning to get soft), take them out and place them in a bowl

7. Turn the heat up to high, add a couple of tablespoons of oil to the pan, then add the chicken. The chicken cooks pretty quick, and - just like when cooking shrimp - it will get tough and dry if overcooked, so be careful.

8. When the chicken is nicely browned on both sides, add the peppers back into the pan and toss well. Put a lid on and let it cook about 5 more minutes.

9. To serve as a sandwich:
Place the finished meat mixture on a roll, add some of the chopped lettuce, and a dollop or two of the lime sour cream.

10. To serve as a wrap:

Melt 2 tablespoons of butter, and brush it on the tortillas. Place the tortillas on a sheet pan and place in a 200 degree oven for 5 minutes or so. This will soften them up so that they will roll up easier. Place some of the meat mixture on the tortilla, then add some lettuce and the lime sour cream. Roll up by first folding up the bottom, then bring over one side, then the other. If a little of the sour cream gets on top of the first roll, that's good. A little sour cream will help the final wrap to hold in place.