Recipe Index

September 23, 2025 by Tanya Harris 89 Comments

The BEST Jamaican Curry Chicken Recipe

This is the best Jamaican Curry Chicken Recipe. The perfect combination of rich flavors on one plate. This is the Caribbean dish to make when you want to taste the islands.

The finished chicken curry in a blue dutch oven.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Pin this recipe for later ↗

Growing up, curry chicken was a staple weeknight meal. My mom's curry chicken is hands down the best I've ever had. Getting the recipe from her was a chore, as she measured nothing in the kitchen.

I asked many questions and watched her closely. I obtained a recipe and noted the key steps for making traditional and authentic Jamaican Curry.

Many home cooks adore this curry chicken recipe. I veered from traditional methods of cutting a whole chicken to make this recipe. Instead, I opt for boneless, skinless chicken thighs. They're easier to prepare and still result in juicy, flavorful chicken.

♡Tanya

Top Tips to Make the Best Jamaican Curry Chicken Recipe

Rinse the chicken with water and vinegar.
Use the right curry powder and seasonings - Jamaican Curry Powder is a combination of spices. For Jamaican curry, you need to use good curry powder. I use a combination of Hot Blue Mountain Country Curry Powder and Betapac Curry Powder. I also add a little Jamaican all-purpose seasoning.
Use a whole chicken or just dark meat chicken, cut into pieces with skin removed - Curry chicken, like brown stew chicken, is a stew, and you want to make sure your chicken doesn’t dry out. I opt for boneless, skinless chicken thighs, which stay juicy and tender.
Use only a little water - Curry is known to “sprout its own water.” I only add ¼ cup of water to this recipe when I start cooking, and I end up with about 1 ½ cups of gravy once it’s done. Adding too much water can make your curry bland.

The Ingredients You Need to Make This Recipe

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Chicken: boneless, skinless chicken thighs or whole chicken pieces cut into 2-inch pieces.
Seasonings and Spices: Curry powder, All-purpose seasoning, Salt, Black Pepper
Vegetables: Yellow onion, Green onions, Green pepper, Garlic cloves, Russet potato
Herbs: Fresh thyme
Heat: Scotch bonnet pepper (optional)
Cooking Fats: Olive oil
Liquids: Water

Recommended Curry Powders & Seasoning

Blue Mountain Country Jamaican Curry Powder

This is the curry powder I grew up using. It's some of the best on the market.

Buy Now
Betapac Curry Powder (8oz Bottle)

Another great curry powder. Use a small amount, it is potent.

Buy Now
Easispice All Purpose Seasoning 14 Oz

A Jamaican all-purpose seasoning blend.

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How to make Jamaican Curry Chicken

Step 1: Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine. Cover and refrigerate for at least 1 hour or up to overnight.

raw chicken seasoned with curry powder and spices

Step 2: After marinating the chicken, remove the onions, peppers, thyme, scotch bonnet pepper (if using), and garlic cloves. Keep them separate.

Marinated chicken in one bowl and onions, peppers and garlic in another.

Step 3: Heat oil in a large, heavy-bottom pot over medium heat. Add the remaining curry powder and stir, cooking for about 20-30 seconds.

This step, known as "burning the curry," releases the flavors of the spices. You don’t burn anything.

Step 4: Add onions, green pepper, scotch bonnet peppers (if desired), garlic cloves, and thyme to the pot. Stir the ingredients until the onions have softened. This should take about 3-5 minutes. If your onions and peppers appear dry, add about 1 tablespoon of water.

Step 5: Add chicken pieces and ¼ cup of water to the pot. Cover and reduce the heat to medium-low. Cook, stirring occasionally, for 30-35 minutes.

Step 6: When about 15 minutes remain, stir in the potato and continue cooking, covered.

Step 7: Once the chicken is cooked and the potatoes are softened, remove the pot from the heat. Salt and pepper to taste.

What is the best cut of chicken to use?

I prefer using boneless, skinless chicken thighs for this Jamaican Curry Chicken because they remain tender and juicy. If you prefer bone-in chicken, that works too—just cut it into smaller pieces and remove the skin.

For the best results, chop larger pieces into bite-sized chunks. Smaller cuts cook more evenly, soak up the curry flavors better, and are easier to enjoy in a stew or sauce-based dish.

I don’t recommend using only chicken breast here. Since it’s leaner and has less fat, it can dry out quickly during cooking.

Can you make it ahead of time, and how do you store it?

This curry is delicious when freshly made. It tastes even better the next day because the flavors have had time to meld. Let the curry cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 4 days or freeze for up to 3 months.

Reheat on the stovetop on medium heat, stirring occasionally until heated through. Take care to only reheat the chicken once.

What do you serve with it?

This curry is great to serve on a bed of rice. You can serve it with boiled jasmine or basmati rice, or try it with one of these recipes:

Jamaican Rice and Peas or white rice
Instant Pot Brown Rice
Jamaican Cabbage

FAQs

Can I add coconut milk to curry chicken?

Some people add a touch of coconut milk to curry to give it a rich texture. I don't. This recipe mimics the curry you will find in many Jamaican households or Jamaican restaurants, which do not add coconut milk.

Can I make Jamaican curry chicken in the Instant Pot or slow cooker?

Yes. In the Instant Pot, sauté the curry powder and chicken first, then pressure cook for about 10 minutes. For the slow cooker, brown the chicken and curry first, then cook on low for 6–8 hours.

How do I thicken the curry sauce?

The potatoes will naturally thicken the sauce as they cook. If you prefer it thicker, mash a few potato pieces into the sauce or simmer uncovered for a few extra minutes.

What makes Jamaican curry chicken different from Indian curry chicken?

Jamaican curry uses a unique curry powder blend that’s usually heavier on turmeric, allspice, and Scotch bonnet peppers, giving it a bright color and a distinctly island flavor. Indian curries often rely on garam masala, cumin, coriander, and a wider range of spice blends.

More Jamaican Recipes

Jamaican Curry Goat - similar to curry chicken, but you'll cook the goat for longer, until it's tender. I usually use my pressure cooker to make curry goat.
Jamaican Jerk Chicken - a classic Jamaican dish that is smoky, spicy, and bursting with Island flavors. Typically grilled, you can also bake it or prepare it in your air fryer.
Jamaican Oxtail Recipe
Jamaican Curry Shrimp - this recipe uses whole, juicy shrimp and coconut milk. It's a quick meal to make, making it perfect for weeknight dinners.

I hope you love this recipe as much as we do. If you've made this recipe, please leave a comment below. I appreciate your support.

jamaican curry chicken in blue pot with a wooden spoon on the side

Print Recipe

4.85 from 64 votes

Jamaican Curry Chicken Recipe (Mom's Recipe)

This authentic and traditional Jamaican Curry Chicken recipe is the perfect combination of rich flavors in one dish. It’s the perfect dish to make when you want a taste of the islands.

Prep Time15

Cook Time40

Marinating Time1

Total Time2

Course: Main Course

Cuisine: Jamaican

Keyword: easy chicken curry, how to make chicken curry, Jamaican curry recipe

Servings: servings

Calories: 441kcal

Author: Tanya Harris

Equipment

Dutch Oven

Ingredients

2 lbs boneless and skinless chicken thighs chopped into 2-inch pieces
2.5 Tablespoon curry powder separated (see note)
1 teaspoon all-purpose seasoning
1 yellow onion chopped
3 green onions chopped
½ green pepper chopped
4 garlic cloves chopped
1 scotch bonner pepper chopped, seeds removed (optional)
3 sprigs fresh thyme stems removed
3 Tablespoon olive oil
¼ cup water
1 large russet potato chopped
Salt and pepper to taste

Instructions

Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine, making sure all chicken pieces are covered with the seasoning. Cover and refrigerate for at least 1 hour or up to overnight.
One the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside.
Heat olive oil in a large heavy bottom pot over medium heat. Add remaining curry powder and stir, cooking for about 20-30 seconds. Add onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and stir until onions have softened, about 3-5 minutes. If your onions and peppers are looking dry, add about 1 tablespoon of water.
Add chicken and ¼ cup of water to the pot. Cover and reduce heat to medium low. Cook, stirring occasionally, for 30-35 minutes.
When there is about 15 minutes remaining, stir in potato and continue to cook covered.
Once chicken is cooked and potatoes are softened, remove from heat. Salt and pepper to taste.

Video

Notes

You can use bone-in chicken if you prefer, just cook until the meat is fall off the bone tender. I don’t recommend using chicken breast in this recipe as it can dry out.
The kind of curry you use is important to this dish. I used 2 tablespoon Blue Mountain Country Curry and ½ tablespoon Betapac. Your stew will taste like whichever curry you choose to use.
Scotch bonnet pepper is optional in this recipe. Feel free to chop it up and remove the seeds or place it in the pot whole, while cooking, to flavor the chicken.
Curry “sprouts” its own gravy. Do not add more than the ¼ cup as listed in the recipe or you’ll have curry soup instead.
The potato will thicken the gravy.

Nutrition

This recipe was first published on January 14, 2021. It has been updated with additional helpful information.

September 22, 2025 by Tanya Harris 2 Comments

Stovetop Beef Stew (Hearty and Flavorful)

This Stove Top Beef Stew features tender pieces of beef simmered in a delicious gravy, making it perfect for when you crave a hearty stew with amazing flavor.

stovetop beef stew in black bowl with spoon in bowl

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Pin this recipe for later ↗

Beef stew is my go-to comfort food, especially when the weather turns chilly. It's warm, comforting, and incredibly flavorful when prepared correctly. This recipe was inspired by a beef stew I enjoyed in the Dominican Republic, which featured peppers and onions, as well as a delicious gravy that I loved.

For this recipe, I marinated the beef beforehand to provide a wonderful flavor and help tenderize the beef, using green bell peppers and onions, along with various seasonings, like adobo seasoning, soy sauce, lime juice, and other seasonings.

I cook this recipe entirely on the stovetop for convenience, but you can also bake it in the oven if you prefer a more hands-off approach.

If you like cozy beef recipes, then you'll love this beef and vegetable soup.

Many beef stews lean on carrots, potatoes, and peas for heartiness, but this one takes a different path. Instead, it layers bold flavors right into the meat and broth.

Soy sauce and lime juice add depth, while peppers, onions, and garlic create a savory base that makes every bite rich and deeply seasoned. It’s hearty, comforting, and a dish my whole family absolutely loved—I think yours will too!

♡ Tanya

A Quick Look at the Beef Stew Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

For Marinating the Meat:
- Beef stew meat - I buy meat that is pre-packaged and already labeled as beef stew meat. You could also use chuck roast or brisket, cut into 1-inch cubes, or any well-marbled cut suitable for slow cooking.
- Soy sauce, adobo seasoning, onion powder, cumin, lime juice – these ingredients come together to create a flavorful marinade that not only seasons the beef but also helps tenderize it. The combination infuses the meat with a savory, tangy, and slightly citrusy taste that sets the foundation for a rich and delicious stew.
For Cooking:
- Olive oil, yellow onion, green bell pepper, jalapeño, garlic, tomato paste, beef or chicken broth—these ingredients form the aromatic base and savory sauce for the stew. Sautéing the vegetables in olive oil builds flavor, while the tomato paste adds richness and depth. The broth brings everything together, creating a hearty, flavorful gravy that infuses the beef and vegetables as they simmer.
Vegetables:
- Potatoes - I use yellow potatoes to thicken the stew and make it more hearty. You can also substitute red potatoes, russet potatoes, or carrots and potatoes. I add these towards the end of cooking.
Garnish:
- Cilantro - I like the pops of color that fresh cilantro provides at the end of cooking. You can also use parsley if you are not a fan of cilantro.

Recommended Tools

Mercer Culinary Enameled Cast Iron Round Dutch Oven, 6 qt., Matte Black

Ziliny 2 Pcs Round Food Storage Container with Lid 2 Qt Dough Bucket Clear Translucent Containers with Scale(White)

How to Make Stovetop Beef Stew

Step 1: Combine the beef, soy sauce, adobo seasoning, onion powder, cumin, and lime juice in a large bowl and mix well to coat the beef. Cover and marinate for 1–2 hours in the refrigerator. For the best flavor, marinate overnight if you have time.

💡 Tip: Marinating not only enhances flavor but also tenderizes the beef, making it melt-in-your-mouth tender.

raw beef stew meat marinating in container

Step 2: Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the marinated beef in a single layer in the pot, searing each piece for 2–3 minutes per side until browned. Avoid overcrowding the pot to ensure a good sear. Remove the beef and set aside.

💡 Tip: I like to brown only about half of the beef instead of all of it. Browning some pieces adds plenty of flavor without overcrowding the pot or risking the fond (those browned bits) burning. It also saves time. The unseared beef still absorbs flavor as it simmers, so you get a rich stew without the extra hassle.

Step 3: In the same pot, add sliced yellow onion, green bell pepper, and jalapeño. Pour in 2 tablespoons of beef broth to deglaze the pot, scraping up any browned bits stuck to the bottom.

Cook the vegetables for 3–4 minutes, or until they are softened. Stir in the chopped garlic and tomato paste, cooking for another 30 seconds to release their flavors.

peppers and onions and tomato paste in pot

Step 4: Return the seared beef, along with any unseared beef, to the pot. Add 1 cup of beef broth and stir well, scraping the bottom again to ensure nothing is sticking. Reduce the heat to low, cover the pot, and let the stew simmer gently for 45 minutes. Stir occasionally to prevent sticking.

Tip: Keep the liquid level halfway up the beef. If it looks too dry, add a splash of hot water.

Step 5: After 45 minutes, stir in the peeled and chopped potatoes. Cover and continue simmering for another 30–35 minutes, or until the beef is tender and the potatoes are cooked through but not falling apart.

💡Tip: Yellow potatoes are great for this recipe because they hold their shape while adding creaminess to the stew.

Step 6: Once the stew is done, stir in freshly chopped cilantro or parsley for a pop of color and freshness. Taste and adjust the seasoning with salt or pepper as needed.

💡Tip: If you’re not a fan of cilantro, parsley works just as well for garnish.

Step 7: Serve the beef stew. It's excellent over hot rice or with crusty bread.

How to Store Beef Stew

Refrigerator: Cool completely, store in an airtight container up to 3–4 days. Reheat gently on the stovetop or in the microwave.
Freezer: Freeze in airtight containers or freezer bags up to 3 months. Thaw overnight in the fridge before reheating.
Reheating Tip: Add a splash of broth or water if it thickens too much.

Tanya’s Top Tips for the Best Beef Stew

Use a well-marbled cut like chuck for the most tender beef.
Don’t rush the simmer; low and slow is what makes the beef melt-in-your-mouth tender.
Browning some (not all) of the beef adds great flavor without making the process too fussy.

beef stew in pot being picked up with spoon

FAQs

Can I make this in a slow cooker?

Yes! After marinating, brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Add broth, cover, and cook on low for 7 to 8 hours or high for 4 to 5 hours, until tender.

What can I use instead of potatoes?

Carrots, sweet potatoes, or yucca are great alternatives. Just make sure to cut them into evenly sized chunks so they cook at the same rate.

Do I have to marinate the beef?

Marinating adds extra flavor and tenderness, but you can skip it if you’re short on time. The stew will still be delicious — just season the beef generously before searing.

How do I thicken beef stew?

If the stew is too thin, simmer uncovered for 10–15 minutes to let the liquid reduce. You can also mash a few potatoes directly into the stew for natural thickening.

I hope you love this beef stew recipe as much as we do. If you're looking for more stew recipes, check these out.

Print Recipe

5 from 1 vote

Stovetop Beef Stew Recipe

This stovetop beef stew is rich, tender, and full of comforting flavor. Marinated beef simmers with peppers, onions, and potatoes in a savory gravy for a hearty one-pot meal that’s perfect with rice or bread.

Prep Time15

Cook Time1 15

Marinate Time2

Total Time3 30

Course: entree

Cuisine: American

Keyword: beef stew, stovetop beef stew

Servings: people

Calories: 321kcal

Author: Tanya Harris

Ingredients

2 pounds beef stew meat chuck roast or similar, cut into 1-inch cubes
1 tablespoon soy sauce
2 teaspoons adobo seasoning
1 teaspoon onion powder
½ teaspoon cumin
Juice of 1 lime about 2 tablespoons
1 tablespoon olive oil
1 yellow onion sliced
1 green bell pepper sliced
1 jalapeño seeded and sliced (optional, for heat)
6 garlic cloves chopped
2 tablespoons tomato paste
1 cup beef or chicken broth low-sodium preferred; more as needed
2 medium potatoes peeled and cut into 1-inch chunks
½ cup fresh cilantro or parsley, for garnish

Instructions

In a medium bowl, combine the beef, soy sauce, adobo seasoning, onion powder, cumin, and lime juice. Mix well to coat. Cover and refrigerate for 1 to 2 hours, or overnight for best flavor.
Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef for 3 to 4 minutes per side until browned. Remove and set aside.
In the same pot, add the onion, green bell pepper, and jalapeño. Pour in 2 tablespoons of broth to deglaze, scraping up browned bits from the bottom. Cook for 3 to 4 minutes, until softened. Stir in the garlic and tomato paste and cook for 30 seconds.
Return the beef to the pot. Add 1 cup of broth, stirring to release any remaining fond. Reduce the heat to low, cover, and simmer gently for 45 minutes, stirring occasionally.
Stir in the potatoes. Cover and continue simmering for 30 to 35 minutes, until the beef is tender and the potatoes are cooked through but not falling apart. Add more broth or a splash of water if the stew becomes too dry.
Stir in the cilantro or parsley. Taste and adjust seasoning with salt and pepper. Serve hot with rice, tostones, or avocado.

Video

Notes

For the most tender beef, let the stew simmer low and slow. If the beef isn’t tender after the listed time, continue simmering until it softens.
Potatoes can be swapped with carrots, sweet potatoes, or yucca. Just cut them into even chunks so they cook evenly.

Nutrition

September 17, 2025 by Tanya Harris 1 Comment

Jamaican Sweet Potato Pudding

Jamaican sweet potato pudding is rich, moist, and full of warm island spices that make every bite unforgettable. This classic dessert is an authentic taste of the island and one you’ll want to bake again and again.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Pin this recipe for later

Sweet potato pudding, the Caribbean way, has been a long-time favorite of mine. Anytime I walk into a Jamaican bakery, I have to order a slice. It's not only the amazing flavor it provides, but also the texture. Although this falls into the dessert category, I love to eat a slice of this pudding for breakfast, as a snack, or whenever the craving hits.

You'll notice that I mentioned the word "slice" because this sweet potato pudding is dense but not hard, and is meant to be sliced and enjoyed. I don't even use a fork when I eat it (mind you, I know I put a fork in the photo lol). But it's definitely an on-the-go dessert.

This recipe uses a special kind of sweet potato known as a "batata" potato. You can usually find it in your international grocery store.

It has reddish skin with white to pale-yellow flesh. It's starchy, drier, and sweeter than the orange sweet potatoes.

If you can't find a batata and need to use a traditional sweet potato, you can still make this, but it will be more like a pudding you need to eat with a spoon.

If you enjoy Jamaican desserts, you'll want to try my Jamaican Black Cake recipe.

♡ Tanya

jamaican sweet potato pudding from above with cinnamon sticks on side

In Jamaica, there’s a saying about this dessert: “hell a top, hell a bottom, and Hallelujah inna di middle.” That’s because the pudding was traditionally baked in a Dutch pot with hot coals on top and underneath, creating its signature firm yet tender texture with a rich, custardy center. No worries though, I bake this one in the oven.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Sweet potatoes - This recipe uses a batata sweet potato. This sweet potato can be found in many International grocery stores. It has reddish skin with white to pale-yellow flesh. It's starchy, drier, and sweeter than the orange sweet potatoes.
Canned coconut milk - Canned coconut milk is thick in texture and perfect for this recipe. I usually buy two cans, and save any leftover milk I don't use in this recipe to add to my smoothies, curries, or even oatmeal for a creamy, tropical flavor.
Light brown sugar - To sweeten the pudding.
Vanilla extract - provides the essence for the pudding
Spices - allspice, cinnamon, nutmeg, and ginger
Raisins - these are optional, but I personally love my pudding to have raisins sprinkled throughout.

ingredients for the sweet potato pudding on a table with labels

Recommended Tool

Breville Paradice 9 Cup Food Processor and Dicer

Traditionally, the sweet potatoes for this recipe are grated. I did that once, and one time only. It made my hand hurt. I now use a food processor to process the sweet potatoes before proceeding with the recipe.

Buy Now

How to make Jamaican Sweet Potato Pudding

Step 1: Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper.

Step 2: Place your peeled and cut sweet potatoes in the bowl of a food processor and process until finely grated. You can also grate the sweet potatoes by hand if you don't have a food processor. In a small bowl, toss raisins in 2 teaspoons of flour from the ½ cup. Set aside.

grated sweet potatoes in food processor bowl

Step 3: In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt. Stir in 1½ cups of coconut milk until a batter forms. Fold in the raisins that were tossed in the flour.

Step 4: Pour the batter into the prepared pan and smooth the top. Bake uncovered for 1 hour and 30 minutes, until mostly set but still slightly soft in the center.

pudding batter in cake pan before baking

Step 5: While the pudding bakes, make the custard topping. In a saucepan, combine ¾ cup coconut milk, brown sugar, cinnamon, and nutmeg. Cook over medium-low heat, stirring constantly, until slightly thickened (about 2-3 minutes). Do not boil.

Step 6: After 90 minutes of baking, remove the pudding and gently spoon the custard over the top.

Return to the oven and bake for an additional 30–40 minutes, until the custard is set and a toothpick comes out mostly clean.

Step 7: Let cool completely in the pan, at least 1 hour. For the best texture, refrigerate for a few hours or overnight before slicing. Serve warm or chilled.

finished pudding before cooling and slicing

Storing Jamaican Sweet Potato Pudding

Refrigeration

To refrigerate sweet potato pudding, allow it to cool completely at room temperature before storing it in the refrigerator. Once cooled, transfer the pudding into an airtight container or cover it tightly with plastic wrap. Store it in the fridge for up to 3-4 days to maintain freshness.

Freezing

For longer storage, freeze the sweet potato pudding. After cooling, portion the pudding into freezer-safe containers or heavy-duty freezer bags. Ensure they are sealed tightly to prevent freezer burn. Label with the date and store in the freezer for up to 2-3 months. Thaw in the refrigerator before serving.

Tanya's Top Tips

If adding raisins, toss them in a bit of flour to stop them from sinking to the bottom.
Be sure to shake the canned coconut milk so the thick cream and liquid are fully combined.
Allow the pudding to cool completely before enjoying. I even suggest refrigerating it overnight. Those flavors really pop when it's cooled.

I hope you enjoy this sweet potato pudding as much as we do. Looking for more Jamaican Classics to enjoy this with. Try it with Jamaican Ginger Beer or Sorrel.

If you’ve tried this Caribbean dessert recipe (or any other recipe on my blog), don’t forget to rate it and leave a comment below. I love hearing from you!

Print Recipe

5 from 1 vote

Jamaican Sweet Potato Pudding

Jamaican sweet potato pudding is a rich, spiced dessert made with batata, delivering a dense, moist texture and bold island flavor. Coconut, warm spices, and sweet potato come together for that deep, comforting island flavor.

Prep Time20

Cook Time2

Cooling Time1

Total Time3 20

Course: Dessert

Cuisine: Caribbean, Jamaican

Keyword: jamaican sweet potato pudding

Servings:

Calories: 362kcal

Author: Tanya Harris

Ingredients

For the Pudding Base

2 lbs Jamaican sweet potatoes (batata) peeled and cut into large chunks
1½ cups coconut milk from a can
1½ cups light brown sugar
½ cup all-purpose flour reserve 2 teaspoons to toss the raisins
1 Tablespoon vanilla extract
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
½ cup raisins

For the Coconut Custard Topping

¾ cup coconut milk from the remaining portion of the 2 cans
1 Tablespoon brown sugar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

Instructions

For the Pudding Base

Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper.
Place your cut sweet potatoes in the bowl of a food processor and process until finely grated. In a small bowl, toss raisins in 2 teaspoons flour from the ½ cup. Set aside.
In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt. Stir in 1½ cups of coconut milk until a batter forms. Fold in the raisins that were tossed in the flour.
Pour the batter into the prepared pan and smooth the top. Bake uncovered for 1 hour 30 minutes, until mostly set but still slightly soft in the center.

For the Coconut Custard Topping

While the pudding bakes, make the custard topping. In a saucepan, combine ¾ cup coconut milk, brown sugar, cinnamon, and nutmeg. Cook over medium-low heat, stirring constantly, until slightly thickened (about 2-3 minutes). Do not boil.
After 90 minutes of baking, remove the pudding and gently spoon the custard over the top. Return to the oven and bake for an additional 30–40 minutes, until the custard is set and a toothpick comes out mostly clean.
Let cool completely in the pan, at least 1 hour. For the best texture, refrigerate for a few hours or overnight before slicing. Serve warm or chilled.

Video

Notes

Refrigerate leftovers for up to 3-4 days.
Freeze individual slices for up to 2 months. Thaw in the fridge and rewarm before serving if desired.

Nutrition

September 12, 2025 by Tanya Harris 1 Comment

Slow Cooker Pork Carnitas

This slow cooker carnitas recipe delivers tender, fall-apart pork that practically melts in your mouth. Made with a few ingredients, this simple slow-cooked recipe is perfect for using in all types of meals.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

One of the best things about a large piece of pork is that it can be slow-cooked until it falls apart, and used in so many different recipes. One of my favorite things to do with a large piece of pork is to make carnitas.

Carnitas are a traditional Mexican dish made by slow-cooking pork until it’s tender, then crisping it up for added texture and flavor. The result is juicy, flavorful meat that’s perfect for tacos, burritos, nachos, rice bowls, or even on its own. It’s incredibly easy to make at home with just a few pantry staples.

For this recipe, I used similar ingredients that I used in an oldie but goodie pork carnitas recipe I did in my Ninja Foodi. I've tweaked that recipe to make it more adaptable to those who like to use a slow cooker.

A quick look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Pork Butt (Boston Butt): The star of the dish, pork butt is ideal for slow cooking due to its marbling, which keeps the meat tender and flavorful. You can substitute pork shoulder if needed.
Seasonings: kosher salt, oregano, ground cumin, and ground black pepper
Aromatics: garlic cloves and yellow onion
Citrus: fresh-squeezed orange juice and fresh-squeezed lime juice. This mimics a sour orange, an ingredient commonly used in Mexican cooking. It adds brightness to the pork.

Recommended Tools for Carnitas

Slow Cooker (6-quart or larger): Big enough to hold a whole pork butt/shoulder without crowding.
Rimmed Baking Sheet: Ideal for broiling the shredded pork so it crisps evenly without spilling juices.
Sturdy Forks or Meat Claws: Makes shredding the pork quick and easy.
Sharp Chef’s Knife: Helpful for trimming excess fat or cutting the shoulder into smaller chunks if you want it to cook faster.

How to Make Pork Carnitas

Step 1: Start by seasoning the pork butt evenly with kosher salt, oregano, ground cumin, and black pepper.

Cut small slits all over the pork and insert garlic cloves into the slits. This infuses the meat with a rich, garlicky flavor as it cooks.

raw pork butt stuffed with garlic and seasoned with seasoning

Step 2: Place the seasoned pork butt into your slow cooker. Pour in the fresh-squeezed orange juice and lime juice. Then, place the quartered onion on top of the pork.

raw pork in slow cooker covered with onions and citrus juice

Step 3: Cover the slow cooker and cook on LOW for 8–10 hours (or HIGH for 4–6 hours). The pork is ready when it’s fork-tender and registers 195-200°F internally, which ensures it shreds easily.

Step 4: Carefully remove the pork from the slow cooker and shred it with two forks. For extra moisture, drizzle some of the cooking liquid over the shredded pork.

Step 5: To achieve that signature crispy texture, preheat your broiler. Spread the shredded pork evenly on a baking sheet, and broil for 5–8 minutes. Keep an eye on it to avoid burning. You're looking for browned, crispy edges.

Storage and Make Ahead Tips

Refrigerating: Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a skillet over medium heat or in the oven to maintain their crispy texture.
Freezing: Carnitas freeze beautifully! Place the shredded pork in a freezer-safe container or bag, along with some of the cooking liquid to keep it moist. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Making Ahead: You can slow-cook the pork a day or two in advance. Store the cooked, shredded pork in the fridge, along with some of the cooking liquid. When ready to serve, crisp it up in the oven or skillet for that signature texture. This method is perfect for meal prepping or hosting gatherings.

Tanya's Top Tips and Notes:

Large pork butts/shoulders will take longer to cook. To speed things up, you can cut the shoulder into smaller chunks (about 2-3 chunks) before adding it to the slow cooker.
Carnitas can be crisped up in the oven on the broil setting or in a hot skillet for a few minutes. Both methods will give you those golden, crispy edges that make carnitas irresistible.
Leave some of the fat cap on the pork butt. It renders down during cooking and keeps the meat moist and flavorful. You can trim away any excess before shredding if you prefer.

I hope you love these Slow Cooker Pork Carnitas as much as we do!

Looking for more recipes to try? Check these out:

Yellow Rice – the perfect side dish for tacos or burrito bowls.
Salsa - Refreshing and a great topping for carnitas tacos.
Ninja Foodi Pork Carnitas – another variation if you love using your Foodi.
Oven-Baked Fries – turn your carnitas into loaded fries for a fun twist.

FAQs

What cut of pork is best for carnitas?

Pork butt (Boston butt) or pork shoulder is ideal because of its fat and marbling, which keep the meat juicy and flavorful after slow cooking.

Can I make pork carnitas ahead of time?

Yes. Cook and shred the pork, then store it in the fridge for up to 4 days. For best results, crisp the carnitas in the oven or skillet right before serving.

How do I reheat carnitas so they stay juicy?

Reheat in a hot skillet with a splash of the cooking liquid to bring back moisture and crispiness. You can also re-crisp under the broiler.

If you’ve tried this Pork Carnitas recipe (or any other recipe on my blog), don’t forget to rate it and leave a comment below. I love hearing from you!

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5 from 1 vote

Slow Cooker Pork Carnitas Recipe

These Slow Cooker Pork Carnitas are tender, juicy, and full of flavor, made with simple spices, fresh citrus, garlic, and onion. Slow-cooked until fall-apart tender, then broiled for irresistible crispy edges, this classic Mexican dish is perfect for tacos, burritos, nachos, or rice bowls.

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: Mexican

Keyword: pulled pork carnitas, slow cooker carnitas

Servings:

Calories: 278kcal

Author: Tanya Harris

Equipment

Ingredients

3.5 lb pork butt
2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon ground black pepper
8 garlic cloves
¼ cup fresh orange juice
2 tablespoons fresh lime juice
1 yellow onion quartered

Instructions

Season the pork butt evenly with salt, oregano, cumin, and black pepper.
Cut small slits all over the pork and insert the garlic cloves into the slits.
Place the pork butt in the slow cooker. Pour in the orange juice and lime juice, then add the quartered onion on top.
Cover the slow cooker and cook on LOW for 8–10 hours (or HIGH for 4–6 hours). The pork is ready when it’s fork-tender and shreds easily.
Remove the pork from the slow cooker and shred it with two forks.
To crisp: Preheat your broiler. Spread the shredded pork on a baking sheet, drizzle with a little of the cooking liquid, and broil for 5–8 minutes, or until the edges are browned and crispy.

Notes

Larger pork butts/shoulders will take longer; cut into chunks to reduce cooking time.
Crisp the pork under the broiler or in a hot skillet — both give great results.
For best reheating, warm in a skillet with a splash of cooking liquid to restore juiciness.
Freeze portions with some liquid in freezer bags for up to 3 months.

Nutrition

September 9, 2025 by Tanya Harris Leave a Comment

Spatchcocked Garlic Parmesan Chicken

This Spatchcocked Garlic Parmesan Chicken recipe delivers a beautifully roasted whole chicken. Perfectly cooked, the meat is wonderfully juicy with golden skin covered in a delicious garlic parmesan sauce.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Pin this recipe for later ↗

I love a good restaurant-quality meal, and this chicken is just that. Inspired by Boston Market's Garlic Parmesan chicken, this whole bird is topped with crispy breadcrumbs and smothered in a rich, cheesy garlic sauce. To reduce cooking time and ensure even roasting, I spatchcock the chicken by removing the backbone, allowing it to lie flat.

This is such a great way to make a roasted chicken, but if you're looking for a more classic recipe, you'll love this whole roasted chicken recipe or this spatchcock chicken roasted in the air fryer.

A Quick Look at the Ingredients

Whole chicken (approximately 5 lbs) – I use a whole bird and spatchcock it to reduce cooking time.
Olive oil – Helps the seasoning stick and gives the skin a nice crisp.
Garlic powder + fresh garlic – Double the garlic means double the flavor.
Paprika & onion powder – These add color and a little extra depth to the rub.
Salt & black pepper – Basics that bring it all together.
Italian breadcrumbs – For that crispy topping that reminds me of the Boston Market version.
Heavy cream – This makes the sauce rich and delicious. Feel free to sub with half-and-half.
Parmesan cheese – Freshly grated melts beautifully into the sauce for that cheesy finish.
Parsley - chopped and added as garnish

Recommended Kitchen Tool

RFX Wireless Probe Starter Kit

I use this wireless probe thermometer kit from ThermoWorks to track meat temperatures while they cook. It connects to my phone and sends alerts when the food is nearly done, so I never have to guess.

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How to make Garlic Parmesan Spatchcock Chicken

Step 1: Preheat your oven to 400°F. Combine ¼ cup olive oil, garlic powder, paprika, onion powder, and black pepper in a bowl. Stir until incorporated.

Step 2: Spatchcock the chicken by removing the backbone and any excess fat, cracking the breast bone, and flipping the chicken so it lies flat.

Step 3: Season all sides of the chicken with the olive oil mixture, ensuring the seasoning reaches under the skin.

Place the chicken in a cast-iron skillet or sheet pan, laying it on its back with the breast side up.

raw seasoned whole chicken in skillet with thermometer in thigh

Step 4: Bake in the preheated oven for 40-45 minutes, or until the thickest part of the thigh reaches 160°F and the skin is golden and crisp.

Step 5: When your chicken has about 10 minutes left, add two tablespoons of oil and breadcrumbs to a small bowl.

Remove the chicken from the oven and cover it with the breadcrumb mixture. Return the chicken to the oven and cook for the remaining 10 minutes, or until it is fully cooked.

Step 6: Meanwhile, prepare your Garlic Parmesan sauce. Place heavy cream and garlic in a medium saucepan over medium heat. Bring the mixture to a low simmer and allow to simmer for about 1 minute, whisking occasionally.

Remove from heat and stir in Parmesan cheese.

Step 7: Pour the sauce over the chicken before serving. Cover with parsley for garnish. Serve and enjoy.

How to spatchcock a chicken

If you get your chicken from a butcher, you can ask them to spatchcock it for you. It's pretty easy to do by yourself; you need a good pair of kitchen scissors.

Place the chicken breast-side down, with the legs towards you.
Using sturdy scissors, cut up along each side of the backbone to remove it, cutting through the rib bones as you go.
Cut off any excess fat. Use a sharp knife and cut a slit into the white cartilage in the middle of the breast. Turn the chicken over and pull the breast and wings upward while pushing down the middle of the breast, until it lies flat. This will make sure your meat is all one thickness.

step by step of chicken being cut and spatchcocked

What do you serve it with?

This chicken is a great main entree, and pairs great with classic sides like garlic mashed potatoes, sautéed spinach, or yellow rice.

How to store

If you have any leftovers, keep them in an airtight container. You can add the shredded chicken to salads, chilis, sandwiches, and stews. You can also use the carcass to make homemade chicken stock.

Tanya's Notes and Tips

Don’t skip the breadcrumb topping. It adds a delicious crunch that pairs so well with the creamy Parmesan sauce.
Let the chicken rest for at least 15 minutes before carving, allowing the juices to redistribute evenly.

I hope you love this Garlic Parmesan Chicken as much as we do. Looking for more restaurant-quality chicken recipes? Try these out.

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

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No ratings yet

Garlic Parmesan Spatchcock Chicken

This easy spatchcock chicken recipe is a quick and easy way to cook a whole chicken. Perfectly cooked, the meat is wonderfully juicy with perfectly crispy skin.

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: American

Keyword: garlic parmesan chicken, spatchcock chicken, whole chicken in a skillet

Servings:

Calories: 547kcal

Author: Tanya Harris

Ingredients

1 4-5 whole chicken the backbone removed and laid flat
¼ cup olive oil + 2 Tbsp
1 ½ teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon black pepper
¼ cup Italian breadcrumbs
¾ cup heavy cream
1 clove garlic crushed
½ cup Parmesan cheese grated
Parsley chopped

Instructions

Preheat your oven to 400 degrees Fahrenheit.
Combine ¼ cup olive oil, garlic powder, paprika, onion powder, and black pepper in a bowl. Stir until incorporated.
Season all sides of the chicken with olive oil mixture, making sure the seasoning gets under the skin.
Place chicken in a cast-iron skillet or sheet pan, laying the chicken on it’s back, breast side up. Bake in preheated oven for 40-45 minutes, until the chicken is golden brown.
When your chicken has about 10 minutes left, Add 2 tablespoon oil and breadcrumbs to a small bowl. Remove chicken from oven and cover with breadcrumb mixture. Return to the oven and cook for the remaining 10 minutes or until chicken is done.
Meanwhile, prepare your Garlic Parmesan sauce. Place heavy cream and garlic in a medium saucepan over medium heat. Bring the mixture to a low simmer and allow to simmer for about 1 minute, whisking occasionally. Pour the sauce over the chicken. Garnish with parsley. Serve and enjoy.

Video

Notes

Let the chicken rest for at least 15 minutes before carving so that the juices redistribute.

Nutrition

This post was originally published July 16, 2020. It has been updated with helpful information and new photos.

August 11, 2025 by Tanya Harris 14 Comments

Vibrant Purple Sweet Potato Pie

Visually stunning and just as delicious, this Purple Sweet Potato Pie is creamy, spiced, and naturally stunning. Made with rich purple sweet potatoes, it's a beautiful twist on classic sweet potato pie.

purple sweet potato pie cut up into slices

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Purple sweet potato pie, like the Southern Sweet Potato Pie recipe, is a sweet and creamy custard pie. This unique purple dish will be a fantastic addition to your Thanksgiving menu alongside the traditional pumpkin pie.

My mother-in-law brought one of these purple beauties to a Thanksgiving dinner, and we were all in awe. Believe me, this is a show-stopper dessert that is as delicious as it is beautiful.

Sweet potatoes are one of the most versatile root vegetables, equally at home in sweet and savory dishes. For dessert, I love baking them into Sweet Potato Bundt Cake and Jamaican Inspired Sweet Potato Pudding.

On the savory side, they shine in Sweet Potato Salad or Air Fryer Sweet Potato Wedges.

slice of purple sweet potato pie on a plate topped with whipped cream

Ingredients for Purple Sweet Potato Pie

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Purple sweet potatoes – The star of the recipe, giving the pie its naturally vibrant color and subtly sweet flavor. Stokes or Okinawan varieties work well. You’ll need about 2 cups of mashed potatoes after cooking.
Unsalted butter, softened – Adds richness and helps create a smooth, custardy texture.
Eggs, lightly beaten – Bind the filling and give it structure.
Brown sugar, packed – Sweetens the pie while adding a hint of molasses depth.
Coconut milk (canned, shaken well) – Provides creaminess and a subtle coconut flavor. Whole milk or evaporated milk can be substituted if preferred.
Vanilla extract – Enhances the overall flavor and warmth of the pie.
Spices - ground ginger, salt, ground cardamom, ground cinnamon
9-inch pie crust, store-bought or homemade – The buttery base that holds the filling. A par-baked crust will help prevent sogginess.

Tools needed for this recipe

Baking sheet
Parchment paper
Food processor
Measuring cups & spoons
Pie pan

How to make Purple Sweet Potato Pie

Preheat the oven to 425 degrees Fahrenheit. Poke the purple sweet potatoes with a fork, and bake them on a sheet pan in the preheated oven until softened, about 40-45 minutes.

purple sweet potatos on a baking sheet with parchment paper

Remove the purple sweet potatoes from the oven and set them aside to cool. Once cooled, peel the sweet potatoes, discard skins, and place the cooked purple sweet potatoes in the bowl of a food processor.

Reduce the oven temperature to 350 degrees Fahrenheit.

Add butter, eggs, brown sugar, coconut milk, vanilla extract, ground ginger, table salt, cardamom, and cinnamon to the food processor. Process on low until the sweet potato mixture is smooth.

sweet potato pie filling in a food processor

Pour the sweet potato mixture into the pie crust. Bake in the preheated oven 350 degrees oven for 55 minutes to 1 hour, until the pie is set in the middle.

purple sweet potato pie filling in a pie crust not baked

Remove the pie from the oven and allow it to cool for at least 1 hour. Serve and enjoy.

What are purple sweet potatoes?

Purple sweet potatoes are a root vegetable just like the orange-fleshed variety. Packed with anthocyanins, a pigment that gives purple sweet potatoes and other fruit and vegetables their vibrant colors.

Not as commonly found as regular orange sweet potatoes, however. Stokes purple sweet potatoes are grown in central California but were originally cultivated in Stokes County, North Carolina.

An Okinawa purple sweet potato has white skin with purple and white speckled flesh. Often called Hawaiian sweet potatoes, their flavor is mild and sweet but very dry and starchy.

Molokai purple potatoes have a darker brown and purple skin with darker purple flesh. Also, a resident of Hawaii.

How To Store Purple Sweet Potatoes

Store purple sweet potatoes as you would regular potatoes, in a cool and dry place.

Be sure to use your purple sweet potatoes within a week or two due to their shorter lifespan than a regular potato.

Storing Purple Sweet Potato Pie

Room Temperature: Because this pie contains eggs and butter, enjoy it within 2 hours of serving.
Refrigerator: Cover leftovers and store in the fridge for up to 4 days—perfect for making ahead.
Freezer: For longer storage, wrap the cooled pie in plastic, then foil, and freeze for up to 1 month. Thaw overnight in the fridge before serving.

Tanya's Top Tips

Prepare pie crust according to your recipe or package directions.
The cooked sweet potatoes will yield about 2 cups of mashed sweet potatoes.
Sweet Potato Pie is best when it has cooled, so wait to serve it.
The best sweet potato pie is made at least a day ahead and chilled. Remove from the fridge at least 30 minutes before serving.

Looking for more Pie recipes? Try these out:

Homemade Pumpkin Pie - Always on our Thanksgiving table, thishas just the right balance of spice and sweetness.
Southern Pinto Bean Pie - An old-fashioned dessert that surprises everyone with its rich, nutty flavor.
Southern Chess Pie - Sweet, simple, and a family favorite.

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

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4.60 from 10 votes

Purple Sweet Potato Pie

Visually stunning and just as delicious. This Purple Sweet Potato Pie is going to be a showstopper dessert this Thanksgiving.

Prep Time40

Cook Time1

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: purple pie, purple sweet potato pie

Servings: servings

Calories: 1268kcal

Author: Tanya Harris

Ingredients

1 ½ pounds Purple sweet potatoes
4 tablespoons Unsalted butter softened
3 large Eggs lightly beaten
1 cup Brown sugar packed
1 cup Coconut milk Canned, shaken
1 teaspoon Vanilla extract
¾ teaspoon Ground ginger powder
½ teaspoon Table salt
½ teaspoon Ground cardamom
½ teaspoon Ground cinnamon
9 inch Pie crust storebought or homemade

Instructions

Preheat the oven to 425°F. Poke the sweet potatoes with a fork, and bake them on a sheet pan in the preheated oven until softened, about 40-45 minutes.
Remove the sweet potatoes from the oven and set them aside to cool. Once cooled, peel the sweet potatoes and place them in the bowl of a food processor.
Reduce the oven temperature to 350°F.
Add butter, eggs, brown sugar, coconut milk, vanilla extract, ground ginger, table salt, cardamom, and cinnamon to the food processor. Process on low until the sweet potato mixture is smooth.
Pour the sweet potato mixture into the pie crust. Bake in the oven for 55 minutes to 1 hour, until the pie is set in the middle.
Remove the pie from the oven and allow it to cool for at least 1 hour. Serve and enjoy.

Notes

Prepare pie crust according to your recipe or package directions.
The cooked sweet potatoes will yield about 2 cups of mashed sweet potatoes.
Sweet Potato Pie is best when it has cooled, so wait to serve it.
The best sweet potato pie is made at least a day ahead and chilled. Remove from the fridge at least 30 minutes before serving.

Nutrition

This post was originally published on August 24, 2022. It's been updated with new information.

August 9, 2025 by Tanya Harris 53 Comments

Air Fryer Hot Dogs (Juicy, Crispy, and Ready in 10 Minutes)

I’ve made hot dogs every way you can imagine, but air frying is my favorite. In less than 10 minutes, you get that perfect snap, juicy inside, and toasted buns all in one easy step.

hot dogs in buns in air fryer basket topped with ketchup and mustard

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I love a good hot dog, but not all hot dog cooking methods are the same. I’ve had them boiled, I’ve had them grilled, and I’ve even had them microwaved. Regardless of your preference, I promise you won’t want them any other way after you’ve Air Fried them.

Why Make Hot Dogs in the Air Fryer?

Air frying gives you hot dogs with a crispy outside and juicy inside in under 10 minutes. There’s no need to preheat; you can make one or a whole batch with the same cook time, and you can toast the buns right in the basket for an all-in-one meal.

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Hot dogs - I prefer all-natural, 100% beef hot dogs. However, any type or brand will work, including turkey, chicken, pork, or plant-based options. I usually grab whatever's on sale.
Hot dog buns - Use your favorite style, from classic white to whole wheat, brioche, or gluten-free. Fresh buns work best, but slightly stale buns crisp up beautifully in the air fryer.

ingredients for air fryer hot dogs on table

How to cook hot dogs in an Air Fryer

First, I like to cut small little slits in my hot dogs. This is not a required step at all. I like to do this to make hot dogs pretty and mimic a grill line. When my hubby makes the hot dogs in the Air Fryer, he does not do this, and it all works fine.

Then, place your hot dogs in the Air Fryer basket. There is no need to spray or anything; the hot dogs won’t stick to the basket and will release their natural hot dog oils, whatever that is.

Close the Air Fryer basket and cook at 400 degrees Fahrenheit for 4-6 minutes.

Remove the hot dogs and place them in your hot dog buns. Return hot dogs to the air fryer and cook at 400 degrees Fahrenheit for two more minutes to get a nice crisp on your buns.

Remove and top them with your favorite toppings. Here’s a great list of hot dog toppings to try. You could also add my hot dog chili, or you can keep it simple with ketchup, mustard, and sauerkraut, which is my favorite.

air fryer hot dogs in air fryer basket covered in ketchup and mustard

Frequently Asked Questions about these Air Fryer Hot Dogs

Do I need to preheat my air fryer for hot dogs?

Nope! One of the perks of this recipe is that you don’t have to preheat. Just pop the hot dogs in and start cooking. If you prefer an extra-crispy exterior, you can preheat for 2–3 minutes.

Can I cook frozen hot dogs in the air fryer?

Yes! Add about 2–3 extra minutes to the first cooking stage. Check them halfway through and separate if they’re stuck together.

How many hot dogs can I cook at once?

As many as fit in a single layer in your air fryer basket without overlapping. Most medium baskets hold 4–6 hot dogs.

How do I reheat leftover hot dogs?

Place them in the air fryer at 350°F for 2–3 minutes until heated through. If they’re already in buns, reduce the time slightly to prevent over-toasting.

If you’re looking for more quick and easy Air Fryer recipes, try these out:

I hope you love these air fryer hot dogs as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

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4.95 from 18 votes

10 Minute Air Fryer Hot Dogs Recipe

These Air Fryer Hot Dogs are such a quick and easy meal and ready in less than 10 minutes. They are crispy on the outside and juicy on the inside.

Prep Time2

Cook Time8

Total Time10

Course: Main Course

Cuisine: American

Keyword: air fryer hot dogs

Servings: people

Calories: 229kcal

Author: Tanya Harris

Ingredients

1-6 Hot Dogs
1-6 Hot Dog Buns

Instructions

Place hot dogs in Air Fryer basket and cook on 400 degrees Fahrenheit for 4-6 minutes. Remove hot dogs and place in buns. Place back in Air Fryer and cook on 400 degrees Fahrenheit for 2 more minutes.
Remove and top with your favorite toppings. Enjoy 🙂

Video

Notes

This recipe works for traditional beef or the hot chicken, beef, and pork combination hot dogs.
Consider cutting small slits in your hot dogs for appearance. It is not a necessary step.
Test your hot dogs around the 4-minute mark to see if they are dark enough. Different Air Fryer wattages and sizes will cook hotdogs at different rates.

Nutrition

This post was originally published on June 6, 2019. It has been updated with additional information and new photos.

August 8, 2025 by Tanya Harris 22 Comments

Easy Oven Roasted Cabbage Steaks Recipe

My oven-roasted cabbage steaks are tender in the middle, caramelized on the edges, and full of flavor. Best of all, they're ready in under an hour, making them the perfect side for busy weeknights.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Cabbage is a big deal in our house, because my husband and both kids love it. I've pressure-cooked it, made the Caribbean version of cabbage that has a little spice and other vegetables, and I've fried cabbage in plenty of butter. But one of my go-to ways to make it is to simply roast it.

This low-carb side is as easy as it gets. I cut the cabbage into 1-inch rounds, brush them with oil, sprinkle on seasoning, and put them into a hot oven, flipping halfway. The flavor is amazing and it takes almost no effort.

Ingredients Needed for Cabbage Steaks

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Small head of green cabbage - I prefer a firm, dense head for this recipe because it holds together well when sliced and roasted. I usually skip lighter cabbage, like Napa or Savoy, since the leaves are looser.
Olive oil - This will help give your cabbage the nice roasted color.
Seasoning - I use garlic powder, smoked paprika, kosher salt, and black pepper. You can also use your favorite seasoning blend, like all-purpose seasoning.

Recommended Tool

Lodge 15.5"x10.5" Cast Iron Baking Pan, Black

I love to roast these cabbage steaks in this cast-iron baking pan. It helps give the cabbage a nice golden sear in the oven.

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How to make roasted cabbage steaks

Step 1: Preheat the oven to 400 degrees Fahrenheit.

Slice cabbage into 1-inch thick pieces and place on a sheet pan.

process of cutting cabbage steaks on a cutting board

Step 2: Rub the cabbage slices with olive oil. Sprinkle sides with garlic powder, smoked paprika, kosher salt, and black pepper.

6 seasoned cabbage steaks on a baking sheet

Step 3: Place the pan in the preheated oven and roast the cabbage steaks for 30 minutes. After 30 minutes, flip them carefully. Continue roasting the steaks for an additional 10-15 minutes, until tender. Remove from the oven, serve, and enjoy.

freshly baked cabbage steaks on a baking sheet

How to cut cabbage for cabbage steaks

Cutting cabbage is easier and safer with the right tools. A sharp, sturdy chef's knife will slice through even the densest cabbage without much effort. Just remember that cabbage can be slippery, so make sure it's dry before you cut it.

Trim the root end of the cabbage to give it a flat base. Stand it upright on the cut side, then slice straight down into 1-inch thick "steaks."

How to store leftover baked cabbage steaks

Store cooled cabbage steaks in an airtight container in the refrigerator for up to 3 days.

I don't recommend that you freeze cabbage steaks. The process of freezing ruins the texture of the cabbage.

Reheating cabbage steaks: Place cabbage steaks on a baking sheet and bake at 350 degrees Fahrenheit until they reach the desired temperature. Alternatively, you can microwave them for a minute or two, depending on your microwave.

Preventing your cabbage steaks from falling apart

Before taking the knife to your cabbages, peel away any loose leaves or leaves that are falling apart until you're left with a tight cabbage head.

While you can get more cabbage steaks by cutting them into thinner pieces, the chances that your cabbage steaks are going to fall apart are higher.

The ideal width is 1-inch thick slices, though the cooking time will be a bit longer, you'll end up with a sturdy but tender cabbage steak in the end.

Delicious dishes to serve with roasted cabbage steaks

These dishes are great for serving alongside these cabbage steaks.

Juicy Air Fryer Turkey Thighs - turkey and cabbage go together so well. While your cabbage is roasting in the oven, throw some turkey thighs in the oven.
Air Fryer Sweet Potato Wedges - a great vegetable that pairs well with cabbage.
Pinto Beans Recipe - This is our favorite way to enjoy pinto beans. Made with smoked turkey meat, these beans pair well with the roasted cabbage steaks.

Tanya's Cabbage Steaks Notes

A small or medium cabbage works great with this dish. Use a sharp knife to cut the cabbage into steaks.
Thicker cut cabbages will take longer to cook.
I’ve tested this recipe in the air fryer, but I always come back to the oven. You can roast more at once, get more even caramelization, and the texture is better from edge to center.

I hope you love this cabbage steak recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

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4.50 from 18 votes

Roasted Cabbage Steaks Recipe

This easy roasted cabbage steak recipe is simple to make and so delicious. From oven to table in less than an hour! Tender and full of flavor.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Keyword: cabbage steaks

Servings: servings

Calories: 66kcal

Author: Tanya Harris

Equipment

Ingredients

1 Small head of cabbage 1 cut into 1-inch slices
3 tablespoons Olive oil
1 ½ teaspoons Garlic powder
1 teaspoon Smoked paprika
¾ teaspoon Kosher salt
¼ teaspoon Black pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Slice cabbage into 1-inch thick pieces and place on a sheet pan. Rub the cabbage pieces with oil. Sprinkle sides with garlic powder, smoked paprika, kosher salt, and black pepper.
Roast for 30 minutes. After 30 minutes, flip the cabbage steaks carefully. Continue roasting the steaks for an additional 10-15 minutes, until tender. Remove from the oven, serve, and enjoy.

Notes

A small or medium cabbage works great with this dish. Use a sharp knife to cut the cabbage into steaks.
Larger cabbages will take longer to cook.
For best carmelization, use a cast iron or dark sheet pan.

Nutrition

This post was originally published on September 27, 2022. It has been updated with new information.

August 8, 2025 by Tanya Harris 27 Comments

Jamaican Jerk Chicken (Air Fryer, Oven, or Grill)

Whenever I’m craving big, bold flavor, jerk chicken is one of the first things that comes to mind. It’s smoky, a little spicy, and so full of seasoning that every bite wakes up your taste buds. I love that I can make it in the air fryer when I’m short on time, or fire up the grill when I want that extra hint of smokiness.

Close up of a lime wedge with pieces of marinated chicken.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Whenever I think of Jamaica, jerk chicken and jerk pork come to mind. It's that dish that always brings me back to the island. Jerk refers to the cooking method, which involves cooking the food over pimento wood and slow-cooking it over a fire, resulting in a nice smoky flavor.

The spice that jerk is usually known for comes from the wet paste that marinates the food before smoking or grilling.

With a really good wet rub and some time marinating, you can make some delicious jerk chicken in the air fryer, oven, or grill.

If you love this recipe, be sure to try my jerk chicken wings and jerk chicken soup.

A Quick Glance at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Chicken pieces - I use all pieces of the chicken, from the breast, legs, thighs, and wings. I will usually break down a whole chicken to get all the pieces I need for this recipe.
Jerk Paste - For this recipe, I use either a good store-bought marinade or my jerk marinade made from scratch. Just do what works best for you based on time and preference.

Recommended Ingredient

Walkerswood Jamaican Jerk Seasoning Mixed Pack - 10 Oz Each Mild, Hot & Spicy

This is my go-to store-bought marinade. It comes in mild or spicy. Created in Jamaica, Walkerswood gives you the authentic flavor of jerk.

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How to make Jamaican Jerk Chicken

Step 1: Rub chicken pieces with jerk wet paste, making sure to rub under the skin too. Then marinate for 4 hours up to overnight. Overnight is best.

Two step by step photos to show how to marinate the chicken.

Step 2: Cook according to instructions:

Air Fryer

Preheat the air fryer to 360 degrees Fahrenheit. Place chicken pieces in the air fryer basket, in a single layer, skin side down, and cook for 25-30 minutes, flipping halfway.

The cooked Jamaican jerk chicken in the air fryer basket.

Conventional Oven

Preheat oven to 425 degrees Fahrenheit. Place chicken pieces on a baking sheet and bake for 45-50 minutes, flipping halfway.

Grill

Place chicken pieces on a grill that has been heated to medium using indirect heat and cook until the internal temperature reaches 165 degrees Fahrenheit. This can take up to an hour on a grill.

When the chicken is done cooking, use a sharp knife to chop it further. This is what gives you that authentic jerk experience, rather than serving big pieces.

How long should you marinate the jerk chicken?

Because there is minimal acidity in the marinade, which can break down the meat, this chicken can be marinated for a long time. The longer the better. Marinate it for at least 4 hours to allow the flavors to develop, and you can leave it overnight. Overnight is best.

Storage Options

This Jamaican Jerk Chicken will keep well in the fridge for up to 4 days.

It can be reheated in the oven, covered with foil at 325°F for around 20 minutes until heated through. It can be reheated in the air fryer at 350°F for 4 to 5 minutes.

What do you serve it with?

This easy jerk chicken is great to serve with rice, veggies, salads, and potatoes. Even use it to make a tasty sandwich if you like! Try it with any of these delicious recipes:

Jamaican Instant Pot Rice and Peas - make this a real, Authentic Jamaican meal with rice and peas.
Yellow Rice - for those who love a good flavored, colorful dish.
Festival - One of the main side dishes served with Jerk Chicken is festival. It's a sweet bread that balances the spicy chicken perfectly.
Plantains - Ripe yellow plantain is fried to perfection and served alongside this chicken. I like to air fry mine out of convenience.

Jamaican jerk chicken cut up on a plate ready to eat.

Tanya's Top Recipe Notes and Tips

I like to use the Jamaican jerk wet paste from Walkerswood. This wet marinade tastes just like the jerk I would get in Jamaica. You can also use a homemade jerk wet rub or jerk dry rub.
Jerk is usually served dry without a sauce, but feel free to baste the chicken while cooking with Jerk BBQ sauce if you want a more saucy chicken. You can also serve the BBQ sauce as a dipping sauce on the side. That's what I do.
Jerk Chicken does not have to be extra spicy. For less spice, use a mild jerk marinade or leave out the peppers in the homemade marinade. You will still get fantastic flavor.

More Chicken Recipes You Might Enjoy

Jamaican Curry Chicken - This delicious, flavorful curry uses dark meat and tastes absolutely amazing. It's perfect for when you want a saucy Jamaican chicken.
Brown Stew Chicken - A Classic Jamaican chicken dish. Sometimes served for breakfast, this chicken is marinated in flavorful spices and then stewed until done.

I hope you love this Jerk chicken recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

Print Recipe

4.90 from 19 votes

Jamaican Jerk Chicken (Air Fryer, Oven, or Grill)

Add some flavor to your dinner with this delicious Jamaican jerk chicken recipe. It takes minutes to prep and can be cooked in the air fryer, oven or grill for a delicious bite to suit any occasion.

Prep Time5

Cook Time30

Marinating time4

Total Time35

Course: Main Course

Cuisine: Jamaican

Keyword: air fryer jerk chicken, easy jerk chicken recipe, how to make jerk chicken

Servings: servings

Calories: 299kcal

Author: Tanya Harris

Ingredients

2 lbs bone-in chicken pieces patted dry
6 Tablespoon Jamaican jerk wet paste
Jerk BBQ Sauce optional

Instructions

Rub chicken pieces with paste, making sure to rub under the skin too.
Marinate for 4 hrs up or up to overnight.
Cook according to instructions:

Air Fryer

Preheat air fryer to 360 degrees Farhenheit. Place chicken pieces in the air fryer basket, cook for for 25-30 minutes, flipping halfway.

Conventional Oven

Preheat oven to 425 degrees Fahrenheit. Place chicken pieces on baking sheet and bake for 45-50 minutes, flipping halfway.

Grill

Place chicken pieces on a grill that has been heated to medium using indirect heat and cook until internal temp reaches 165 degrees Fahrenheit. This can take up to an hour on a grill.
Once chicken is done cooking, use a sharp knife to further chop the chicken,

Video

Notes

I like to use the Jamaican jerk wet paste from Walkerswood. This wet marinade tastes just like the jerk you would get in Jamaica. You can also use a homemade jerk wet rub.
Jerk is usually served dry without a sauce but feel free to baste the chicken while cooking with jerk bbq sauce if you want a more saucy chicken. You can also serve the bbq sauce as a dipping sauce on the side.

Nutrition

This post was originally published on May 11, 2021. It has been updated with helpful information.

August 4, 2025 by Tanya Harris 5 Comments

Simple Roast Chicken Recipe with Juicy, Flavorful Meat

Nothing beats the aroma of a perfectly cooked roast chicken filling your kitchen with golden, crackling, crispy skin and incredibly juicy meat. My foolproof roast chicken method delivers restaurant-quality results every single time.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Growing up, my parents made roast chicken every week, and when I started cooking for my own family, I did the same thing. But after making countless roast chickens over the years, I knew there had to be a better way to get that perfect crispy skin, beautiful golden-brown color, and juicy meat.

After lots of trial and error (and studying plenty of cookbooks), I settled on the method of roasting the chicken at a higher temperature first, and then reducing the temperature to finish the cooking. It works every time and gives you the best of both worlds.

The high heat immediately starts rendering the fat under the skin, which creates that incredible crispiness we're all after. Reducing the temperature afterwards ensures the meat cooks gently and evenly without drying out.

This weekly staple is so delicious and versatile that it's a must in our meal planning routine. If you're a fan of using whole chickens in recipes, then you'll love this spatchcock version I make in my air fryer.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

A whole chicken: I recommend using a 4-6 pound chicken for the best results. This size fits perfectly in a standard roasting pan and cooks evenly.
Olive oil: Helps the seasonings stick and promotes that gorgeous golden skin. I prefer using oil or even mayo over butter because butter contains water, which can prevent the crispy skin we're after.
Seasonings: Kosher salt (Essential for flavor and helps draw moisture from the skin for extra crispiness), black pepper, and onion powder.
Optional aromatics: Lemon, fresh herbs like thyme and rosemary. These add flavor and moisture to the chicken cavity, but I often skip them and season the cavity directly.

ingredients for whole roasted chicken on table with labels

Recommended Tools

RFX Wireless Probe Starter Kit

I use this wireless probe thermometer kit from ThermoWorks to track meat temperatures while they cook. It connects to my phone and sends alerts when the food is nearly done, so I never have to guess.

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Nonstick Carbon Steel Baking Pan & Raised Wire Rack

A baking sheet with a raised wire rack helps with the airflow, allowing air to get under the chicken.

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The time needed to cook chicken depends on several factors, including the size of your bird, your oven, and the temperature of your chicken when it goes in. Your best bet is to get a thermometer and place it in the chicken before roasting. It removes all the guesswork and ensures your chicken is perfectly cooked.

How to Make Perfect Whole Roasted Chicken

Step 1: Preheat your oven to 475°F and set up a roasting pan or sheet pan with a wire rack. The rack elevates the chicken, allowing hot air to circulate underneath for even cooking.

Step 2: Pat the chicken completely dry with paper towels and rub olive oil all over the entire surface.

Step 3: Season generously with kosher salt, black pepper, garlic powder, and onion powder all over the chicken. If using aromatics, stuff the cavity with lemon halves, peeled garlic cloves, and fresh herb sprigs.

raw whole chicken on cutting board, seasoned

Step 4: Place the seasoned chicken breast-side up on your prepared rack. Insert the probe thermometer into the thickest part of the thigh.

Step 6: Place the chicken in the oven and roast for 15 minutes at 475°F, then reduce the temperature to 350°F, and continue cooking for 40–50 minutes (total cook time: 55–65 minutes depending on bird size).

a collage, on the left, raw chicken on sheet pan with rack. on the right, roasted whole chicken on rack after cooking

Step 7: Check for doneness when the thermometer reads 175°F in the thigh and juices run clear.

Step 8: Let the chicken rest for 5-10 minutes before carving.

close up for whole roasted chicken on sheet pan with rack

How to Know when your Roasted Chicken is Done

Using a reliable thermometer is crucial since different chicken sizes will have varying cook times. The most accurate way to ensure your chicken is perfectly cooked is to check that the internal temperature in the thickest part of the thigh reaches 175°F.

At this temperature, the juices should run clear when you pierce the thigh with a knife. This slightly higher temperature ensures the dark meat is fully cooked while still keeping the breast meat juicy and tender.

Tanya's Recipe Tips for Success

Size matters: Stick to the 4-5 pound range for optimal results. Smaller chickens may cook too quickly, while larger ones may not cook evenly.
To truss or not to truss: I don't bother trussing my chicken (tying the legs up) because it cooks just fine without it and saves time. One less step means getting dinner on the table faster.
If you don't have a roasting pan: Use a cast-iron skillet or heavy-bottomed Dutch oven instead.
Three things I never skip: Dry the chicken thoroughly with paper towels, season it generously all over, and always use a thermometer to check doneness.
Let it rest: Those 5-10 minutes of resting time allow the juices to redistribute, ensuring every bite is moist and flavorful.

What to Serve It With

This roasted chicken pairs well with a variety of sides. Serve it with vegetables like broccoli or carrots, sides like mashed potatoes, rice, and gravy. Even a simple side salad makes a great pairing.

You can also roast vegetables along with your chicken in the tray. If doing so, add heartier, larger cut, root vegetables like potatoes, carrots, and onions at the beginning with the chicken, since they can handle the full cooking time and will soak up all those delicious drippings. For more delicate vegetables like broccoli or Brussels sprouts, add them during the last 20-30 minutes to prevent overcooking.

a chicken drumstick on a black plate with salad on the side

Storage and Leftovers

Leftover roasted chicken is incredibly versatile and keeps well in the refrigerator for up to 4 days. Shred the meat for chicken salad, slice it for sandwiches, or dice it for soups and casseroles. The bones make excellent stock, too!

To reheat, place pieces in a 350°F oven for about 10 minutes, or use the microwave for quick warming. The skin won't be as crispy when reheated, but the meat will still be delicious.

More Chicken Recipes You'll Love

I have so many chicken recipes on the site, but here are a few of my most popular:

Brown stew chicken - a Caribbean classic. My version cooks quickly and utilizes boneless chicken thighs to make the meal easier to cook.
Smothered chicken - A Down South staple, chicken is cooked on the stovetop and smothered in a delicious gravy.
Garlic Parmesan whole chicken - One of my favorite ways to enjoy a roast chicken is to cover it with a delicious cheese sauce. This recipe elevates your classic roast chicken.

I hope you love this roast chicken recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

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5 from 2 votes

Simple Whole Roast Chicken Recipe

Prep Time10

Cook Time1 5

Resting Time10

Total Time1 25

Course: entree

Cuisine: American

Keyword: best roasted chicken recipe, roast chicken, whole roasted chicken recipe

Servings: people

Calories: 580kcal

Author: Tanya Harris

Ingredients

4-5 lb whole chicken giblets removed
3 Tablespoons Olive oil
1 Tablespoon kosher salt
1½ teaspoons black pepper
1½ teaspoons garlic powder
½ teaspoon onion powder

Optional aromatics for cavity

1 lemon halved
4 garlic cloves peeled and smashed
Fresh herb sprigs rosemary, thyme, or sage

Instructions

Preheat oven to 475°F. Set up a roasting pan or sheet pan with a wire rack.
Pat the chicken completely dry with paper towels. Rub the olive oil all over the chicken, coating the entire surface.
Season the chicken evenly with kosher salt, black pepper, garlic powder, and onion powder, making sure to cover all sides. If using aromatics, stuff the cavity with lemon halves, garlic cloves, and herb sprigs.
Place the seasoned chicken breast-side up on the prepared wire rack.
Place it in the oven on the middle rack and roast it for 15 minutes at 475°F.
Reduce the oven temperature to 350°F and continue cooking for an additional 40-50 minutes, until the internal temperature reaches 175°F when measured in the thickest part of the thigh.
Remove from oven and let rest for 5-10 minutes before carving and serving.

Notes

The size of your chicken will determine the exact cook time. Start checking smaller chickens around 50 minutes total cook time.
For extra crispy skin, pat the chicken dry again with paper towels before seasoning and let it air-dry in the refrigerator for 30 minutes if time allows.
If using a probe thermometer, place it into the thickest part of the thigh. The chicken is done when the juices run clear and the temperature at the thigh reaches 175°F.
Let the chicken rest before carving to allow juices to redistribute.

Nutrition