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Dominica Gourmet

Dominica Gourmet

A blog about foods from Dominica

Jerk frog legs recipe

September 8, 2020

Jerk frog legs mountain chicken
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Dominica’s National dish is the mountain chicken. Mountain chicken isn’t chicken but instead derives its name from the crapaud’s (frog in creole) legs, which tastes like chicken. Crapaud is often found within the interior of the island and at high altitude. Since it’s a protected species, hunting season for the crapaud is between September to February.

I left Dominica as a teenager and didn’t indulge in mountain chicken as my adventurous palate hadn’t fully developed, and this national dish was more popular among tourists and adults. Since moving abroad, my palate has expanded, and my most recent encounter with mountain chicken abroad was last November. My family and I have come to developed a love for it, since it’s locally available. We prepare it fried with batter and jerked. 

 My kids especially love the jerk mountain chicken, how we prepare jerk chicken for the grill. I usually toss it in a pan with some jerk sauce for just 2 minutes. Then transfer them to the grill for about 10 minutes. This process makes them juicier and more flavorful.

Here’s my jerk frog legs recipe

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Jerk Frog Legs Recipe

Simple, flavorful and tasty mountain chicken
4 from 1 vote
Print Recipe Pin Recipe
Course Appetizer, dinner, lunch, Main Course
Cuisine Caribbean, Chinese, Dominican
Servings 6

Equipment

  • Barbecue grill
  • Frying pan
  • mixing bowl

Ingredients
  

  • 2 lbs frog legs From your seafood market, or specialty market
  • 3 tbsp jerk sauce Use the paste, and based on your spice tolerance. Cut jerk sauce in half
  • 2 tbsp paprika divided in half
  • 1 tbsp turmeric
  • salt based on your tolerance
  • tbsp black pepper
  • 4 cloves garlic (crushed)
  • ½ cup olive oil divided in half
  • 3 branches thyme chopped
  • ½ lemon
  • Mango habanero BBQ sauce I used William Sonoma

Instructions
 

  • Wash frog legs thoroughly with lemon
  • Dry legs and place them in a large bowl
  • Add all other ingredients except oil
  • Marinate for 30 minutes
  • Heat ¼ oil in a frying pan
  • Add frog legs to pan for one minute on each side. Legs cook very quickly and could become fragile and dry.
  • Remove from pan
  • Created a wet rub with the other part of olive oil, paprika and jerk sauce
  • Heat up grill to high temperature
  • Place frog legs on grill
  • Using a silicon brush, generously brush wet rub on legs
  • Turn legs over with a tong after about 5 minutes, and brush rub on other side
  • Remove from grill after a total of 10-12 minutes
  • Enjoy with your favorite sauce. I used Mango Habanero from William Sonoma

Video

Keyword Frog legs, jerk, mountain chicken

in Appetizers, Dinner # frog legs mountain chicken

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Comments

  1. Hyacinth says

    September 8, 2020 at 5:57 pm

    4 stars
    You videos are always so easy to follow. But not me with the frog. Will definitely need to substitute with chicken 🐔. I cannot qith the frog legs🤦🏽‍♀️🥺

    Reply
    • admin says

      September 8, 2020 at 6:09 pm

      Hey dear, thanks for your wonderful feedback. Chicken wings would be ideal. Just keep in in a bit longer than two minutes on the stove top, in the frying pan. No need for a wet rub, just rub the chicken with the jerk sauce. Also, you can put it right in the oven, instead of a grill. Enjoy!

      Reply

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Meet Mayma

Sakafete! Growing up in Dominica, food was central to socializing and in abundance. Cooking with my family was one of the highlights of my youth. We grew our produce and raised livestock, which often made it to our kitchen table. With my mother and grandmother's guidance, I discovered my passion for cooking at age 9. We used lots of verbal recipes then. Today, I share those culinary experiences with my children, using the fundamentals of Dominican cooking and making it our own. I'm not a trained cook/chef, however, as I embark on my food journey, I invite you to experience foods from the Caribbean island of Dominica. Let's cook!
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