Jerk Broccoli with Papaya Chutney

By: Hannah Lee Leidy
Jerk Broccoli Hero

From chef Kenny Gilbert of Silkie’s Chicken and Champagne Bar, Jacksonville, Florida

“I always love to shake things up on game day. Fresh simple ingredients and bold flavors. My jerk-spice roasted broccoli with papaya chutney certainly delivers.”- Kenny Gilbert

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  • 1 whole head broccoli, stalk trimmed
  • 1 cup of Duke’s Mayonnaise
  • 1/4 cup fresh lime juice
  • 1/4 cup Chef Kenny’s Jerk Spice
  • Papaya Chutney
  • 2 cups papaya, peeled and chopped
  • 2 tablespoons peeled, sliced ginger
  • 2 cups apple cider vinegar
  • 1 cup granulated sugar
  • 1/4 teaspoon minced habanero pepper
  • 1 teaspoon xantham gum
  • 1/2 cup each small red bell pepper, diced, and spanish onion, diced
  • 1/4 cup thinly sliced cilantro
  1. Preheat oven to 425 degrees.
  2. Combine mayonnaise, lime juice, and jerk spice into a mixing bowl and mix well.
  3. Slather mayonnaise mixture all over the broccoli.
  4. Line a half-sheet pan with foil.
  5. Place broccoli on sheet pan and place into oven, and roast 25 minutes or until golden brown and tender.

Papaya chutney

  1. Place the first six ingredients into a pot and bring to a boil, then reduce to simmer.
  2. Cook for 10 minutes then purée with a hand blender until smooth.
  3. Fold in the remaining ingredients.


  1. Arrange jerk broccoli on a large wooden board, with a steak knife placed into the center of the head of broccoli.
  2. Add papaya chutney into a small dish and serve alongside the jerk broccoli.

Garnish: Lime wedges, herbs (rosemary, parsley, sage), Kosher salt.

  • Recipe created by chef Kenny Gilbert of Silkie's Chicken and Champagne Bar, Jacksonville, Florida

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