Jerk Chicken with Pineapple Salsa is THE summer entree that I can’t stop making! Boldly marinated jerk chicken is grilled to perfection and served with a vibrant, juicy, freshly flavored pineapple salsa.
That lovely char, that spicy, sweet and salty taste… jerk chicken has such a distinct and delicious flavor, and now it’s even simpler to make! This easy jerk chicken recipe is made special by the flavor packed homemade jerk marinade.
I like to spice up our backyard barbecues during the summertime by serving this jerk chicken with pineapple salsa instead of the usual hot dogs and hamburgers. So far, just about everyone I’ve served it to has asked for the recipe!
What’s in jerk chicken marinade?
Here are just a few of my favorite ingredients that make the jerk marinade so unbelievably good:
- Scotch Bonnet Peppers: You can swap these with habanero peppers if you can’t find any scotch bonnets. Also, don’t make the same mistake I did and accidentally touch your eyes after handling these spicy peppers!
- Soy Sauce: Low sodium soy sauce is preferred. Regular soy sauce is pretty salty.
- Onions: You’ll need both green onions and a white onion to create the very best flavor.
What is jerk flavor?
Jerk seasoning is part of Jamaican cooking and has a very distinct flavor. It’s loaded with punchy ingredients, from allpsice to brown sugar, giving it a salty/sweet flavor. The addition of scotch bonnet peppers gives jerk its spicy kick. When it all comes together you get deep, warming flavors that are utterly delicious!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Any leftover jerk chicken you have will stay fresh in the fridge for up to 3 days. For the best reheated results, use your air fryer or oven to reheat the chicken. Try to store the pineapple salsa in a separate container if possible.
How to Freeze
You can freeze cooked chicken breasts for up to 3 months. Just make sure to let the chicken fully cool to room temperature prior to freezing in an airtight container. Once you’re ready to enjoy the chicken, let it thaw in the fridge for a few hours prior to reheating.
Notes and Tips
- Allow the chicken enough time to marinate so those flavors can really soak into the meat! I always let the chicken marinate for a minimum of 1 hour, but usually longer if I have the time.
- You can use chicken thighs instead if preferred.
- Before grilling the chicken, rub some oil on the grill to avoid tearing when you flip the chicken.
- I always check for doneness by using a meat thermometer! Stick the thermometer into the thickest part of the chicken, it should read at least 165°F.
- Remove the ribs and seeds of the peppers to reduce the spiciness of the marinade. Or, leave them in there for some serious heat!
- This chicken is wonderful when topped with a fruit salsa. This quick pineapple salsa is great but you can use your favorite recipe.
Top Reader Review
“Excellent marinade! I made the pineapple salsa too! Yum.” – Gerda
Jerk Chicken Recipe + Marinade
Ingredients
For the Jerk Chicken Marinade
- 2 green onions roughly chopped
- ½ onion roughly chopped
- 2 Scotch bonnet peppers or habanero peppers
- 1 small knob fresh ginger peeled
- 3 cloves garlic
- 1 teaspoon dried thyme
- ½ tablespoon ground allspice
- 2 tablespoons brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup low-sodium soy sauce
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh lime juice from 1 lime
- 2 pounds boneless, skinless chicken breasts or thighs
For the Pineapple Salsa
- 2 cups diced pineapple fresh is best but any will do
- 1 jalapeno pepper diced
- ¼ red onion finely diced
- 2 tablespoons fresh lime juice from 1 lime
- 2 tablespoons chopped fresh cilantro
- 1 pinch kosher salt
Equipment
- Food Processor OR
- Blender
Instructions
- Place all the marinade ingredients, except the chicken, in a food processor or blender. Pulse/blend until the mixture is mostly smooth.2 green onions, ½ onion, 2 Scotch bonnet peppers, 1 small knob fresh ginger, 3 cloves garlic, 1 teaspoon dried thyme, ½ tablespoon ground allspice, 2 tablespoons brown sugar, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ¼ cup low-sodium soy sauce, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 2 tablespoons fresh lime juice
- Place the chicken in a large plastic bag or bowl and pour in the marinade. Toss chicken in the marinade until well-coated. Cover the bowl or seal the bag. Place in the refrigerator to marinate for at least 1 hour or up to overnight, which will bring out the best flavor.2 pounds boneless, skinless chicken breasts
- Heat the grill to medium-high heat. Grill the chicken for 10-15 minutes total, flipping halfway through.
- Stir together all ingredients for the pineapple salsa. Keep in the fridge until ready to serve. Spoon over chicken and enjoy.2 cups diced pineapple, 1 jalapeno pepper, ¼ red onion, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, 1 pinch kosher salt
Notes
- Ideally use fresh ingredients for best flavor, where possible. The flavor is so much stronger.
- Remove the ribs and seeds of the peppers to reduce the spiciness of the marinade.
- Allow enough time to marinate so those flavors can really soak into the chicken – at least 1 hour, preferably more.
- Before grilling the chicken, rub some oil on the grill to avoid sticking.
- Check doneness by using a meat thermometer. Stick the thermometer into the thickest part of the chicken, it should read at least 165°F
How to Make Jerk Chicken with Pineapple Salsa Step by Step
Make the marinade: Place all marinade ingredients in the blender and pulse until fully combined. Marinade ingredients – 2 green onions, ½ onion, 2 Scotch bonnet peppers, 1 small knob fresh ginger, 3 cloves garlic, 1 teaspoon dried thyme, ½ tablespoon ground allspice, 2 tablespoons brown sugar, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ¼ cup low-sodium soy sauce, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 2 tablespoons fresh lime juice.
Marinate the chicken: Place 2 lbs boneless, skinless chicken breasts in a large plastic bag or bowl and pour in the marinade. Toss chicken in the marinade until fully coated. Cover the bowl or seal the bag. Place in the refrigerator to marinate for at least 1 hour or up to overnight, which will bring out the best flavor.
Grill the chicken: Heat the grill to medium-high. Grill the chicken on both sides until fully cooked (about 10-15 minutes total).
Make the pineapple salsa: Stir together all ingredients for the pineapple salsa together in a bowl. Keep chilled in the fridge until you’re ready to serve. The ingredients – 2 cups diced pineapple, 1 jalapeno pepper, ¼ red onion, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, 1 pinch kosher salt.
Assemble: Spoon the pineapple salsa all over the cooked jerk chicken breasts.
More Grilled Chicken Recipes
- Grilled BBQ Chicken
- Chicken Spiedini
- Hawaiian Chicken Kabobs
- Beer Can Chicken
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
Excellent marinade! I made the pineapple salsa too! Yum. Making it 2nd time in a week, this time with mango salsa. Is it pineapple salsa in the pictures? Looks more like mango to me, both yummy salsas either way! Will be repeating all summer long. THANKS!
Thanks for stopping by and sharing, Gerda! Twice in one week must mean it was love at first bite!
My young grandson loves your jerk chicken.
I would like to know how long you can store the marinade ( less meat) in the fridge or freezer safely. So that I can add meat every weekend.
Thanks Pete
This marinade will keep well in the refrigerator for up to 1 week or in the freezer for up to 3 months!