Jerk chicken topped with pineapple salsa is the summer entree that I can’t stop making! I grill boldly marinated jerk chicken to juicy perfection and and serve it with a fresh and fruity pineapple salsa. My jerk chicken marinade has the perfect balance of earthy, bold, and aromatic flavors with a punch of spice!
Jerk Chicken Recipe
That lovely char, that spicy, sweet, and salty taste… jerk chicken has such a distinct and delicious flavor. Ginger, Scotch bonnet peppers, allspice, soy sauce, and apple cider vinegar are just a few of the ingredients that make my jerk chicken marinade so incredibly flavorful. This is a dish that’s worth waiting for. Topped with a fresh and fruity pineapple salsa, it heats me up and cools me down all at the same time!
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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.
Top Reader Review
“Excellent marinade! I made the pineapple salsa too! Yum.” – Gerda
Marinated Jerk Chicken Recipe
Ingredients
For the Jerk Chicken Marinade
- 2 green onions roughly chopped
- ½ medium onion roughly chopped
- 2 Scotch bonnet 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 fresh pineapple
- 1 jalapeno pepper diced
- ¼ medium 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 medium 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.2 cups diced fresh pineapple, 1 jalapeno pepper, ¼ medium red onion, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, 1 pinch kosher salt
- Spoon the salsa over the chicken and enjoy.
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 Step by Step
Make the Jerk Marinade: Place 2 roughly chopped green onions, ½ of a roughly chopped medium onion, 2 Scotch bonnet peppers, 1 small knob of peeled fresh ginger, 3 cloves of garlic, 1 teaspoon of dried thyme, ½ tablespoon of ground allspice, 2 tablespoons of brown sugar, ½ teaspoon of kosher salt, ½ teaspoon of ground black pepper, ¼ cup of low-sodium soy sauce, 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, and 2 tablespoons of fresh lime juice in a blender or food processor and pulse until fully combined.
Marinate the Chicken: Place 2 pounds of 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 your grill to medium-high. Grill the chicken on both sides until fully cooked (about 10-15 minutes total).
Top with Salsa: Stir together 2 cups of diced fresh pineapple, 1 diced jalapeno pepper, ¼ of a finely diced red onion, 2 tablespoons of fresh lime juice, 2 tablespoons of chopped fresh cilantro, and 1 pinch of kosher salt in a bowl. Keep chilled in the fridge until you’re ready to serve. Spoon over the grilled chicken breasts.
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!