This Easy Jerk Chicken recipe is so flavorful. Succulent grilled chicken, seasoned with and easy homemade jerk marinade – delicious! Plus it comes with a vibrant pineapple salsa – win win!
Jerk Chicken Marinade
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 – add this to your weekly meal rota and spice up your week!
If you’re looking for other spicy chicken recipes, why not also try my delicious Green Chile Chicken Enchiladas (Salsa Verde) or my Mexican Chicken Soup (Spicy)!
Why you’ll love this Easy Jerk Chicken recipe
- A delicious jerk marinade. This homemade marinade is loaded with classic jerk seasonings and turns any humble cut of chicken into a sweet, spicy, salty and delicious main meal.
- A lovely char. This marinade gives the chicken that classic crispy char we all love with a great jerk chicken.
- An easy chicken recipe! Just whack all your ingredients (except the chicken!) into a food processor, pulse and coat your chicken.
- A bright and tangy pineapple salsa. The sweet, tangy kick of pineapple compliments with spiced chicken – pure sunshine on a plate!
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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!
Does Jerk have to be spicy?
Traditionally Jerk seasoning is spicy. This recipe uses scotch bonnet or habanero peppers. But you can make it less spicy/kid friendly and it will still be super flavorful. To do this, deseed and remove the ribs from the peppers, or you can use jalapenos or you can omit the pepper altogether.
More Recipe Notes and Tips
- Allow enough time to marinate so those flavors can really soak into the chicken – at least 1 hour, preferably more.
- You can use chicken thighs. Just check for doneness.
- Before grilling the chicken, rub some oil on the grill to avoid tearing when you flip the chicken.
- You can check doneness by using a meat thermometer. Stick the thermometer into the thickest part of the chicken, it should read at least 165F
- Remove the ribs and seeds of the peppers to reduce the spiciness of the marinade.
- This chicken is wonderful when topped with a fruit salsa. This quick pineapple salsa is great but you can use your favorite recipe.
Jerk Chicken Recipe + Marinade
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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
Gerda says
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!
Becky Hardin says
Thanks for stopping by and sharing, Gerda! Twice in one week must mean it was love at first bite!
Peter Bull (UK) says
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
Becky Hardin says
This marinade will keep well in the refrigerator for up to 1 week or in the freezer for up to 3 months!