Marinated Jerk Chicken Recipe

four jerk chicken breasts topped with pineapple salsa, cilantro, and lime wedges on a platter.

4.55 from 40 votes

This easy jerk chicken is marinated in a bold, homemade Caribbean sauce and grilled to juicy perfection. Topped with a vibrant pineapple salsa, it’s a 30-minute meal that brings tropical island flavors right to your backyard.

Prep Time10

Cook Time15

Marinate8

Total Time8 25

Course: Main Course

Cuisine: jamaican

Servings: people

Calories: 280kcal

Author: Becky Hardin

Equipment

High-Powered Blender or Food Processor
Grill or Indoor Grill Pan

Ingredients

2 pounds boneless, skinless chicken breasts *

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

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

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 (375-450°F). 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.

Video

Notes

*Lean chicken breasts make for a healthier meal, but boneless, skinless chicken thighs are more traditional for juicy jerk chicken.

**You can swap these with habanero peppers if you can't find any scotch bonnets.

Marinade Tips:

Ideally use fresh ingredients for best flavor, where possible. The flavor is so much stronger.
When chopping hot pepper, the oils will stay on your hands for hours. If you touch your eyes (or anything else), you'll regret it. Use food-safe gloves!
Remove the ribs and seeds of the peppers to reduce the spiciness of the marinade.
Feel free to add ¼ tsp each of cinnamon and nutmeg to the marinade for extra warmth.
A little brown sugar in the marinade helps the chicken blacken and char more on the grill. Don't skip it!
For extra marinade penetration, score the chicken breasts with a knife or poke a few times with a fork before submerging.
Allow enough time to marinate so those flavors can really soak into the chicken - at least 1 hour, preferably more.

Grilling Tips:

Before grilling the chicken, rub some oil on the grill to avoid sticking.
For that signature "jerk" smell, soak a handful of whole allspice berries in water for 30 minutes, then toss them directly onto your grill coals (or into a smoker box).
Set up your grill with a hot side and a cool side. Sear the chicken over the direct heat for 2-3 minutes per side to get those grill marks, then move it to the cooler side of the grill and close the lid to finish cooking so it doesn't overcook.
Check doneness by using a meat thermometer. Stick the thermometer into the thickest part of the chicken, it should read at least 165°F.

Smoker Method: For the most authentic flavor, you can smoke the chicken at 225°F using pimento wood chips (or hickory) until it reaches an internal temperature of 165°F; I typically stick to high-heat grilling for this recipe because it is faster and doesn't require specialized equipment, but you can always add a handful of soaked wood chips to a foil pouch on your grill to get that smoky aroma without a full smoker setup.

Make-Ahead: The jerk marinade (without the chicken) will keep well in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Storage: Store jerk chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition