5.0 from 3 votes
Jerk Chicken Recipe
Loaded with spice and fresh flavor, this Jerk Chicken Recipe is so addictively good! Make it in a skillet or grill it outside, this easy chicken recipe is perfect for summer entertaining or healthy dinners any time of the year.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 people
Calories: 315 kcal
Course:
Main Course
Cuisine:
Jamaican
Ingredients
- 2 green onions roughly chopped
- 1 chipotle pepper with adobo sauce
- 1 tbsp honey
- 1 inch knob of fresh ginger peeled
- 2 garlic cloves
- 2 tsp ground allspice
- 1/4 cup low-sodium soy sauce
- 2 tbsp olive oil
- 1 lime juiced and zested
- 1.5 lb chicken breasts *see note 1
Salsa:
- 4 large plum tomatoes diced
- ¼ red onion chopped
- 1/4 cup fresh cilantro chopped
- 1 Jalapeño seeded and chopped
- 1/2 lime juiced
- 1/2 tsp kosher salt
- 1 garlic clove minced
Instructions
- Place the first 9 ingredients into a food processor and pulse until smooth.
- Place chicken into a Ziploc bag together with the marinade. Seal and mix thoroughly through the bag. Allow the chicken to marinate for 1 hour, or overnight.
- To make the salsa, combine all the ingredients in a bowl and refrigerate.
- Preheat a skillet, grill pan, or outdoor grill to medium-high heat.
- Add the chicken and cook until charred and no longer pink on the inside. about 5-6 minutes on each side or until the chicken reaches an internal temperature of 165 F.
Cup of Yum
Notes
- Use either chicken breasts or chicken thighs! Thighs will be juicier and breasts are a leaner cut of meat. They are both delicious options for this Jerk Chicken Recipe.
- Allow the chicken to rest for 5-10 minutes before slicing to keep it nice and juicy!
- Make everything ahead of time! I like to prep everything the evening or morning before to allow all of the flavors to develop in both the meat and the salsa.
- Make double and freeze half. This is a great hack if you are a busy household! I make double and freeze the jerk chicken recipe in the ziplock bag while it marinates. Then I can use it up to 3 months later. Just thaw it overnight until it's completely defrosted and cook!
Nutrition Information
Calories
315kcal
(16%)
Carbohydrates
14g
(5%)
Protein
39g
(78%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
1116mg
(47%)
Potassium
928mg
(27%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
938IU
(19%)
Vitamin C
25mg
(28%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 315
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 39g | 78% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1116mg | 47% |
| Potassium | 928mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 938IU | 19% |
| Vitamin C | 25mg | 28% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.