Jerk Chicken Recipe + Marinade
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Prep Time
10 mins
-
Cook Time
15 mins
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Marinate
8 hrs
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Total Time
8 hrs 25 mins
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Servings
6 people
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Calories
280 kcal
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Course
Main Course
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Cuisine
Jamaican
Jerk Chicken Recipe + Marinade
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This Easy Jerk Chicken recipe is so flavorful! Succulent grilled chicken, seasoned with the best homemade jerk marinade - so good!
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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 ginger peeled, fresh
- 3 cloves garlic
- 1 teaspoon thyme dried
- ½ tablespoon ground allspice
- 2 tablespoons brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- ¼ cup soy sauce low-sodium
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons lime juice from 1 lime, fresh
- 2 pounds chicken breast or thighs, boneless, skinless
For the Pineapple Salsa
- 2 cups pineapple fresh is best but any will do, diced
- 1 jalapeno pepper diced
- ¼ red onion finely diced
- 2 tablespoons lime juice from 1 lime, fresh
- 2 tablespoons cilantro chopped, fresh
- 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.
- 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.
- 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.
Notes
- 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.
- 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
Nutrition Information
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Calories
280kcal
(14%)
Carbohydrates
16g
(5%)
Protein
34g
(68%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.02g
(1%)
Cholesterol
97mg
(32%)
Sodium
763mg
(32%)
Potassium
744mg
(16%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
198IU
(4%)
Vitamin C
41mg
(46%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 34g | 68% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 763mg | 32% |
| Potassium | 744mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 41mg | 46% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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