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. I like to spice up our backyard barbecues during the summertime by serving this jerk chicken with pineapple salsa instead of the usual hot dogs and hamburgers. So far, just about everyone I’ve served it to has asked for the recipe!
What’s in jerk chicken marinade?
Here are just a few of my favorite ingredients that make the jerk marinade so unbelievably good:
Scotch Bonnet Peppers: You can swap these with habanero peppers if you can’t find any scotch bonnets. Also, don’t make the same mistake I did and accidentally touch your eyes after handling these spicy peppers! Soy Sauce: Low sodium soy sauce is preferred. Regular soy sauce is pretty salty. Onions: You’ll need both green onions and a white onion to create the very best flavor.
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!
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.
Notes and Tips
Allow the chicken enough time to marinate so those flavors can really soak into the meat! I always let the chicken marinate for a minimum of 1 hour, but usually longer if I have the time. You can use chicken thighs instead if preferred. Before grilling the chicken, rub some oil on the grill to avoid tearing when you flip the chicken. I always check for doneness by using a meat thermometer! Stick the thermometer into the thickest part of the chicken, it should read at least 165°F. Remove the ribs and seeds of the peppers to reduce the spiciness of the marinade. Or, leave them in there for some serious heat! This chicken is wonderful when topped with a fruit salsa. This quick pineapple salsa is great but you can use your favorite recipe.
How to Make Jerk Chicken with Pineapple Salsa Step by Step
Make the marinade: Place all marinade ingredients in the blender and pulse until fully combined. Marinade ingredients – 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. Marinate the chicken: Place 2 lbs 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 the grill to medium-high. Grill the chicken on both sides until fully cooked (about 10-15 minutes total). Make the pineapple salsa: Stir together all ingredients for the pineapple salsa together in a bowl. Keep chilled in the fridge until you’re ready to serve. The ingredients – 2 cups diced pineapple, 1 jalapeno pepper, ¼ red onion, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, 1 pinch kosher salt. Assemble: Spoon the pineapple salsa all over the cooked jerk chicken breasts.
More Grilled Chicken Recipes
Grilled BBQ Chicken Chicken Spiedini Hawaiian Chicken Kabobs Beer Can Chicken
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.
