Description
This vibrant Caribbean Jerk Chicken recipe features tender boneless skinless chicken breasts marinated in a flavorful blend of spices, lime juice, and honey, then grilled to perfection. Served with a fresh and zesty pineapple salsa, this dish is a perfect blend of sweet, spicy, and tangy flavors, ideal for a quick and delicious weeknight meal or an impressive summer barbecue.
Ingredients
Scale
Chicken Marinade
- ⅓ cup olive oil
- Juice of 2 limes (about 2–3 tablespoons)
- 2 teaspoons minced garlic
- 2 tablespoons soy sauce
- 1 teaspoon onion powder
- ½ teaspoon nutmeg
- 3 teaspoons allspice
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon honey
Chicken
- 4 boneless skinless chicken breasts, pounded to even ½ inch thickness (or sliced lengthwise if large)
Pineapple Salsa
- 1 cup diced pineapple
- ½ onion, diced
- Handful cilantro, roughly chopped
- 1 jalapeno, diced (optional)
- Juice of 1 lime
- 2 teaspoons honey
- Salt to taste
Optional
- Steamed white rice for serving
Instructions
- Prepare Marinade: In a medium bowl, combine olive oil, lime juice, minced garlic, soy sauce, onion powder, nutmeg, allspice, crushed red pepper flakes, and honey. Stir well to create a smooth marinade.
- Marinate Chicken: Add the chicken breasts to the marinade, tossing to coat thoroughly. Cover and refrigerate for 30 minutes to allow flavors to penetrate the meat.
- Make Pineapple Salsa: While the chicken marinates, mix diced pineapple, onion, cilantro, jalapeno (if using), lime juice, honey, and salt in a bowl. Toss gently to combine. Optionally, pulse the mixture a few times in a blender or food processor for a chunkier salsa. Chill until ready to serve.
- Cook Chicken: Using tongs, transfer the marinated chicken to a preheated grill or skillet over medium heat (discard the remaining marinade). Cook for 6-8 minutes per side until the chicken is cooked through and has nice grill marks or browning.
- Serve: Plate the grilled jerk chicken with a generous scoop of pineapple salsa on top or on the side. Serve alongside steamed white rice if desired for a complete meal.
Notes
- If your chicken breasts are large, slice them lengthwise instead of pounding to maintain tenderness and even cooking.
- The pineapple salsa can be made a few hours in advance and kept chilled to enhance the flavors.
- Adjust the amount of crushed red pepper flakes and jalapeño based on your preferred spice level.
- This recipe works well on both a grill and stovetop skillet, allowing flexibility according to your kitchen setup.
Nutrition
- Serving Size: 1 chicken breast with pineapple salsa
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg
