Easy Grilled Jerk Chicken Breasts with a Simple Marinade
Grilled jerk chicken breasts are an easy way to add bold and spicy flavor to dinner with a simple marinade and very little prep. The chicken cooks quickly, the spice blend gives it plenty of smoky heat, and the leftovers work well in salads, wraps, rice bowls, or sandwiches. It’s a simple way to break out of the usual grilled chicken routine while still keeping dinner easy on a busy night.
Updated May 2026: Refreshed with easier instructions, practical tips, and flexible ingredient ideas.
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The first time I tasted jerk chicken at a friend’s house, I was hooked after the first bite. The mix of spicy, smoky, and sweet flavors was so good that I knew I had to make it at home. The heat is balanced by a little sugar in the spice blend and the depth of allspice, and now it’s a staple in my kitchen. Although this recipe uses boneless skinless chicken breasts, this marinade works well with other cuts of chicken and other meats too.
Traditional jerk chicken is often made with fresh hot peppers like jalapeño peppers, habaneros, or Scotch bonnet peppers, which are not always easy to find. That’s why I like to make my own jerk seasoning with dried spices instead.
The homemade spice blend is easy to mix and can be stored in your spice cabinet for a few months, which makes this recipe even more convenient. It also saves you from handling hot peppers.
Recipe Highlights
Marinade Time: 1 hour (you can also marinate overnight for extra flavor)
Cook Time: 12 Minutes
Total Time: 75 Minutes
Serves: 4 Easy to adjust
Spice Level: Spicy
Home kitchen tested
- Adjust the spice level by adding a little sweetness to mellow the marinade, or use half the amount of jerk spice.
Ingredient Notes
- Boneless skinless chicken breasts or boneless chicken thighs – bone it will work too, but will take longer to cook (15 to 30 minutes)
- Soy sauce, tamari, or coconut aminos – my preference is – I prefer tamari sauce, a fermented and gluten-free Japanese soy sauce. It tastes similar to soy sauce but has a richer flavor.
- Apple cider vinegar; white vinegar works too
- Olive oil or your favorite cooking oil
- Jerk seasoning blend – homemade or store-bought both work. If you’re making your own, try my jerk seasoning blend recipe.
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Caribbean Jerk Grilled Chicken
- Marinate: Pour the marinade over the chicken and marinate the chicken for at least one hour up to overnight
- Prep and Cook: Preheat the grill at medium-high heat. Once it’s hot, place the chicken on the grill grates. Reduce the heat to medium heat; cover the grill and cook the chicken for about 8 minutes.
- Flip: Turn the chicken over and cook for 5 to 8 minutes longer until the internal temperature reaches 165 degrees. Remove the chicken from the grill and let it stand for 5 minutes before serving.
Change It Up
If you want to change this recipe, here are a few suggestions to make this grilled chicken your own. .
Dry Rub – Instead of marinating, rub some of the spice blend onto the chicken breasts without the marinade about 20 minutes before grilling. This is a great option if you don’t have time to marinate.
Sweet and Spicy – Add a touch of sweetness to the marinade along with a teaspoon or two to taste of brown sugar or honey.
Citrus – To add a pop of citrusy flavor, add a tablespoon of lime juice, lemon juice, or orange juice.
Meat – Replace the chicken with boneless pork chops, ribs or pork tenderloin. We’ve tried them all and they all taste great!
Make it Vegetarian – Slice a block of firm tofu in half (horizontally), marinate it for several hours, then grill it for 5 minutes on each side.
Tofu Tip: This is one to marinate overnight for the best flavor!
How to Store Leftovers
Once it cools to room temperature, store leftover grilled jerk chicken in an airtight container in the fridge for 3 to 4 days.
Leftover tips – This recipe is perfect for making extra. Use the leftover grilled jerk chicken breasts in creamy Rasta Pasta, salads, nachos, sandwiches, wraps, quesadillas, or pita bread.
What to Serve with Grilled Jerk Chicken
Serve this juicy chicken topped with chopped green onions and mango strawberry salsa. It also pairs well with a Greek chopped salad, jalapeno poppers, and a baked potato.
Do you love grilling? My Grilling Dinner Builder takes the guesswork out of weeknight dinners! You can grab it HERE and have 30 nights of grilled meals planned in minutes.
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Grilled Jerk Chicken Breasts
Equipment
Ingredients
- 1 pound boneless chicken breasts
- 2 tablespoons soy sauce tamari sauce or coconut aminos also work
- 3 tablespoons olive oil or your favorite cooking oil
- 3 tablespoons jerk seasoning blend
- 2 tablespoons apple cider vinegar
Instructions
- Make the marinade: add seasoning blend, soy sauce, apple cider vinegar, and olive oil to a glass bowl that's large enough to hold the chicken and mix well.
- Add the chicken breasts to the marinade in the bowl and turn them a few times to make sure they are coated on all sides with the marinade. Cover the chicken and refrigerate for at least one hour.
- Preheat a gas grill, electric grill or grill pan on high heat.
- Place the chicken breasts on the grill; reduce the heat to medium and cover the grill. Cook for 7 minutes, flip and cook for about 5 minutes more until the chicken reaches an internal temperature of 165 degrees f.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Jerk Grilled Chicken Frequently Asked Questions
Yes, you can. Place the marinated chicken breasts on a baking sheet or roasting pan, and bake at 350 until the chicken reaches 165 (about 20 minutes).
Yes, you can absolutely make this recipe in a cast-iron skillet. Simply heat a little oil in your skillet over medium-high heat and cook the chicken for about 6 to 8 minutes per side until it reaches an internal temperature of 165°F.
Yes, you can use frozen chicken breasts, but it is best to thaw them completely in the refrigerator before marinating for the best results. Marinating thawed chicken ensures the meat absorbs all those bold jerk flavors evenly while it rests.
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This was so good! The perfect flavor! I added a little bit of orange juice to the marinade and yum!