Simple Grilled Jerk Chicken Breasts
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Grilled Jerk Chicken breasts are made with a simple, yet spicy homemade marinade that’s a combination of savory, spicy and sweet; just perfect for mild-tasting chicken breasts.
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The first time I tasted spicy jerk chicken at a friend’s house, I was hooked after the first bite. The combination of flavors was amazing—spicy, smoky, and sweet. I knew I had to try this at home. The heat is just right, balanced by the sweetness of sugar added to the spice blend and the depth of allspice. Now, it’s a staple in my cooking. Even though this recipe is made with chicken breasts, you can use any type of meat with this marinade.
Authentic jerk chicken recipes are made with hot peppers such as jalapeno peppers, habanero peppers or scotch bonnet peppers which aren’t always available in the supermarket. So I like to make my own jerk seasoning blend using dried spices.
The homemade spice blend is easy to make, and once it’s made, it can be stored in the spice cabinet for a few months which is very convenient to make this recipe fast. And you don’t have to worry about your hands burning from cutting up all of those scotch bonnets.
Why you will love this recipe
- The jerk chicken marinade is easy to make with dried spices which you probably have in your kitchen already.
- It’s easy to make and packed with flavor!
Here is what you will need
This is a brief summary of the ingredients needed to make this grilled jerk chicken recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- Boneless chicken breasts
- Soy sauce, tamari sauce or coconut aminos
- Apple cider vinegar
- Olive oil
- Jerk Seasoning Blend – here is my recipe for Jerk Seasoning Blend
How to make this grilled jerk chicken recipe
Prepare: Mix the marinade ingredients together; combine soy sauce, apple cider vinegar, olive oil and jerk seasoning blend together.
- Pour the marinade over the chicken and marinate the chicken for at least one hour up to overnight
- 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 the chicken breasts 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.
Ingredient notes and substitutions
Chicken – I prefer to use boneless skinless chicken breasts for this recipe. They are convenient and cook fast. Boneless chicken thighs are also a good choices as well as bone-in chicken. If you use bone-in chicken, remember that the cooking time will be longer by approximately 20 to 30 minutes. Check the internal temperature with a meat thermometer, it should be at least 165 degrees f.
Soy Sauce – I prefer tamari sauce, a fermented and gluten-free Japanese soy sauce. It tastes similar to soy sauce but has a richer flavor. Substitute Tamari Sauce with an equal amount of soy sauce or coconut aminos which also is soy free.
Jerk Seasoning Blend -I like to use my homemade jerk seasoning to make the marinade, and you can also use a packaged jerk spice blend.
Dry Rubbed Jamaican Jerk Chicken – 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.
Change up the 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.
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 salads, nachos, sandwiches, wraps, quesadillas, or pita bread.
What to serve with grilled Caribbean Jerk Chicken
Serve this juicy chicken garnished with chopped green onions, and Sauteed Baby Turnips, Greek Chopped Salad, Mexican macaroni salad, jalapeno poppers or Arugula Salad and a baked potato.
Top the grilled chicken with mango strawberry salsa
Tips
- The longer the chicken marinates, the flavor will intensify. If you have the time marinating overnight is best.
- The chicken will be ready to flip over once it no longer sticks to the grill.
Recipe FAQs
Yes, you can. Place the chicken marinated chicken breasts on a baking sheet or roasting pan, and bake at 350 until the chicken reaches 165 (about 20 minutes).
Jerk seasoning is a blend of spices originating from Jamaica, typically made with allspice berries, scotch bonnet peppers, and thyme. It has a complex flavor profile with a delicious balance of heat and aromatic spices.
Yes, you can adjust the heat by using up to a tablespoon less spice blend in the marinade.
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Grilled Jerk Chicken Breasts
Equipment
Ingredients
- 1 pound boneless chicken breasts
- 2 tablespoons tamari sauce
- 3 tablespoons olive oil
- 3 tablespoons jerk seasoning blend
- 2 tablespoons apple cider vinegar
Instructions
- Make the marinade: add seasoning blend, tamari 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 or electric on high heat.
- Place the chicken breasts on the grill; reduce the heat and cover the grill. Cook them for 7 minutes, flip them over 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
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This was so good! The perfect flavor! I added a little bit of orange juice to the marinade and yum!