37 Recipes

Jerk Chicken Recipes

Smoky, spicy Caribbean jerk chicken — wings, thighs, drumsticks, and whole birds rubbed in island heat.

Contributors
Bri Leventas
Breanna Stark
Nomad Blends
+34

Jerk Chicken

Jerk Chicken w/ Coconut Rice & Mango SlawJerk Chicken

Jerk Chicken w/ Coconut Rice & Mango Slaw

A delicious jerk chicken recipe from the Pepper community.

20 min520 cal35 g proteinServes 2428 saves
Bri LeventasBri Leventas

Ingredients

  • Homemade Jerk Seasoning (recipe below)
  • Chicken Tenderloins
  • Microwave Coconut Rice
  • 1/2 tsp Sugar
  • 2 Mangos
  • 1 Large Cucumber
  • 2 Jalapeños
  • 1 lime Lime Juice
  • Chives
  • 2 tbsp Olive oil

Instructions

  1. 1You could definitely use store bought jerk seasoning. If you want to make your own, combine all of the following ingredients in an airtight container and store in the pantry: * 1 tablespoon onion powder * 1 tablespoon garlic powder * 2 teaspoons cayenne pepper (more if you want it spicy) * 2 teaspoons salt * 2 teaspoons ground black pepper * 2 teaspoons dried thyme * 2 teaspoons brown sugar * 1 teaspoon ground allspice * 1 teaspoon dried parsley * 1 teaspoon paprika * 1/2 teaspoon hot pepper flakes * 1/2 teaspoon ground cinnamon * 1/2 teaspoon ground nutmeg * 1/2 teaspoon ground clove * 1/4 teaspoon ground cumin
  2. 2Cut your mangos, cucumbers, and jalapeños to the same size. Add the juice of a whole lime, chives, and about a teaspoon of the jerk seasoning. Mix to combine. Pat chicken tenderloins dry. Coat each side with jerk seasoning. Add to hot oil and cook on each side. These cook very quickly. Microwave your rice packet. I mix the rice with a little extra sugar. Assemble!

P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.

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Why Jerk Chicken Is All About the Marinade

Real jerk chicken builds its flavor in the marinade, not on the grill. Allspice, scotch bonnet, thyme, and brown sugar need overnight to settle into the meat.

Use bone-in, skin-on pieces. The fat keeps the chicken juicy under high heat and the bone protects the meat from drying out while the skin chars.

If you can't grill over pimento wood, a charcoal grill with a few wood chips gets you 90% of the way there. Indoor cooks: a hot cast iron and a quick broiler finish work too.

Quick Tips

  1. 1

    Marinate overnight

    Jerk paste is layered and intense. Less than 8 hours and the flavor stays on the surface; 24 hours and it permeates.

  2. 2

    Respect the scotch bonnet

    These chiles are 10x hotter than jalapeños. Start with half a pepper, taste, and scale up — you can always add heat, not remove it.

  3. 3

    Cook low and slow

    Burn the sugar in the marinade and your chicken tastes acrid. Medium heat with the lid down builds char without scorching.

  4. 4

    Rest before slicing

    Five minutes off the grill lets the juices redistribute. Slice too early and all the flavor ends up on the cutting board.

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