This Jamaican jerk chicken recipe pairs perfectly with a side of our favorite coconut rice and sweet summer peach salsa. Jerk is traditionally used in the Caribbean on chicken but it also tastes great with beef, pork chops, and seafood like fish and prawns. You can even use it to transform bland tofu and vegetables so vegetarians can enjoy it, too! It’s really simple to make and freezes well for easy make-ahead meals. Scroll down for tips on adjusting the heat so the whole family can enjoy the taste of jerk! Here’s everything you’ll need to make this bold jerk chicken marinade:
Onion + garlic – for their distinctly pungent flavors. Lime juice – fresh is best! Cooking oil – any neutral-tasting cooking oil will work. Our go-to’s for grilling are avocado and olive Soy sauce – adds a rich, salty taste. Jerk seasoning – we use our homemade jerk seasoning, but you can use store-bought in a pinch! Jalapeño pepper – optional, for extra kick and flavor. Chicken – chicken thighs or chicken breasts work equally well in this recipe.
On the other hand, if you love heat and want to make a jerk that will knock your socks off, try using scotch bonnet peppers in place of the jalapeño peppers. They’re often used in Jamaica and are one of the hottest peppers you can buy! It also pairs perfectly with vegetable sides like sautéed green beans with garlic, or baked plantains. Make a big batch of this crowd-pleasing jerk chicken for a flavorful meal that everyone will enjoy. It’s a perfect recipe for backyard BBQ parties and it’s easy to serve with other grilled foods like chili lime grilled corn on the cob, grilled potato salad, or grilled peach salad.
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