Jerk Chicken with Pineapple Salsa Recipe - Easy Chicken Recipes (2024)

For the Jerk Chicken Marinade

• ▢ 2 green onions roughly chopped
• ▢ ½ onion roughly chopped
• ▢ 2 Scotch bonnet peppers or habanero peppers
• ▢ 1 small knob fresh ginger peeled
• ▢ 3 cloves garlic
• ▢ 1 teaspoon dried thyme
• ▢ ½ tablespoon ground allspice
• ▢ 2 tablespoons brown sugar
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ ¼ cup low-sodium soy sauce
• ▢ 2 tablespoons olive oil
• ▢ 1 tablespoon apple cider vinegar
• ▢ 2 tablespoons fresh lime juice from 1 lime
• ▢ 2 pounds boneless, skinless chicken breasts or thighs

For the Pineapple Salsa

• ▢ 2 cups diced pineapple fresh is best but any will do
• ▢ 1 jalapeno pepper diced
• ▢ ¼ red onion finely diced
• ▢ 2 tablespoons fresh lime juice from 1 lime
• ▢ 2 tablespoons chopped fresh cilantro
• ▢ 1 pinch kosher salt

• Place all the marinade ingredients, except the chicken, in a food processor or blender. Pulse/blend until the mixture is mostly smooth.

  2 green onions, ½ onion, 2 Scotch bonnet peppers, 1 small knob fresh ginger, 3 cloves garlic, 1 teaspoon dried thyme, ½ tablespoon ground allspice, 2 tablespoons brown sugar, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ¼ cup low-sodium soy sauce, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 2 tablespoons fresh lime juice

• Place the chicken in a large plastic bag or bowl and pour in the marinade. Toss chicken in the marinade until well-coated. Cover the bowl or seal the bag. Place in the refrigerator to marinate for at least 1 hour or up to overnight, which will bring out the best flavor.

  2 pounds boneless, skinless chicken breasts

• Heat the grill to medium-high heat. Grill the chicken for 10-15 minutes total, flipping halfway through.

• Stir together all ingredients for the pineapple salsa. Keep in the fridge until ready to serve. Spoon over chicken and enjoy.

  2 cups diced pineapple, 1 jalapeno pepper, ¼ red onion, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, 1 pinch kosher salt

• Ideally use fresh ingredients for best flavor, where possible. The flavor is so much stronger.
• Remove the ribs and seeds of the peppers to reduce the spiciness of the marinade.
• Allow enough time to marinate so those flavors can really soak into the chicken – at least 1 hour, preferably more.
• Before grilling the chicken, rub some oil on the grill to avoid sticking.
• Check doneness by using a meat thermometer. Stick the thermometer into the thickest part of the chicken, it should read at least 165°F

Storage:Store jerk chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

Jerk Chicken Recipe + Marinade

Amount Per Serving

Calories 280Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 97mg32%

Sodium 763mg33%

Potassium 744mg21%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 11g12%

Protein 34g68%

Vitamin A 198IU4%

Vitamin C 41mg50%

Calcium 40mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.