Description
This vibrant Caribbean Jerk Chicken recipe features tender boneless chicken breasts marinated in a flavorful blend of spices, lime, and honey, then grilled to perfection. Served with a fresh and zesty pineapple salsa, this dish brings tropical flair and bold flavors to your table, perfect for a quick and satisfying meal.
Ingredients
Scale
Chicken Marinade
- ⅓ cup olive oil
- Juice of 2 limes (2-3 tablespoons)
- 2 teaspoons minced garlic
- 2 tablespoons soy sauce
- 1 teaspoon onion powder
- ½ teaspoon nutmeg
- 3 teaspoons allspice
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon honey
- 4 boneless skinless chicken breasts, pounded to even ½ inch thickness
Pineapple Salsa
- 1 cup diced pineapple
- ½ onion, diced
- Handful cilantro, roughly chopped
- 1 jalapeno, diced (optional)
- Juice of 1 lime
- 2 teaspoons honey
- Salt to taste
Optional Serving
- Steamed white rice
Instructions
- Prepare Marinade: In a medium bowl, thoroughly stir together the olive oil, lime juice, minced garlic, soy sauce, onion powder, nutmeg, allspice, crushed red pepper flakes, and honey until well combined.
- Marinate Chicken: Add the pounded chicken breasts into the marinade bowl, tossing them to evenly coat. Cover the bowl and refrigerate for 30 minutes to allow the flavors to infuse.
- Make Pineapple Salsa: While the chicken marinates, combine diced pineapple, onion, cilantro, jalapeno (if using), lime juice, honey, and salt in a separate bowl. Toss well to mix the flavors. Optionally, pulse the mixture a few times in a blender or food processor for a chunky salsa texture. Chill until ready to serve.
- Cook Chicken: Preheat a grill or skillet to medium heat. Use tongs to transfer the marinated chicken to the hot surface, discarding the excess marinade. Cook the chicken for 6-8 minutes on each side, or until fully cooked through and juices run clear.
- Serve: Plate the grilled jerk chicken and top or accompany it with the chilled pineapple salsa. Serve with steamed white rice if desired.
Notes
- If your chicken breasts are large, instead of pounding them to ½ inch thickness, you can slice them in half lengthwise to ensure even cooking.
- Marinating the chicken for at least 30 minutes enhances the flavor, but you can marinate longer for a more intense taste.
- The pineapple salsa can be pulsed for a smoother texture or left chunky according to your preference.
- Adjust the amount of crushed red pepper flakes and jalapeno to control the heat level of the dish.
- Discard excess marinade before cooking to prevent flare-ups on the grill and achieve better searing.
Nutrition
- Serving Size: 1 chicken breast with pineapple salsa
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
