Delicious and healthy Jamaican Jerk Chicken with fresh pineapple salsa is sure to spice up your weeknight dinner!
When I worked near the Financial District, I’d always go to a food truck called Veronica’s Kitchen to get my Jamaican jerk chicken fix. Their food is phenomenal and I find myself ordering their jerk chicken platter with collard greens and plantains time and time again. Anything spicy (and fast and easy!) is always good in my book and I was inspired to recreate this dish after watching Jamie Oliver make it on his 30-minute meal show.
The marinade could not be easier — just throw everything in the food processor or blender and let ’em rip. Jerk chicken is traditionally made with Scotch bonnet peppers, which I can never find around these parts, so I adapted my recipe from Saveur’s which calls for habanero peppers instead.
Jamaican Jerk Chicken is flavorful and fiery hot at the same time. If you want less heat, you can use jalapeno or serrano. Regardless of the heat level, this spice blend is not at all shy of the bold flavors! It works on chicken breasts and thighs, and probably tastes great on pork and beef, too. I made this refreshing pineapple salsa last week and I made it again to serve with this jerk chicken. It was the perfect topping to take the heat off.
Today I’m excited to giveaway a Cuisinart 5-in-1 Griddler! It’s a countertop unit that works as a contact grill, panini press, full grill, full griddle, and half grill/half griddle — you’ll be grilling like a pro with ease in the comfort of your home! To enter the giveaway, follow the Rafflecopter instructions below. Good luck!
- ¼ cup canola oil
- ¼ cup lime juice
- 2 tbsps brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp dried thyme
- 1 tbsp soy sauce
- 2 tsps ground allspice
- 4 cloves garlic
- 4 habanero chiles, seeded, roughly chopped
- 4 scallions, white and green parts, roughly chopped
- 1 shallot, roughly chopped
- 1 tsp ginger, freshly grated
- ¼ tsp salt
- ¼ tsp pepper
- 4 large boneless, skinless chicken breasts (about 2 lbs total)
- Combine oil, lime juice, sugar, vinegar, thyme, soy sauce, allspice, garlic, habanero chiles, scallions, shallots, ginger, and salt and pepper in the bowl of a food processor and process until smooth. Place chicken in a large bowl, coat with the marinade, and let marinate in the refrigerator for at least 8 hours or overnight.
- To cook the chicken, heat an outdoor grill or grill pan to medium-high heat. Place the marinated chicken on the grill and cook for 5 to 8 minutes on each side, turning the chicken once, until the chicken is cooked through.