Easy Grilled Jerk Chicken

4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Easy Grilled Jerk Chicken made with a marinade that takes just a few seconds to make is the most flavorful authentic Jamaican chicken you’ll grill all summer!

Easy Grilled Jerk Chicken made with a marinade that takes just a few seconds to make is the most flavorful authentic Jamaican chicken you'll grill all summer!Easy Grilled Jerk Chicken is the summer version of my Slow Cooker Jerk Chicken that has been super popular since posting it last month. The marinade is the same, but the method and marinating time are different.

This Easy Grilled Jerk Chicken actually reminds me of a trip my husband and I took five years ago to Jamaica. We were on a mission to find the best jerk chicken ever, so we spent meal after meal at different restaurants enjoying jerk chicken and red stripe. I know, twist our arms, right? Easy Grilled Jerk Chicken made with a marinade that takes just a few seconds to make is the most flavorful authentic Jamaican chicken you'll grill all summer!

So after a few days we found a place we loved and we asked the purveyor if he would share his recipe. Hahaha. He said no of course. So then when I got home I started looking up recipes and cooking up all the mediocre jerk chicken a person could until this one came into my life from allrecipes.

The recipe is made in a food processor, which makes it a total breeze and leaves you with the most amazing looking marinade, EVER.Easy Grilled Jerk Chicken made with a marinade that takes just a few seconds to make is the most flavorful authentic Jamaican chicken you'll grill all summer!

A couple quick tips for this Easy Grilled Jerk Chicken:

  • The recipe is fantastic, but the heat is toned down a lot from what we enjoyed in Jamaica. If you want to dial the heat back up just leave the ribs and seeds in the marinade.
  • You can use any cut of chicken you would like and grill. I used chicken breasts on an indoor grill because it has not stopped raining in a month here!
  • If using an indoor grill be careful of the smoke, it can be a bit spicy, so use your stovetop vent on high.
  • Marinade as long as you can, this chicken gets more and more flavorful, I do a full 24 hours.
  • We serve it with fried plantains or seasoned brown rice and peas (black beans). That rice/bean recipe will hopefully be on the blog in the next few months. Easy Grilled Jerk Chicken made with a marinade that takes just a few seconds to make is the most flavorful authentic Jamaican chicken you'll grill all summer!

Tools used in the making of this Easy Grilled Jerk Chicken:
AllSpice Spice Rack: I use this spice rack and fill up the bottles with freshly purchased spices. It’s basically one of the most beautiful things in my kitchen and when you’re working with a large quantity of spices, not having to hunt and peck through your cupboards makes everything go at warp speed.
Mini Food Processor: This recipe doesn’t need a lot of ingredients so I use my mini processor for the creamy dressing, but if you’re making a larger batch I highly recommend…
My Favorite Food Processor: This is one of my favorite kitchen items and the cost/reviews on it are so stellar I could never recommend an alternative (as long as this one is still available via Prime) even though this is an older model than the current lineup. I’ve had mine for probably 10 years? and it is still going as strong today as ever.

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Easy Grilled Jerk Chicken

Easy Grilled Jerk Chicken made with a marinade that takes just a few seconds to make is the most flavorful authentic Jamaican chicken you'll grill all summer!
Yield 4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main
Cuisine Jamaican
Author Sabrina Snyder

Ingredients
 

  • 4 chicken breasts boneless and skinless
  • 6 green onions chopped
  • 1 onion chopped
  • 1 jalapeno pepper seeded and minced
  • 3/4 cup soy sauce
  • 1/2 cup distilled white vinegar
  • 1/4 cup vegetable oil
  • 2 tablespoons brown sugar
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice

Instructions

  • Add the chicken to a large bowl or ziploc bag (put that bag in a bowl in case of leakage).
  • In a food processor add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until smooth.
  • Add the marinade to the chicken and leave for as long as you can, up to 24 hours.
  • Heat your grill of choice, indoor or outdoor onto medium high heat.
  • Lightly oil (I use canola oil on a paper towel and wipe it on my grilling surface).
  • Grill on each side for 5-7 minutes (depending on the thickness of your chicken), until the chicken is completely cooked through.

Nutrition

Calories: 452kcal | Carbohydrates: 13g | Protein: 53g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 145mg | Sodium: 2700mg | Potassium: 1029mg | Fiber: 2g | Sugar: 8g | Vitamin A: 370IU | Vitamin C: 15.1mg | Calcium: 51mg | Iron: 2.5mg
Keyword: Easy Grilled Jerk Chicken

Easy Grilled Jerk Chicken made with a marinade that takes just a few seconds to make is the most flavorful authentic Jamaican chicken you'll grill all summer!

 

Easy Grilled Jerk Chicken made with a marinade that takes just a few seconds to make is the most flavorful authentic Jamaican chicken you'll grill all summer!
Easy Grilled Jerk Chicken made with a marinade that takes just a few seconds to make is the most flavorful authentic Jamaican chicken you'll grill all summer!
Easy Grilled Jerk Chicken made with a marinade that takes just a few seconds to make is the most flavorful authentic Jamaican chicken you'll grill all summer!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This was SO delicious! I made it in the cast iron and then put extra of the marinade in there with it and it was perfect. 🙂

  2. My youngest had to make a recipe from the Caribbean for school a couple of years ago and this was the one she chose (she was 12 at the time)! So simple that she only needed me to supervise and deal with the pepper. So delicious that even someone that claims to have a serious dislike for jerk chicken went back for seconds. I had forgotten where we had found it and have been searching since then. So glad to have FINALLY relocated it 🙂

  3. I LOVE this recipe! We made it on Monday night and it was so good that we are making it again tonight. This time though, I left some of the delicious sauce aside to pour on top. Thank you!

  4. I adore jerk chicken! And I love that the marinade is made in the food processor. 🙂

  5. I’ve never been to Jamaica, but we love the jerk spices, and this just sounds divine. Who doesn’t love firing up the grill and making something like this? Yum!

  6. I am so excited for grilling this summer! I cannot wait to make this! Although, I don’t think I will be able to wait that long!

    1. Don’t wait!!! Make it now so at least it’ll make you feel like summer isn’t that far away 😉