Let’s turn up the heat! If you’re craving bold, Caribbean-inspired flavors that’ll make your taste buds dance, you’ve come to the right place. We’ve gathered 20 fiery jerk chicken recipes perfect for grilling season, from traditional marinades to quick weeknight twists. Get ready to spice up your dinner routine—these dishes are sure to become new favorites in your kitchen.
Classic Jamaican Jerk Chicken with Scotch Bonnet Peppers
Mmm, picture this: you’re craving something with serious kick and smoky-sweet vibes. That’s where this classic Jamaican jerk chicken comes in—it’s a flavor explosion that’s easier to make at home than you might think, especially with a few pro tips up your sleeve.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken thighs – 2 lbs
– Scotch bonnet peppers – 2
– Allspice berries – 2 tbsp
– Soy sauce – ¼ cup
– Brown sugar – 2 tbsp
– Garlic cloves – 4
– Ground ginger – 1 tsp
– Vegetable oil – 1 tbsp
Instructions
1. Place the chicken thighs in a large bowl.
2. Wearing gloves, finely chop the Scotch bonnet peppers, including seeds for maximum heat.
3. Crush the allspice berries in a mortar and pestle until coarse.
4. In a blender, combine the chopped peppers, crushed allspice, soy sauce, brown sugar, garlic cloves, ground ginger, and vegetable oil.
5. Blend the mixture on high speed for 30 seconds until it forms a smooth paste.
6. Pour the jerk marinade over the chicken thighs in the bowl.
7. Use your hands to rub the marinade evenly onto all sides of the chicken.
8. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for deeper flavor.
9. Preheat your grill to 400°F, or set your oven to 400°F if grilling isn’t an option.
10. Place the marinated chicken thighs on the grill grates, skin-side down.
11. Grill the chicken for 25 minutes, flipping once halfway through, until the internal temperature reaches 165°F.
12. If using an oven, bake the chicken on a lined baking sheet for 30 minutes, then broil for 2 minutes to crisp the skin.
13. Remove the chicken from the heat and let it rest for 5 minutes before serving.
14. Keep an eye on the Scotch bonnet peppers—they’re super spicy, so adjust the amount if you prefer milder heat.
15. For a smokier taste, add a few wood chips to your grill, or use a smoker box in the oven.
16. Don’t skip the resting step; it helps the juices redistribute for juicier meat.
Kick back and enjoy that tender, juicy chicken with a crispy, charred exterior and a bold, spicy-sweet flavor. Serve it over rice to soak up all the delicious juices, or slice it up for tacos with a cool slaw—it’s versatile enough to make any meal feel like a Caribbean getaway.
Grilled Jerk Chicken Skewers with Pineapple Salsa
Zesty, smoky, and packed with flavor—these grilled jerk chicken skewers with pineapple salsa are the perfect summer meal. You get tender chicken with a spicy kick, balanced by a sweet, fresh salsa. It’s easy to throw together for a weeknight dinner or a weekend barbecue.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– Chicken breast – 1.5 lbs
– Jerk seasoning – 2 tbsp
– Olive oil – 2 tbsp
– Pineapple – 1 cup, diced
– Red onion – ¼ cup, diced
– Cilantro – 2 tbsp, chopped
– Lime – 1, juiced
– Salt – ½ tsp
Instructions
1. Cut the chicken breast into 1-inch cubes.
2. In a bowl, combine the chicken cubes, jerk seasoning, and olive oil, then toss until evenly coated.
3. Thread the chicken cubes onto skewers, leaving a small space between each piece for even cooking.
4. Preheat a grill or grill pan to medium-high heat, about 400°F.
5. Place the skewers on the grill and cook for 6-8 minutes per side, flipping once, until the chicken reaches an internal temperature of 165°F.
6. While the chicken cooks, prepare the pineapple salsa by dicing the pineapple into small pieces.
7. Dice the red onion and chop the cilantro.
8. In a separate bowl, combine the diced pineapple, red onion, cilantro, lime juice, and salt, then mix gently.
9. Remove the skewers from the grill and let them rest for 5 minutes to keep the juices locked in.
10. Serve the grilled jerk chicken skewers immediately, topped with the pineapple salsa.
Vibrant and satisfying, the chicken is juicy with a smoky char, while the salsa adds a refreshing crunch. Try pairing it with rice or a simple green salad for a complete meal that’s sure to impress your guests.
Slow-Cooked Jerk Chicken with Allspice and Thyme
Let’s be real—sometimes you want that deep, spicy jerk flavor without hovering over the stove all day. Luckily, this slow-cooked version lets your oven do the heavy lifting, infusing chicken with warm allspice and earthy thyme until it’s fall-off-the-bone tender.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
– Chicken thighs – 2 lbs
– Allspice berries – 1 tbsp
– Fresh thyme – 2 tbsp
– Scotch bonnet pepper – 1
– Soy sauce – ¼ cup
– Brown sugar – 2 tbsp
– Garlic cloves – 4
– Onion – 1 medium
– Vegetable oil – 2 tbsp
– Salt – 1 tsp
Instructions
1. Preheat your oven to 300°F.
2. Roughly chop the onion and garlic cloves.
3. Remove the stem from the scotch bonnet pepper, then finely mince it—wear gloves to protect your skin from the heat.
4. In a blender, combine the chopped onion, garlic, minced scotch bonnet pepper, allspice berries, fresh thyme leaves, soy sauce, brown sugar, vegetable oil, and salt.
5. Blend the mixture on high speed for 60 seconds until it forms a smooth, thick marinade.
6. Place the chicken thighs in a large bowl and pour the marinade over them, tossing to coat every piece evenly.
7. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for 30 minutes to allow the flavors to penetrate.
8. Transfer the marinated chicken and all the marinade to a Dutch oven or oven-safe baking dish.
9. Cover the dish tightly with a lid or aluminum foil to trap moisture.
10. Bake the chicken in the preheated oven at 300°F for 2 hours and 30 minutes.
11. After 2 hours and 30 minutes, remove the lid or foil and increase the oven temperature to 400°F.
12. Bake the chicken uncovered for an additional 30 minutes until the top is caramelized and slightly crispy.
13. Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F in the thickest part.
14. Remove the dish from the oven and let the chicken rest for 10 minutes before serving to allow the juices to redistribute.
15. Shred the chicken with two forks or serve it whole as desired.
16. Keep an eye on the scotch bonnet pepper—if you prefer less heat, remove the seeds before mincing.
17. For deeper flavor, marinate the chicken overnight in the refrigerator instead of 30 minutes.
18. If the sauce seems too thin after baking, simmer it on the stovetop for 5 minutes to thicken it up.
Kick back and enjoy the tender, juicy chicken that practically melts in your mouth, with a bold, spicy-sweet sauce that clings to every bite. Serve it over fluffy rice to soak up all that delicious jerk goodness, or pile it into warm tortillas for a Caribbean-inspired twist on taco night.
Jerk Chicken Tacos with Mango Slaw
Let’s be real—some days you just need a dinner that’s bold, bright, and totally fuss-free. These jerk chicken tacos with mango slaw are exactly that: a flavor-packed mashup that’s ready in about 30 minutes. You get spicy, smoky chicken, a sweet-tangy slaw, and all the vibes of a tropical getaway, no passport required.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Boneless, skinless chicken thighs – 1 lb
– Jerk seasoning – 2 tbsp
– Olive oil – 1 tbsp
– Flour tortillas – 8 small
– Mango – 1, diced
– Red cabbage – 2 cups, shredded
– Lime – 1, juiced
– Cilantro – ¼ cup, chopped
– Salt – ½ tsp
Instructions
1. Pat the chicken thighs dry with paper towels to help the seasoning stick better.
2. Rub the jerk seasoning evenly over all sides of the chicken thighs.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the chicken thighs to the skillet and cook for 6–7 minutes per side, until the internal temperature reaches 165°F and the outside is nicely charred.
5. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to keep the juices inside.
6. While the chicken rests, warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side, or until soft and pliable.
7. In a medium bowl, combine the diced mango, shredded red cabbage, lime juice, chopped cilantro, and salt. Toss gently to coat everything evenly.
8. Slice the rested chicken into thin strips against the grain for tender bites.
9. Assemble each taco by placing a few chicken strips on a warm tortilla and topping with a generous scoop of the mango slaw.
What you end up with is a taco that’s all about contrast: the chicken is juicy and spicy with a smoky crust, while the slaw adds a crisp, refreshing sweetness. For a fun twist, try serving them open-faced on a platter with extra lime wedges for squeezing—perfect for a casual dinner where everyone can build their own.
Oven-Baked Jerk Chicken with Garlic and Ginger
Oven-baked jerk chicken with garlic and ginger is the perfect way to bring bold Caribbean flavors to your kitchen without firing up the grill. You get that signature spicy-sweet kick, plus the cozy warmth of garlic and ginger, all in one easy dish. It’s a crowd-pleaser that feels special but comes together with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken thighs – 2 lbs
– Jerk seasoning – 3 tbsp
– Garlic – 4 cloves
– Fresh ginger – 1 tbsp
– Olive oil – 2 tbsp
– Lime juice – 2 tbsp
– Salt – 1 tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
3. In a small bowl, combine the jerk seasoning, minced garlic, grated ginger, olive oil, lime juice, and salt.
4. Rub the spice mixture evenly over all sides of the chicken thighs.
5. Place the chicken thighs skin-side up on the prepared baking sheet, leaving space between each piece.
6. Bake at 400°F for 45 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
7. For extra crispiness, broil the chicken for 2–3 minutes at the end, watching closely to prevent burning.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
The chicken comes out juicy with a slightly charred, crispy exterior from the broiling step. The garlic and ginger mellow the heat of the jerk seasoning, creating a balanced flavor that’s great with rice or tucked into tacos. Leftovers make fantastic sandwiches the next day—just shred the meat and pile it high on a bun.
Jerk Chicken Wings with Spicy Honey Glaze
Brace yourself for flavor fireworks! These jerk chicken wings are about to become your new go-to party snack or weeknight dinner hero. They pack a punch with bold spices and get a sweet, sticky finish from a spicy honey glaze that’ll have you licking your fingers.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– Jerk seasoning – 2 tbsp
– Olive oil – 2 tbsp
– Honey – ½ cup
– Sriracha – 1 tbsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken wings dry with paper towels to help the skin crisp up nicely.
3. In a large bowl, toss the chicken wings with olive oil until evenly coated.
4. Sprinkle the jerk seasoning over the wings and toss again to ensure every wing is well-covered.
5. Arrange the wings in a single layer on the prepared baking sheet, leaving space between them for even cooking.
6. Bake the wings at 400°F for 35 minutes, flipping them halfway through with tongs.
7. While the wings bake, combine honey and sriracha in a small saucepan over medium heat.
8. Stir the mixture constantly for 3-5 minutes until it thickens slightly and becomes glossy.
9. Remove the wings from the oven and brush them generously with the spicy honey glaze using a pastry brush.
10. Return the glazed wings to the oven and bake for an additional 10 minutes at 400°F until caramelized and sticky.
11. Let the wings rest for 5 minutes on the baking sheet before serving to allow the glaze to set.
Crispy on the outside and juicy inside, these wings deliver a perfect balance of heat from the jerk seasoning and sweetness from the glaze. Serve them piled high with extra napkins, or chop them up over a bed of rice for a complete meal that’s anything but boring.
Jerk Chicken Pizza with Caramelized Onions
Kick off your holiday cooking with a Caribbean-Italian fusion that’ll wow your guests. This jerk chicken pizza with caramelized onions brings spicy, sweet, and savory flavors together on a crispy crust—perfect for a festive twist on pizza night. You’ll love how easy it is to make, even with all that bold taste.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– Pizza dough – 1 lb
– Jerk seasoning – 2 tbsp
– Chicken breast – 1 lb, cubed
– Onion – 1 large, sliced
– Olive oil – 2 tbsp
– Mozzarella cheese – 2 cups, shredded
– Tomato sauce – ½ cup
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 15 minutes.
2. In a bowl, toss the cubed chicken breast with 1 tbsp of jerk seasoning until evenly coated.
3. Heat 1 tbsp of olive oil in a skillet over medium heat, add the chicken, and cook for 5–7 minutes until browned and cooked through, then set aside.
4. In the same skillet, add the remaining 1 tbsp of olive oil and the sliced onion, cooking over low heat for 15–20 minutes until golden brown and caramelized, stirring occasionally to prevent burning.
5. Roll out the pizza dough on a floured surface to a 12-inch circle, then transfer it to a piece of parchment paper.
6. Spread the tomato sauce evenly over the dough, leaving a ½-inch border around the edges.
7. Sprinkle 1 cup of shredded mozzarella cheese over the sauce, then top with the cooked chicken and caramelized onions.
8. Add the remaining 1 cup of mozzarella cheese and sprinkle the remaining 1 tbsp of jerk seasoning on top.
9. Carefully slide the pizza with the parchment paper onto the preheated stone or baking sheet in the oven.
10. Bake for 10–12 minutes until the crust is golden brown and the cheese is bubbly and slightly browned.
11. Remove from the oven and let the pizza cool for 5 minutes before slicing.
Vibrant and full of flavor, this pizza boasts a crispy crust with tender, spicy chicken and sweet onions that melt in your mouth. Serve it with a side of cool ranch dressing to balance the heat, or slice it into small squares for a fun holiday appetizer that’ll disappear fast.
Jerk Chicken Salad with Avocado and Lime Dressing
Now, if you’re craving something fresh but still packed with flavor, this jerk chicken salad is your answer. It’s got that perfect balance of spicy, creamy, and zesty—ideal for a quick lunch or light dinner. You’ll love how easy it is to throw together, especially when you’re short on time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breast – 1 lb
– Jerk seasoning – 2 tbsp
– Olive oil – 1 tbsp
– Romaine lettuce – 1 head
– Avocado – 1
– Lime – 1
– Greek yogurt – ½ cup
– Honey – 1 tsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 400°F. 2. Rub the chicken breast evenly with the jerk seasoning and olive oil. 3. Place the chicken on a baking sheet lined with parchment paper. 4. Bake the chicken for 20 minutes, or until it reaches an internal temperature of 165°F. 5. While the chicken bakes, chop the romaine lettuce into bite-sized pieces and place them in a large bowl. 6. Slice the avocado in half, remove the pit, and dice the flesh. 7. Add the diced avocado to the bowl with the lettuce. 8. In a small bowl, juice the lime to get about 2 tablespoons of juice. 9. Whisk the lime juice with the Greek yogurt, honey, and salt until smooth to make the dressing. 10. Once the chicken is cooked, let it rest for 5 minutes before slicing it into thin strips. 11. Toss the sliced chicken with the lettuce and avocado in the large bowl. 12. Drizzle the lime dressing over the salad and mix everything gently to coat. Tip: For extra flavor, marinate the chicken in the jerk seasoning for 30 minutes before baking. Tip: Check the chicken’s doneness by inserting a meat thermometer into the thickest part. Tip: To prevent the avocado from browning, toss it with a bit of the lime juice before adding it to the salad. The tender, spicy chicken pairs beautifully with the creamy avocado and crisp lettuce, all brought together by that tangy lime dressing. Try serving it in tortilla bowls or over quinoa for a heartier meal—it’s versatile enough to make any day feel special.
Jerk Chicken Stir-Fry with Bell Peppers and Onions
Picture this: you’re craving something bold and flavorful but don’t want to spend all night in the kitchen. This jerk chicken stir-fry brings the heat and the ease, perfect for a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- Boneless, skinless chicken breasts – 1 lb
- Jerk seasoning – 2 tbsp
- Vegetable oil – 2 tbsp
- Bell peppers (any color) – 2 large
- Onion – 1 large
- Soy sauce – 2 tbsp
- Water – ¼ cup
- Cooked rice – for serving
Instructions
- Cut the chicken breasts into 1-inch cubes.
- Place the chicken cubes in a bowl and toss them with the 2 tablespoons of jerk seasoning until evenly coated. Tip: For maximum flavor, let the seasoned chicken sit for 5-10 minutes while you prep the veggies.
- Slice the bell peppers and onion into thin strips.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
- Add the seasoned chicken to the hot skillet in a single layer.
- Cook the chicken for 5-7 minutes, turning the pieces occasionally, until they are browned on all sides and no longer pink in the center.
- Transfer the cooked chicken to a clean plate.
- Add the remaining 1 tablespoon of vegetable oil to the same skillet.
- Add the sliced bell peppers and onion to the skillet.
- Stir-fry the vegetables for 4-5 minutes, until they are tender-crisp and slightly charred at the edges. Tip: Don’t overcrowd the pan; a good stir-fry needs space for everything to cook quickly.
- Return the cooked chicken to the skillet with the vegetables.
- Pour the 2 tablespoons of soy sauce and ¼ cup of water into the skillet.
- Stir everything together and cook for 1-2 more minutes, until the sauce has thickened slightly and coats the chicken and veggies. Tip: The water helps deglaze the pan, picking up all the tasty browned bits from the bottom.
- Remove the skillet from the heat.
But the real magic is in that final toss. The chicken stays juicy with a spicy, smoky crust, while the peppers and onions add a sweet crunch. Serve it hot over a bed of fluffy rice to soak up every last drop of that savory jerk sauce.
Jerk Chicken Burgers with Jerk Mayo
Spice up your burger game with these jerk chicken burgers! They’re packed with bold Caribbean flavors and come together quickly for a fun weeknight dinner. You’ll love the kick from the jerk mayo that ties it all together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Ground chicken – 1 lb
– Jerk seasoning – 2 tbsp
– Burger buns – 4
– Mayonnaise – ½ cup
– Lime juice – 1 tbsp
– Lettuce leaves – 4
– Tomato – 1, sliced
Instructions
1. In a medium bowl, combine the ground chicken and jerk seasoning until evenly mixed.
2. Divide the mixture into 4 equal portions and shape each into a ½-inch thick patty.
3. Preheat a grill or skillet to medium-high heat (about 400°F).
4. Place the patties on the hot surface and cook for 5–6 minutes per side, until the internal temperature reaches 165°F and the outside is nicely charred. Tip: Avoid pressing down on the patties while cooking to keep them juicy.
5. While the patties cook, make the jerk mayo by whisking together the mayonnaise, remaining jerk seasoning, and lime juice in a small bowl until smooth.
6. Lightly toast the burger buns on the grill or in a toaster for 1–2 minutes until golden. Tip: Toasting the buns adds a nice crunch and prevents sogginess.
7. Assemble the burgers by spreading a generous amount of jerk mayo on the bottom bun.
8. Top each with a lettuce leaf, a cooked patty, and a slice of tomato.
9. Finish with the top bun and serve immediately. Tip: For extra flavor, let the patties rest for 2–3 minutes after cooking to allow the juices to redistribute.
Dig into these burgers for a juicy, spicy bite with a creamy, tangy kick from the mayo. The charred edges of the chicken pair perfectly with the cool lettuce and tomato—try serving them with sweet potato fries or a simple slaw to balance the heat.
Jerk Chicken and Rice with Coconut Milk
Kick off your holiday cooking with this vibrant jerk chicken and rice dish that’s packed with flavor and surprisingly easy to make. You’ll love how the coconut milk mellows the spicy jerk seasoning, creating a cozy, satisfying meal perfect for a festive weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken thighs – 1.5 lbs
– Jerk seasoning – 2 tbsp
– Olive oil – 2 tbsp
– Onion – 1, chopped
– Garlic – 3 cloves, minced
– Long-grain white rice – 1 cup
– Coconut milk – 1 (13.5 oz) can
– Chicken broth – 1 cup
– Salt – ½ tsp
– Lime – 1, cut into wedges
Instructions
1. Pat the chicken thighs dry with paper towels, then rub them all over with the jerk seasoning.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken thighs to the skillet, skin-side down, and cook until golden brown, 5–6 minutes per side. Tip: Don’t overcrowd the pan—work in batches if needed to ensure a good sear.
4. Transfer the chicken to a plate and set aside.
5. In the same skillet, add the chopped onion and cook over medium heat until softened, about 5 minutes.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the long-grain white rice to the skillet and toast it for 2 minutes, stirring constantly. Tip: Toasting the rice enhances its nutty flavor and helps it absorb liquids better.
8. Pour in the coconut milk and chicken broth, then add the salt, stirring to combine.
9. Return the chicken thighs to the skillet, nestling them into the rice mixture.
10. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 25 minutes. Tip: Avoid lifting the lid during cooking to keep the steam in for perfectly fluffy rice.
11. After 25 minutes, remove the skillet from the heat and let it sit, covered, for 5 minutes.
12. Fluff the rice with a fork and serve the chicken and rice with lime wedges on the side.
Unwrap a plate of tender, juicy chicken with rice that’s creamy from the coconut milk yet has a subtle kick from the jerk spices. The lime wedges add a bright, zesty finish that cuts through the richness—try serving it with a simple side salad or extra lime for squeezing over the top.
Jerk Chicken Soup with Sweet Potatoes and Kale
Ready for a cozy bowl that packs a punch? This jerk chicken soup with sweet potatoes and kale brings Caribbean warmth to your kitchen. You’ll love how the spicy, smoky flavors mellow into something totally comforting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Chicken thighs – 1 lb
– Jerk seasoning – 2 tbsp
– Olive oil – 1 tbsp
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Sweet potatoes – 2 medium, peeled and cubed
– Chicken broth – 6 cups
– Kale – 4 cups, stems removed and chopped
– Lime – 1, juiced
Instructions
1. Pat the chicken thighs dry with paper towels, then rub them all over with 1 tablespoon of jerk seasoning.
2. Heat olive oil in a large pot over medium-high heat until it shimmers, about 1 minute.
3. Add the seasoned chicken thighs to the pot and cook until browned on both sides, about 4–5 minutes per side.
4. Remove the chicken from the pot and set it aside on a plate.
5. Add the diced onion to the same pot and cook until softened, about 3–4 minutes, stirring occasionally.
6. Stir in the minced garlic and cook for 1 more minute until fragrant.
7. Add the cubed sweet potatoes and the remaining 1 tablespoon of jerk seasoning to the pot, stirring to coat everything evenly.
8. Pour in the chicken broth and bring the mixture to a boil over high heat.
9. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes until the sweet potatoes are fork-tender.
10. While the soup simmers, shred the cooked chicken thighs into bite-sized pieces using two forks.
11. Add the shredded chicken and chopped kale to the pot, stirring to combine.
12. Simmer uncovered for 5 more minutes until the kale has wilted and turned bright green.
13. Remove the pot from the heat and stir in the fresh lime juice.
14. Ladle the soup into bowls and serve immediately.
Perfect for chilly evenings, this soup has a hearty texture with tender chicken and soft sweet potatoes. The kale adds a slight chew, while the jerk seasoning gives it a smoky kick balanced by the lime’s brightness. Try topping it with avocado slices or serving it with crusty bread for dipping.
Jerk Chicken Kebabs with Mango Chutney
Zesty flavors are calling your name today! These jerk chicken kebabs with mango chutney are the perfect way to spice up your weeknight dinner or weekend grill session. You get smoky, spicy chicken paired with sweet, tangy chutney—it’s a combo that’s hard to beat.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– Boneless, skinless chicken thighs – 1.5 lbs
– Jerk seasoning – 3 tbsp
– Olive oil – 2 tbsp
– Bell peppers – 2, any color
– Red onion – 1 medium
– Fresh mango – 1
– Lime juice – 2 tbsp
– Fresh cilantro – ¼ cup, chopped
– Skewers – 8, soaked in water for 30 minutes
Instructions
1. Cut the chicken thighs into 1-inch cubes and place them in a bowl.
2. Add the jerk seasoning and 1 tbsp of olive oil to the chicken, tossing until evenly coated. Let it marinate for at least 15 minutes at room temperature.
3. While the chicken marinates, dice the bell peppers and red onion into 1-inch pieces.
4. Thread the marinated chicken, bell peppers, and red onion onto the soaked skewers, alternating ingredients.
5. Preheat your grill or grill pan to medium-high heat (about 400°F).
6. Brush the kebabs with the remaining 1 tbsp of olive oil to prevent sticking.
7. Place the kebabs on the grill and cook for 6-8 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and has charred edges.
8. For the mango chutney, peel and dice the fresh mango into small pieces.
9. In a small bowl, combine the diced mango, lime juice, and chopped cilantro, mixing gently.
10. Remove the kebabs from the grill and let them rest for 5 minutes before serving.
Out of the grill, these kebabs offer a juicy, tender bite with a smoky kick from the jerk seasoning. The mango chutney adds a refreshing sweetness that balances the heat perfectly—try serving them over a bed of rice or with a side of grilled veggies for a complete meal.
Jerk Chicken Nachos with Black Beans and Cheese
Let’s be honest—you’ve never had nachos quite like this. Imagine crispy tortilla chips piled high with spicy jerk-seasoned chicken, creamy black beans, and melty cheese that’s perfect for sharing with friends or enjoying solo on a cozy night in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Tortilla chips – 1 bag (about 10 oz)
– Boneless, skinless chicken breast – 1 lb, cut into ½-inch pieces
– Jerk seasoning – 2 tbsp
– Olive oil – 1 tbsp
– Canned black beans – 1 (15 oz) can, rinsed and drained
– Shredded cheddar cheese – 2 cups
– Sour cream – ½ cup
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Preheat your oven to 375°F and line a large baking sheet with parchment paper.
2. In a medium bowl, toss the chicken pieces with the jerk seasoning until evenly coated.
3. Heat the olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
4. Add the seasoned chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
5. Spread the tortilla chips in a single layer on the prepared baking sheet.
6. Evenly scatter the cooked chicken over the chips.
7. Sprinkle the black beans over the chicken layer.
8. Top everything with the shredded cheddar cheese, covering the chips completely.
9. Bake in the preheated oven for 8–10 minutes, or until the cheese is fully melted and bubbly.
10. Remove from the oven and let cool for 2 minutes.
11. Dollop the sour cream over the nachos.
12. Garnish with the chopped cilantro.
Get ready for a flavor explosion—the jerk seasoning gives the chicken a warm, spicy kick that pairs perfectly with the creamy beans and gooey cheese. Serve these nachos straight from the baking sheet for a fun, communal meal, or layer them in individual bowls for easy sharing. The chips stay satisfyingly crisp under all those toppings, making every bite a delicious mix of textures and tastes.
Jerk Chicken Pasta with Creamy Jerk Sauce
Dinner just got a major upgrade with this fusion dish that brings Caribbean heat to your pasta night. Imagine tender chicken coated in bold jerk seasoning, all tossed in a creamy, spicy sauce that clings perfectly to fettuccine. You’ll love how the flavors come together in one comforting bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Boneless, skinless chicken breasts – 1 lb
– Jerk seasoning – 2 tbsp
– Olive oil – 2 tbsp
– Heavy cream – 1 cup
– Chicken broth – ½ cup
– Fettuccine – 12 oz
– Salt – 1 tsp
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, cut the chicken breasts into 1-inch cubes.
4. Toss the chicken cubes with the jerk seasoning in a bowl until evenly coated.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
6. Add the seasoned chicken to the skillet and cook for 6–8 minutes, turning occasionally, until browned and cooked through (internal temperature should reach 165°F).
7. Drain the cooked pasta, reserving ¼ cup of the pasta water.
8. Reduce the skillet heat to medium and pour in the heavy cream and chicken broth.
9. Simmer the sauce for 5 minutes, stirring constantly, until it thickens slightly and coats the back of a spoon.
10. Add the drained pasta and reserved pasta water to the skillet, tossing everything together for 2 minutes until the sauce clings to the noodles.
11. Serve immediately while hot.
The creamy sauce balances the jerk spice beautifully, creating a velvety texture that wraps around each noodle. For a fun twist, top it with chopped scallions or a squeeze of lime to brighten up the rich flavors.
Jerk Chicken Flatbread with Arugula and Feta
Sometimes you want something bold and easy for dinner—this jerk chicken flatbread is just that. It’s a fun mash-up of spicy, savory, and fresh flavors that comes together in no time.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Flatbread – 2 pieces
– Chicken breast – 1 lb, cut into ½-inch strips
– Jerk seasoning – 2 tbsp
– Olive oil – 1 tbsp
– Feta cheese – ½ cup, crumbled
– Arugula – 2 cups
– Lime – 1, cut into wedges
Instructions
1. Preheat your oven to 400°F.
2. In a bowl, toss the chicken strips with the jerk seasoning and olive oil until evenly coated.
3. Heat a skillet over medium-high heat and add the seasoned chicken.
4. Cook the chicken for 6–8 minutes, stirring occasionally, until it reaches an internal temperature of 165°F and is browned on all sides.
5. While the chicken cooks, place the flatbreads on a baking sheet and warm them in the preheated oven for 3–5 minutes until slightly crisp.
6. Remove the flatbreads from the oven and top them evenly with the cooked chicken.
7. Sprinkle the crumbled feta cheese over the chicken on each flatbread.
8. Return the flatbreads to the oven and bake for 3–4 minutes, just until the cheese softens.
9. Take the flatbreads out of the oven and immediately top each with 1 cup of arugula.
10. Squeeze lime wedges over the arugula before serving.
Zesty and vibrant, this flatbread balances the heat from the jerk seasoning with the cool, peppery arugula and salty feta. The textures play off each other—crispy flatbread, tender chicken, and fresh greens. For a fun twist, try drizzling it with a bit of hot honey or serving it alongside a simple cucumber salad.
Jerk Chicken Pot Pie with Flaky Crust
Brace yourself for a flavor explosion that turns classic comfort food into a Caribbean-inspired masterpiece. This twist on pot pie combines spicy jerk seasoning with tender chicken and a buttery, flaky crust. You’ll get all the cozy vibes with an extra kick that makes it unforgettable.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken breast – 1.5 lbs
– Jerk seasoning – 2 tbsp
– Butter – ½ cup
– Flour – ¼ cup
– Chicken broth – 2 cups
– Heavy cream – ½ cup
– Frozen mixed vegetables – 2 cups
– Pie crust – 2 sheets (9-inch)
– Egg – 1
Instructions
1. Preheat your oven to 375°F.
2. Dice the chicken breast into 1-inch cubes.
3. Toss the chicken cubes with the jerk seasoning in a bowl until evenly coated.
4. Heat a large skillet over medium-high heat for 2 minutes.
5. Add the butter to the skillet and let it melt completely, about 1 minute.
6. Add the seasoned chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until browned on all sides and no longer pink inside.
7. Sprinkle the flour over the chicken and stir constantly for 2 minutes to cook out the raw flour taste.
8. Gradually pour in the chicken broth while stirring to prevent lumps.
9. Add the heavy cream and frozen mixed vegetables, stirring to combine.
10. Bring the mixture to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until thickened.
11. Remove the skillet from heat and let the filling cool slightly for 10 minutes.
12. Line a 9-inch pie dish with one sheet of pie crust, pressing it gently into the edges.
13. Pour the cooled filling into the crust-lined dish, spreading it evenly.
14. Place the second pie crust sheet over the filling, crimping the edges with a fork to seal.
15. Cut 4 small slits in the top crust to allow steam to escape.
16. Whisk the egg with 1 tablespoon of water in a small bowl.
17. Brush the egg wash evenly over the top crust.
18. Bake the pot pie in the preheated oven for 30-35 minutes, until the crust is golden brown and flaky.
19. Remove from oven and let it rest for 10 minutes before serving.
You’ll love how the flaky crust gives way to a creamy, spicy filling with tender chicken and veggies. For a fun twist, serve individual portions in ramekins or top with a dollop of cool sour cream to balance the heat.
Jerk Chicken Stuffed Peppers with Quinoa
Brace yourself for a flavor explosion that’s perfect for a cozy night in or a casual dinner party. These jerk chicken stuffed peppers with quinoa are a fun twist on stuffed peppers, packing all the spicy, sweet, and savory notes of Caribbean jerk seasoning into a wholesome, one-pan meal. You’ll love how easy they are to make, and they’re sure to become a new favorite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Bell peppers – 4 large
– Cooked quinoa – 2 cups
– Cooked shredded chicken – 2 cups
– Jerk seasoning – 2 tbsp
– Tomato sauce – 1 cup
– Water – ½ cup
– Shredded Monterey Jack cheese – 1 cup
Instructions
1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, combine the cooked quinoa, cooked shredded chicken, jerk seasoning, tomato sauce, and water.
4. Tip: For extra flavor, toast the jerk seasoning in a dry pan for 30 seconds before mixing it in.
5. Spoon the quinoa-chicken mixture evenly into the hollowed bell peppers, packing it down gently.
6. Place the stuffed peppers upright in a baking dish.
7. Pour ¼ cup of water into the bottom of the baking dish to prevent sticking.
8. Cover the dish tightly with aluminum foil.
9. Bake at 375°F for 30 minutes.
10. Remove the foil and sprinkle the shredded Monterey Jack cheese evenly over the tops of the peppers.
11. Tip: Let the peppers rest for 5 minutes after baking to allow the filling to set for easier slicing.
12. Bake uncovered at 375°F for an additional 15 minutes, or until the cheese is melted and bubbly.
13. Check the peppers: the flesh should be tender when pierced with a fork.
14. Tip: If the peppers aren’t browning, broil on high for 2-3 minutes, watching closely to avoid burning.
15. Remove from the oven and let cool for 5 minutes before serving.
Let these stuffed peppers shine with their tender-crisp pepper shells giving way to a hearty, spiced filling. The quinoa adds a pleasant chewiness that soaks up the jerk flavors beautifully. Serve them with a dollop of cool sour cream or a simple side salad to balance the heat for a complete, satisfying meal.
Jerk Chicken Empanadas with Spicy Dipping Sauce
Venturing beyond the usual party snacks? These jerk chicken empanadas bring Caribbean flair to your table with a spicy kick that’ll have everyone reaching for more. They’re surprisingly simple to make, and that zesty dipping sauce takes them over the top.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Salt – ½ tsp
– Unsalted butter – ½ cup
– Ice water – ¼ cup
– Cooked shredded chicken – 2 cups
– Jerk seasoning – 2 tbsp
– Mayonnaise – ½ cup
– Hot sauce – 2 tbsp
– Lime juice – 1 tbsp
– Vegetable oil – for frying
Instructions
1. Combine the flour and salt in a large bowl.
2. Cut the cold butter into small cubes and add it to the flour mixture.
3. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
4. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
5. Tip: Handle the dough as little as possible to keep it tender.
6. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
7. While the dough chills, mix the shredded chicken and jerk seasoning in a medium bowl until evenly coated.
8. In a separate small bowl, whisk together the mayonnaise, hot sauce, and lime juice to make the dipping sauce; set aside.
9. Roll out the chilled dough on a lightly floured surface to ⅛-inch thickness.
10. Use a 4-inch round cutter to cut out circles from the dough.
11. Place 1 tablespoon of the seasoned chicken in the center of each dough circle.
12. Fold the dough over the filling to create a half-moon shape.
13. Press the edges together firmly, then crimp with a fork to seal.
14. Heat 2 inches of vegetable oil in a deep skillet to 350°F.
15. Tip: Use a thermometer to maintain the oil temperature for even frying.
16. Fry the empanadas in batches for 3–4 minutes per side, until golden brown and crispy.
17. Tip: Don’t overcrowd the skillet to prevent the oil temperature from dropping.
18. Transfer the fried empanadas to a paper towel-lined plate to drain excess oil.
19. Serve the empanadas warm with the spicy dipping sauce on the side.
Perfectly flaky crust gives way to tender, boldly spiced chicken inside. The creamy, tangy sauce balances the heat beautifully. Try pairing them with a crisp salad or serving them as a standout appetizer at your next gathering.
Jerk Chicken Fried Rice with Scallions and Peas
You know those nights when you want something comforting but with a kick? This jerk chicken fried rice brings Caribbean warmth to a classic weeknight dish, and it comes together in one pan for easy cleanup. It’s the perfect way to use leftover rice or chicken, but I’ll show you how to make it from scratch too.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breast – 1 lb
– Jerk seasoning – 2 tbsp
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves
– Ginger – 1 tbsp
– Cooked white rice – 3 cups
– Frozen peas – 1 cup
– Scallions – 4
– Soy sauce – 2 tbsp
Instructions
1. Cut the chicken breast into ½-inch cubes.
2. Toss the chicken cubes with 1 tbsp of jerk seasoning in a bowl until evenly coated.
3. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
4. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F.
5. Remove the chicken from the skillet and set it aside on a plate.
6. Mince the garlic and ginger finely.
7. Add the remaining 1 tbsp of vegetable oil to the same skillet over medium heat.
8. Sauté the garlic and ginger for 1 minute until fragrant, being careful not to burn them.
9. Add the cooked white rice to the skillet, breaking up any clumps with a spatula.
10. Stir in the frozen peas and cook for 3-4 minutes until the peas are heated through.
11. Chop the scallions, separating the white and green parts.
12. Add the white parts of the scallions to the skillet and stir for 1 minute.
13. Return the cooked chicken to the skillet.
14. Pour in the soy sauce and remaining 1 tbsp of jerk seasoning.
15. Stir everything together for 2-3 minutes until well combined and heated through.
16. Remove the skillet from the heat.
17. Garnish with the green parts of the scallions.
Buttery rice grains soak up the spicy jerk marinade, while pops of sweet peas and fresh scallions balance each bite. Serve it straight from the skillet for a family-style meal, or top it with a fried egg for extra richness.
Summary
A world of fiery flavor awaits in these 20 jerk chicken recipes, perfect for adventurous home cooks. We hope you find a new favorite to spice up your weeknight dinners or weekend grilling. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the heat!
