Jamaican Jerk Grilled Chicken
Jamaican Jerk Grilled Chicken is anything but an ordinary grilling recipe.
Big on flavor, bonus points for being on the healthy side, and extra yummy when topped with the grilled corn mango relish!
I served this for dinner, but used the leftovers to make some pretty amazing quesadillas and nachos.
Basically, I took an authentic recipe for Jamaican green sauce and added my own twists and spins.
How to make Jamaican Jerk Grilled Chicken
First we make the green sauce in a blender or food processor.
Add a bunch of green onions, half a bunch of fresh cilantro, jalapeno, garlic, lime juice, Caribbean Jerk seasoning, olive oil, soy sauce, fresh thyme, kosher salt, pepper, and crushed red pepper flakes.
Think of it as kind of like a Caribbean version of pesto.
Then blend until smooth and you have the chicken marinade, plus the seasoning for the corn relish đŸ™‚
I put 4 pounds of boneless, skinless chicken thighs in a gallon size plastic bag.
Thin cut chicken breasts will work well too.
Then I added a few spoonfuls of the green sauce and marinated overnight in the fridge.
When ready to grill, just preheat to medium high and grill for 4 to 6 minutes per side.
I’ll be honest, the chicken just like this is heavenly.
But I also made the corn relish to top this chicken to take it to an over the top level of yumminess.
Brush some ears of corn, a red bell pepper, and a jalapeno with olive oil and season with kosher salt and pepper.
And grill for 8 to 10 minutes total, turning a few times.
When slightly cool, cut the corn kernels off the cob.
I have a fancy tool to make this job a little easier, but a sharp knife works too!
Then dice the peppers, removing the seeds, and toss the veggies with more of the green sauce.
Oh, and also a diced mango for some sweetness and a tropical flavor vibe.
Top Jamaican Jerk Grilled Chicken with more of the green sauce and the corn mango relish!
.
.
If you like Jamaican Jerk Grilled Chicken, you might also like these grilling recipes…
Grilled Gremolata Shrimp Skewers
Grilled Teriyaki BBQ Chicken Drumsticks
And Grilled Sriracha Chicken Sandwiches
Grilled Steak Fajita Skewers
.
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Jamaican Jerk Grilled Chicken
Equipment
- Grill
Ingredients
Jamaican Jerk Grilled Chicken
- 1 bunch green onion
- 1/2 bunch cilantro
- 1 jalapeno pepper some or all seeds removed
- 1/4 cup olive oil
- 5 to 6 cloves garlic
- 1 1/2 tablespoons fresh thyme leaves
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons dry Caribbean Jerk seasoning (homemade or store bought)
- 1 1/2 tablespoon lime juice
- kosher salt, pepper, crushed red pepper flakes
- 3 to 4 pounds thin chicken breasts or boneless, skinless chicken thighs
Grilled Corn Mango Relish
- 4 ears corn on the cob
- 1 red bell pepper
- 1 jalapeno pepper
- olive oil, kosher salt, pepper
- 1 mango peeled and diced
- 1/4 cup chopped, fresh cilantro
- 1 to 2 tablespoons Jamaican green sauce
Instructions
Jamaican Jerk Grilled Chicken
- Put the green onions, cilantro, jalapeno pepper, olive oil, garlic, thyme, soy sauce, Caribbean jerk seasoning, lime juice, kosher salt, pepper, and crushed red pepper flakes in a food processor or blender. Blend until smooth.
- Put the chicken in a gallon size plastic bag. Add a few spoonfuls of the green sauce. Massage the bag until coated and marinate in the fridge for several hours.
- Preheat the grill to medium high for a few minutes. Grill the chicken 4 to 6 minutes per side, or until the internal temperature is above 165 degrees.
- Serve the chicken with the remaining green sauce and grilled corn mango relish.Note: Any leftover green sauce can be stored in a covered container in the freezer.
Grilled Corn Mango Relish
- Brush the corn, bell pepper, and jalapeno with olive oil and season all sides with kosher salt and pepper.
- Grill the veggies with the chicken, 8 to 10 minutes turning a few times.
- Let cool slightly, cut the corn kernels off the cob and dice the bell pepper and jalapeno (remove seeds). Put the corn, peppers, cilantro, diced mango, and Jamaican green sauce in a bowl. Stir until combined.
My new cookbook is now available, check it out HERE!
