Caribbean Jerk Chicken Breasts
Transport your taste buds to the tropics with these bold and flavorful Caribbean Jerk Chicken Breasts! Featuring a vibrant marinade of zesty lime juice, fragrant allspice, smoky paprika, and a hint of sweet brown sugar, this dish perfectly balances heat and warmth, especially with the optional kick from Scotch bonnet peppers. Marinate the tender, juicy chicken for maximum flavor before grilling to golden perfection, achieving a charred, smoky finish reminiscent of authentic island cuisine. Ready in just 35 minutes (plus marinating time), this recipe is ideal for weeknight dinners or backyard barbecues. Pair with classic sides like coconut rice, beans, and fresh steamed vegetables for a complete Caribbean-inspired meal. Perfect for those craving a taste of the islands, this dish is as easy to make as it is irresistible! Keywords: Caribbean jerk chicken, jerk marinade, grilled chicken recipe, tropical flavors, easy dinner ideas.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 tablespoon Soy sauce
- 1 tablespoon Brown sugar
- 3 cloves Garlic cloves, minced
- 1 piece Scotch bonnet pepper, finely minced (optional for heat)
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Smoked paprika
- 1 teaspoon Thyme, dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions, chopped
Instructions
In a large mixing bowl, prepare the jerk marinade by combining olive oil, lime juice, soy sauce, brown sugar, garlic, Scotch bonnet pepper (if using), allspice, cinnamon, nutmeg, paprika, thyme, salt, pepper, and green onions. Mix well.
Place the chicken breasts in the bowl with the marinade. Coat each piece thoroughly, ensuring the marinade covers all sides of the chicken.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or up to overnight) to allow the flavors to infuse into the chicken.
Preheat your grill or skillet to medium-high heat. If grilling, lightly oil the grates to prevent sticking.
Remove the chicken breasts from the marinade, allowing excess marinade to drip off before placing them on the grill or in the skillet. Discard the remaining marinade.
Cook the chicken breasts for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown and charred in spots.
Remove the chicken from the heat and let it rest for 5 minutes before serving to retain moisture.
Serve the Caribbean jerk chicken breasts with rice, beans, and a side of steamed vegetables or salad for a complete meal.
Nutrition Facts
Calories |
1515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3467 mg | 151% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 11.6 g | ||
| Protein | 219.5 g | 439% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 179 mg | 14% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2199 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
