One of my favorite parts about visiting St. Lucia is eating half my body weight in jerk chicken. I don’t think there is such thing as a more flavorful piece of meat. All the spices, herbs, heat, everything sings together in a perfect harmony that keeps you wanting more until ya physically just can’t eat anymore. If you haven’t had jerk chicken before, don’t worry I’ll forgive you…as long as you make this recipe as soon as possible!
I’ve bought pre-made jerk marinade and it’s pretty darn good, but obviously homemade marinades from scratch are way more fun and rewarding. Jerk seasoning has many influences not just from the Caribbean, but African, European, and most recently Asian influences (as you can see in the different ingredients above). All of these flavors blend together to make such a flavorful marinade.
My other favorite part about this recipe is that you basically throw everything into a food processor and there ya go! Ok fine, you have to peel the garlic and peel/cut up the ginger, but I think we can all sacrifice that for the rest of the ease of the recipe.
The recipe calls for scotch bonnet peppers, but sometimes they are hard to find so you can substitute with a habanero pepper. If you like your jerk very spicy you can add two peppers, we did two and it was pretty hot but we like our jerk very spicy. If not, just stick with one to be safe.
Once the marinade is pulsed and blended, taste and you can adjust the seasoning. All spice is the star of this show, so feel free to add more after giving it a taste.
You can stop here, bottle the marinade, and store it in the fridge to use later…..or we can use it now! I’ve made this recipe with full chicken breasts which is great, but my favorite way to eat them is as skewers. If you’re going the skewer route, cut the chicken breasts into 1 inch cubes prior to putting in the marinade.
I marinated it for about 12 hours myself. I recommend overnight or minimum 4 hours, this dish relies on the flavor so you have to give it the time for the marinade to do its job. After hours of marinating, trust me it deserves an A+.
For the skewers I cut up a red onion, red/orange bell peppers, and cubed up pineapple. The pineapple compliments the heat of the jerk chicken so well. Also, grilling pineapple is so underrated. The char on the pineapple gives it an extra depth of flavor along with the sweetness.
We grilled it on our gas grill, but I can only imagine how amazing it would taste over a charcoal grill. Cook until the internal temperature of the chicken reaches 165 degrees F. Cook time can vary due to thickness and size of chicken, so best to use a thermometer.
I finished it off with some chopped scallions and I served it with my version of an spicy Caribbean coconut rice which compliments it so well. I hope you enjoy the jerk marinade and it spices up your life a little bit!
As mentioned earlier, you can also grill entire chicken breasts which are so great too! See below picture for whole chicken breasts marinated in the jerk.
Things you’ll need: Food processor, ziplock bag for marinating, grill, skewers.
Visit my store for useful tools and favorite kitchen items
Affiliate notice: The links above are affiliate links meaning I do make a small profit from your purchases. Your price is not affected by this commission. Thank you for supporting Girl with the Iron CastPrint
These jerk chicken marinated skewers pack all of the flavor and a punch. Placed on skewers with delicious veggies and juicy pineapple, these are perfect for a BBQ!
- 2 lbs boneless skinless chicken breast, sliced into 1 inch cubes
- 3 bell peppers, stem/seeds removed, cut into 1 inch squares
- 1 red onion, peeled and cut into 1 inch squares
- 2 cups cubed and peeled pineapple
- Garnish: Chopped scallions
- 1/2 yellow onion, roughly chopped (1/2 cup)
- 6 garlic cloves, peeled
- 3 tbsp fresh thyme
- 1/4 cup chopped scallions
- 2 inches ginger, peeled and roughly chopped
- 2 tbsp ground all spice
- 1/2 tsp nutmeg, grated
- 2 tbsp dark brown sugar
- 2 tbsp soy sauce
- 1 tbsp white wine vinegar
- 1 tsp honey
- 2 limes, juiced
- 1 scotch bonnet pepper or habanero, stems removed (if you like really spicy add 2)
- 1/2 cup vegetable or canola oil
- 1 tsp kosher salt
- 1 tsp fresh ground black pepper
Serve with my Spicy Caribbean Rice
- In a food processor, combine all the marinade ingredients and pulse until all ingredients are combined into a paste. Taste and adjust seasoning if needed, can add more all spice if desired.
- Add chicken to a gallon ziplock bag or bowl and pour the marinade over the chicken, mix chicken with marinade so all chicken is coated. Place into the refrigerator, marinate overnight or minimum 4 hours.
- Grill over medium high heat (about 425 degrees) rotating occasionally so all sides get cooked. Cooking time will depend on thickness of chicken and grill heat. You are looking for an internal temperature of 165 degrees F.
- Remove from grill and garnish with chopped scallions and serve with a side of rice or side of choice.
- You can place the marinade in a sealed jar and keep refrigerated for a week or freeze if you want to keep longer.
- Category: Marinade
- Method: Grill
- Cuisine: Caribbean
Keywords: jerk chicken, jerk marinade, chicken marinade, jerk chicken skewers, grilled chicken