Spicy Grilled Jerk Chicken with Tropical Salsa
Experience a taste of the Caribbean with this Spicy Grilled Jerk Chicken recipe that infuses succulent chicken breasts with bold Jamaican flavors. Marinated with a vibrant blend of spices, this dish is not only easy to prepare but also delivers a sensational flavor punch that will impress your friends and family. Served best with a zesty tropical salsa, this recipe is perfect for summer barbecues, festive gatherings, or any outdoor occasion. Whether grilled to perfection or cooked in a skillet, this jerk chicken promises to be a hit!
10
Servings
N/A
Calories
21
Ingredients
Ingredients
skinless chicken breasts
10 (pounded to tenderize)
vegetable oil
1/2 cup (none)
chili powder
2 teaspoons (none)
garlic powder
2 teaspoons (none)
onion salt
2 teaspoons (none)
basil
2 teaspoons (none)
thyme
2 teaspoons (none)
vegetable seasoning
2 teaspoons (none)
crushed red pepper flakes
2 teaspoons (none)
cumin
2 teaspoons (none)
coriander
2 teaspoons (none)
ginger
2 teaspoons (none)
black pepper
2 teaspoons (none)
cinnamon
1 teaspoon (none)
ground cloves
1 teaspoon (none)
allspice
1 teaspoon (none)
cayenne
1 teaspoon (none)
salt
1 teaspoon (none)
sugar
1/4 cup (none)
onion
1 (diced)
green pepper
1 (diced)
Instructions
1
Begin by pounding the chicken breasts to tenderize them, ensuring even cooking.
2
In a large mixing bowl, combine the diced onion, green pepper, vegetable oil, sugar, and all the spices to create a vibrant marinade.
3
Place the tenderized chicken breasts in the marinade, ensuring they are well coated. Cover the bowl with plastic wrap or transfer to a large zip-top bag, and let the mixture marinate in the refrigerator for a minimum of four hours, preferably overnight, to allow the flavors to penetrate.
4
Preheat your grill to medium-high heat. Once hot, remove the chicken from the marinade, allowing excess marinade to drip off.
5
Grill the chicken for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C). Monitor closely to prevent overcooking, which can lead to dryness.
6
Remove from the grill and let the chicken rest for a few minutes before slicing.
7
Serve with your choice of salsa, red chile sauce, or a refreshing pineapple-jicama relish for an unforgettable culinary experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Spicy Grilled Jerk Chicken with Tropical Salsa.
How many servings does this jerk chicken recipe yield?
This recipe yields 10 servings.
What type of chicken is best for this recipe?
The recipe calls for 10 skinless chicken breasts.
How should I prepare the chicken breasts before marinating?
The chicken breasts should be pounded to tenderize them for even cooking.
How long should the chicken marinate?
The chicken should marinate for a minimum of four hours, but preferably overnight.
What are the primary marinade base ingredients?
The marinade base consists of vegetable oil, diced onion, diced green pepper, and sugar.
What is the recommended grill temperature?
Preheat your grill to medium-high heat.
How long does it take to grill the chicken?
Grill the chicken for approximately 6-8 minutes on each side.
What is the safe internal temperature for the chicken?
The internal temperature should reach 165°F (75°C).
Should I let the chicken rest after grilling?
Yes, remove from the grill and let it rest for a few minutes before slicing.
Can this jerk chicken be cooked without a grill?
Yes, the recipe notes it can also be cooked in a skillet.
What side dishes are recommended with this chicken?
It is best served with tropical salsa, red chile sauce, or a pineapple-jicama relish.
Is there ginger in the jerk marinade?
Yes, the recipe includes 2 teaspoons of ginger.
How much sugar is used in the recipe?
The recipe uses 1/4 cup of sugar.
Does this recipe include allspice?
Yes, it includes 1 teaspoon of allspice.
What spices provide the heat in this dish?
The heat comes from crushed red pepper flakes, cayenne, chili powder, and black pepper.
Are fresh vegetables used in the marinade?
Yes, one diced onion and one diced green pepper are mixed into the marinade.
How much vegetable oil is needed?
The recipe requires 1/2 cup of vegetable oil.
What herbs are included in the seasoning?
The recipe includes 2 teaspoons each of dried basil and thyme.
Is cumin used in this jerk chicken recipe?
Yes, 2 teaspoons of cumin are used.
What type of salt is recommended?
The recipe uses both onion salt and regular salt.
Does the recipe use garlic?
Yes, it includes 2 teaspoons of garlic powder.
Is coriander part of the flavor profile?
Yes, the marinade includes 2 teaspoons of coriander.
Are cinnamon and cloves used?
Yes, the recipe calls for 1 teaspoon of cinnamon and 1 teaspoon of ground cloves.
What is the total ingredient count for this recipe?
There are 21 ingredients in total.
How should I store the chicken while it is marinating?
Cover the bowl with plastic wrap or transfer the chicken to a large zip-top bag in the refrigerator.
What occasions is this dish suitable for?
It is perfect for summer barbecues, festive gatherings, or outdoor occasions.
What is the description of the flavor profile?
It is a bold Jamaican flavor profile that is vibrant and spicy.
Should I leave the marinade on the chicken when grilling?
You should allow the excess marinade to drip off before placing the chicken on the grill.
What is a key tip for preventing dry chicken?
Monitor the internal temperature closely to prevent overcooking beyond 165°F.