Caribbean Jerk Chicken

Caribbean Jerk Chicken
Recipe makes 4 servings.
Approximate Cook Time: 60 minutes
Passive Time: 2-12 hours (marinades, etc.)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 17
Rating: 4.35
Rate this recipe!


1 small onion(s), yellow, peeled and roughly chopped
1 medium jalapeno pepper(s), de-seeded and chopped
1/2 cup(s) coconut aminos
1/2 cup(s) pineapple juice
1/4 cup(s) olive oil
1/4 cup(s) apple cider vinegar
1 medium lime(s), juiced
1 teaspoon(s) honey, raw
2 medium garlic clove(s), minced
1/2 teaspoon(s) nutmeg, fresh, grated
1/2 teaspoon(s) ginger, ground
1/2 teaspoon(s) allspice
1/2 teaspoon(s) red pepper flakes, crushed
1 cup(s) cilantro, fresh, chopped
4 chicken breast(s), boneless skinless (4-6 oz)
1/2 teaspoon(s) sea salt
1/4 teaspoon(s) black pepper, freshly ground


  1. Combine onion, jalapeno, coconut aminos, pineapple juice, olive oil, cider vinegar, lime juice, honey, garlic, nutmeg, ginger, allspice, and crushed red pepper in a blender or food processor and blend until a smooth paste forms (about 1 to 2 minutes).
  2. In a shallow dish (or resealable bag) pour the marinade over chicken breasts add the ciltrantro on top. Cover (or close bag) and place in the refrigerator for several hours or overnight.
  3. When ready to cook, preheat a gas or charcoal grill to high heat. NOTE: If you don't have a grill, simply heat a large sauté pan over medium high heat.
  4. When grill is hot, remove chicken from marinade (save leftover marinade) and grill or sauté until internal temperature reaches 165 F (about 4 to 5 minutes on each side).
  5. While chicken is cooking, pour remaining marinade in a small saucepan and bring to a boil over high heat. Simmer for 5 minutes.
  6. When chicken is fully cooked, remove from the grill and allow to rest for 5 minutes. Before serving, brush chicken with remaining boiled glaze. Season with sea salt and black pepper.
  7. Serve alongside steamed vegetables or on top of fresh greens.


  1. Andrew

    So, when simmering the marinade… by “remaining marinade” you mean the marinade that the chicken was sitting in all night?

    • Neely

      Andrew – Yes, that’s correct.

  2. Monica

    This looks so delicious and I can’t wait to make it after knee replacement surgery this week. Thanks for sharing such a great recipe…

  3. Natalie

    Can you sub the lime juice with lemon?
    I can’t eat limes :(

    • Neely

      Natalie – Sure!

  4. Ćhristine

    So – this marinade looks red – mine is definitely yellowy/green. What did I do wrong????

  5. Caprice

    My looks green too!

  6. Carmen

    What’s coco tu aminos?

  7. Carmen

    I’m I meant coconut aminos

  8. chris

    this looks so good can wait to try it made a pork chop pineapple salsa last night and it was out of this world and bursting with flavor

  9. Teresa B

    Can I omit the jalapeño or substitute it with something else?

  10. Gwen S

    We liked this recipe but are wondering why the sauce was yellow/green instead of the red in the picture. Will defiantly make again.

    • Neely

      Gwen S – Not sure! That’s very strange…

  11. Karen M

    I left out the spiciness from this recipe as my daughter isn’t a big fan of chilli. Even though it was quite nice, it really needed the spice to balance out the sweetness. Next time I’ll definitely add some extra chilli.

  12. Janette S

    I don’t have coconut aminos. Could I use coconut oil (melted) instead of the olive oil or half coconut oil/half olive oil?

  13. Janette S

    Well, here it goes! I just made this sauce and it’s bright green and certainly not a smooth paste! More like a speckled soup! Anyway, the chicken is marinating so we’ll see what happens. BTW, I used tamari instead of coconut aminos. I couldn’t find them. Cross your fingers!

  14. Laurene

    It was tasty, but my marinade came out green too. Is the cilantro suppose to go into the blender or should it be reserved for topping the finished product?

    • Karen

      Sorry for any confusion, the recipe instructions have been fixed. The cilantro is to be sprinkled on top of the marinading chicken. This adds flavor without making the marinade green. Hope this helps.

  15. Bryan B

    Definitely green or yellowish/light brown in color…haven’t added the cilantro yet either

  16. Anonymous

    What is coconut aminos

  17. Cindy

    This was delicious !!! My saw was yellowish but none the less it was sooo good! Husband loved it too

  18. Jenn

    I saved the cilantro for last to top off my marinating chicken, and I would have to agree with the other posters, the sauce is a yellowish-green. Really curious how yours turned out red. Looks and tastes delicious regardless. Thanks for the great recipe. :)

Leave a Comment