Caribbean Jerk Chicken

Sometimes the same old flavors (or lack thereof) in Paleo dishes can get boring, so we’re trying to spice things up for you! If you like the sweet and spicy flavors often found on most Caribbean islands, you’ll love this easy-to-prepare Caribbean Jerk Chicken recipe. Hints of pineapple and lime pair well with the savory spices. Coconut aminos are a soy free seasoning sauce that makes a great substitution for soy sauce in all things Paleo, and you can find it in health food stores or online.

If you enjoyed this Caribbean Jerk Chicken recipe, try our Coconut Curry Chicken Stew recipe next time. For even more delicious and FREE Paleo recipes, visit our PaleoPlan Recipe Center.

Caribbean Jerk Chicken
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Caribbean Jerk Chicken

Servings 4

Total Time: 3 hours

Cook Time: 60 minutes

Passive Time: 2-12 hours

Nutrition Information

calories 378

carbohydrate 15g

protein 37g

fat 16g

saturated fat 2g

cholesterol 105g

sodium 1156g

potassium 258g

fiber 1g

sugar 6g


  • 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 piece(s) 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. So, when simmering the marinade… by “remaining marinade” you mean the marinade that the chicken was sitting in all night?

  2. 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. 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

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

  5. 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.

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

  7. 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!

  8. 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?

    1. 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.

  9. 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. :)

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