When I threw Keira her big first birthday bash my MIL came carrying trays of Jerk chicken and rice and peas. Those trays emptied quickly, with plenty of praise from my family and friends. The truth is that jerk chicken is always a crowd pleaser, no matter the crowd!
I’ve previously shared an authentic Jamaican recipe for jerk chicken but now I want to share an easy way to replicate that jerk flavor without all the work. The key is a complexly flavored rub that marinates on the chicken prior to grilling. It is about as close as you can get to real jerk chicken without all the green onion and pimento branches.
To kick up the Caribbean flavor a notch, I like to serve it with a fresh pineapple salsa over plain rice or rice and peas.
Be sure when you pick up your chicken breasts that you help support Canadian chicken farmers by looking for the Raised by a Canadian Farmer logo. I love to “keep it local” when I can and consume Canadian-grown products when I can because I know the high standards of quality that Canadian chicken farmers follow.
JERK CHICKEN WITH SWEET & SPICY PINEAPPLE SALSA
- 2 Tbsp ground ginger
- 2 Tbsp light brown sugar
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp sea salt
- 1 Tbsp Habanero Chile Powder
- 2 tsp coarse black pepper
- 2 Tbsp ground thyme
- 1 tsp cinnamon
- 1 Tbsp allspice
- 2 TBSP Crumbled Bay Leaves
- 5-6 Boneless Skinless Chicken Breasts
- 1 lime juice of
- 1 ⁄4 cup olive oil
- Combine all spices, sugar, and seasonings in a small bowl.
- Whisk together lime juice and olive oil in a small bowl.
- Rub chicken well with oil mixture.
- Coat the chicken with the dry seasoning mixture and rub it into the chicken then let rest for 30 minutes.
- Heat your grill to medium heat and grill the chicken for 12 to 15 minutes then turn the chicken and continue cooking for 5 to 8 minutes or until completely cooked through.
- Remove from grill and let rest 5 minutes before serving, covered in Sweet & Spicy Pineapple Salsa with a side of rice.