CARIBBEAN JERK BBQ CHICKEN
Caribbean Jerk BBQ Chicken is a bold and flavorful dish that brings the heat and aromatic spices of the Caribbean straight to your plate. The jerk seasoning, a signature blend of spices, infuses the chicken with a smoky, spicy and slightly sweet profile. Lime juice adds a zesty freshness, while olive oil helps lock in moisture, keeping the chicken juicy and tender. Grilling the chicken enhances its flavours, creating a beautifully charred exterior with a mouthwatering aroma. This dish is perfect for backyard BBQs, summer cookouts or a simple yet exciting weeknight meal. Serve with rice and peas, grilled vegetables or a fresh mango salsa for a complete Caribbean-inspired feast. Whether you’re a fan of fiery flavours or looking to explore new cuisines, this jerk BBQ chicken recipe is a must-try for anyone who enjoys bold, vibrant meals.
RECIPE CATEGORY
Entrée, Dinner
SERVING SIZE
1
CUISINE
Caribbean, Jamaican
PREPARATION/TECHNIQUES
Barbecue / Grill, Marinate, Roast
OCCASION/HOLIDAY
Backyard BBQ, Summer, Party, Picnic, Family Reunion, Super Bowl, Tailgating
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Fat, Quick and Easy, Wheat / Gluten-Free, High Protein
DISH TYPE
Chicken
INGREDIENTS
There are the following ingredients for Caribbean Jerk BBQ Chicken:
- 100g chicken breast
- ½ tsp jerk seasoning
- ½ tsp lime juice
- 1 tsp olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 160
- Protein: 25g
- Carbohydrates: 1g
- Fat: 6g
- Saturated Fat: 1g
- Fibre: 0g
- Sugar: 0g
- Sodium: 280mg
PREPARATION
- Prepare the marinade: In a bowl, combine the jerk seasoning, lime juice and olive oil.
- Coat the chicken: Rub the marinade evenly over the chicken breast, ensuring every part is well covered.
- Marinate: Let the chicken rest for at least 30 minutes or up to 4 hours for deeper flavour. If time allows, overnight marination intensifies the taste.
- Preheat the grill: Set to medium-high heat and lightly oil the grates to prevent sticking.
- Grill the chicken: Cook for 6-7 minutes per side or until the chicken reaches an internal temperature of 75°C (165°F).
- Baste while cooking: For extra juiciness, brush the chicken with a bit of olive oil or additional jerk marinade as it grills.
- Rest before serving: Let the chicken rest for 5 minutes before slicing to retain its juices.
PREP TIME
30 minutes (excluding marination)
COOKING TIME
14 minutes
TIPS
- For maximum flavour: Marinate the chicken for at least 4 hours or overnight to let the spices fully absorb.
- Adjust the spice level: If you prefer a milder dish, use a light jerk seasoning mix or add a touch of honey to the marinade.
- Prevent drying out: Use a meat thermometer to check doneness and remove the chicken once it reaches 75°C (165°F).
- Alternative cooking methods: Bake at 200°C (400°F) for 20 minutes or pan-fry over medium heat for 5-6 minutes per side.
- Pairing suggestions: Serve with Caribbean classics like rice and peas, grilled corn or a chilled yoghurt dip.
VARIATIONS
- Extra spicy: Add a pinch of cayenne or Scotch bonnet pepper for more heat.
- Sweeter balance: Mix in ½ tsp honey or brown sugar for a caramelized glaze.
- Herbal boost: Add fresh thyme, green onions or cilantro for a more authentic jerk flavour.
- Citrus contrast: Replace lime juice with orange juice for a slightly sweeter, tangier taste.
- Different protein options: Use the same marinade for shrimp, tofu or pork to switch up the flavours.
PREPPING AND STORAGE
- Marinated chicken: Store in an airtight container in the fridge for up to 24 hours before grilling.
- Leftover chicken: Keep in the fridge for up to 3 days in an airtight container.
- Freezing option: Freeze raw marinated chicken for up to 3 months. Thaw in the fridge before cooking.
- Reheating tip: Warm in an oven at 175°C (350°F) for 10 minutes or in a skillet over medium heat with a splash of water to keep it moist.