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CARIBBEAN JERK BBQ CHICKEN
20

CARIBBEAN JERK BBQ CHICKEN

NUTRITION
HEALTHY RECIPES
Feb 27, 2025

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.

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