Jamaican Jerk Chicken with Jerk Aioli
This Jamaican Jerk Chicken with Jerk Aioli is a full meal including yam wedges, dipping sauce, and pineapple salsa for a spicy, sweet, tangy twist to your typical chicken breast. Grill or bake your yams and Caribbean jerk chicken to make this meal to your liking!
Jamaican Jerk Chicken with Jerk Aioli
Jamaican Jerk Chicken is the most well-known Jamaican dish to have been exported from the island. Moist chicken is full of marinated flavor, and crispy, blackened grilled bits. The jerk chicken sauce only requires 3 ingredients, and the whole meal is on the table in less than an hour once it’s marinated!
Why You’ll Love This Caribbean Jerk Chicken
- Flavorful – Every aspect of this meal is dripping in spicy sweet Jamaican flavor.
- Easy – Each step of this tropical island jerk chicken is so simple. No one will believe how easy this recipe is to make!
- Fast – After the marinade for the chicken and ice bath for the yams, this meal is on the table in about 30 minutes.
How to Make Tropical Island Jerk Chicken
Place chicken and your jerk marinade in a resealable bag. Refrigerate for at least 2 hours.
Make Pineapple Salsa
While your chicken is marinating, make your jerk chicken sauce and pineapple salsa – both become more flavorful as they’re able to rest and combine flavors.
The pineapple salsa is the easiest part of this already-easy tropical island jerk chicken. Drain the pineapple juice and set aside for the dipping sauce. Then, combine the pineapple tidbits, diced red pepper, parsley, and hot sauce. Toss in the fridge until ready to serve.
Make Jerk Chicken Sauce
To make your jerk aioli, simply mix together the mayonnaise, Grace Jerk Dipping Sauce, and pineapple juice. Refrigerate until it’s ready to serve.
Not only is this great as a dipping sauce, but it’s awesome on grilled chicken sandwiches as well!
Prepare Grilled Yams
Cut sweet potatoes into wedges and soak them in an ice bath for at least an hour (I also changed the water halfway). This easy tip takes out some of the starch so they’re not as soggy when you cook them.
Quickly drain and dry your yams, then grill until tender-crisp or bake at 425 for 30 minutes.
Grill your chicken breasts for 12-15 minutes, or until the internal temperature reaches 165 degrees F.
Two minutes before pulling off the grill, brush with mild BBQ sauce. This tames some of the spice from the Caribbean marinade.
This Caribbean jerk chicken recipe may seem a little lengthy at first glance, but I assure you, it took no time to whip up. The longest part of the prep work was slicing up the yams for the wedges. Most things are dump, chill, and serve.
Caribbean Jerk Chicken Frequently Asked Questions
Do I have to use Grace brand sauces in this recipe?
Absolutely not. I personally love Grace products, so I use them in many of my meals. However, there’s nothing stopping you from using your preferred brand of Jerk, BBQ, and hot sauces. Just make sure your hot sauce uses either Scotch bonnet chiles or habanero chiles.
What gives Jamaican Jerk recipes their signature taste?
The distinctive flavor profile comes from spices native to Jamaica. Spicy, Scotch bonnet chilies (or easier to find habanero chilies) plus allspice, thyme, ginger, garlic, cinnamon, and nutmeg come together for that spicy-sweet flavor.
More Flavorful Chicken Recipes
Jamaican Jerk Chicken with Pineapple Salsa and Spicy Aioli
For the Pineapple Salsa:
- 1 can pineapple tidbits in juice reserve the juice
- 1 red bell pepper diced
- 1 tbsp parsley
- 1/2 tsp Grace Scotch Bonnet Hot Pepper Sauce
- Sea Salt
For the Jerk Aioli Dipping Sauce
- 1/4 cup mayonnaise
- 3 tbsps Grace Jerk Dipping Sauce
- 1 tsp pineapple juice from can
- In a resealable bag, add the chicken and Grace Jerk Marinade. Marinate in the fridge for at least two hours. This is a good time to make up your Jerk Aioli and Pineapple Salsa as both of these recipes taste better as the flavors sit.
- Drain the pineapple juice and set aside (you can use it in smoothies after, and you will need 1 tsp for the Jerk Aioli).
- In a bowl, combine the pineapple tidbits, diced red pepper, parsley and Grace Scotch Bonnet Hot Pepper Sauce.
- Toss in the fridge until ready to serve.
- Mix together the mayonnaise, Grace Jerk Dipping Sauce and pineapple juice. Refrigerate until it’s ready to serve.
- Cut the yams into wedges and soak in an ice cold water bath for at least an hour.
- Grill them until tender or bake at 425 for 30 minutes.
- On a pre-heated and oiled BBQ, toss the marinated chicken breasts and grill for 12-15 minutes or until no longer pink. 2 minutes before taking off the grill, brush with Grace Mild Jerk BBQ Sauce.