Jamaican jerk chicken served with coconut rice and pineapple salsa


Pineapple salsa

Prep Time20 minutes
10 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Tex Mex
Servings: 4 people


  • 1/2 Each Fresh whole pineapple Diced small
  • 1/2 Each Red bell pepper Diced small
  • 1/2 Each Small red onion Diced small
  • 1 Each Jalepeno Minced cored and seeded
  • 2 Tbls Cilantro Chopped
  • 2 Tbls Lime juice Fresh
  • 1 Tsp Salt


  • Combine all ingredients toss to fully coat and refrigerate at least 10 minutes

Jerk chicken is a labour of love. It takes a decent amount of ingredients but is so worth the effort. I grill mine and finish in the oven but you can cook in oven and broil to finish.  I prefer bone in chicken breasts because I am not a dark meat chicken fan. Using the whole chicken cut into 8’s, Chicken thighs bone in, leg quarters and wings all are perfectly good choices. Boneless breasts are not a good choice for jerk chicken.

It is important to marinade over night minimum 8 hours or you will not get the depth of flavor you want.

I made this dinner with an attempt at caribbean collards and they were simply not good so I am not including recipe

Jamaican jerk chicken

Prep Time30 minutes
Cook Time30 minutes
1 day
Total Time1 day 1 hour
Course: Main Course
Cuisine: Jamaican
Servings: 4 people


  • 4 Each Bone in chicken breasts
  • 9 Each Scallion Chopped
  • 6 Clove Garlic Peeled
  • 3 Each Habenero peppers Seeded and cap off
  • 2 Inch Chunk ginger Peeled cut up
  • 1/2 Cup Lime juice Fresh
  • 1/4 + 1/8 Cup Soy sauce Or Braggs liquid aminos
  • 3 Tbls Brown sugar
  • 1 Tbls Thyme Dry
  • 1 Tbls Allspice Dry
  • 1 Tsp Nutmeg
  • 1 Tbls Chinese five spice
  • 2 Tbls Canola oil


  • Add all ingredients except chicken in food processor
  • Pulse to blend do not make smooth should be finely minced puree
  • Separate 1/3 of marinade out and reserve
  • Pour marinade into gallon zip lock and add chicken massage to fully coat. Refrigerate overnight
  • Preheat oven to 450 degrees
  • Pre heat grill to 450 degrees and add chicken skin side down
  • Turn every 4 minutes making sure to get nice sear but not burn
  • Using thermometer when chicken reaches internal temp of 130 degrees remove and place in oven
  • When chicken reaches 165 degrees internal temp remove and serve


Coconut Rice

Prep Time5 minutes
Cook Time20 minutes
15 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Carribean
Servings: 4 people


  • 1 Cup Jasmine rice Thouroghly rinsed
  • 3/4 Cup Coconut water
  • 1/2 + 1/8 Cup Coconut milk
  • 2 Tbls Toasted coconut
  • 1 Tsp Rum


  • Bring liquids to a boil
  • Add rinsed rice bring back to simmer
  • Reduce heat to low cover and cook for 17 to 20 minutes
  • Let rice set for 15 minutes before serving
  • Top with toasted coconut


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