20 Spicy Jerk Chicken Recipes Delicious

Get ready to turn up the heat in your kitchen with our sizzling roundup of 20 Spicy Jerk Chicken Recipes that promise to deliver bold flavors and fiery kicks! Perfect for home cooks looking to spice up their meal routine, these dishes blend traditional Caribbean zest with easy-to-follow steps. Whether you’re craving a quick weeknight dinner or planning a weekend feast, there’s a jerk chicken recipe here to set your taste buds ablaze. Dive in and discover your next favorite dish!

Classic Jamaican Jerk Chicken

Bring the vibrant flavors of Jamaica to your kitchen with this Classic Jamaican Jerk Chicken recipe, a perfect blend of spicy, sweet, and smoky that’s sure to transport your taste buds.

Ingredients

• 4 lbs chicken pieces (legs and thighs work best)
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1/4 cup brown sugar
• 2 tbsp fresh lime juice
• 2 tbsp fresh orange juice
• 2 tbsp ground allspice
• 2 tbsp dried thyme
• 1 tbsp ground cinnamon
• 1 tbsp ground nutmeg
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. In a large bowl, whisk together soy sauce, olive oil, brown sugar, lime juice, orange juice, allspice, thyme, cinnamon, nutmeg, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the marinade.
2. Add chicken pieces to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Preheat your grill to medium-high heat (about 375°F). Remove chicken from the marinade, letting excess drip off.
4. Grill chicken for 25-30 minutes, turning occasionally, until the skin is charred and the internal temperature reaches 165°F.

The magic of this dish lies in the marinade’s deep penetration, offering a fiery kick balanced by sweet and citrusy notes, making every bite unforgettable.

Tip: For an authentic touch, grill over pimento wood if available, or add a few allspice berries to your charcoal for a smoky, aromatic flavor.

Spicy Jerk Chicken Wings

Get ready to fire up your taste buds with these Spicy Jerk Chicken Wings, a perfect blend of heat and sweet that’s sure to be a hit at any gathering.

Ingredients

• 2 lbs chicken wings
• 1/4 cup soy sauce
• 1/4 cup lime juice
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground allspice
• 1 tbsp dried thyme
• 1 tsp cayenne pepper
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large bowl, whisk together 1/4 cup soy sauce, 1/4 cup lime juice, 2 tbsp olive oil, 2 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp ground allspice, 1 tbsp dried thyme, 1 tsp cayenne pepper, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp salt, and 1/2 tsp black pepper until well combined.
2. Add the chicken wings to the bowl, tossing to coat evenly. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. Preheat your grill to medium-high heat (about 375°F). Grill the wings for 10 minutes on each side, or until fully cooked and slightly charred.
4. Serve hot, garnished with lime wedges if desired. The deep, smoky flavors paired with the fiery kick make these wings unforgettable.

Tip: For an extra crispy skin, broil the wings for the last 2-3 minutes of cooking.

Jerk Chicken with Mango Salsa

Bring a taste of the Caribbean to your kitchen with this vibrant Jerk Chicken paired with a sweet and tangy Mango Salsa. It’s a perfect blend of spicy and sweet that’ll transport your taste buds to island paradise.

Ingredients

• 4 chicken thighs, skin-on
• 2 tbsp olive oil
• 2 tbsp jerk seasoning
• 1 tsp salt
• 1 tsp black pepper
• 1 large mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp honey

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a bowl, coat the chicken thighs with olive oil, then rub with jerk seasoning, salt, and black pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the skin is crispy.
4. While the chicken cooks, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and honey in a bowl to make the salsa.
5. Let the chicken rest for 5 minutes before serving topped with the mango salsa.

The magic of this dish lies in the contrast between the fiery jerk spices and the cooling sweetness of the mango salsa, creating a balance that’s irresistibly delicious.

Tip: For an extra smoky flavor, add a piece of soaked cedar plank to the grill while cooking the chicken.

Grilled Jerk Chicken Skewers

Get ready to fire up the grill with these Grilled Jerk Chicken Skewers, packed with bold flavors and a hint of spice that’ll transport you straight to the Caribbean.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup olive oil
• 3 tbsp jerk seasoning
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ground allspice
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together olive oil, jerk seasoning, soy sauce, brown sugar, lime juice, garlic, allspice, cinnamon, and cayenne pepper.
2. Add chicken pieces to the marinade, tossing to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (about 375°F). Thread marinated chicken onto soaked skewers.
4. Grill skewers for 4-5 minutes per side, or until chicken is cooked through and has nice grill marks.

The magic of these skewers lies in the marinade’s perfect balance of sweet, spicy, and smoky flavors, making every bite irresistible.

Tip: For an extra kick, serve with a side of mango salsa or a drizzle of hot sauce.

Jerk Chicken Tacos with Pineapple Slaw

Spice up your taco night with these Jerk Chicken Tacos topped with a refreshing Pineapple Slaw — a perfect blend of heat and sweet that’ll transport your taste buds to the tropics.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp jerk seasoning
• 1 tbsp olive oil
• 1 cup shredded green cabbage
• 1 cup shredded red cabbage
• 1/2 cup diced pineapple
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 tbsp honey
• 8 small corn tortillas
• 1/2 cup sour cream

Instructions

1. In a bowl, toss the chicken thighs with 2 tbsp jerk seasoning and 1 tbsp olive oil until evenly coated. Let marinate for at least 30 minutes.
2. Heat a grill or skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until fully cooked and slightly charred. Let rest for 5 minutes, then slice.
3. In a large bowl, combine 1 cup shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup diced pineapple, 1/4 cup chopped cilantro, 2 tbsp lime juice, and 1 tbsp honey to make the slaw.
4. Warm the corn tortillas according to package instructions.
5. Assemble the tacos by placing sliced jerk chicken on each tortilla, topping with pineapple slaw, and a dollop of sour cream.

The contrast between the fiery jerk chicken and the sweet, tangy slaw makes every bite a vibrant flavor explosion. Perfect for when you’re craving something bold yet balanced.

Tip: For an extra kick, add a sprinkle of extra jerk seasoning on top of the assembled tacos.

Slow Cooker Jerk Chicken

Bring the vibrant flavors of the Caribbean to your kitchen with this easy Slow Cooker Jerk Chicken, perfect for a hassle-free dinner that packs a punch.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 4 chicken drumsticks
• 1/4 cup soy sauce
• 1/4 cup lime juice
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp ground allspice
• 1 tbsp dried thyme
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 4 garlic cloves, minced
• 1 Scotch bonnet pepper, seeded and minced (or 1 habanero for less heat)
• 1 small onion, chopped

Instructions

1. In a large bowl, whisk together 1/4 cup soy sauce, 1/4 cup lime juice, 2 tbsp olive oil, 2 tbsp brown sugar, 1 tbsp ground allspice, 1 tbsp dried thyme, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp black pepper, 1/2 tsp cayenne pepper, 4 minced garlic cloves, and the minced Scotch bonnet pepper.
2. Add the chicken thighs, drumsticks, and chopped onion to the bowl, tossing to coat evenly. Cover and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Transfer the chicken and marinade to a slow cooker. Cover and cook on low for 6 hours, or until the chicken is tender and pulls away from the bone easily.
4. For a crispy skin, transfer the chicken to a baking sheet and broil on high for 3-5 minutes until the skin is golden and slightly charred.

The slow cooking process infuses the chicken with a deep, spicy-sweet jerk flavor that’s irresistibly tender, while a quick broil adds the perfect crispy finish.

Tip: Serve with a side of coconut rice and mango salsa for a complete Caribbean feast.

Jerk Chicken Pizza with Banana Peppers

Spice up your pizza night with this Jerk Chicken Pizza topped with banana peppers, combining Caribbean flavors with a classic favorite.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1 cup jerk marinade
• 2 cups cooked chicken, shredded
• 1 cup mozzarella cheese, shredded
• 1/2 cup banana peppers, sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp garlic powder

Instructions

1. Preheat your oven to 425°F and lightly grease a pizza pan with olive oil.
2. Roll out the pizza dough on the prepared pan, then brush with 1 tbsp olive oil and sprinkle with garlic powder.
3. Spread 1/2 cup jerk marinade over the dough, then top with shredded chicken, mozzarella cheese, banana peppers, and red onion.
4. Drizzle the remaining jerk marinade over the toppings and bake for 20-25 minutes, until the crust is golden and the cheese is bubbly.

The bold jerk seasoning paired with the sweet and tangy banana peppers creates a pizza that’s bursting with flavor and perfect for those who love a little heat.

Tip: For an extra kick, add a sprinkle of crushed red pepper flakes before baking.

Jerk Chicken Salad with Avocado Dressing

Spice up your salad game with this Jerk Chicken Salad, featuring a creamy avocado dressing that brings a cool contrast to the fiery jerk seasoning.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tbsp jerk seasoning
• 1 tbsp olive oil
• 4 cups mixed greens
• 1 avocado, peeled and pitted
• 1/4 cup plain Greek yogurt
• 2 tbsp lime juice
• 1 tbsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced

Instructions

1. Preheat your grill or grill pan to medium-high heat. Rub the chicken breasts with 2 tbsp jerk seasoning and 1 tbsp olive oil. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
2. While the chicken cooks, make the dressing: In a blender, combine the avocado, Greek yogurt, lime juice, honey, 1/4 tsp salt, and 1/4 tsp black pepper. Blend until smooth.
3. In a large bowl, toss the mixed greens with half of the avocado dressing. Top with sliced jerk chicken, cherry tomatoes, and red onion. Drizzle with the remaining dressing.

The magic of this dish lies in the balance between the smoky, spicy chicken and the smooth, tangy avocado dressing, creating a salad that’s anything but ordinary.

Tip: For an extra kick, add a pinch of cayenne pepper to the dressing.

Jerk Chicken and Rice One Pot Meal

Bring the vibrant flavors of the Caribbean to your kitchen with this easy Jerk Chicken and Rice One Pot Meal, perfect for a weeknight dinner that packs a punch.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 cups long-grain white rice
• 1 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp jerk seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups chicken broth
• 1/2 cup coconut milk
• 1 tbsp lime juice
• 2 green onions, sliced

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add onion, red bell pepper, and garlic. Cook until softened, about 3 minutes.
3. Stir in jerk seasoning, salt, and black pepper. Add rice and cook for 1 minute, stirring constantly.
4. Pour in chicken broth and coconut milk, stirring to combine. Return chicken to the pot, nestling it into the rice.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
6. Remove from heat. Drizzle with lime juice and sprinkle with green onions before serving.

The magic of this dish lies in the jerk seasoning’s smoky heat, perfectly balanced by the creamy coconut milk and tangy lime. It’s a one-pot wonder that delivers big flavors with minimal cleanup.

Tip: For an extra kick, add a diced Scotch bonnet pepper with the onions and bell pepper.

Jerk Chicken Stuffed Peppers

Spice up your dinner routine with these Jerk Chicken Stuffed Peppers, a vibrant dish that packs a punch of flavor in every bite.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground chicken
• 1 cup cooked rice
• 1/2 cup diced onion
• 2 tbsp jerk seasoning
• 1 tbsp olive oil
• 1/2 cup chicken broth
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
2. In a skillet over medium heat, heat 1 tbsp olive oil. Add the diced onion and cook until soft, about 3 minutes.
3. Add the ground chicken to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
4. Stir in 2 tbsp jerk seasoning, 1/2 cup chicken broth, 1 cup cooked rice, 1/4 cup chopped cilantro, 1 tbsp lime juice, and 1/2 tsp salt. Cook for another 2 minutes until well combined.
5. Spoon the chicken mixture into the bell peppers. Pour a little water into the bottom of the baking dish to keep the peppers moist.
6. Bake for 25-30 minutes, until the peppers are tender and the filling is heated through.

The jerk seasoning brings a smoky, spicy depth to the sweet bell peppers, creating a balance that’s irresistibly good. Perfect for when you’re craving something bold yet comforting.

Tip: For an extra kick, serve with a side of mango salsa or a drizzle of hot sauce.

Jerk Chicken Burger with Spicy Mayo

Spice up your burger game with this Jerk Chicken Burger topped with a fiery Spicy Mayo that’s sure to bring the heat and flavor to your next cookout.

Ingredients

• 1 lb ground chicken
• 1 tbsp jerk seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup mayonnaise
• 1 tbsp hot sauce
• 1 tsp lime juice
• 4 burger buns, toasted
• Lettuce leaves and sliced tomatoes for serving

Instructions

1. In a large bowl, mix the ground chicken with jerk seasoning, garlic powder, onion powder, salt, and black pepper until well combined. Form into 4 patties.
2. Heat a grill or skillet over medium-high heat. Cook the patties for 5-6 minutes on each side or until fully cooked through.
3. While the patties cook, whisk together mayonnaise, hot sauce, and lime juice in a small bowl to make the spicy mayo.
4. Spread the spicy mayo on the bottom half of each toasted bun. Top with a cooked patty, lettuce, and tomato slices. Cover with the top half of the bun.

The jerk seasoning’s bold flavors paired with the creamy, spicy mayo create a mouthwatering combo that’s irresistibly good. Perfect for those who love a little kick in their meals.

Tip: For an extra smoky flavor, grill the patties over charcoal instead of a skillet.

Jerk Chicken Nachos with Cheese Sauce

Spice up your snack game with these Jerk Chicken Nachos, topped with a creamy cheese sauce that’s impossible to resist.

Ingredients

• 1 lb boneless, skinless chicken thighs, chopped
• 2 tbsp jerk seasoning
• 1 tbsp olive oil
• 1 bag (13 oz) tortilla chips
• 1 cup shredded Monterey Jack cheese
• 1/2 cup heavy cream
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeño, sliced

Instructions

1. Preheat your oven to 375°F. In a bowl, toss the chicken thighs with 2 tbsp jerk seasoning and 1 tbsp olive oil until evenly coated.
2. Heat a skillet over medium-high heat. Cook the chicken for 6-8 minutes, until fully cooked. Remove from heat and set aside.
3. Spread the tortilla chips on a baking sheet. Top with the cooked jerk chicken, 1 cup shredded Monterey Jack cheese, and sliced jalapeño.
4. Bake for 10 minutes, or until the cheese is melted and bubbly.
5. While the nachos bake, warm 1/2 cup heavy cream in a small saucepan over low heat. Gradually whisk in the remaining 1/2 cup Monterey Jack cheese until smooth.
6. Drizzle the cheese sauce over the baked nachos, then garnish with 1/4 cup diced red onion and 1/4 cup chopped cilantro.

The bold jerk seasoning paired with the smooth cheese sauce creates a flavor explosion that’s both fiery and comforting.

Tip: For an extra kick, add a dash of hot sauce to the cheese sauce before drizzling.

Jerk Chicken Pasta with Creamy Sauce

Spice up your pasta night with this Jerk Chicken Pasta, featuring a creamy sauce that perfectly balances the heat with its richness.

Ingredients

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts, cut into strips
• 2 tbsp olive oil
• 1 tbsp jerk seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1/4 cup chopped fresh cilantro

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken strips, jerk seasoning, salt, and black pepper. Cook for 5-7 minutes until the chicken is fully cooked and slightly charred. Remove chicken from the skillet and set aside.
3. In the same skillet, add minced garlic, red and green bell peppers. Sauté for 2-3 minutes until softened.
4. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 3-4 minutes until the sauce slightly thickens.
5. Stir in Parmesan cheese until melted. Add the cooked pasta and chicken back to the skillet, tossing to coat everything in the sauce.
6. Garnish with chopped cilantro before serving.

The jerk seasoning’s bold flavors meld beautifully with the creamy sauce, creating a dish that’s both fiery and comforting.

Tip: For an extra kick, add a teaspoon of jerk seasoning to the sauce while it simmers.

Jerk Chicken Quesadillas with Mango Chutney

Spice up your quesadilla game with these Jerk Chicken Quesadillas, featuring a sweet and tangy mango chutney that perfectly balances the heat.

Ingredients

• 2 cups shredded cooked chicken
• 1 tbsp jerk seasoning
• 1 tbsp olive oil
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup mango chutney
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice

Instructions

1. In a bowl, toss the shredded chicken with jerk seasoning until evenly coated.
2. Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 3-4 minutes, stirring occasionally, until heated through.
3. Lay out the tortillas on a clean surface. Divide the chicken, cheese, and mango chutney evenly among them, spreading the ingredients on one half of each tortilla. Sprinkle with cilantro and drizzle with lime juice.
4. Fold the tortillas over the filling to create half-moons. Cook each quesadilla in the skillet over medium heat for 2-3 minutes per side, until the tortillas are golden and the cheese is melted.
5. Cut into wedges and serve warm. The contrast of the spicy jerk chicken with the sweet mango chutney creates a flavor explosion that’s hard to resist.

Tip: For an extra crispy quesadilla, press down lightly with a spatula while cooking.

Jerk Chicken Soup with Coconut Milk

Warm up with a bowl of this Jerk Chicken Soup with Coconut Milk, where spicy meets creamy in the most comforting way.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp jerk seasoning
• 1 tsp ground allspice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (13.5 oz) coconut milk
• 4 cups chicken broth
• 1 sweet potato, peeled and diced
• 1 red bell pepper, diced
• 2 scallions, sliced
• 1 tbsp lime juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion and garlic, cooking until soft, about 3 minutes.
3. Stir in jerk seasoning, allspice, salt, and black pepper, coating the chicken and onions evenly.
4. Pour in coconut milk and chicken broth, bringing to a simmer.
5. Add sweet potato and red bell pepper. Simmer until vegetables are tender, about 15 minutes.
6. Stir in scallions and lime juice just before serving.

The magic of this soup lies in the jerk seasoning’s bold flavors mellowed by creamy coconut milk, creating a perfect balance.

Tip: For an extra kick, serve with a side of hot sauce or extra jerk seasoning on the table.

Jerk Chicken Pot Pie with Flaky Crust

Transform the bold flavors of jerk seasoning into a comforting pot pie with a flaky, buttery crust that’s sure to impress.

Ingredients

• 2 cups shredded cooked chicken
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp jerk seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 package (14 oz) refrigerated pie crusts
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic, cooking until softened, about 5 minutes.
2. Stir in jerk seasoning, salt, and black pepper, then add shredded chicken, tossing to coat evenly.
3. Pour in chicken broth and heavy cream, simmering for 5 minutes until the mixture thickens slightly.
4. Fit one pie crust into a 9-inch pie dish. Pour the chicken mixture into the crust, then top with the second crust, sealing the edges. Cut slits in the top crust to vent, then brush with beaten egg.
5. Bake at 400°F for 25 minutes, or until the crust is golden and flaky.

The jerk seasoning’s heat is perfectly balanced by the creamy filling and flaky crust, making every bite a delightful contrast of textures and flavors.

Tip: For an extra kick, serve with a side of mango salsa to complement the jerk spices.

Jerk Chicken Kebabs with Vegetable Medley

Spice up your grill game with these Jerk Chicken Kebabs paired with a vibrant Vegetable Medley, perfect for a summer BBQ or a cozy indoor meal.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 2 tbsp olive oil
• 2 tbsp jerk seasoning
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• Wooden or metal skewers

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, combine chicken pieces with olive oil, jerk seasoning, brown sugar, salt, and black pepper. Toss until evenly coated.
3. Thread the marinated chicken, red bell pepper, yellow bell pepper, and red onion onto skewers, alternating between ingredients.
4. Grill kebabs for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are slightly charred.

The smoky jerk seasoning paired with the sweetness of the grilled vegetables creates a flavor explosion that’s hard to resist. These kebabs are not just a meal; they’re a vibrant, flavorful experience.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Jerk Chicken and Sweet Potato Hash

Spice up your breakfast routine with this vibrant Jerk Chicken and Sweet Potato Hash, a dish that brings a Caribbean twist to your morning table.

Ingredients

• 2 cups diced sweet potatoes
• 1 tbsp olive oil
• 1 cup diced jerk chicken (pre-cooked)
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1 tsp jerk seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes, cover, and cook for 10 minutes, stirring occasionally, until they begin to soften.
2. Uncover and add red bell pepper, red onion, jerk seasoning, salt, and black pepper. Cook for another 5 minutes, stirring frequently, until vegetables are tender.
3. Stir in the diced jerk chicken and cook for 3-4 minutes, until everything is heated through.
4. Remove from heat and stir in chopped cilantro and lime juice. Serve hot.

The jerk seasoning not only adds a kick but also infuses the sweet potatoes with an unforgettable depth of flavor, making this hash a standout dish.

Tip: For an extra layer of flavor, let the hash sit for a few minutes after adding the cilantro and lime juice to allow the flavors to meld.

Jerk Chicken Flatbread with Tzatziki Sauce

Spice up your dinner routine with this Jerk Chicken Flatbread topped with cool Tzatziki Sauce, a perfect blend of Caribbean heat and Mediterranean freshness.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into strips
• 2 tbsp jerk seasoning
• 2 tbsp olive oil
• 2 flatbreads
• 1 cup shredded mozzarella cheese
• 1/2 cup diced red bell pepper
• 1/2 cup diced red onion
• 1/2 cup Tzatziki sauce
• 1 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 400°F. In a bowl, toss the chicken strips with 2 tbsp jerk seasoning and 1 tbsp olive oil until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until fully cooked and slightly charred.
3. Place the flatbreads on a baking sheet. Sprinkle each with 1/2 cup mozzarella cheese, then top with the cooked chicken, 1/4 cup diced red bell pepper, and 1/4 cup diced red onion per flatbread.
4. Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
5. Remove from the oven and drizzle each flatbread with 1/4 cup Tzatziki sauce. Garnish with 1/2 tbsp chopped cilantro per flatbread.

The smoky jerk chicken paired with the creamy Tzatziki creates a mouthwatering contrast that’s sure to impress.

Tip: For an extra kick, add a sprinkle of crushed red pepper flakes before serving.

Jerk Chicken Stir Fry with Vegetables

Spice up your weeknight dinner with this Jerk Chicken Stir Fry, blending the bold flavors of the Caribbean with the quick convenience of a stir-fry.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 2 tbsp jerk seasoning
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1/2 red onion, sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1/2 lime, juiced

Instructions

1. In a large bowl, toss the chicken strips with 2 tbsp jerk seasoning until evenly coated.
2. Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the red and yellow bell peppers, broccoli, and red onion. Stir-fry for 5 minutes, until vegetables are tender-crisp.
4. Add 2 cloves minced garlic, 1 tbsp soy sauce, 1 tbsp honey, and the juice of 1/2 lime to the skillet. Stir to combine.
5. Return the chicken to the skillet and toss everything together. Cook for an additional 2 minutes, until everything is heated through.

The jerk seasoning’s heat pairs perfectly with the sweet honey and tangy lime, creating a dish that’s as vibrant in flavor as it is in color.

Tip: For an extra kick, serve with a side of mango salsa or a drizzle of hot sauce.

Conclusion

We hope this roundup of 20 Spicy Jerk Chicken Recipes has inspired your next meal! Each dish offers a unique twist on the classic, perfect for home cooks looking to spice up their dinner routine. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for more delicious inspiration. Happy cooking!