Jamaican Jerk Grilled Chicken is far from an ordinary grilling recipe. It works beautifully on a traditional grill or a Blackstone flat top griddle and delivers bold Caribbean flavor with a healthy twist. Serve it simply or top it with the grilled corn mango relish for a bright, tropical finish.
This recipe starts with a vibrant Jamaican green sauce—think of it as a Caribbean pesto—that doubles as a marinade and a finishing sauce. The chicken is juicy and fragrant, and any leftovers make fantastic quesadillas, nachos, or salads.
How to make Jamaican Jerk Grilled Chicken
Begin by preparing the green sauce in a blender or food processor. Combine green onions, fresh cilantro, jalapeño (seeds optional for heat control), garlic, lime juice, Caribbean jerk seasoning, olive oil, soy sauce, fresh thyme, kosher salt, black pepper, and crushed red pepper flakes. Blend until smooth; this fragrant green sauce is the heart of the dish, serving both as a marinade and as seasoning for the relish.
Place 3 to 4 pounds of thin-cut chicken breasts or boneless, skinless chicken thighs into a large resealable bag and add several spoonfuls of the blended green sauce. Massage the bag to coat the chicken evenly and refrigerate for several hours or overnight to deepen the flavor.
When ready to cook, preheat your grill or griddle to medium-high. If using a flat top griddle, add a little cooking oil to prevent sticking. Grill the chicken 4 to 6 minutes per side, until cooked through and the internal temperature reaches at least 165°F. The jerk marinade creates a caramelized, spicy crust while keeping the interior tender.
The chicken is delicious on its own, but topping it with the grilled corn mango relish elevates the dish with sweet, smoky, and acidic notes that balance the heat.
How to make the grilled corn mango relish
Brush ears of corn, a red bell pepper, and a jalapeño with olive oil and season with kosher salt and black pepper. Grill or cook on the flat top griddle alongside the chicken for 8 to 10 minutes, turning occasionally until slightly charred and tender.
Allow the vegetables to cool briefly. Cut the corn kernels from the cob, dice the bell pepper (remove seeds), and chop the jalapeño if you want added heat. Toss the grilled vegetables with diced mango, chopped fresh cilantro, and a couple of tablespoons of the Jamaican green sauce. The result is a sweet-tangy-slightly-spicy relish that pairs perfectly with the smoky jerk chicken.
Top Jamaican Jerk Grilled Chicken with more green sauce and the corn mango relish
Serve the grilled chicken with extra Jamaican green sauce on the side and a generous spoonful of the grilled corn mango relish. The combination of herbaceous sauce, spicy jerk seasoning, and sweet mango-corn relish makes this dish both balanced and memorable.
Recipe details
- Servings: 6
- Prep time: 10 minutes (plus marinating)
- Cook time: 10 minutes
- Calories: Approximately 461 kcal per serving
- Equipment: Grill or flat top griddle
Ingredients
For the Jamaican Jerk Grilled Chicken
- 1 bunch green onions
- 1/2 bunch fresh cilantro
- 1 jalapeño pepper (seeds optional)
- 5–6 garlic cloves
- 1/4 cup olive oil
- 1 1/2 tablespoons fresh thyme leaves
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons dry Caribbean jerk seasoning
- 1 1/2 tablespoons lime juice
- Kosher salt, black pepper, and crushed red pepper flakes to taste
- 3–4 pounds thin chicken breasts or boneless, skinless chicken thighs
For the Grilled Corn Mango Relish
- 4 ears corn on the cob
- 1 red bell pepper
- 1 jalapeño pepper
- Olive oil, kosher salt, and black pepper for seasoning
- 1 mango, peeled and diced
- 1/4 cup chopped fresh cilantro
- 1–2 tablespoons Jamaican green sauce (reserved)
Instructions
- Combine green onions, cilantro, jalapeño, olive oil, garlic, thyme, soy sauce, jerk seasoning, lime juice, salt, pepper, and crushed red pepper flakes in a food processor or blender. Blend until smooth to make the Jamaican green sauce.
- Place the chicken in a large resealable bag. Add several spoonfuls of the green sauce, massage to coat, and refrigerate for several hours or overnight.
- Preheat your grill or griddle to medium-high. If using a griddle, oil the surface lightly. Grill the chicken 4–6 minutes per side, or until the internal temperature reaches 165°F.
- While the chicken cooks, brush corn, bell pepper, and jalapeño with olive oil and season with salt and pepper. Grill the vegetables 8–10 minutes, turning occasionally, until charred and tender.
- Let the grilled vegetables cool slightly. Cut the corn kernels from the cob and dice the bell pepper and jalapeño (remove seeds if desired). In a bowl, combine corn, peppers, cilantro, diced mango, and 1–2 tablespoons of the green sauce. Stir to combine.
- Serve the grilled chicken with extra green sauce and a generous spoonful of the corn mango relish. Store any leftover green sauce in a covered container in the freezer for later use.
This Jamaican Jerk Grilled Chicken recipe brings the flavors of the Caribbean to your grill with a fresh green sauce and a lively corn mango relish. It’s perfect for summer cookouts, weeknight dinners, or any time you want a bright, bold grilled chicken dish.
