Best 5 Grilled Jamaican Jerk Chicken Salad Recipes

Embark on a delightful culinary journey with our exploration of the "Grilled Jamaican Jerk Chicken Salad," a tantalizing fusion of Jamaican flavors and refreshing ingredients. Immerse yourself in the vibrant flavors of jerk chicken, perfectly grilled and infused with aromatic spices, paired with a medley of crisp salad greens, crunchy vegetables, and a tangy dressing. This captivating dish offers a harmonious balance of bold Jamaican spices and the lightness of the salad, making it an ideal choice for a flavorful and satisfying meal.

Here are our top 5 tried and tested recipes!

GRILLED JAMAICAN JERK CHICKEN

Grilled Jamaican Jerk Chicken image

A zesty lime and island-spiced marinade gives this easy grilled jamaican jerk chicken tons of bold flavor and a juicy, tender center.

Provided by Tiffany

Categories Main Course

Time 25m

Number Of Ingredients 12

Ingredients

6 boneless skinless chicken breasts (or 6-8 boneless skinless chicken thighs)
5 tablespoons oil
juice of 4 limes ((about 5-6 tablespoons))
2 green onions (roughly chopped)
4 habanero chili's ((stems and seeds removed), roughly chopped)
4 teaspoons minced garlic
1 tablespoon fresh thyme (finely chopped)
½ teaspoon ground ginger
1 tablespoon brown sugar
½ teaspoon ground allspice
1 teaspoon salt
¼ teaspoon black pepper

Steps:

Combine oil, lime juice, and next 9 ingredients in a food processor or blender and pulse until well blended. Reserve 1/4 cup of the mixture in a small bowl. Cover and refrigerate. Transfer remaining mixture into a large resealable bag. Add chicken, seal bag, and chill for 3-8 hours.
Grease and preheat grill. Remove chicken from bag, discard the bag and remaining marinade. Grill chicken 5-6 minutes on each side.
Brush reserved sauce over the chicken and grill 2-3 minutes longer on each side until cooked through (large chicken breasts may need some additional grilling time) Garnish with chopped cilantro if desired and serve immediately.

Nutrition Facts : Calories 247 kcal, Carbohydrate 4 g, Protein 24 g, Fat 15 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 72 mg, Sodium 521 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

JAMAICAN JERK CHICKEN

Jamaican Jerk Chicken image

Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.

Provided by Yardie

Categories World Cuisine Recipes Latin American Caribbean

Time 3h20m

Yield 6

Number Of Ingredients 15

Ingredients

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 ½ teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 ½ cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

Steps:

Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
Preheat an outdoor grill for medium heat.
Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 13.3 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 3.2 g, Protein 28.8 g, SaturatedFat 1.2 g, Sodium 473.9 mg, Sugar 3.8 g

GRILLED JERK CHICKEN

Grilled Jerk Chicken image

Spicy Caribbean-style jerk chicken cooked slowly on a warm grill reminds me of my trips to the islands as a sailor. Good main. A little time consuming putting the marinade together but well worth it. Don't worry if you don't have all the ingredients, use what you have. You can double the dry ingredients and save for your next dinner party.

Provided by Blakester

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h35m

Yield 4

Number Of Ingredients 19

Ingredients

2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon white sugar
1 tablespoon ground allspice
1 tablespoon dried thyme
1 ½ teaspoons cayenne pepper
1 ½ teaspoons ground black pepper
1 ½ teaspoons ground sage
¾ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
¾ cup white vinegar
½ cup fresh orange juice
¼ cup soy sauce
¼ cup olive oil
1 lime, juiced
1 cup finely chopped white onion
3 each green onions, diced
1 Scotch bonnet chile pepper, chopped
4 each skinless, boneless chicken breasts, trimmed

Steps:

Combine salt, garlic powder, sugar, allspice, thyme, cayenne, black pepper, sage, nutmeg, and cinnamon in a large bowl. While beating with a wire whisk, slowly add vinegar, orange juice, soy sauce, olive oil, and lime juice. Add onion, green onions, and chile pepper and mix well. Add chicken breasts, cover, and marinate for at least 1 hour, up to overnight.
Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken from the marinade; reserve.
Cook chicken on the preheated grill, basting with the reserved marinade frequently, until no longer pink in the center and juices run clear, 6 to 8 minutes per side, depending on the thickness of the chicken. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 335 calories, Carbohydrate 20.5 g, Cholesterol 64.6 mg, Fat 17 g, Fiber 3.7 g, Protein 26.7 g, SaturatedFat 2.9 g, Sodium 4454.4 mg, Sugar 9.5 g

GRILLED JAMAICAN "JERK" CHICKEN

Grilled Jamaican

Make and share this Grilled Jamaican "Jerk" Chicken recipe from Food.com.

Provided by Cullinaryjudge

Categories Caribbean

Time 35m

Yield 10 serving(s)

Number Of Ingredients 21

Ingredients

10 skinless chicken breasts
1/2 cup vegetable oil
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion salt
2 teaspoons basil
2 teaspoons thyme
2 teaspoons vegetable seasoning
2 teaspoons crushed red pepper flakes
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons ginger
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon cayenne
1 teaspoon salt
1/4 cup sugar
1 onion, diced
1 green pepper, diced

Steps:

Pound chicken to tenderize.
Mix onion, green pepper, oil, sugar, and seasonings in bowl with chicken and refrigerate for four hours or overnight.
Grill until just done.
Do not overcook.
Accompany with salsa, red chile sauce, pineapple-jicama relish, pineapple-chipotle salsa, or sauce or one's choice.

GRILLED JAMAICAN JERK CHICKEN WITH SPEECY SPICY SAUCE

Grilled Jamaican Jerk Chicken With Speecy Spicy Sauce image

I had jerk chicken for the first time from a restaurant called "Flames" here in Boston, and, as is seemingly my mission nowadays, I wanted to find a way to make it at home. This is a recipe I've tweaked to my own personal tastes, but be warned, it is very VERY speecy spicy! So you may want to have some rice or fruit nearby to quench the FLAMES! I used my little Foreman grill, and the chicken turned out perfectly!

Provided by Indigo

Categories Chicken

Time 40m

Yield 12 breasts, 10-12 serving(s)

Number Of Ingredients 16

Ingredients

6 tablespoons olive oil
5 habaneros, chopped (wear gloves or be careful not to touch your eyes, very painful!) or 5 scotch bonnet peppers, with seeds, chopped (wear gloves or be careful not to touch your eyes, very painful!)
2 scallions, green and white parts, chopped
1/4 cup dried thyme
1 tablespoon dry mustard
1/2 cup malt vinegar
4 garlic cloves, peeled, chopped
4 teaspoons ground allspice
2 teaspoons ground nutmeg
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
3 tablespoons dark rum
2 tablespoons water
12 skin-on boneless chicken breasts
1 cup ketchup
3 tablespoons soy sauce

Steps:

Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
Transfer rum mixture to blender; add oil, chiles, scallions, thyme, dry mustard, vinegar, garlic, allspice, nutmeg, salt, and pepper, blend until smooth.
Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce.
Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. (On Foreman grill, just do 8-9 minutes.) Transfer breasts to platter with rice or other accompaniment. Serve with hot sauce on side.

Nutrition Facts : Calories 434, Fat 24.9, SaturatedFat 6, Cholesterol 111.4, Sodium 1380.9, Carbohydrate 11.7, Fiber 1.7, Sugar 7, Protein 38.3

Tips:

For authentic Jamaican jerk flavor, use a jerk seasoning blend with allspice, thyme, scallions, garlic, ginger, and Scotch bonnet peppers.

If you don't have a grill, you can cook the chicken in a skillet over medium heat for 8-10 minutes per side or until cooked through.

To make a healthier version of this salad, use Greek yogurt instead of mayonnaise.

Feel free to add other vegetables to this salad, such as chopped bell peppers, cucumbers, or carrots.

Serve this salad with a side of Jamaican rice and peas for a complete meal.

Conclusion:

This Jamaican jerk chicken salad is a delicious and easy-to-make dish that's perfect for a summer cookout or potluck. With its bold flavors and refreshing ingredients, this salad is sure to be a hit with everyone who tries it.