20 Spicy Jerk Chicken Recipes for Summer Grilling

Vibrant flavors and fiery spices are calling your name this summer, and what better way to answer than with 20 Spicy Jerk Chicken Recipes perfect for grilling? Whether you’re a fan of bold, tongue-tingling heat or prefer a milder kick with all the flavor, we’ve got something to light up your BBQ. Get ready to transform your summer cookouts with these irresistible dishes that promise to be the highlight of your season!

Classic Jamaican Jerk Chicken

Yearning for a taste of the Caribbean? This Classic Jamaican Jerk Chicken brings the heat and sweetness of island flavors straight to your kitchen.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (juicy and tender)
• 1/4 cup soy sauce (rich and savory)
• 1/4 cup fresh lime juice (bright and zesty)
• 2 tbsp brown sugar (deep and molasses-like)
• 2 tbsp olive oil (smooth and fruity)
• 3 scallions (fresh and crisp, finely chopped)
• 4 garlic cloves (pungent and minced)
• 1 tbsp fresh thyme leaves (earthy and aromatic)
• 1 tbsp ground allspice (warm and peppery)
• 1 tsp cayenne pepper (fiery and bold)
• 1/2 tsp ground nutmeg (sweet and nutty)
• 1/2 tsp ground cinnamon (sweet and woody)

Instructions

1. In a large bowl, whisk together soy sauce, lime juice, brown sugar, olive oil, scallions, garlic, thyme, allspice, cayenne pepper, nutmeg, and cinnamon until well combined.
2. Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
3. Preheat grill to medium-high heat (375°F). Remove chicken from marinade, letting excess drip off.
4. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F and skin is charred and crispy.
5. Let chicken rest for 5 minutes before serving to allow juices to redistribute.

With its crispy skin and juicy interior, this jerk chicken packs a punch of spicy, sweet, and smoky flavors. Serve alongside grilled pineapple for a sweet contrast or with a cool cucumber salad to balance the heat.

Spicy Jerk Chicken Wings

Outrageously flavorful and packed with heat, these Spicy Jerk Chicken Wings are a must-try for anyone who loves bold Caribbean flavors.

Ingredients

• 2 lbs fresh chicken wings, patted dry
• 1/4 cup fiery jerk seasoning
• 2 tbsp rich dark brown sugar
• 1/4 cup fresh lime juice, squeezed from ripe limes
• 2 tbsp smooth soy sauce
• 1 tbsp fragrant ground allspice
• 1 tsp finely minced garlic
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/4 cup vibrant scallions, thinly sliced
• 1 tbsp fresh thyme leaves
• 1/2 cup water

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a large bowl, combine jerk seasoning, brown sugar, lime juice, soy sauce, allspice, garlic, cinnamon, and nutmeg. Mix until a thick marinade forms.
3. Add chicken wings to the bowl, ensuring each piece is thoroughly coated with the marinade. Let sit for 15 minutes to absorb flavors.
4. Place wings on the grill, reserving any leftover marinade. Grill for 10 minutes, then flip.
5. Brush wings with reserved marinade and continue grilling for another 10 minutes, or until internal temperature reaches 165°F.
6. Transfer wings to a serving platter, garnish with scallions and thyme. Serve immediately.

Velvety with a crispy exterior, these wings offer a perfect balance of sweet and spicy. Try serving them with a cooling cucumber salad to tame the heat.

Jerk Chicken with Mango Salsa

Vibrant and bold, this dish combines spicy jerk chicken with sweet mango salsa for a perfect balance. It’s a quick, flavorful meal that brings the Caribbean to your kitchen.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (juicy and well-marbled)
• 3 tbsp jerk seasoning (homemade or store-bought, intensely aromatic)
• 1 tbsp grapeseed oil (high smoke point, neutral flavor)
• 2 ripe mangoes (sweet, firm, and fragrant), diced
• 1 small red onion (sharp and crisp), finely chopped
• 1 jalapeño (seeded for less heat), minced
• 1/4 cup fresh cilantro (bright and citrusy), chopped
• 2 tbsp lime juice (freshly squeezed, tangy)
• Salt to taste

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring even cooking.
2. Rub the chicken thighs thoroughly with jerk seasoning and grapeseed oil, coating every nook for maximum flavor.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the skin is charred and crispy.
4. While the chicken cooks, combine diced mangoes, red onion, jalapeño, cilantro, and lime juice in a bowl for the salsa. Mix gently to keep the mango pieces intact.
5. Season the salsa with salt to taste, balancing the sweetness of the mango with the acidity of the lime.
6. Let the chicken rest for 5 minutes after grilling to redistribute the juices, ensuring moist meat.
7. Serve the jerk chicken hot, topped with the fresh mango salsa for a burst of color and flavor.

Tender and smoky, the jerk chicken pairs beautifully with the sweet and spicy mango salsa. Try serving it over coconut rice for an extra tropical twist.

Grilled Jerk Chicken Skewers

These grilled jerk chicken skewers pack a punch with bold flavors and a smoky char. Perfect for summer BBQs or a quick weeknight dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
• 1/4 cup jerk seasoning, homemade or store-bought, with a spicy kick
• 2 tbsp fresh lime juice, for a tangy brightness
• 2 tbsp soy sauce, for a deep umami flavor
• 1 tbsp brown sugar, to balance the heat
• 2 cloves garlic, minced, for aromatic depth
• 1 tbsp fresh ginger, grated, for a warm zing
• 2 tbsp olive oil, to coat and prevent sticking
• 1 red bell pepper, cut into 1-inch pieces, for sweet crunch
• 1 red onion, cut into 1-inch pieces, for sharp contrast

Instructions

1. In a large bowl, combine chicken thighs, jerk seasoning, lime juice, soy sauce, brown sugar, garlic, and ginger. Mix well to coat evenly. Marinate for at least 1 hour, or overnight for deeper flavor.
2. Preheat grill to medium-high heat (375°F). Thread marinated chicken, bell pepper, and onion onto skewers, alternating pieces.
3. Brush skewers lightly with olive oil to prevent sticking. Grill for 6-8 minutes per side, until chicken is fully cooked (internal temperature of 165°F) and vegetables are charred.
4. Let skewers rest for 5 minutes before serving to allow juices to redistribute.

Now enjoy the juicy, flavorful skewers with a side of coconut rice or a crisp salad. The smoky, spicy jerk seasoning pairs perfectly with the sweet bell peppers and sharp onions.

Jerk Chicken Tacos with Pineapple Slaw

Absolutely bursting with flavor, these jerk chicken tacos combine spicy, smoky, and sweet in every bite. A pineapple slaw adds a refreshing crunch, making it a perfect summer dish.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 tbsp jerk seasoning, homemade or store-bought, with a kick of heat
• 1 tbsp rich extra virgin olive oil
• 8 small corn tortillas, lightly charred for authenticity
• 2 cups shredded green cabbage, crisp and fresh
• 1 cup diced fresh pineapple, juicy and sweet
• 1/4 cup thinly sliced red onion, for a sharp contrast
• 1/4 cup chopped cilantro, for a herby brightness
• 2 tbsp lime juice, freshly squeezed for tang
• 1 tbsp honey, for a touch of sweetness
• Salt, to perfectly balance the flavors

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to ensure a good sear without burning.
2. In a large bowl, toss the chicken thighs with jerk seasoning and olive oil until evenly coated. Let marinate for 10 minutes to deepen the flavors.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is nicely charred.
4. While the chicken cooks, combine cabbage, pineapple, red onion, cilantro, lime juice, and honey in a bowl. Toss well and season with salt to taste.
5. Once cooked, let the chicken rest for 5 minutes before slicing into thin strips. This keeps the juices locked in.
6. Warm the tortillas on the grill for about 30 seconds per side, just until they’re pliable and have light grill marks.
7. Assemble the tacos by placing sliced chicken on each tortilla, then topping generously with the pineapple slaw.

Vibrant and packed with contrasting textures, these tacos offer a smoky heat from the chicken that’s beautifully cooled by the sweet and tangy slaw. Serve with an extra lime wedge on the side for an added zing.

Slow Cooker Jerk Chicken

Get ready to spice up your dinner routine with this effortless Slow Cooker Jerk Chicken. Bold flavors and tender meat make this dish a weeknight winner.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (juicy and flavorful)
• 1 cup jerk marinade (store-bought or homemade, spicy and aromatic)
• 1 tbsp olive oil (rich extra virgin)
• 1 large onion (sliced thin, sweet and crisp)
• 2 cloves garlic (minced, pungent and fresh)
• 1 tsp allspice (warm and earthy)
• 1/2 tsp cinnamon (sweet and woody)
• 1/2 tsp nutmeg (aromatic and slightly sweet)
• 1/4 tsp cayenne pepper (fiery and vibrant)
• 1/2 cup chicken broth (homemade or low-sodium, rich and savory)

Instructions

1. In a large bowl, combine chicken thighs with jerk marinade, ensuring each piece is thoroughly coated. Let marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
2. Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 3 minutes per side until golden brown. Transfer to slow cooker.
3. In the same skillet, sauté onions and garlic until soft and translucent, about 5 minutes. Add to slow cooker.
4. Sprinkle allspice, cinnamon, nutmeg, and cayenne pepper over the chicken. Pour chicken broth around the edges to avoid washing off the spices.
5. Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender and pulls apart easily.
6. Remove chicken from slow cooker. Let rest for 5 minutes before serving to allow juices to redistribute.

Serve this jerk chicken with a side of fluffy coconut rice to balance the heat. The meat will be fall-off-the-bone tender, with a perfect blend of spicy and sweet flavors. Garnish with fresh cilantro for a pop of color and freshness.

Jerk Chicken Pizza with Banana Peppers

Get ready to spice up your pizza night with this bold fusion dish. Jerk Chicken Pizza with Banana Peppers combines Caribbean heat with Italian comfort.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp jerk seasoning, homemade or store-bought, fiery and aromatic
• 1 tbsp rich extra virgin olive oil
• 1 pre-made pizza dough, store-bought or homemade, soft and pliable
• 1/2 cup pizza sauce, tangy and robust
• 1 1/2 cups shredded mozzarella cheese, creamy and meltable
• 1/2 cup banana peppers, sliced, sweet and mildly spicy
• 1/4 cup red onion, thinly sliced, crisp and pungent
• 1 tbsp fresh cilantro, chopped, bright and herbaceous

Instructions

1. Preheat your oven to 475°F. Place a pizza stone or baking sheet inside to heat.
2. In a bowl, toss chicken pieces with jerk seasoning and olive oil until evenly coated.
3. Heat a skillet over medium-high. Cook chicken for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Roll out pizza dough on a floured surface to a 12-inch circle. Tip: For a crispier crust, roll it thinner.
5. Spread pizza sauce over dough, leaving a 1-inch border. Sprinkle half the mozzarella over sauce.
6. Distribute cooked chicken, banana peppers, and red onion over cheese. Top with remaining mozzarella.
7. Transfer pizza to the hot stone or sheet. Bake for 12-15 minutes until crust is golden and cheese bubbles. Tip: Rotate pizza halfway for even browning.
8. Garnish with fresh cilantro before slicing. Serve hot.

Kick back with a slice that’s smoky, spicy, and slightly sweet. The crispy crust and gooey cheese make every bite irresistible. Try serving with a side of cool ranch dressing to balance the heat.

Jerk Chicken and Rice Bowl

Kickstart your meal prep with this vibrant Jerk Chicken and Rice Bowl, packed with bold flavors and easy to assemble.

Ingredients

• 1.5 lbs skinless, boneless chicken thighs, cut into bite-sized pieces
• 2 cups jasmine rice, rinsed until water runs clear
• 1 cup coconut milk, full-fat and creamy
• 2 tbsp jerk seasoning, homemade or store-bought, fiery and aromatic
• 1 tbsp olive oil, rich extra virgin
• 1 red bell pepper, thinly sliced for crunch
• 1 cup pineapple chunks, fresh and juicy
• 2 green onions, finely chopped for garnish
• 1 lime, cut into wedges for a zesty finish

Instructions

1. Marinate chicken pieces with jerk seasoning and olive oil in a bowl. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
2. Cook jasmine rice with coconut milk and 1.5 cups water in a rice cooker or pot until fluffy and aromatic, about 20 minutes.
3. Heat a large skillet over medium-high heat. Add marinated chicken, cooking until browned and cooked through, about 6-8 minutes per side.
4. While chicken cooks, sauté red bell pepper in the same skillet for 2-3 minutes until slightly softened but still crisp.
5. Assemble bowls with a base of coconut rice, topped with jerk chicken, sautéed peppers, pineapple chunks, and garnished with green onions and lime wedges.

Warm, spicy jerk chicken pairs perfectly with the creamy coconut rice, while fresh pineapple adds a sweet contrast. Serve with extra lime wedges for an added punch of acidity.

Jerk Chicken Salad with Avocado Dressing

Yearning for a dish that packs a punch? This jerk chicken salad with avocado dressing combines spicy, sweet, and creamy flavors for a refreshing meal.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp jerk seasoning, homemade or store-bought
• 1 tbsp honey, pure and golden
• 2 tbsp olive oil, rich extra virgin
• 1 ripe avocado, creamy and smooth
• 1/4 cup Greek yogurt, thick and tangy
• 1 tbsp lime juice, freshly squeezed
• 1/4 tsp salt, finely ground
• 4 cups mixed greens, crisp and fresh
• 1/2 cup cherry tomatoes, halved and juicy
• 1/4 red onion, thinly sliced

Instructions

1. Preheat a grill or skillet to medium-high heat, about 375°F.
2. In a bowl, coat the chicken breasts evenly with jerk seasoning and honey.
3. Heat olive oil in the skillet. Add chicken. Cook for 5-6 minutes per side until internal temperature reaches 165°F.
4. Let chicken rest for 5 minutes. Slice into strips.
5. For the dressing, blend avocado, Greek yogurt, lime juice, and salt until smooth.
6. In a large bowl, toss mixed greens, cherry tomatoes, and red onion.
7. Top salad with sliced chicken. Drizzle with avocado dressing.

Delight in the contrast of spicy chicken against the cool, creamy dressing. Serve with a side of warm, crusty bread for a complete meal.

Jerk Chicken Burgers with Spicy Mayo

Exciting flavors collide in this twist on a classic burger, blending spicy, sweet, and smoky notes for a mouthwatering meal.

Ingredients

• 1 lb ground chicken, preferably dark meat for juiciness
• 2 tbsp jerk seasoning, homemade or store-bought for bold flavor
• 1 tbsp brown sugar, packed for a hint of sweetness
• 1/4 cup mayonnaise, full-fat for creaminess
• 1 tbsp hot sauce, like Sriracha for a spicy kick
• 4 brioche buns, lightly toasted for a buttery crunch
• 1 cup coleslaw mix, crisp and fresh for contrast
• 1 tbsp lime juice, freshly squeezed for brightness

Instructions

1. Preheat grill or grill pan to medium-high heat, about 375°F, ensuring even cooking.
2. In a large bowl, mix ground chicken, jerk seasoning, and brown sugar until just combined; overmixing can toughen the burgers.
3. Form the mixture into 4 equal patties, about 1/2 inch thick, for uniform cooking.
4. Grill patties for 5-6 minutes per side, or until internal temperature reaches 165°F, flipping only once to retain juices.
5. While patties cook, whisk together mayonnaise, hot sauce, and lime juice in a small bowl for the spicy mayo.
6. Toast brioche buns on the grill for 1-2 minutes until golden, watching closely to prevent burning.
7. Assemble burgers by spreading spicy mayo on buns, topping with a patty, and finishing with coleslaw mix for crunch.

Zesty and juicy, these burgers offer a fiery kick balanced by cool coleslaw. Serve with extra spicy mayo on the side for dipping or drizzle over sweet potato fries for an extra flavor boost.

Jerk Chicken Stir Fry with Vegetables

Now, let’s dive into a dish that combines the fiery kick of jerk seasoning with the quick, healthy appeal of a stir fry.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp jerk seasoning, freshly ground for maximum flavor
• 2 tbsp rich extra virgin olive oil
• 1 red bell pepper, thinly sliced for a sweet crunch
• 1 yellow bell pepper, thinly sliced for color and sweetness
• 1 cup broccoli florets, crisp and fresh
• 1/2 red onion, sliced for a sharp bite
• 2 cloves garlic, minced for aromatic depth
• 1 tbsp soy sauce, for a umami punch
• 1/2 cup chicken broth, to deglaze and add moisture
• 1/2 tsp finely ground black pepper, for heat

Instructions

1. In a large bowl, toss chicken pieces with jerk seasoning until evenly coated. Let marinate for 15 minutes to absorb flavors.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add marinated chicken to the skillet. Cook for 5-6 minutes, turning occasionally, until browned and cooked through. Tip: Don’t overcrowd the pan to ensure even browning.
4. Remove chicken from skillet and set aside. Keep warm.
5. In the same skillet, add bell peppers, broccoli, and red onion. Stir fry for 3-4 minutes until vegetables are crisp-tender. Tip: High heat is key for that perfect stir-fry texture.
6. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
7. Return chicken to the skillet. Add soy sauce, chicken broth, and black pepper. Stir to combine.
8. Cook for another 2 minutes, allowing the flavors to meld and the sauce to slightly thicken. Tip: A splash more broth can loosen the sauce if too thick.

Bold flavors and vibrant colors make this dish a feast for the senses. Serve over steamed rice or quinoa for a complete meal that’s as nutritious as it is delicious.

Jerk Chicken Pasta with Creamy Sauce

Just when you thought jerk chicken couldn’t get any better, we’re tossing it with pasta in a creamy sauce that’s downright addictive.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp jerk seasoning, homemade or store-bought
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 8 oz penne pasta
• 1/2 cup reserved pasta water
• 1/4 cup chopped fresh parsley
• Salt, to taste

Instructions

1. In a large bowl, toss chicken pieces with jerk seasoning until evenly coated. Let marinate for 15 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes per side. Remove and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
4. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until the sauce is smooth.
5. Meanwhile, cook penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
6. Add drained pasta and cooked chicken to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
7. Garnish with chopped parsley and extra Parmesan cheese before serving.

Lusciously creamy with a spicy kick, this dish balances heat and richness perfectly. Serve it with a crisp green salad to round out the meal.

Jerk Chicken Quesadillas with Cheese

Fusion flavors collide in this easy-to-make dish that’s perfect for a quick dinner or a lively party snack.

Ingredients

• 2 cups shredded cooked jerk chicken, smoky and spicy
• 1 cup shredded Monterey Jack cheese, creamy and mild
• 1/2 cup diced red bell pepper, crisp and sweet
• 1/4 cup chopped green onions, fresh and sharp
• 4 large flour tortillas, soft and pliable
• 2 tbsp unsalted butter, rich and golden
• 1/2 tsp ground allspice, warm and aromatic

Instructions

1. Heat a large skillet over medium heat. Add 1 tbsp butter, letting it melt until it sizzles slightly.
2. Place one tortilla in the skillet. Sprinkle half with 1/2 cup chicken, 1/4 cup cheese, 1/4 cup bell pepper, and 1 tbsp green onions.
3. Fold the tortilla over the filling. Press down gently with a spatula. Cook for 2-3 minutes until golden brown.
4. Flip the quesadilla. Cook for another 2-3 minutes until the cheese melts and the other side is crispy.
5. Remove from skillet. Repeat with remaining ingredients, adding more butter as needed.
6. Cut each quesadilla into wedges. Serve immediately for the best texture.

Crispy on the outside with a gooey, spicy center, these quesadillas are a crowd-pleaser. Try serving them with a side of cool sour cream or a tangy mango salsa to balance the heat.

Jerk Chicken Nachos with Black Beans

Unleash a burst of Caribbean flavors with these jerk chicken nachos, layered with spicy, smoky notes and creamy black beans for a hearty snack or meal.

Ingredients

• 2 cups shredded, smoky jerk chicken
• 1 cup canned black beans, rinsed and drained
• 1/2 cup sharp cheddar cheese, freshly grated
• 1/2 cup Monterey Jack cheese, freshly grated
• 1/4 cup pickled jalapeños, thinly sliced
• 1/4 cup fresh cilantro, roughly chopped
• 1 tbsp jerk seasoning, homemade or store-bought
• 1 tbsp extra virgin olive oil
• 1 bag (10 oz) sturdy tortilla chips
• 1/2 cup sour cream, for serving
• 1 lime, cut into wedges, for serving

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, toss shredded jerk chicken with jerk seasoning and olive oil until evenly coated.
3. Spread tortilla chips in a single layer on the prepared baking sheet.
4. Evenly distribute the seasoned chicken over the chips.
5. Sprinkle black beans, cheddar, and Monterey Jack cheeses over the chicken.
6. Add pickled jalapeños on top for an extra kick.
7. Bake for 10-12 minutes, or until cheeses are fully melted and bubbly.
8. Remove from oven and immediately garnish with fresh cilantro.
9. Serve hot with sour cream and lime wedges on the side.

Zesty lime and cool sour cream balance the heat, while the melted cheeses and crisp chips offer a satisfying crunch. Perfect for game day or a casual dinner, these nachos bring the party to your plate.

Jerk Chicken Soup with Dumplings

Kick off your culinary adventure with this bold Jerk Chicken Soup with Dumplings, a dish that marries spicy, smoky flavors with comforting, pillowy dumplings.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp jerk seasoning, freshly ground for maximum aroma
• 1 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced to a paste
• 1 red bell pepper, diced into vibrant chunks
• 4 cups chicken broth, low-sodium and homemade preferred
• 1 cup all-purpose flour, sifted for lightness
• 2 tsp baking powder, aluminum-free
• 1/2 tsp fine sea salt
• 1/2 cup whole milk, creamy and cold
• 2 tbsp unsalted butter, melted and slightly cooled
• 1/4 cup fresh cilantro, roughly chopped for a burst of color

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add chicken pieces and jerk seasoning, searing until golden brown, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a proper sear.
3. Stir in onion, garlic, and bell pepper, cooking until softened, 3 minutes.
4. Pour in chicken broth, bring to a boil, then reduce heat to simmer for 20 minutes.
5. While soup simmers, whisk flour, baking powder, and salt in a bowl. Tip: Sifting dry ingredients prevents lumps in dumplings.
6. Add milk and melted butter to dry ingredients, stirring just until combined. Overmixing leads to tough dumplings.
7. Drop tablespoon-sized dollops of dumpling batter into the simmering soup. Cover and cook for 15 minutes without peeking to ensure fluffy dumplings.
8. Garnish with fresh cilantro before serving. Tip: Let soup rest for 5 minutes off heat to thicken slightly.

Comforting yet fiery, this soup boasts tender chicken and fluffy dumplings in every spoonful. Serve with a side of crusty bread to soak up the vibrant broth.

Jerk Chicken Flatbread with Tzatziki

Outrageously flavorful and easy to make, this jerk chicken flatbread with tzatziki combines spicy, sweet, and creamy in every bite.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp jerk seasoning, bold and spicy
• 1 tbsp honey, pure and golden
• 2 tbsp olive oil, rich extra virgin
• 1 cup Greek yogurt, thick and creamy
• 1/2 cucumber, finely grated and drained
• 1 garlic clove, minced
• 1 tbsp lemon juice, freshly squeezed
• 1 tbsp dill, freshly chopped
• 4 flatbreads, soft and warm
• 1/2 red onion, thinly sliced
• 1/4 cup cilantro leaves, fresh

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. In a bowl, toss chicken pieces with jerk seasoning, honey, and 1 tbsp olive oil until evenly coated.
3. Grill chicken for 6-8 minutes per side, until charred and cooked through. Tip: Let chicken rest for 5 minutes before slicing to retain juices.
4. Meanwhile, in another bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, and dill to make the tzatziki. Tip: Squeeze excess water from cucumber to prevent a watery sauce.
5. Heat remaining 1 tbsp olive oil in a pan over medium heat. Warm flatbreads for 1-2 minutes per side until slightly crispy.
6. Spread tzatziki evenly over each flatbread. Top with sliced jerk chicken, red onion, and cilantro leaves. Tip: Add a drizzle of honey for extra sweetness if desired.

Hearty and vibrant, this dish offers a crunch from the flatbread, a kick from the jerk seasoning, and a cool contrast from the tzatziki. Serve it sliced into strips for easy sharing at your next gathering.

Jerk Chicken Pot Pie with Flaky Crust

Bold flavors meet comfort in this twist on a classic, combining spicy jerk seasoning with a buttery, flaky crust.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, cold and cubed
• 1/2 cup ice water
• 1 tbsp jerk seasoning, spicy and aromatic
• 2 cups cooked chicken, shredded and juicy
• 1 cup carrots, diced and crisp
• 1 cup peas, sweet and tender
• 1/2 cup celery, finely chopped
• 1/4 cup heavy cream, rich and velvety
• 1 egg, farm-fresh, beaten for glaze

Instructions

1. Preheat oven to 375°F. Lightly grease a 9-inch pie dish.
2. In a large bowl, mix flour and butter until crumbly. Gradually add ice water until dough forms. Tip: Keep butter cold for a flakier crust.
3. Roll out dough on a floured surface to fit the pie dish. Press into dish and trim edges.
4. In a skillet, combine chicken, carrots, peas, celery, jerk seasoning, and heavy cream. Cook over medium heat for 5 minutes. Tip: Adjust jerk seasoning to control heat level.
5. Pour filling into crust. Cover with remaining dough, sealing edges. Cut slits on top. Brush with beaten egg.
6. Bake for 35 minutes or until golden brown. Tip: Place a baking sheet underneath to catch drips.

Yield a golden, flaky crust encasing a fiery, savory filling. Serve with a cool cucumber salad to balance the heat.

Jerk Chicken Stuffed Peppers

Dive into a fusion of Caribbean and American flavors with these jerk chicken stuffed peppers. Perfect for a hearty dinner that packs a punch.

Ingredients

• 4 large bell peppers, vibrant and firm
• 2 cups cooked jerk chicken, shredded and spicy
• 1 cup cooked brown rice, fluffy and nutty
• 1/2 cup black beans, rinsed and drained
• 1/4 cup fresh cilantro, chopped and aromatic
• 1 tbsp jerk seasoning, bold and smoky
• 1/2 cup sharp cheddar cheese, grated and melty
• 1 tbsp olive oil, rich and extra virgin

Instructions

1. Preheat oven to 375°F. Prepare a baking dish with a light coating of olive oil.
2. Slice the tops off the bell peppers. Remove seeds and membranes. Keep the peppers whole.
3. In a bowl, mix shredded jerk chicken, brown rice, black beans, cilantro, and jerk seasoning. Combine well.
4. Stuff each pepper with the chicken mixture. Pack tightly.
5. Place peppers in the baking dish. Drizzle with olive oil.
6. Bake for 25 minutes. Peppers should be tender but not collapsing.
7. Sprinkle cheddar cheese on top. Bake for another 5 minutes until cheese is bubbly.
8. Remove from oven. Let sit for 5 minutes before serving.

Peppers emerge with a smoky aroma and a slight crunch. The filling is a hearty mix of spicy and savory. Serve atop a bed of greens for a colorful plate.

Jerk Chicken and Sweet Potato Hash

Nothing beats the bold flavors of jerk seasoning paired with the natural sweetness of sweet potatoes for a hearty breakfast. This jerk chicken and sweet potato hash is a vibrant, satisfying dish that’s perfect for starting your day with a kick.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp jerk seasoning, homemade or store-bought, for a spicy and aromatic rub
• 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 medium red bell pepper, diced, for a sweet crunch
• 1 small red onion, finely chopped, to add a sharp bite
• 2 tbsp coconut oil, for a rich, tropical cooking fat
• 1/2 tsp sea salt, to enhance flavors
• 1/4 cup fresh cilantro, chopped, for a fresh garnish

Instructions

1. In a large bowl, toss the chicken pieces with jerk seasoning until evenly coated. Let marinate for 15 minutes to deepen the flavors.
2. Heat coconut oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken and cook until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same skillet, add sweet potatoes, red bell pepper, and red onion. Cook, stirring occasionally, until the sweet potatoes are tender and slightly caramelized, about 10 minutes.
4. Return the chicken to the skillet. Stir to combine and cook for an additional 5 minutes, ensuring the chicken is cooked through to 165°F.
5. Season with sea salt and garnish with fresh cilantro before serving.

Chunks of tender chicken and sweet potatoes offer a delightful contrast in textures, while the jerk seasoning brings a smoky heat. Serve this hash topped with a fried egg for an extra layer of richness.

Jerk Chicken Meatballs with Dipping Sauce

Vibrant flavors meet comfort in these jerk chicken meatballs, a twist on the classic that packs a punch. Perfect for gatherings or a spicy weeknight treat.

Ingredients

• 1 lb ground chicken, preferably dark meat for juiciness
• 2 tbsp jerk seasoning, homemade or store-bought, for authentic heat
• 1/4 cup breadcrumbs, fine and golden, for binding
• 1 large egg, farm-fresh, beaten
• 2 tbsp green onions, finely chopped, for a sharp bite
• 1 tbsp garlic, minced, for depth
• 1/2 cup pineapple juice, sweet and tangy, for the sauce
• 1/4 cup ketchup, rich and smooth, for the sauce base
• 1 tbsp soy sauce, dark and savory, for umami
• 1 tbsp honey, pure and golden, for balance

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine ground chicken, jerk seasoning, breadcrumbs, egg, green onions, and garlic. Mix until just combined; overmixing can toughen meatballs.
3. Shape mixture into 1-inch balls. Place on prepared baking sheet, spacing evenly.
4. Bake for 20 minutes, or until meatballs are golden and reach an internal temperature of 165°F.
5. While meatballs bake, combine pineapple juice, ketchup, soy sauce, and honey in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
6. Serve meatballs warm with dipping sauce on the side. For an extra kick, garnish with thinly sliced jalapeños.

Expect tender meatballs with a crispy exterior, bathed in a sauce that’s sweet, spicy, and utterly addictive. Skewer them for a fun appetizer or pile high on rice for a hearty meal.

Conclusion

Unleash the vibrant flavors of summer with these 20 Spicy Jerk Chicken Recipes, perfect for your next grilling adventure. Whether you’re a spice lover or just looking to try something new, there’s a recipe here to excite your taste buds. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy grilling!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.