This jerk chicken recipe is one of my go-to quick and easy grilling recipes, and I can pair the chicken with just about anything—on top of a salad, with Creamy Coleslaw, rolled up in a wrap, or on top of grilled veggies. I prefer to use white meat tenders, but you can use any cut of chicken for this recipe.
This chicken is great to reheat, and makes a great lunch treat or dinner a day or two later. I confess to using it as late as 5 days later in other quick meals. I think the array of spices keep it fresh and tender. If you don’t have all the ingredients, you can improvise very easily. The essentials, if you have them, are the lime or lime juice, cinnamon, salt, thyme and some source of heat (cayenne, chipotle, or black pepper) – and the oil. And here’s my disclaimer: these measurements are estimates based on how much chicken I have and what we’re feeling like that day.
Jerk Chicken Strips
- 1 pound chicken sliced into strips
- 3 tablespoons olive oil or other oil
- 1/4 teaspoon salt
- 1/4 teaspoon white or black pepper
- 1 teaspoon dried thyme
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cardamom optional
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chipotle pepper or cayenne pepper, for some heat
- Combine the chicken and oil in a bowl and toss until coated.
- Add the lime juice and toss again.
- Now add all the spices and remaining ingredients in any order.
- Use a grill, or cook in a frying pan or skillet, over to medium heat and cook each chicken piece on both sides until browned and tender (a few minutes on each side).
- Serve warm.