One Pan Jamaican Jerk Chicken

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Odds are you came here looking for flavor. I mean, it’s in our name, right? Well, not only did you come to the right place you also landed on a recipe that will instantly transport you to the islands – rum is encouraged but sold separately. Bland food lovers need not apply as this One Pan Jamaican Jerk Chicken is loaded with flavor and just enough spice to get those taste buds tingling.

In addition to being an insult, jerk is also a style of cooking. Try not to confuse the two… unless you don’t like the chef (HA!). It’s native to Jamaica but popular throughout the Caribbean. It involves dry-rubbed or wet marinated meat (ours is the latter) which is oftentimes cooked over a fire. Allspice and Scotch Bonnet Peppers are typical as is a number of other ingredients that combine for massive flavor depth.

You can find the marinade that we concocted by clicking the link. We took the liberty of a couple of minor subs based on quarantine life and availability so look in the recipe notes for those. The end result was still absolutely phenomenal. The fruit, herbs, spices, and peppers come together in a warm, citrusy, spicy balance that will give you all the feels.

First, we marinate and then we cook =)

Preparation: One Pan Jamaican Jerk Chicken

Prepare the marinade according to the recipe. Poke a few holes in the chicken breasts with the end of a sharp knife. Marinate for at least 1 hour (up to overnight).

When ready to cook, set the chicken out while you prep the remaining ingredients according to the recipe below.

Heat oil over medium heat in a high walled pan. Add the onion and jalapenos and saute for 3 – 4 minutes, stirring occasionally. Add the garlic and saute for another 2 minutes, again stirring occasionally.

Cut the chicken into bite size chunks and add to the pan. Cook for 5 – 6 minutes, stirring and cooking chicken on all sides.

Add the black beans, pineapple, half the cilantro, and remaining half of the marinade to pan. Cover and simmer on low for 15 minutes.

If desired, while the dish is simmering, prepare some rice according to the package instructions. We recommend going all-in and cooking up some maduros for a sweet complement.

Finally, the joyous moment has arrived. It’s time to crank up the reggae, pour a rum punch, and plate this bad boy. Layer some rice as a base, scoop the jerk chicken mixture over the top, grab a helping of maduros, and finish with a sprinkle of the remaining cilantro. Serve and take a bow, in whichever order you choose.

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