Savour hot and fiery flavours with these Caribbean Jerk Chicken Breasts. Make grilled, Instant Pot or oven-baked jerk chicken with this jerk sauce recipe.
½Scotch bonnet pepper, Habanero pepper or jalapeño pepper, seeded and minced
2tablespoontamari soy sauce (or coconut aminos )
2tablespoonhoney
2tablespooncoconut sugar
1teaspoonfennel seeds
2teaspooncayenne pepper
1teaspoonground allspice
1teaspoondried thyme
½teaspoonground ginger
2clovesgarlic
2green onions (scallions) chopped
2tablespoonapple cider vinegar
2tablespoonlime juicefreshly squeezed
2tablespoonorange juicefreshly squeezed
4chicken breastsboneless and skinless
Instructions
Put Habanero, soy sauce, honey, coconut sugar, fennel seeds, cayenne pepper, allspice, thyme, ginger, garlic and green onions in a blender and blend until smooth. Add apple cider vinegar, lime juice and orange juice and continue to blend until well combined.
Put chicken breasts in a resealable bag or marinating dish, pour marinade over, seal the bag or dish and let the chicken marinate in the refrigerator for 2 hours (or longer).
Instant Pot Directions
Pour marinade from resealable bag into the bottom of the Instant Pot. Add ½ cup water. Set the trivet that comes with the Instant Pot on top of the marinade and position chicken breasts on it. Close the lid, lock and seal it and set the cook time manually for 8 - 10 minutes, depending on the thickness of the breasts. When cooking time is up, use the quick release to release the pressure. Remove the chicken breasts and slice or shred them.* Moisten with some of the pan juices.
Oven-Baking Directions
Heat oven to 375°F. Remove chicken breasts from the marinade and place in a single layer in a baking dish. Bake at 375°F. for 20 minutes. Meanwhile, pour marinade into a small saucepan. Heat to boiling over medium heat until reduced by one-third. Spoon reduced marinade over chicken breasts and continue to cook for 15 to 20 minutes or until chicken has reached an internal temperature of at least 165°F.
Grilling Directions
Heat grill and grease grates. Remove chicken breasts from marinade, pour marinade into a small saucepan. Heat to boiling over medium heat until reduced by one-third. Grill chicken breasts for 5 minutes per side or more, depending on their thickness, basting frequently with the marinade. Cook until chicken has reached an internal temperature of at least 165°F. Remove and let rest for 5 minutes before serving.
Notes
* To shred chicken breasts, use two forks to pull the meat apart, or use an electric mixer to shred them.Jerk chicken is authentically made with a Scotch bonnet pepper. If you can't find one, a Habanero is the closest substitute. If Habanero peppers are too hot for your tastes, substitute a jalapeño.For ideas for what to eat with Jerk Chicken, see What to Serve with Jerk Chicken - 20 Best Ideas.