Jamaican Jerk seasoning recipes vary, but here we’ve used a blend of green onion, soy sauce, lime, allspice, ginger, cinnamon and nutmeg. It’s traditionally used on chicken, pork, fish and vegetables to add a kick of bright, sweet tang. Be sure not to overcook the chicken on the grill, so it stays nice and tender.
Serve the jerk chicken topped with a salsa made of fresh mango and pineapple. It will compliment the flavors of the jerk seasoning perfectly, and mango relishes are a traditional Jamaican accompaniment. This is a healthy dinner that can be prepared ahead of time for a quick and easy weeknight family meal.
Grilled Jerk Chicken Tenders
- 4 green onions, cut in pieces
- 2 tablespoons red wine vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon ground allspice
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 3/4 pounds chicken tenders
- In a food chopper, add green onion, vinegar, oil, soy sauce, lime juice, allspice, ginger, cinnamon and nutmeg. Process until smooth.
- Add mixture and chicken to a large resealable plastic bag. Seal and shake bag until chicken is coated.
- Refrigerate 2 hours or overnight.
- Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
- Drain chicken; discard marinade.
- Grill chicken, covered, 7 to 8 minutes, turning once.
Mango Pineapple Salsa
- 2 cups chopped fresh pineapple
- 1 orange, peeled and chopped
- 1 cup chopped fresh mango
- ½ cup chopped red pepper
- ½ cup pineapple juice
- ¼ cup chopped fresh cilantro
- ¼ cup chopped onion
- 3 Tablespoons apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Stir pineapple, orange, mango, red pepper, pineapple juice, cilantro, onion, cider vinegar, salt and pepper in a large bowl.
- Cover with plastic wrap and refrigerate until ready to serve.
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