By Becky Hardin
Published Jun 24, 2016
Jerk Chicken with Mango Salsa is a surprisingly easy dish. Make this One Pan Caribbean Jerk Chicken recipe in just 15 minutes! Pair this flavorful chicken with rice for a delicious and easy weeknight meal!
Jerk Chicken Recipe
This EASY jerk chicken recipe is made in one pot, topped with mango salsa, and comes out absolutely delicious!
We went to Jamaica for our honeymoon, and I’ve been really missing the flavors ever since. Especially the jerk chicken; is there anything better? There’s so much spice and flavor, and it pairs so well with pineapple, mango, and other sweet fruit.
I decided to toss all those delicious flavors into one meal…in ONE SKILLET! This Skinny Caribbean Jerk Chicken recipe (that’s a delicious mouthful) is just the thing to take me back to our amazing honeymoon, and keep me on track for potentially wearing a swimsuit this summer.
This chicken is unbelievable tasty, it makes a beautiful and healthy weeknight meal , and it’s just so simple. I’m always a fan of one pot meals!
Learn how to make jerk chicken in ONE skillet for an easy dinner!
One Pot EASY Jerk Chicken
I love the colors of this dish. I can almost taste it just by looking at it! This jerk chicken recipe really reminds me of the sights and sounds of the Caribbean. So much beauty, personality, and flavor at every turn. TAKE ME BACK!
This One Pan Caribbean Jerk Chicken Skillet is going to have to suffice for now I guess. Maybe I can’t be back in Jamaica, but I CAN eat this every week. It’s ready in just about 30 minutes, and it only takes one pan to cook an entire dinner.
Caribbean Jerk Chicken Ingredients
- Chicken Breast
- Green Onions
- Garlic
- Habanero Chile
- Lime Juice
- Soy Sauce (low sodium)
- Olive Oil
- Light Brown Sugar
- Cinnamon
So much flavor with those amazing ingredients! Plus we add on the mango salsa, which is made with:
- Mangos
- Red Bell Peppers
- Red Onion
- Cilantro
- Lime Juice
- Jalapeno
It’s fresh, it’s just a little bit spicy, a nice heat, and everything blends together so perfectly!
How to Make Jerk Chicken in the Oven
I used to assume that any AMAZING meal I ate must be hard to make. That’s the beauty of learning to cook through this site: I realized how simple cooking can be, even delicious dishes like this one! I’m so glad I learned how to make jerk chicken, and I did it in one skillet to really make it easy.
- Start by combining all of the jerk chicken marinade/paste ingredients (green onions, chile, lime juice, soy sauce, olive oil, brown sugar, cinnamon, and salt & pepper) in a high powered blender. Combine until smooth.
- Coat chicken breasts in this mixture and place in a large resealable bag. Put it in the fridge to marinate for at least 2 hours, but overnight is ideal.
- When you’re ready to cook, take the chicken out of the refrigerator and preheat the oven to 350°F.
- Combine all of the mango salsa ingredients in a bowl, and set it aside.
- Heat a large skillet on the stove, then place the chicken in and cook for 5 minutes on each side (this will not completely cook the chicken, just sear).
- Next, cover the chicken with the mango salsa, then place it in the oven for 15-20 minutes to fully cook through.
That’s it! I love to top it off with extra cilantro and jalapeno slices for an extra kick of flavor. This pairs nicely with a bit of rice to finish off the meal.
This easy jerk chicken is so simple, delicious, and pretty. What more is there to say than that? If you love spice, you’ll LOVE this. And guess what, only one pot to clean up! Gosh I love recipes like this. I cannot get enough. I hope you’re not sick of one pan dishes yet, because I feel like I’m just getting started!
See the recipe card for details on how to make Caribbean Jerk Chicken. Enjoy!
Try these other delicious one pot recipes :
- Butter Baked Chicken and Cream
- Baked Honey Balsamic Chicken
- One Pot Chicken Alfredo
- French Onion Soup Casserole
- Spinach Stuffed Chicken Breast
Ingredients1x2x3x
- ▢ 3 green onions chopped
- ▢ 3 garlic cloves finely chopped
- ▢ 1 habernero chile seeded and finely chopped (important to remove the seeds, this puppy is HOT, handle with care)
- ▢ 1/3 cup fresh lime juice
- ▢ 2 tablespoons low sodium soy sauce
- ▢ 1/4 cup olive oil plus 1 tablespoon
- ▢ 1 tablespoon packed light brown sugar
- ▢ 1/2 teaspoon cinnamon
- ▢ salt and pepper to taste
- ▢ 4 large boneless skinless chicken breasts
For the Mango Salsa
- ▢ 2 large mangos peeled pitted and diced
- ▢ 1/2 red bell pepper finely chopped
- ▢ 1/4 cup red onion finely chopped
- ▢ 1/4 cup fresh cilantro finely chopped
- ▢ 1/4 cup fresh lime juice
- ▢ 2 tablespoons chopped jalapeno pepper
Instructions
- In a high powered blender, combine the green onions, garlic, chile, lime juice, soy sauce, 1/4 cup olive oil, brown sugar, cinnamon, and salt and pepper. Process until fully combined and smooth.
- Coat all four chicken breasts generously with the jerk paste. Place in a large ziplock bag and place in the fridge for at least 2 hours, preferably overnight.
- When ready to make the dish, preheat oven to 350F and remove chicken from the fridge.
- Make your mango salsa by combining all the ingredients in a medium bowl and setting aside.
- Heat a large skillet over medium high heat and add the 1 tablespoon olive oil. Swirl to coat the bottom of the skillet.
- Add all four chicken breasts into the skillet and cook for 5 minutes on each side, searing but not completely cooking the chicken through.
- Remove the skillet from the heat and cover in the mango salsa.
- Place in the oven for 15-20 minutes or until the chicken is fully cooked through (no pink)
- Garnish with more cilantro and chopped jalapeño if desired.
- Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Skinny One Pan Caribbean Jerk Chicken Skillet
Ingredients
- 3 green onions chopped
- 3 garlic cloves finely chopped
- 1 habernero chile seeded and finely chopped (important to remove the seeds, this puppy is HOT, handle with care)
- 1/3 cup fresh lime juice
- 2 tablespoons low sodium soy sauce
- 1/4 cup olive oil plus 1 tablespoon
- 1 tablespoon packed light brown sugar
- 1/2 teaspoon cinnamon
- salt and pepper to taste
- 4 large boneless skinless chicken breasts
For the Mango Salsa
- 2 large mangos peeled pitted and diced
- 1/2 red bell pepper finely chopped
- 1/4 cup red onion finely chopped
- 1/4 cup fresh cilantro finely chopped
- 1/4 cup fresh lime juice
- 2 tablespoons chopped jalapeno pepper
Instructions
- In a high powered blender, combine the green onions, garlic, chile, lime juice, soy sauce, 1/4 cup olive oil, brown sugar, cinnamon, and salt and pepper. Process until fully combined and smooth.
- Coat all four chicken breasts generously with the jerk paste. Place in a large ziplock bag and place in the fridge for at least 2 hours, preferably overnight.
- When ready to make the dish, preheat oven to 350F and remove chicken from the fridge.
- Make your mango salsa by combining all the ingredients in a medium bowl and setting aside.
- Heat a large skillet over medium high heat and add the 1 tablespoon olive oil. Swirl to coat the bottom of the skillet.
- Add all four chicken breasts into the skillet and cook for 5 minutes on each side, searing but not completely cooking the chicken through.
- Remove the skillet from the heat and cover in the mango salsa.
- Place in the oven for 15-20 minutes or until the chicken is fully cooked through (no pink)
- Garnish with more cilantro and chopped jalapeño if desired.
- Enjoy!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
