Jerk Chicken Tenders Recipe

Name: Purple Parrot Grill Beach Haus & Biergartens Jerk Chicken Tenders Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1.5 lbs chicken tenders (or boneless skinless chicken breasts trimmed into strips); 4 each scallions (green onions), roughly chopped; 2 tbs fresh thyme (leaves); 0.25 cups fresh cilantro (optional, packed); 1 each scotch bonnet or habanero pepper, seeded for less heat; 4 each garlic cloves; 1 tbs ginger, peeled and chopped; 2 tbs soy sauce (or tamari); 3 tbs fresh lime juice; 2 tbs brown sugar (light or dark); 2 tbs olive oil (or vegetable oil); 1 tsp ground allspice; 0.5 tsp ground cinnamon; 0.25 tsp ground nutmeg; 1 tsp salt; 0.5 tsp black pepper; 1 tbs vegetable oil (for brushing grill or skillet); 4 each lime wedges; 2 tbs fresh cilantro leaves (for garnish); 0.5 cups pickled red onion or quick slaw (optional, to serve); 2 tbs hot pepper sauce or mango chutney (optional)

Inspired by Purple Parrot Grill Beach Haus & Biergarten

Time1h 15m

Serves4

chargrilled caribbean marinated chicken strips, served

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Ingredients

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Jerk Marinade & Chicken

1 1/2 lbs chicken tenders (or boneless skinless chicken breasts trimmed into strips)

4 each scallions (green onions), roughly chopped

2 tbs fresh thyme (leaves)

1/4 cups fresh cilantro (optional, packed)

1 each scotch bonnet or habanero pepper, seeded for less heat

4 each Garlic cloves

1 tbs ginger, peeled and chopped

2 tbs soy sauce (or tamari)

3 tbs Fresh lime juice

2 tbs brown sugar (light or dark)

2 tbs olive oil (or vegetable oil)

1 tsp ground allspice

1/2 tsp Ground cinnamon

1/4 tsp ground nutmeg

1 tsp Celtic sea salt

1/2 tsp black pepper

Finish & Serving

1 tbs vegetable oil (for brushing grill or skillet)

4 each Lime wedges

2 tbs fresh cilantro leaves (for garnish)

1/2 cups pickled red onion or quick slaw (optional, to serve)

2 tbs hot pepper sauce or mango chutney (optional)

Method

Jerk Marinade & Chicken

Make the jerk marinade

In a blender or food processor add scallions, thyme leaves, cilantro (if using), scotch bonnet (start with half if unsure of heat), garlic, ginger, soy sauce, lime juice, brown sugar, olive oil, allspice, cinnamon, nutmeg, salt and black pepper. Pulse until you have a coarse paste — scrape down the sides and blend again so flavors are evenly combined. The marinade should be spreadable but not completely watery; add 1–2 teaspoons of water if needed to help blending.

Marinate the chicken

Place chicken tenders in a large bowl or resealable plastic bag. Spoon the jerk marinade over the chicken and rub to coat each piece thoroughly. Press out extra air if using a bag and refrigerate for at least 1 hour; ideally 4–8 hours for deeper flavor. If short on time, allow at least 30 minutes at room temperature.

Grilling & Finishing

Preheat grill or skillet

About 20 minutes before cooking, remove chicken from refrigerator to come toward room temperature. Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy cast-iron skillet or grill pan over medium-high heat. Oil grates or pan lightly with vegetable oil to prevent sticking.

Cook the chicken tenders

If using a grill: arrange tenders across the grates and cook 3–4 minutes per side, turning once, until nicely charred at the edges and internal temperature reaches 165°F (74°C). If using a skillet: add a thin film of oil, arrange tenders without crowding, and cook 3–4 minutes per side until browned and cooked through. Thickness may change timing; check with an instant-read thermometer.

Rest and finish

Transfer cooked tenders to a plate and let rest 5 minutes to redistribute juices. Squeeze a little fresh lime over the tenders, sprinkle with chopped cilantro leaves, and if desired, top with pickled red onion or a spoonful of mango chutney/hot sauce for contrast.

Serve

Arrange chargrilled jerk chicken tenders on a platter or individual starter plates. Garnish with extra lime wedges and cilantro. Serve immediately while hot as a starter alongside the optional slaw or dipping sauce.