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Caribbean Jerk Chicken Recipe

Name: Saturn Grills Caribbean Jerk Chicken Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 1 lb boneless skinless chicken breasts; 1 whole onion (medium), quartered; 3 whole garlic cloves, peeled; 2 tbs soy sauce; 2 tbs lime juice; 1 tbs olive oil; 1 tbs brown sugar (packed); 1 tsp allspice (ground); 1 tsp thyme (dried); 0.25 tsp ground cinnamon; 0.125 tsp ground nutmeg; 0.5 whole scotch bonnet or habanero pepper, seeded and chopped; 1 whole scallion (green onion), chopped; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup low-sodium chicken broth or water; 1 whole yellow onion, thinly sliced; 1 tbs butter; 0.5 tbs olive oil; 0.25 tsp salt; 0.5 tsp brown sugar (optional, to speed caramelization); 0.5 cup mayonnaise; 1 tsp curry powder; 1 tsp lime zest; 1 tsp lime juice; 0.5 tsp honey; 0.125 tsp salt; 0.125 tsp black pepper; 2 whole flatbreads (6–8 inch) or naan; 2 cups mixed salad greens (arugula, romaine, baby greens)

Inspired by Saturn Grill

Time50m

Serves2

Jerk-seasoned pulled chicken breast, caramelized onion, mixed greens, tomato & curry-lime mayo on a flatbread

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Ingredients

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Jerk Pulled Chicken

1 lb boneless skinless chicken breasts

1 whole onion (medium), quartered

3 whole garlic cloves, peeled

2 tbs Aged soy sauce

2 tbs ReaLime juice

1 tbs olive oil

1 tbs brown sugar (packed)

1 tsp allspice (ground)

1 tsp thyme (dried)

1/4 tsp Ground cinnamon

1/8 tsp ground nutmeg

1/2 whole scotch bonnet or habanero pepper, seeded and chopped

1 whole scallion (green onion), chopped

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 cup low-sodium chicken broth or water

Caramelized Onions

1 whole yellow onion, thinly sliced

1 tbs Butter

1/2 tbs olive oil

1/4 tsp Celtic sea salt

1/2 tsp brown sugar (optional, to speed caramelization)

Curry-Lime Mayo

1/2 cup Mayonnaise

1 tsp curry powder

1 tsp lime zest

1 tsp ReaLime juice

1/2 tsp Honey

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Assembly & Salad

2 whole flatbreads (6–8 inch) or naan

2 cups mixed salad greens (arugula, romaine, baby greens)

1 whole tomato, sliced or diced

2 tbs fresh cilantro leaves (optional)

2 whole Lime wedges (for serving)

1 tsp olive oil (for brushing flatbread)

0 to taste salt (to taste)

0 to taste black pepper (to taste)

Method

Jerk Pulled Chicken

Make jerk marinade

In a blender or food processor combine quartered onion, garlic, soy sauce, lime juice, olive oil, brown sugar, allspice, dried thyme, cinnamon, nutmeg, chopped scotch bonnet (use less or omit for milder heat), chopped scallion, salt and black pepper. Blend until a smooth paste forms, scraping down sides as needed.

Marinate and cook

Place chicken breasts in a shallow dish or resealable bag and pour half of the marinade over them, reserving the other half for finishing. Ensure chicken is well coated. Marinate at least 30 minutes at room temperature or up to 4 hours in the refrigerator.

Braise the chicken

Heat a medium skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil. Sear marinated chicken breasts 2 minutes per side until lightly browned. Add 1/2 cup chicken broth or water to the pan, cover, reduce heat to low and simmer 12–15 minutes until internal temperature reaches 165°F (74°C).

Shred and finish

Remove chicken to a cutting board and let rest 5 minutes. Using two forks, shred the chicken into bite-sized pieces. Return shredded chicken to the pan, add the reserved marinade and stir over low heat 2–3 minutes to warm and coat — this deepens the jerk flavor. Adjust salt and pepper to taste. Keep warm.

Caramelized Onions

While the chicken cooks, heat a medium skillet over medium heat. Add butter and 1/2 tablespoon olive oil. Add thinly sliced onion and sprinkle with 1/4 tsp salt. Cook, stirring occasionally, 12–18 minutes until golden brown and soft. If onions dry out or brown too quickly, reduce heat and add 1–2 tablespoons water. Stir in 1/2 tsp brown sugar in the last 2–3 minutes if you want deeper caramelization. Remove from heat and keep warm.

Curry-Lime Mayo

In a small bowl whisk together mayonnaise, curry powder, lime zest, lime juice, honey, salt and black pepper until smooth. Taste and adjust seasoning or lime to preference. Refrigerate until assembly.

Assembly & Salad

Warm flatbreads in a dry skillet over medium heat 30–45 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Lightly brush warmed flatbreads with 1/2 tsp olive oil.

Spread about 2 tablespoons of curry-lime mayo over each flatbread, leaving a small border. Divide mixed greens evenly between the flatbreads, then top with a generous portion (about 3/4 cup) of the jerk pulled chicken per flatbread.

Top chicken with caramelized onions, sliced or diced tomato, and cilantro leaves if using. Season greens and tomato lightly with salt and pepper to taste. Squeeze a lime wedge over each assembled flatbread for brightness.

Fold or roll the flatbread and serve immediately. Leftover chicken can be refrigerated for up to 3 days.