Jamaican Jerk Chicken Recipe (Instant Pot, Oven, or Skillet)
Jamaican jerk chicken is made by marinating the chicken in a rich cocktail of bold and earthy spices. This recipe can be made in an instant pot, skillet or oven. Goes terrific with a slightly sweet side like a Kale & Mango Slaw with Chickpeas.
Marinate chicken: In a small mixing bowl, combine all marinade ingredients. In a gallon size ziplock bag, pour in the marinade. Add chicken, remove the air by pressing on the bag gently and reseal it. Turn the bag a few times over to coat the chicken with the marinade. If you have time, refrigerate the marinated chicken for 30 mins-12 hours.
Instant Pot Method
Turn instant pot ON. Pour in the chicken along with marinade. Close lid. Set vent to "sealing". Cook on Manual/Pressure Cook for 6-8 minutes, depending on the thickness of the chicken breast. For chicken thighs, set a cook time for 6 minutes. Wait for 10 minutes, before releasing the pressure naturally (NPR 10). Remove chicken and rest. Turn on SAUTE and simmer sauce for 3-5 minutes to thicken it. As an optional step, heat a grill-pan on medium-high heat. Place chicken down on it's 'presentation side', for 30 seconds to a minute, to get the gorgeous grill marks.
Oven Method
Turn on the broiler. Place drained chicken breasts on a lined baking sheet and reserve the marinade. Place baking sheet under the broiler such that the chicken is about 4 inches away from the broiler. Cook chicken 7-8 minutes per side, flipping half way through. Chicken is done when internal temperature of chicken reaches 165 degrees F. In a small sauce pan, bring the reserved marinade to a boil. Simmer for 4-5 minutes till the sauce thickens.
Skillet Method
Heat a wide, heavy bottom skillet on medium-high heat. Add drained chicken breast and reserve the marinade. Cook chicken roughly 6-8 minutes per side, flipping it half way through. Cook till internal temperature of chicken reaches 165 degrees F. Remove chicken and rest. Pour in the reserved marinade, bring it to a boil and cook it for 4-5 minutes on medium heat, till the sauce thickens.
Outdoor Grill Method
Place the drained chicken on a medium-high heat zone of your outdoor grill and reserve the marinade. Cook chicken roughly 6-8 minutes per side, flipping it half way through. Cook till internal temperature of chicken reaches 165 degrees F. Remove chicken and rest. In a small sauce pan, bring the reserved marinade to a boil. Simmer for 4-5 minutes till the sauce thickens.
Serving Suggestions
Jamaican Jerk Chicken (breast or thighs), can be served whole, or sliced. Pour the sauce over the chicken and serve with your choice of rice, potato or veggie sides.
Notes
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.