Can I use a premade spice mix?

Yes! Jerk chicken requires a lot of spices and a premade blend can be just as good. Make sure to find one that doesn't have bulking agents like maltodextrin.

Can I use a gas grill to cook the chicken?

Yes! Cooking the chicken outside is a great idea in summer. Heat your grill to medium-high. Once your grill is heated, oil the grates and add the chicken breasts. Cover the grill and let cook for 5 to 6 minutes on the first side (depending on thickness), then flip. The chicken should lift easily off the grill, so if it sticks, cook it for another minute or two. Continue cooking chicken until browned and the internal temperature reaches 165°F.

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work well in this recipe and will usually stay juicer than breasts. Chicken thighs may take an extra minute or two per side in the skillet compared to breasts. Just make sure to cook them to 165°F.

How do I toast cashews?

Place raw cashews in a dry skillet over medium-low heat. Stir frequently for 5 to 8 minutes until fragrant and lightly browned. Remove immediately from the hot pan to prevent burning. Let cook completley before adding to salad.

What salad dressing goes well with jerk chicken?

A bright, acidic dressing with a touch of sweetness will balance the heat from the jerk chicken. I like a citrus-forward dressing, like the lime honey vinaigrette used in this recipe. A creamy avocado ranch dressing would also work well to balance the heat in the chicken.

Jerk Chicken Salad

Ingredients

Jerk chicken
1 lb boneless skinless chicken breasts
1 tbsp olive oil
1 tbsp brown sugar
1 tsp smoked paprika
1 tsp dried thyme
½ tsp ground allspice
½ tsp garlic powder
½ tsp onion powder
¼ tsp ground cinnamon
¼–½ tsp cayenne pepper (to taste)
½ tsp salt
½ tsp black pepper
1 tbsp lime juice

Salad
5 cups chopped romaine lettuce1 cup diced mango
1 avocado, sliced
½ cup cucumber, diced
¼ cup red onion, thinly sliced
¼ cup toasted cashew nuts
2 tbsp chopped cilantro

Lime Honey Dressing
3 tbsp olive oil
2 tbsp fresh lime juice
1 tbsp honey
1 tsp Dijon mustard
½ tsp garlic powder
Salt & black pepper, to taste

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Instructions

In a bowl, combine olive oil, brown sugar, paprika, thyme, allspice, garlic powder, onion powder, cinnamon, cayenne, salt, pepper, and lime juice. Toss the chicken until evenly coated.
Heat a skillet over medium-high heat. Cook the chicken for about 5 to 6 minutes per side until nicely caramelized and fully cooked through to an internal temperature of 165°F. Transfer to a cutting board and let rest for at least 5 minutes, then slice.
Whisk olive oil, lime juice, honey, Dijon mustard, garlic powder, salt, and pepper until smooth.
In a large bowl, combine romaine, mango, cucumber, red onion, avocado, and toasted nuts.
Top the salad with sliced jerk chicken.
Drizzle with lime honey dressing and finish with fresh cilantro.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling, Sautéing
Cuisine: American, Jamaican