Jerk chicken is a dish I have a deep appreciation for. I’ve traveled to Belize many times, and the memory of eating jerk chicken fresh off the grill beside the Caribbean Sea has always stayed with me. Between the heat of the peppers, the warmth of the spices, and the smoky flavor from the grill, no two versions tasted exactly the same, but each one left me wanting more.
This recipe takes those familiar flavors in a slightly different direction. Instead of serving the chicken straight from the grill, I let it cool, chop it finely, and fold it into a creamy chicken salad with lime, scallions, and crisp vegetables. Dried mango and pineapple felt like natural additions, bringing small bites of tropical sweetness that balance the spice.
The result is a creamy, scoopable chicken salad that still tastes unmistakably like jerk chicken. It is savory, spicy, slightly sweet, and especially good on warm coco bread, tucked into a croissant, or scooped up with plantain chips.
This recipe brings together the smoky heat of jerk chicken and the creamy comfort of classic chicken salad. The dried mango and pineapple soften into sweet, tropical bites, while lime, scallions, and crisp vegetables keep the finished salad bright and savory. It is familiar enough to feel comforting, but different enough to make an ordinary chicken salad much more interesting.
JERK CHICKEN SALAD
This creamy jerk chicken salad combines smoky, spice-filled chicken with lime, crisp vegetables, and sweet bites of dried mango and pineapple. Serve it on warm coco bread, tucked into a croissant, or with plantain chips.
4
servings30
minutes15
minutes3
hoursIngredients
- For the jerk chicken
1 pound boneless, skinless chicken breasts or thighs
3 scallions, roughly chopped
7-10 garlic cloves
3 tablespoons fresh thyme leaves
3 tablespoons fresh ginger
3 tablespoons soy sauce
2 Scotch bonnet or habanero peppers, stemmed and seeded for less heat
2 tablespoons fresh lime juice
2 tablespoons orange juice
2 tablespoons brown sugar
2 tablespoons avocado oil
3 teaspoons ground allspice
2 teaspoons smoked paprika
1½ teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
- For the chicken salad
1 pound cooked jerk chicken, completely cooled
⅓ cup mayonnaise, plus more as needed
2 tablespoon fresh lime juice
¼ cup dried mango and pineapple, finely chopped
¼ cup fresh cilantro, chopped
4 scallions, thinly sliced
1 celery stalk, finely diced
1 red bell pepper, finely diced
½ red onion, finely chopped
1 teaspoon honey (optional)
salt & black pepper, to taste
Directions
- Marinate the chicken
- Slice the chicken horizontally into thinner cutlets, or pound them to an even ½- to ¾-inch thickness.
- Reserve ¼ cup of the marinade before it comes into contact with the raw chicken.
- Place the chicken in a shallow dish or sealable bag. Add the remaining marinade and turn the chicken until evenly coated.
- Refrigerate for at least 2 hours or up to 24 hours.
- Cook the chicken
- Remove the chicken from the refrigerator.
- Heat a lightly oiled cast-iron skillet, grill pan, or outdoor grill over medium-high heat.
- Cook the chicken for 4–6 minutes per side, depending on its thickness, until the center reaches 165°F.
- During the final minute of cooking, brush the chicken with the reserved jerk marinade.
- Transfer the chicken to a plate and let it rest for 5–10 minutes. Allow it to cool completely before making the salad.
- Prepare the dried fruit (optional)
- Place the chopped dried mango and pineapple in a small bowl.
- Cover the fruit with pineapple juice and let it soak for 5–10 minutes.
- Drain the fruit well and pat it dry. This softens the fruit.
- Make the jerk chicken salad
- Finely chop or use the two-fork method to pull apart the cooled jerk chicken. For a finer, more cohesive texture, pulse it a few times in a food processor. Be careful not to over process it.
- In a large bowl, whisk together the mayonnaise, lime juice, and honey (optional).
- Add the chicken, softened dried fruit, celery, scallions, bell pepper, red onion, and cilantro.
- Fold everything together until the chicken is evenly coated. Add another spoonful of mayonnaise if you prefer a creamier consistency.
- Taste and adjust with additional lime juice, salt, or black pepper as needed.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- Control the heat: Scotch bonnet and habanero peppers are very hot. Remove the seeds and inner membrane for a milder marinade, or begin with half of a pepper.
- Do not skip cooling the chicken: Warm chicken can make the dressing oily and loose. Let the chicken cool completely before mixing the salad.
- Keep the fruit balanced: Use no more than ¼ cup of dried fruit for one pound of cooked chicken. The fruit should provide small bursts of sweetness without making the chicken salad taste like dessert.
- Make it ahead: The chicken salad tastes even better after several hours in the refrigerator. Store it in an airtight container and enjoy within 2–3 days.
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