Juicy grilled chicken thighs (or breasts) seasoned with jerk spices topped with a cool and refreshing mango avocado salsa – the perfect summer dinner.
Grilled Jerk Chicken
My husband loves jerk chicken, so I set out to make a version that’s bold, flavorful, and easy enough for any night of the week. I used boneless, skinless chicken thighs for maximum juiciness, but chicken breasts work too if you prefer something leaner. Instead of a long list of spices, I kept it simple with my favorite jerk seasoning and a touch of brown sugar to balance the heat. Grilled to perfection and topped with a sweet, cooling mango avocado salsa, this dish is not only delicious—it’s also high-protein, low-carb, gluten-free, and dairy-free. It’s a weeknight win that’s great for summer grilling or your go-to list of healthy chicken dinners.
Why This Recipe Works
I love asking you all what recipes you’d like to see, and summer grilling was one of the top requests for June. This simple grilled jerk chicken turned out even better than I hoped—and it’s already on repeat at my house. Here’s why it works:
- Quick: Using a premade jerk seasoning keeps things simple without sacrificing bold, authentic flavor.
- Balanced Heat: A touch of brown sugar mellows the spice, while the mango avocado salsa brings a cool, creamy contrast.
- Grill-friendly Protein: Boneless, skinless chicken thighs stay juicy and cook fast on the grill or grill pan (or swap in chicken breasts if you prefer).
- Naturally Healthy: It’s high-protein, low-carb, gluten-free, and dairy-free—perfect for a feel-good summer dinner.
What spices are in jerk seasoning?
Jerk seasoning gets its heat from scotch bonnet peppers. Depending on the recipe or spice mix, it may also contain salt, black pepper, thyme, allspice, scallions, brown sugar, and nutmeg.
Years ago, after returning home from a vacation in Jamaica, I was craving jerk chicken. My friend introduced me to Walkerswood Mild Jamaican Jerk Seasoning, which is made in Jamaica, and it’s now my go-to. It’s so good!
The mild still has some heat, but feel free to use the hot and spicy version. And if you’d like to try it with pork, check out my Slow Cooker Jerk Pork with Caribbean Salsa.
Ingredients You’ll Need
Here’s a list of ingredients for this easy jerk chicken and mango avocado salsa. See the recipe card below for the exact measurements.
- Olive Oil coats the chicken, adding moisture and helping the seasoning stick to the meat.
- Salt for flavor
- Brown Sugar balances the heat from the jerk seasoning.
- Jerk Chicken Seasoning: Using a premade seasoning is a fantastic shortcut that eliminates the need to have multiple spices.
- Minced Garlic adds a fragrant, savory note to the rub.
- Chicken Thighs: Use scissors to trim the excess fat from boneless, skinless chicken thighs.
- Mango Salsa Ingredients: Mango, avocado, red onion, and jalapeño are seasoned with lime juice, cilantro, and salt.
How to Grill Jerk Chicken
The chicken marinates in as little as 30 minutes, but feel free to leave it for up to 24 hours for even better flavor. See the recipe card at the bottom for printable directions.
- Season the chicken with oil, salt, brown sugar, jerk seasoning, and garlic, and marinate.
- Make the mango avocado salsa by combining the ingredients in a bowl.
- Grill the chicken over medium-high heat, cooking until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
No grill? No problem!
Follow the same directions, but use a grill pan on the stove instead of the outdoor grill.
Kid-Friendly Tip
To make this dish work for picky eaters, I season a few pieces of chicken with just salt, garlic powder, and a little brown sugar before grilling. It’s simple, flavorful, and still pairs well with the mango avocado salsa—or serve theirs plain with some rice or fruit on the side.
Variations
- Chicken: Use the jerk seasoning on chicken breasts for a leaner option, and follow these instructions fo grilling chicken breasts. You can also use bone-in chicken thighs, but you will need to increase the cooking time. Check that they’re done by using an instant-read thermometer.
- Mango: Replace it with diced pineapple.
- Spicy Salsa: Since the chicken is spicy, I prefer to keep the salsa mild. But, if you want a spicier salsa, keep the seeds and ribs in the jalapeño (or use a serrano) for added heat.
- Hate cilantro? Omit it.
Storage
These jerk chicken thighs are excellent for meal prep since they last a few days in the fridge and freeze well. Leftovers are versatile and can be eaten a variety of ways.
- Refrigerate the chicken for up to 4 days. The salsa is best the day it’s made, so the avocados don’t brown, but it’ll last for up to 2 days stored in an airtight container.
- Reheat: Microwave the chicken until warm and serve the salsa cold.
- Freeze the chicken in an airtight container for up to 3 months.
More Grilled Chicken Recipes You’ll Love
For more dinner ideas using chicken, check out these five delicious grilled chicken recipes to inspire your next meal!
If you make this grilled jerk chicken recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook! And be sure to join the Skinnytaste Community to see what everyone’s cooking!
Yield: 4 servings
Serving Size: 2 thighs with salsa
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Pat the chicken dry and add it to a bowl with the oil. Toss to coat it in the oil and add the salt, brown sugar, jerk seasoning and garlic. Turn the chicken to coat it in the spices and marinate at least 30 minutes.
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While that marinates make the salsa. Add all of the ingredients to a small bowl and mix to combine. Cover with plastic wrap and refrigerate until ready to use.
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Preheat the grill or a grill pan to medium high heat and lightly oil the grates. Lightly spray the chicken with the nonstick cooking spray. Transfer the chicken to the grill in an even layer. Cook for 3 minutes, until the chicken easily releases from the grill. Flip the chicken and cook for an additional 3 minutes, until the chicken easily releases from the grill. Continue turning, every 2-3 minutes, until the chicken is cooked through and 165 degrees F, 10-15 minutes total, depending on the size of your chicken thighs.
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Remove from the grill and serve topped with the salsa.
Last Step:
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Serving: 2 thighs with salsa, Calories: 326.5 kcal, Carbohydrates: 15.5 g, Protein: 35 g, Fat: 14 g, Saturated Fat: 3 g, Cholesterol: 160 mg, Sodium: 1090.5 mg, Fiber: 4.5 g, Sugar: 9.5 g
