A grilled Caribbean jerk chicken recipe with mango topping. This an easy recipe for the warmer summer months.

20 mins
30 mins


  • Grill


Jerk Sauce

  • 1/2 cup ketchup
  • 1/2 cup brown sugar
  • 3 cloves garlic
  • 1 Tbsp fresh thyme
  • 2 scallions
  • 1/2 Tbsp ginger, freshly grated
  • 2 tsp allspice
  • 1/2 habanero pepper, seeded

Chicken and Potatoes

  • 8 skinless, boneless chicken upper thighs
  • 1.5 lbs little potatoes, halved
  • (To taste) salt and pepper

Mango Topping

  • 1 mango, diced
  • 1 cup fresh corn
  • 1/2 cup fresh cilantro
  • 1 cup cherry tomatoes, halved
  • 1/2 lime
  • 1 Tbsp olive oil


  • Preheat grill to 400° F

    Place all ingredients for the jerk sauce into a food processor or blender. Mix until the sauce becomes smooth, then set aside.

  • Step 2

    In a grilling pan, mix one tablespoon of the jerk sauce with the little potatoes, plus any desired salt and pepper, and place on the grill.

  • Step 3

    Mix one tablespoon of jerk sauce with the chicken and any desired salt and pepper, place on the grill, and cook for 10 minutes on each side.

  • Meanwhile, mix all ingredients for the mango topping in a bowl and set aside.

    For plating, start with a bed of little potatoes, with the grilled chicken on top, and finish with more jerk sauce and the mango topping.