Coconut Jerk Chicken

Coconut Jerk Chicken

coconut jerk chicken
Chicken, rude and unreasonable, with plantains.

Ah, jerk chicken. There are as many different ways to cook it as there are ways to love it.

It’s sweet, its spicy, it has a sharp and refreshing bite to it while carrying deep bases of sweetness.

This is the end product of tinkering about with a base idea; my partner and I are in the habit of writing out a planned menu for each week. This particular day just said “jerk chicken”.

Planning a day for two ahead (as you do), I cut up three skinless chicken breasts (skinless was just what I had on hand; skin can play well in this recipe, so if you want it, give ‘er) and marinated them in a glass dish overnight.

Come game day, I heated up my trusty ol’ pan and gave it a shot of olive oil; sweated off the onions, garlic and lime zest until they started to caramelize and deglazed with some lime juice (rum or white wine would work as well, but in this case, lime won the coin toss; besides, I had already zested it, too why not finish it up right, right?).

Adding the chicken along with all that marinade, it ran laps around the pan until it was fully seared; in went the coconut milk and parsley.

Simmer and stir became the next few defining actions, adjusting the flavour with cumin and jerk spice until the coconut milk was reduced down and the chicken was poached perfectly and ready for the final herb touches.


Coconut jerk chicken

Coconut Jerk Chicken

Marinated chicken pooached in a sweet and spicy coconut milk.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Caribbean
Servings 4 people


  • sauté pan,


  • 3 breasts chicken cut into 1/2" cubes
  • 1/2 red onion diced
  • 2 cloves garlic chopped
  • 1/4 cup parsley* chopped
  • 1 lime zested and juiced
  • 1 400ml tin coconut milk
  • 1 Tbsp olive oil
  • TT cilantro* chopped
  • TT mint* chopped
  • TT salt & pepper ground
  • 1-3 tsp jerk seasoning TT
  • 2 tsp cumin ground or whole seed

Chicken Marinade

  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 Tbsp jerk seasoning
  • 1 tbsp lime juice
  • 2 Tbsp soy sauce use GF variety to keep recipe GF
  • 1 tsp thyme
  • 1 tsp cumin
  • 1 tsp caraway seeds


  • Heat up sauté pan, add olive oil
  • Saute onions, garlic and lime zest until golden brown
  • Deglaze with lime juice
  • Add chicken and marinade together; sear completely
  • Add chopped parsley* and coconut milk
  • Stir and reduce, adding cilantro* until the coconut milk is reduced to a thick, sauce-like consistency (see video).
  • Plate and serve with your favorite side dish or over rice; garnish with fresh mint if you wish.



The ingredients I marked with an asterisk * are purely optional. I know many people hate cilantro; it's not a make-or-break ingredient here. Parsley, because I like it and it adds a bit of breakup to an otherwise monochromatic dish. Mint really compliments this dish, so I highly recommend it as a finisher.
Chicken breast can be substituted with pretty much any other cut of chicken or even pork; lamb would be a great meat for this dish.
For a vegetarian or vegan variation of this dish, jackfruit would work well here.
Keyword coconut, dairy free, gluten free, Jerk

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