If you’re craving vibrant flavors that bring a burst of sunshine to your dinner table, the Skinny One Pan Caribbean Jerk Chicken Skillet Recipe is exactly what you need. This dish perfectly balances spicy, tangy, and sweet notes, featuring tender boneless, skinless chicken breasts marinated in a lively jerk paste, then topped with a fresh, colorful mango salsa. Best of all, it all comes together in one pan, making cleanup a breeze and dinner time a joyous celebration of Caribbean-inspired goodness.
Ingredients You’ll Need
This recipe shines because of its simple, thoughtfully chosen ingredients that work in harmony to create layers of flavor and exciting textures. Each element, from the fiery habanero to the juicy mango, brings something essential to the table.
- Green onions (3, chopped): Add a mild onion flavor with a bit of crunch that brightens the marinade.
- Garlic cloves (3, finely chopped): Introduce aromatic depth and a savory edge.
- Habanero chile (1, seeded and finely chopped): Bring serious heat—seeding it controls the spice so it doesn’t overwhelm.
- Fresh lime juice (1/3 cup + 1/4 cup): Offers bright acidity to balance sweetness and heat throughout the dish.
- Low sodium soy sauce (2 tablespoons): Provides umami and saltiness without overpowering the jerk flavors.
- Olive oil (1/4 cup + 1 tablespoon): Helps blend the marinade and ensures juicy chicken with a beautiful sear.
- Light brown sugar (1 tablespoon): Adds a subtle sweetness and caramelizes slightly during cooking.
- Cinnamon (1/2 teaspoon): A warm spice note that complements the jerk seasoning perfectly.
- Salt and pepper (to taste): Essential seasonings to tie all the flavors together.
- Boneless, skinless chicken breasts (4 large): The protein star of the dish, ideal for quick cooking and marinating.
- Mangos (2 large, peeled, pitted, and diced): Bring tropical sweetness and freshness to the salsa topping.
- Red bell pepper (1/2, finely chopped): Adds crunch and vibrant color.
- Red onion (1/4 cup, finely chopped): Offers a sharp, tangy bite that balances the sweetness.
- Fresh cilantro (1/4 cup, finely chopped): Bright, herbal notes that lift the entire dish.
- Jalapeño pepper (2 tablespoons, chopped): Adds a gentle kick to the mango salsa for extra excitement.
How to Make Skinny One Pan Caribbean Jerk Chicken Skillet Recipe
Step 1: Prepare the Jerk Marinade
Start by combining your green onions, garlic, seeded habanero chile, lime juice, low sodium soy sauce, olive oil, brown sugar, cinnamon, salt, and pepper in a high-powered blender. Blend everything until you get a smooth, vibrant jerk paste. This step is the heart and soul of your dish, packing bold flavors into every bite.
Step 2: Marinate the Chicken
Coat each boneless, skinless chicken breast generously with the jerk marinade. Place the chicken in a large ziplock bag and let it chill in the refrigerator for at least 2 hours, but for best results, leave it overnight. This marinating time allows the spices to deeply infuse the chicken, creating tender, flavorful meat that sings with every forkful.
Step 3: Preheat the Oven
Once your chicken is marinated perfectly, preheat your oven to 350°F (175°C). This temperature is ideal for finishing the chicken after its initial sear, ensuring it cooks through evenly while keeping juicy and tender.
Step 4: Prepare the Mango Salsa
While the oven heats up, make your fresh mango salsa by mixing diced mango, finely chopped red bell pepper, red onion, cilantro, fresh lime juice, and chopped jalapeño in a medium bowl. This salsa adds a refreshing counterpoint to the spicy chicken and brings beautiful color and texture to the skillet.
Step 5: Sear the Chicken
Heat one tablespoon of olive oil in a large skillet over medium-high heat, swirling it to coat the surface evenly. Add the chicken breasts and sear each side for about 5 minutes, allowing the jerk marinade to caramelize and develop a deep, flavorful crust. The goal here is to get a nice sear without cooking the chicken completely through.
Step 6: Add Salsa and Finish in Oven
Turn off the stovetop heat and carefully spoon the mango salsa over the chicken breasts in the skillet. Transfer the skillet to the preheated oven and bake for 15 to 20 minutes or until the chicken is cooked through with no pink remaining. This final step melds all the flavors together beautifully, making each bite irresistibly juicy and bright.
Step 7: Garnish and Enjoy
Once out of the oven, feel free to sprinkle more fresh cilantro and some chopped jalapeño on top for an added punch and visual appeal. Serve immediately and enjoy the fantastic medley of flavors and textures you’ve created with this Skinny One Pan Caribbean Jerk Chicken Skillet Recipe.
How to Serve Skinny One Pan Caribbean Jerk Chicken Skillet Recipe
Garnishes
The perfect finishing touches help elevate a dish, and this recipe is no exception. Fresh cilantro leaves add herbal brightness, while more chopped jalapeño brings a pleasant, spicy kick to every bite. A wedge of lime on the side encourages guests to add a zesty squeeze that complements the dish wonderfully.
Side Dishes
Because this is a one pan meal with big flavor, simple sides work best. You might serve it with fluffy white rice or coconut rice to soak up the delicious juices. Lightly sautéed greens or a crisp green salad with a citrus dressing can also round out the meal without weighing it down.
Creative Ways to Present
For a fun twist, consider serving the chicken and salsa atop warm tortillas for a Caribbean-inspired taco night. You could also scoop the mango salsa onto toasted baguette slices for a vibrant appetizer or serve alongside grilled plantains for extra tropical flair.
Make Ahead and Storage
Storing Leftovers
Any leftovers from the Skinny One Pan Caribbean Jerk Chicken Skillet Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to keep the mango salsa separate if possible to preserve its fresh texture.
Freezing
This recipe can be frozen if you prepare the jerk chicken but skip the salsa until you’re ready to eat. Freeze the cooked, cooled chicken in a sealed container or heavy-duty freezer bag for up to 2 months. Thaw overnight in the fridge before reheating and topping with freshly made mango salsa.
Reheating
Reheat leftovers gently in the oven or microwave until warmed through. Adding fresh mango salsa after reheating keeps the flavors vibrant and the textures fresh, just like when first served.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will bring a bit more juiciness and richness to the dish. Just adjust cooking time slightly to ensure they’re cooked through but not dry.
How spicy is this recipe?
The habanero and jalapeño do pack heat, but removing the seeds from the habanero helps control the spiciness. You can adjust the amount of chile used depending on your heat tolerance.
Can I make the jerk marinade in advance?
Yes, the jerk paste can be made ahead and stored in the refrigerator up to 3 days. This makes marinating even easier when you’re ready to prepare the chicken.
Is this recipe suitable for meal prepping?
Definitely! It’s perfect for meal prep since the chicken holds up well in the fridge and the salsa is fresh and easy to portion out with your dinners or lunches through the week.
What can I substitute for habanero if I can’t find it?
Try using a milder chili like serrano or even a pinch of cayenne pepper. Keep in mind that habanero has a unique fruity flavor in addition to its heat, so you’ll want to balance accordingly.
Final Thoughts
If you’re ready to bring a splash of Caribbean sunshine to your dinner plate that’s quick, healthy, and bursting with bold flavors, don’t miss out on the Skinny One Pan Caribbean Jerk Chicken Skillet Recipe. It’s easy to love, simple to prepare, and guaranteed to become a regular favorite in your kitchen. Give it a try—it just might be your new go-to dish for weeknight dinners or lively gatherings with friends.
