Mediterranean Jamaican Jerk Chicken with Cucumber Salsa
This dish is a fusion of bold Jamaican jerk flavors with a fresh Mediterranean touch. The chicken is marinated in a spicy, aromatic blend of lime, garlic, ginger, and warm spices, then grilled until smoky and tender. It’s paired with a crisp cucumber salsa that balances the heat with cool, refreshing crunch. Perfect for summer grilling or a flavorful weeknight dinner.
Prep & Cook Time: 40 minutes (plus marinating time)
Servings: 4
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts or thighs
3 tbsp olive oil
2 tbsp soy sauce
2 tbsp lime juice
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tsp allspice
1 tsp cinnamon
1–2 tsp cayenne pepper or Scotch bonnet pepper (adjust to heat preference)
1 tsp thyme, dried or fresh
Salt & black pepper, to taste
For the Cucumber Salsa:
1 large cucumber, diced
½ red bell pepper, diced
¼ red onion, finely chopped
2 tbsp fresh cilantro, chopped
1 tbsp lime juice
Salt & pepper, to taste
Instructions
Marinate the chicken
In a bowl, whisk together olive oil, soy sauce, lime juice, garlic, ginger, allspice, cinnamon, cayenne (or Scotch bonnet), thyme, salt, and black pepper.
Add chicken and coat well. Cover and marinate for at least 1 hour (or overnight for deeper flavor).
Make the cucumber salsa
In a medium bowl, combine cucumber, red bell pepper, red onion, cilantro, and lime juice.
Season with salt and pepper to taste.
Chill until ready to serve.
Cook the chicken
Heat a grill or grill pan over medium-high heat.
Cook chicken for 5–7 minutes per side, or until fully cooked (internal temp 165°F / 74°C).
Let rest for 5 minutes, then slice.
Assemble and serve
Serve grilled jerk chicken hot with cucumber salsa spooned on top or on the side.
Pair with rice, couscous, or flatbread for a complete meal.
Tips & Variations
Adjust the Heat: Use Scotch bonnet pepper for authentic jerk heat, or keep it milder with cayenne or even chili flakes.
Marinating Time: Overnight marination gives the chicken the deepest flavor, but even 1–2 hours works well if you’re short on time.
Cooking Methods: While grilling gives the best smoky flavor, you can also pan-sear or bake the chicken (400°F / 200°C for about 25–30 minutes).
Mediterranean Twist: Serve the chicken over herbed couscous, quinoa, or a simple Greek salad for a lighter Mediterranean base.
Protein Swap: This marinade works beautifully with shrimp, salmon, or even tofu for a vegetarian version.
Salsa Upgrade: Add diced tomatoes, pomegranate seeds, or feta cheese to the cucumber salsa for extra freshness and flavor.
Serving Idea: Wrap the chicken and salsa in warm pita or flatbread for a handheld fusion-style wrap.
Q&A
Q: Can I make this less spicy?
A: Yes. Use just a pinch of cayenne or swap it for smoked paprika to keep the flavor without too much heat.
Q: Can I prepare the salsa ahead of time?
A: Yes, but it’s best served within a few hours so the cucumber stays crisp. Keep it chilled until serving.
Q: What sides go well with this dish?
A: Try coconut rice, couscous, roasted vegetables, or warm pita bread to round out the meal.
Q: Can I cook the chicken without a grill?
A: Absolutely. Pan-sear on the stovetop or bake in the oven. For extra flavor, finish with a quick broil to get that charred edge.
Nutrition
(per serving, 1 of 4)
Calories: ~370
Protein: ~34g
Fat: ~18g
Carbohydrates: ~15g
Fiber: ~3g
Sugar: ~5g
Sodium: ~520mg
(Values may vary depending on portion sizes and ingredients used.)
Conclusion
This Mediterranean Jamaican Jerk Chicken with Cucumber Salsa is a bold yet balanced dish that fuses smoky spice with refreshing crunch. The chicken delivers layers of warmth from ginger, garlic, and jerk spices, while the cucumber salsa keeps everything light and fresh. It’s versatile enough for grilling season, quick weeknight meals, or even meal prep with a side of grains. A perfect blend of heat, zest, and Mediterranean brightness.