Chicken kabobs on the grill.

The Jamaican Jerk Marinade blends island spices including lemon, line and chilies to marinate chicken, fish, pork and seafood.

Jamaican Jerk Marinade


Jamaican Jerk Chicken
  • 4 boneless, skinless chicken breasts
  • 1 pkg. Jamaican Jerk Marinade (prepared)
  • Fresh Mango Salsa
  • 2 mangos, small diced
  • 1 jalapeño, minced (seeds removed)
  • ½ medium red onion, finely chopped
  • ¼ cup red bell pepper, small diced
  • 3 Tbsp. cilantro, chopped
  • 3 Tbsp. fresh lime juice

Cook on a preheated grill over medium heat. Prepare Jamaican Jerk Marinade as directed and add chicken. Marinate for 30 minutes. Prepare salsa by combining prepared ingredients. Toss well and set aside. Grill chicken breasts until an internal temperature of 160° F. is reached or juices run clear. Remove breasts from grill and let stand 5 minutes. Top chicken with prepared salsa and serve.


Jamaican Jerk Shrimp
  • 1 lb. medium shrimp, peeled and deveined
  • 1 pkg. Jamaican Jerk Marinade, (prepared)
  • Wooden skewers, as needed
  • Watermelon Pico de Gallo
  • 1 mango, small diced
  • 3 cups watermelon, diced into ½ inch pieces
  • 1 jalapeño, minced (seeds removed)
  • ½ medium red onion, finely chopped
  • ¼ cup red bell pepper, small diced
  • 3 Tbsp. cilantro, chopped
  • 3 Tbsp. fresh lime juice

Cook on a preheated grill over medium heat. Prepare marinade as directed and add shrimp. Marinate for 30 minutes. Prepare Watermelon Pico de Gallo by combining prepared ingredients, and set aside. Remove shrimp from marinade and place on skewers. Grill for approximately two minutes per side (do not overcook). Serve shrimp alongside Watermelon Pico de Gallo.