Sweet and Spicy Jerk Chicken

  • Yield 6 servings
  • Prep 15 mins
  • Cook 15 mins

Caribbean jerk flavors go naturally with California raisins

California Raisin Marketing Board


Jerk Marinade
1 cup finely chopped scallions
1 tablespoon light soy sauce
1 tablespoon fresh lime juice
1 1/2 tablespoons jerk seasoning
1/2 tablespoon chopped garlic (about 1 medium clove)
1 teaspoon sugar
3/4 teaspoon crumbled dried thyme
1/2 teaspoon cinnamon
6 boneless, skinless chicken breasts (about 4 ounces each)
1/2 cup California raisins
1/4 cup light soy sauce
1-1/2 tablespoon jerk seasoning
1/2 tablespoon sugar
1/4 cup crushed pineapple with juice
1/2 tablespoon fresh lime juice
1/4 cup California golden raisins; for garnish
Tropical fruit slices; for garnish


  1. Marinate Chicken: Prepare 1 day in advance. In a large bowl, combine all the marinade ingredients; add chicken and marinate overnight in the refrigerator.
  2. Sauce: Can be prepared 1 day in advance. Lightly coat the bowl and blade of a food processor with oil or nonstick cooking spray and purée the raisins to make 1/4 cup raisin paste. (The paste will be very sticky). Add remaining sauce ingredients except the golden raisins and process until completely smooth. Transfer sauce to storage container; cover and refrigerate until ready to use.
  3. To Assemble: In a small saucepan, heat sauce. Grill or broil chicken until cooked through and arrange on a serving plate. Spoon some sauce over each piece and sprinkle with golden raisins. Garnish with slices of tropical fruit and serve with rice.

Note: Commercially prepared California raisins paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (1/2 cup natural raisins) until very finely chopped and smooth.

Recipe courtesy of the California Raisin Marketing Board



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