Grilled Jerk Chicken Bowl
This easy Jerk Chicken Bowl recipe features juicy jerk-marinated grilled chicken, charred corn, blistered veggies, grilled pineapple, and black beans over a bed of fresh mixed greens with a simple pineapple vinaigrette. Perfect for a fresh Caribbean-inspired meal in minutes! This post is sponsored by Branch: A Family of Farms. All opinions are my own.
I’m a BIG fan of traditional Jamaican jerk chicken slow-smoked over pimento wood. While I opted for a ready-made jerk marinade and skipped the pimento wood in this recipe, the grilled chicken still captures all of that signature smoky heat that pairs perfectly with fresh, vibrant flavors.
In addition to the jerk chicken, I loaded the bowls up with crisp mixed greens, charred sweet corn, black beans, juicy grilled pineapple, smoky peppers and onions, and a drizzle of tangy pineapple vinaigrette. I specifically used Branch Gourmet Extra Sweet Corn because I love that it’s already trimmed, shucked, and ready for the grill!
Why you’ll love these bowls
- Loaded with juicy jerk chicken, colorful fruit and veggies, fiber-packed beans, and satisfying Caribbean flavors.
- Everything cooks on the grill, so you can keep the kitchen mess-free. Win-win!
- Great for hassle-free weeknight grilling or prepping ready-to-assemble protein-packed bowls throughout the week.
Ingredients you’ll need
- Chicken breasts. My family prefers boneless, skinless chicken breast. However, boneless, skinless chicken thighs also work great and tend to stay juicier on the grill. Just keep in mind that thighs benefit from a slightly longer cook time.
- Jerk chicken marinade. A store-bought jerk marinade is perfectly fine. Look for one with authentic flavor (ideally without a shortlist of ingredients that you can pronounce).
- Corn on the cob. When grilled, the kernels develop a delicious char while staying crisp and sweet. If fresh isn’t available, you can grill frozen corn on the cob directly without thawing.
- Bell peppers. I grilled quartered red and green bell peppers, but you can mix it up with orange or yellow peppers or even poblano peppers for something different.
- Red onion. Grilled red onions add a slightly sweet, savory, and smoky element to the bowls.
- Mixed leafy greens. These form the nutritious base of the bowls. You can use any mix of leafy greens –spinach, arugula, kale, romaine butter, etc. Rice is also great here! We love a mix of both.
- Black beans. These are an excellent source of plant-based protein and fiber. Kidney beans, pinto beans, or even chickpeas would also be great!
- Fresh pineapple. The sweet, tropical flavor contrasts the bold jerk spices and smoky flavors beautifully. Make sure you slice it thick enough that it can’t slip through the grates.
- Toasted almonds. These add a crunchy, nutty finishing touch!
- Pineapple vinaigrette. Made with pineapple juice, red wine vinegar, brown sugar, EVOO, and salt, this sweet and tangy dressing really elevates the dish. Feel free to substitute brown sugar with honey or maple syrup for a more natural sweetener.
How to make jerk chicken bowls
Step 1: Marinate the chicken. Before you start grilling, marinate the chicken with the jerk chicken marinade in a zip-top bag in the fridge.
Step 2: Prepare for grilling. Preheat your grill to medium-high heat (around 425–450°F) and brush the grates with oil. Drizzle the corn cobs, fresh veggies, and pineapple with olive oil and wrap the onions tightly in a foil packet.
Step 3: Grill the veggies and pineapple. Grill the corn, vegetables, and pineapple directly on the grates (or in a grill pan) until they’re nicely charred and tender, turning occasionally. Remove from the grill and set aside, leaving the onions on the grill to continue cooking with the chicken.
Step 4: Grill the chicken. Remove the chicken from the marinade and grill it for about 10 minutes, flipping once halfway through, until cooked through and juicy. Remove the onion packet and the chicken and set the chicken aside to rest for 5 minutes before slicing.
Step 5: Make the dressing. Add the dressing ingredients to a blender and blend until smooth (or whisk vigorously in a bowl until emulsified).
Step 6: Assemble the bowls. Divide the mixed greens evenly between 4 large salad bowls. Slice the corn off the cob and into the bowls, then top with black beans, grilled veggies, pineapple, and jerk chicken. Drizzle with dressing, sprinkle with toasted almonds, and dig in!
Recipe tips and FAQs
- Before marinating, if your chicken breasts are thick, use a meat mallet to gently pound the chicken to an even ¾-inch thickness so it cooks evenly and stays juicy. If you’re using thighs, just trim any extra-fatty areas before marinating.
- Aim for marinating the chicken for at least 30 minutes. However, marinating it overnight in the fridge will infuse maximum flavor. If you’re short on time, even 15 minutes will make a difference.
- Grilling the corn “naked” (without the husk) adds a smoky, charred flavor. Just rub the corn lightly with olive oil, place it directly on the grill, and cook for about 10 minutes, turning occasionally. Or, if you prefer a softer, steamed texture, wrap the corn in foil before grilling.
- If you prefer not to grill directly on grates, wrap the veggies in a foil packet with a drizzle of oil and a pinch of salt. This way, they’ll still caramelize beautifully without charring as much.
- The chicken is done when it’s firm to the touch but not dry. The internal temperature of chicken breasts must reach 165°F while thighs are best cooked to 175-195°F (use a meat thermometer to check).
Variations
One of the best things about this jerk chicken bowl is all the fun ways you can make it your own. Here are some delicious variations to try:
- Mix and match grilled veggies – Zucchini, yellow squash, eggplant, asparagus, large mushroom caps, and sweet potatoes also grill-up beautifully. The smoky sweetness pairs beautifully with the jerk flavors.
- Try a different protein – Marinate extra-large peeled and deveined shrimp for 15-30 minutes, then grill for 2-3 minutes per side. For a plant-based version, press extra-firm tofu, marinate it, then sear on the grill until crispy.
- Make it a grain bowl – While leafy greens keep things light, feel free to serve everything over coconut rice or quinoa for a heartier meal. I always keep some ready rice in my pantry for this exact reason!
- Switch up the crunch – Instead of toasted almonds, try toasted cashews, macadamia nuts, sunflower seeds, or even plantain chips. My Carribean Cilantro Lime Coleslaw would also be a nice crunchy add-in.
If you’ve already used the marinade to soak the raw chicken, it’s not safe to use for basting since it contains raw poultry juices. However, you can boil it for at least minutes to kill any harmful bacteria before using it as a glaze –or just brush the chicken with fresh marinade as it cooks.
Sure! You can sear the chicken, veggies, and pineapple in a grill pan on the stovetop over medium-high heat or roast everything in the oven at 425°F until the chicken is fully cooked and the veggies are fork-tender.
Storing
Store the jerk chicken bowl ingredients separately in airtight containers in the fridge for up to 4 days, and assemble when ready to eat. The dressing can be kept in a jar or sealed container in the refrigerator for up to 1 week. Add it just before serving to keep everything fresh!
More grain and salad bowls
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Caribbean Grilled Jerk Chicken Bowl
Ingredients
For the bowls:
- 16 oz boneless, skinless chicken breasts (I used four 4 oz breasts)
- 1 cup prepared jerk chicken marinade *I use mild (Walkerswood is a personal fav)
- 2 ears fresh corn on the cob husks and silk removed
- 1 green pepper sliced into quarters
- 1 red pepper sliced into quarters
- ¼ fresh pineapple sliced into rings
- ½ red onion sliced into rings
- 1 cup canned black beans drained and rinsed
- 4 cups mixed leafy greens *or 4 cups of cooked rice (or you can do a combo of both)
- 4 tbsp toasted almonds
For the vinaigrette:
- ½ cup pineapple juice
- 5 tbsp red wine vinegar
- 1 tbsp brown sugar
- ¼ cup extra virgin olive oil
- ½ tsp salt
Instructions
- Before you start grilling, marinate the chicken with the jerk chicken marinade in a zip-top bag in the fridge, preferably overnight for the best flavor.
- Preheat your grill to medium-high heat (around 425–450°F) and brush the grates with oil. Drizzle the corn cobs, fresh veggies, and pineapple with olive oil (or spray well with olive oil spray). Place the onions in a foil packet and seal tightly.
- Grill the corn, vegetables, and pineapple directly on the grates (or in a grill pan) until they’re nicely charred and tender, turning occasionally. Remove from the grill and set aside, leaving the onions on the grill to continue cooking with the chicken.
- Remove the chicken from the marinade and grill it for about 10 minutes, flipping once halfway through, until cooked through and juicy and a safe internal temp of 165 degrees F. is reached. Remove the onion packet and the chicken breasts and set the chicken aside to rest for 5 minutes before slicing.
- Add the dressing ingredients to a blender and blend until smooth (or whisk vigorously in a bowl until emulsified).
- Divide the mixed greens (or rice or a mix of both) evenly between 4 large salad bowls. Slice the corn off the cob and into the bowls, then top with black beans, grilled veggies, pineapple, and jerk chicken. Drizzle with dressing, sprinkle with toasted almonds, and dig in!
Notes
Nutrition
*This post was originally published on April 16, 2018, as a sponsored post for Branch Family of Farms and has been updated with helpful recipe tips and new photos.
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These bowls look so delicious- love that fresh corn!!
Perfect for my office lunch ! Thank you ! Shared !
Awesome! Thanks so much for the feedback! 🙂
This was an amazing dish! I live in an apartment building that doesnt allow grills, so I toasted the corn in the oven broiler and pan cooked the chicken. Recipe came out perfect, will definitely make again!!
I’m so glad that you enjoyed it, Michelle! Great idea to use the broiler!