*This Caribbean Grilled Jerk Chicken Bowls post is sponsored by Branch: A Family of Farms. All opinions are my own and not influenced in any way.
Caribbean Grilled Jerk Chicken bowls are an easy and nutritious meal, made with fresh corn, peppers, onions, marinated chicken, pineapple, black beans and mixed greens with a fresh pineapple vinaigrette. I’m showcasing delicious, in season, Branch Gourmet Extra Sweet Corn in today’s post. You can find Branch Gourmet Extra Sweet Corn at your local Publix in the produce section.
I love that this sweet corn already has the ends trimmed and husks and silk removed for easy preparation. It’s not your standard sweet corn that you have to shuck in store. This delicious sweet corn is hand-selected exclusively for Publix.
Have you ever grilled corn “naked”? It’s easy and actually quite delicious. Simply rub the corn down with butter or olive oil (I use extra virgin olive oil or avocado oil spray- the real stuff, not regular cooking spray) and throw corn directly on the grill with husks and silk removed. Serious Eats has a great article all about corn grilling methods.
You get a nice char on some of the kernels and it has a good crunch to it, as opposed to steaming it inside the husks. This method takes about 10 minutes, turning a few times to cook evenly.
If you don’t like the char, then wrap the corn in tin foil and steam it in the foil pack. You can’t go wrong either way. I do wrap the onions in foil to get them tender and caramelized. The rest of the vegetables and pineapple get chopped about 1/2″ thick or sliced into quarters for easy grilling.
I used the “naked” grill method in this recipe. What I love about this recipe for Caribbean Grilled Jerk Chicken Bowls is how everything is cooked outside on the grill, with very little mess and clean-up involved. It’s always a win when the kitchen stays clean!
This recipe calls for prepared jerk marinade. There are so many on the market, so look for marinades that have simple ingredients that you can pronounce with few additives. I worked at a wood-fired oven pizzeria in college as a waitress. They had the BEST jerk chicken pizza that I have ever eaten in my life, to this day. Seriously. I dream about this pizza.
My husband (boyfriend at the time) worked there, too and we have never been able to recreate that marinade recipe and we have tried several times! I don’t know what all went in there, but it was amazing. If you have an incredible jerk marinade recipe, please share with me in an email (email@example.com) or in a PM on Instagram @ameecooks!
If you are looking for an amazing basic chicken and steak marinade recipe, this BEST EVER GRILLED CHICKEN MARINADE lives up to it’s name. This recipe is one of my top pinned recipes on Pinterest!
Now onto this delicious and simple Caribbean Grilled Jerk Chicken Bowls recipe!
Caribbean Grilled Jerk Chicken Bowls
- 4 (4 oz) boneless, skinless chicken breasts
- 1 c. prepared jerk chicken marinade
- 2 ears fresh corn on the cob, husks and silk removed
- 1 green pepper, sliced into quarters
- 1 red pepper, sliced into quarters
- 1/2 red onion, sliced into rings
- 1 c. canned black beans, drained and rinsed
- 4 c. mixed leafy greens
- 4 tbsp. toasted almonds
- 1/2 c. pineapple juice
- 5 tbsp. red wine vinegar
- 1 tbsp. brown sugar
- 1/4 c. extra virgin olive oil
- 1/2 tsp. salt
Preheat grill to medium-high heat. Place onions in a foil packet. Spray all other vegetables, lightly, with olive oil spray. Place vegetables in a grill pan or straight on the grate and grill until done (corn takes about 1o minutes to grill "naked"). Remove all vegetables from grill, except onions, and cook chicken at around 425-450F. Grill for 10 minutes, flipping once, or until internal temperature reaches 165 degrees F. Now assemble your bowls. Divide mixed greens, evenly, into 4 large bowls. Cut corn off the cob and divide among the 4 bowls. Top with black beans, grilled vegetables, pineapple and grilled chicken. In a blender, combine pineapple juice, olive oil, red wine vinegar, brown sugar and salt. Blend a few seconds and drizzle desired amount of pineapple vinaigrette over salads before serving. Top with toasted almonds.