Honey Jerk Chicken

Sweet, spicy, smoky, and packed with flavor, this Honey Jerk Chicken brings together the bold kick of jerk seasoning with the perfect touch of honey sweetness. The chicken is seasoned, seared until beautifully browned, and finished in a flavorful honey jerk sauce with sautéed bell peppers and onions.

One of the best things about this recipe is how easy it is to customize. You can make Honey Jerk Chicken with chicken breasts, thighs, or wings, depending on what you have on hand or what your family prefers. Chicken breasts make a great weeknight dinner, thighs stay extra juicy and flavorful, and wings are perfect when you want to turn this recipe into a game-day or party dish.

The honey helps balance the heat of the jerk seasoning while creating a sweet, slightly sticky sauce that coats every bite. Add colorful bell peppers and onions, and you have a simple homemade meal loaded with sweet heat and plenty of flavor.

For a complete dinner, serve your Honey Jerk Chicken with rice pilaf, mashed potatoes, candied yams, mac and cheese, or roasted vegetables.

Whether you make it with breasts, thighs, or wings, this easy Honey Jerk Chicken recipe is a delicious way to bring a little sweet heat to your dinner table.

Honey Jerk Chicken

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Course: Main Course

Cuisine: Carribean

Keyword: chicken

Servings: 4

Ingredients

• 3 tbsp olive oil
• 4 large chicken breasts
• 1 large red bell pepper sliced
• 1 large green bell pepper sliced
• 2 stalks green onions sliced

Chicken Marinade

• paprika
• garlic powder
• onion powder
• black pepper
• thyme
• allspice
• Cajun Seasoning (Slap Ya Mama)
• 3 tbsp Walkerswood Jerk Seasoning marinade (Mild)

Honey Jerk Sauce

• 2 tbsp butter (salted)
• 2 tbsp Walkerswood Jerk Seasoning marinade (Mild)
• ¼ cup water
• ¾ cup honey
• 2 tbsp crushed pineapple (canned)

Instructions

Cooking Chicken Breasts

• Rinse chicken breasts and pat dry.
• Sprinkle each chicken breast with onion powder, garlic powder, thyme, black pepper, allspice, cajun seasoning, and paprika. Add jerk marinade and rub all the seasonings into chicken. Let rest for 15-30 minutes.
• On medium-heat, add olive oil into a large skillet. Add chicken breast and sear on each side for 7 minutes. Depending on the size of the chicken breast, turn over 3 times so that it's a total of 21 minutes cooking time. Or ensure the breasts have an internal temperature of 165℉.
• Remove the chicken breasts from the skillet and transfer them to a cutting board. Let the chicken rest for 10 minutes to allow the juices to redistribute and keep the meat tender and juicy.
• Add bell peppers and green onions to the pan and sauté for 5 minutes. Once the chicken has rested, slice the chicken evenly and add back to the pan. Turn off the stove and cover.

Honey Jerk Sauce

• In a separate skillet add butter, jerk marinade, water and honey. Simmer for 5 minutes. Add crushed pineapple and simmer for 3 minutes. Pour over chicken breasts and serve.

Notes

Making Honey Jerk Chicken Wings

If you’re making this recipe with chicken wings, use the same chicken marinade from the recipe to thoroughly coat the wings. For even more flavor, allow the wings to marinate before cooking.

Preheat the oven to 400°F. Place the marinated chicken wings on a wire rack set inside a roasting pan or baking sheet. Bake for 45 minutes, then flip the wings and continue baking for an additional 30 minutes, or until they’re browned, crispy, and fully cooked.

Transfer the cooked wings to a large bowl and pour the Honey Jerk Sauce over them. Toss until every wing is generously coated.

Line a baking sheet with parchment paper or aluminum foil, then arrange the sauced wings in a single layer. Return them to the oven for another 10 minutes, allowing the honey jerk sauce to caramelize and become deliciously sticky and glazed.

Tip: Keep an eye on the wings during the final 10 minutes since the honey in the sauce can caramelize quickly.