This Whole30 Jerk Chicken Marinade is so flavorful and easy to make. We love that it is not only Whole30, making it gluten-free, soy-free, and dairy-free, it’s also naturally nut-free and egg-free. A great simple dinner that’s big on flavor!
Jerk is a style of cooking native to Jamaica where meat is dry rubbed or marinated with a hot spice mixture called Jamaican jerk spice. (This chicken marinade was inspired by a Jackfruit Jerk Taco recipe that Andy McIntosh created here.)
Jerk Chicken Marinade Ingredients
This marinade is a simple combination of green onions, oil, coconut aminos, and seasonings. For the all-purpose and jerk seasonings, just double-check that the ingredients are Whole30 compatible. You are looking for seasonings with no types of sneaky sugars or non-compatible additives. Other seasonings include garlic powder, ground ginger, dried thyme, onion powder, and salt.
Whisk ingredients together, add chicken, then allow to marinate for a minimum of 30 minutes. For the most flavorful result, marinate overnight or up to 24 hours. Next, choose what cooking method works best for you – grill, oven, or air fryer!
You can use bone-in chicken thighs or boneless skinless chicken breasts with this marinade. For chicken, breasts, we recommend using pounding them into thinner, uniform pieces, or cutting them in half horizontally for quicker and more even cooking. You can also pierce each chicken breast with a fork a few times to help the marinade infuse the chicken with even more flavor.
Freeze for later!
If you are meal prepping, you can throw it into the freezer to pull out on a busy week. Marinated chicken can go straight into the freezer after combining the chicken with the marinade. We use reusable zip-top bags or glass containers with a lid, but a ziplock bag works just as well! (No need to marinate it before freezing, as it will marinate in the freezer and as it thaws.)
Note that frozen chicken must be fully thawed before cooking, so pull it out the night before to ensure it’s ready for prep time. (Chicken should not be left to marinate for over 24 hours, as raw chicken will begin to break down and become mushy).
Ingredients
- 3 stalks green onion
- 1/3 cup olive or avocado oil
- 1/4 cup coconut aminos
- 1 tbsp all-purpose seasoning
- 1 tbsp jerk seasoning
- 2 tsp garlic powder
- 2 tsp ground ginger
- 2 tsp dried thyme
- 1 tsp salt
- 1 tsp onion powder
- 1-1.5 lbs chicken thighs or breasts
Instructions
- WHISK together all the ingredients except the chicken in a medium bowl.
- ADD chicken and combined marinade into a zip-top reusable bag or glass container. Seal or cover and marinate in the fridge for at least 30 minutes, up to 24 hours.
- TO GRILL – Preheat the grill to medium-high heat. Brush the grill with oil so the chicken won’t stick. Cook for 4-5 minutes on each side until chicken has sear marks and is cooked through, with an internal temperature of 165°F. Remove from the grill and cover with foil. Let rest for 10 minutes to let juices redistribute before cutting.
- OVEN BAKE – Preheat your oven to 425°F. Pour the marinade and chicken into a 9×9 pan. Bake uncovered for 20-25 minutes, flipping halfway through. Cook until lightly browned and is no longer pink inside or has reached an internal temperature of 165°F. Let rest for 10 minutes before cutting into it.
- AIR FRY – Add the chicken to your air fryer basket and air fry at 400°F for 9-10 minutes, flipping halfway if the chicken is overlapping at all. Cook until lightly browned and is no longer pink inside or has reached an internal temperature of 165°F. Let rest for 10 minutes before cutting into it.
- TO FREEZE – Marinated chicken can go straight into the freezer after combining the chicken with the marinade, in either a sealed reusable zip-top bag or glass container with a lid. No need to marinate it before freezing, as it will marinate in the freezer. The frozen chicken in the marinade does need to be thawed fully before cooking, so be sure to pull it out the night before you want to cook.
