Maybe I was a little late to the party, but we discovered jerk seasoning earlier this year and I can't get enough of it. I want it all the time. I love pairing it with some lime to lighten it up and that citrusy jerk flavor just has me about to drool even thinking about it. My kids love it, my husband loves, so this has quickly become a family favorite. You can check out our jerk chicken kebabs here. These were inspired by that meal. My daughter requested the jerk kebabs for her birthday, but I ran out of time to make the kebabs and had a grill issue, so modified a few things and decided to make it into a sheet pan jerk chicken meal. We were all blown away. The chicken was juicy and tender (thank you lime juice!) and there is so much flavor! It can't be beat.
Quick & Easy
This jerk chicken sheet pan meal came together so quickly. Simply start marinading the chicken the day before or morning of (I use frozen chicken breasts, and usually start it the day before so it has plenty of time to thaw), then cut up some vegetables and your good to go! It's great for those nights when all of my kids have various activities and I'm running around crazy all afternoon.
How to Make Sheet Pan Jerk Chicken
2-24 hours before baking, make the chicken marinade. Mix by hand with a fork or whisk: lime juice, olive oil, light brown sugar, jerk seasoning, minced garlic, salt and pepper in a bowl. Pour on chicken and marinade 2-24 hours. Preheat oven to 400*F. Chop red onion in half, then each half into 6ths. Chop potatoes into ½" cubes or slightly smaller. Do Not cut into larger cubes or they will not finish cooking by the time the chicken is done! Lightly grease a full size sheet pan and place marinated chicken, onion and potatoes on it. Using a scoop or small measuring cup, pour the marinade over all the ingredients on the sheet pan.
Bake for 12 minutes. While baking, chop peppers into bite size pieces or strips. Drizzle on olive oil and sprinkle on remaining jerk seasoning. Mix to combine.
After the 12 minutes of baking, add the seasoned peppers and return to the oven. Bake until the chicken is tender and just done, about 8-12 more minutes. Remove from oven and spread the pineapple over the top.
Serve and enjoy!
Tips & Tricks
Feel free to add other vegetables. Green beans would go great, and any other vegetable could work too.
Please! Do not chop your potatoes bigger than ½" cubes. They will not cook all the way by the time the chicken is done if they are any larger.
Store in the fridge in an airtight container for up to 5 days. The good news is, these make amazing leftovers! The flavor seeps in even more, and it tastes incredible.Print