If you’ve enjoyed some of my other chicken recipes (like this, this, or this one) then my guess is you’ll LOVE this jerk chicken salad.

The combination of sweet, spicy, and earthy makes jerk chicken one of my all time favourite dishes, and the beauty of this recipe is that it works just as well on the barbecue as it does in the oven. Combined with a fresh, citrus-y salad and the caramelised sweetness of grilled pineapple, this healthy salad may just become a summer staple.

Serves 2.

What You’ll Need

For the jerk chicken
4 skinless chicken thighs
1 red onion, peeled and grated
2 cloves garlic, crushed
1 tsp allspice
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground cayenne
1/2 tsp dried mixed herbs
1/2 tsp cracked black pepper
1 tsp raw or coconut sugar
1/4 cup extra virgin olive oil

For the salad
4 kale leaves, stalks removed
1/2 pineapple, skin removed
handful roasted almond, roughly chopped
1 avocado, peeled and sliced
handful fresh coriander
handful fresh mint
1 bird’s eye chilli, finely sliced
juice of two limes
1/2 tsp raw or coconut sugar
2 tb extra virgin olive oil


Combine the chicken thighs with all the marinade ingredients, and coat well with your hands. Cover, and refrigerate for 4-24 hours. When it’s time to prepare the meal, remove thighs from the fridge and allow to come to room temperature before cooking.

Meanwhile, slice the pineapple and grill under a high grill for 10-15 minutes, turning halfway through. Remove once slightly browned and caramelised. Leave to cool.

Heat a heavy-based, oven-proof frying pan or skillet (I like cast iron) over a medium-high heat. Allow to heat evenly before adding the chicken thighs and cooking for 2-3 minutes on each side. Once browned, transfer to the oven and cook for 15-20 minutes or until cooked through. Remove, and leave to sit for 2-3 minutes, then slice.

Shred the kale, then place in a large bowl with the juice of one lime. Massage lightly with your hands, to soften the kale.

Arrange the kale, pineapple, avocado, coriander, mint, almonds, and chilli in a bowl. Whisk together the remaining lime juice, sugar, and olive oil and pour the dressing over the salad. Toss to combine.

Top the salad with sliced jerk chicken, and enjoy!

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