Instant Pot Jerk Chicken {& Meal Prep}

There comes time towards the end of winter when I am SO DONE with cold weather, I don’t even want the hearty soups, casseroles and roasted root vegetables that taste so good in early December. Instead, I start craving summery flavors and tropical cocktails with an umbrella.

Jerk chicken with a side of mango and crunchy veggies is one of my go-to dishes that feed into my summer-longing mood. The chicken is typically marinaded for hours in the most delicious combo of spices and herbs but since it’s still too chilly to start the grill outside at the end of February (at least in Maine), I found a way to make an Instant Pot version of jerk chicken that’s super easy, quick and versatile.

WHY YOU WILL LOVE THIS RECIPE

• Jerk chicken made in an Instant Pot is juicy, flavorful and doesn’t require long marinading time.
• It uses boneless, skinless chicken thighs which makes it easy to shred and eat.
• This dish comes together in no time, especially if you make a batch of jerk seasoning ahead of time!
• It’s a great source of lean protein that’s NOT boring.
• My homemade jerk seasoning is made with easily accessible spices that you can get at most grocery stores.
• No pressure cooker? No problem. Make it in your Crock Pot instead (instructions included).
• You can use it in a variety of different ways (see Serving Suggestions below for ideas).
• If you are looking for more boneless skinless chicken thighs ideas, make sure to also check my Buffalo Chicken Thighs (air fryer or oven) and Instant Pot or slow cooker Creamy Green Chicken Chili.

WHAT IS JERK CHICKEN?

Jerk Chicken is basically chicken meat (usually on the bone) marinaded in a mix of delicious, vibrant spices, oil and other ingredients and typically barbequed. This dish is popular in Jamaica and throughout the Caribbean.

The combination of spices in jerk marinade varies but the main two ingredients that are always present are allspice and chili peppers, typically Scotch bonnet or habanero.

For my version of jerk chicken, I used dried chipotle powder which is less spicy and easier to find than dried Scotch bonnet chilis. It also provides a nice note of smokiness since we are using the Instant Pot instead of a charcoal grill.

JERK SEASONING INGREDIENTS

• Ground Allspice: a jerk seasoning must!
• Chipotle Chili Pepper: for a spicy and smoky kick.
• Dried Thyme: you can use fresh thyme, if you prefer.
• Salt: kosher salt is what I use.
• Paprika: I like sweet Hungarian paprika for its superior, intense flavor.
• Smoked Paprika: to add smokiness to the seasoning.
• Black Pepper: use freshly ground black pepper for best results.
• Ground Cinnamon: to add a note of earthy sweetness.

Mix all seasoning ingredients in a small bowl and stir or place in a small jar and shake until combined. This recipe makes about ⅓ cup of the seasoning but you will only need 2 tablespoons to make the chicken.

HOW TO MAKE JERK CHICKEN THIGHS IN THE INSTANT POT

Step 1: Make jerk marinade. In a medium bowl combine olive oil, 2 tablespoons of jerk seasoning, minced garlic and ginger. Stir until thick paste forms.

SLOW COOKER INSTRUCTIONS

To make this dish in a Crock Pot, start with the first 3 steps from the Instant Pot instructions above. Then, arrange marinaded chicken in the slow cooker, add water or chicken broth and cook on low for 8 hours or on high for 4 hours. Shred the chicken with two forks, then drizzle with lime juice and sprinkle with chopped cilantro.

SERVING SUGGESTIONS

Shredded jerk chicken is super versatile and can be enjoyed in many different ways.

Here are some delicious suggestions:

• In a wrap. Pair it with spinach, crunchy veggies and sliced mango or pineapple and enjoy in a whole grain tortilla.
• On a bed of cabbage and shredded veggies for a low carb version. I like to use bagged rainbow coleslaw and top it with fresh Mango Pico de Gallo.
• In a salad with greens and your favorite veggies.
• In baked sweet potatoes: open the sweet potatoes lengthwise, stuff with shredded jerk chicken (with juices) and top with mango, red onions and cilantro.
• In a grain bowl. That’s how I usually serve it – paired with cooked brown rice with red quinoa, spinach, sliced red onions, fresh mango and avocado. So good!