Crispy & Spicy Jerk Chicken Tenders
These Jerk Chicken Tenders are bold, smoky, and packed with authentic Jamaican flavors! Whether grilled, baked, or pan-fried, they deliver the perfect balance of heat, sweetness, and smokiness.
Equipment
- Mixing bowls
- Grill or Oven
- Tongs
- Baking Sheet
Ingredients
Jerk Chicken Tenders
- 1 lb chicken tenders
- 2 tbsp jerk seasoning store-bought or homemade
- 1 tbsp olive oil
- 1 tbsp lime juice freshly squeezed
- 1 clove garlic minced
- 1 tsp allspice
- 1 tbsp brown sugar adds caramelization
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp cayenne pepper optional, for extra heat
Instructions
- In a bowl, mix jerk seasoning, olive oil, lime juice, garlic, allspice, brown sugar, salt, black pepper, and cayenne pepper (if using).
- Coat the chicken tenders evenly with the marinade. Cover and refrigerate for at least 2 hours (overnight for best flavor).
- For Grilling: Preheat the grill to medium-high heat. Cook the tenders for 4-5 minutes per side until the internal temperature reaches 165°F.
- For Baking: Preheat the oven to 400°F (200°C). Place tenders on a lined baking sheet and bake for 15-18 minutes, flipping halfway.
- For Pan-Frying: Heat 1 tbsp of oil in a pan over medium-high heat. Cook for 3-4 minutes per side until golden brown and fully cooked.
- Let the tenders rest for 2-3 minutes before serving. Pair with jerk ranch, mango salsa, or coconut rice for a complete meal.
Notes
For a milder version, swap Scotch bonnet peppers for jalapeños and increase the brown sugar to balance the heat.