Stove Top Jerk Chicken (no grill)

Forget the grill, this stove top jerk chicken brings all that smoky, spicy island flavor straight to your skillet. Juicy on the inside, beautifully crusted on the outside, it’s a quick weeknight meal that tastes like a backyard cook-up. Serve it hot with rice and peas or slice it over a fresh salad for the perfect balance of heat and freshness.

Get all that smoky, spicy jerk flavor. And no grill needed! This easy stovetop jerk chicken is juicy on the inside, perfectly crusted on the outside, and works beautifully for salads, wraps, or your favorite Caribbean sides. Bold heat, quick prep, and full island vibes. Straight from your skillet.

Why you’ll love this recipe

• No outdoor grill? No problem. Stovetop jerk chicken brings the flavor indoors.
• Ready in under 30 minutes (plus marinating time).
• Juicy, flavorful chicken with a gorgeous crust.
• Great for meal prep, salads, or wraps.
• A flexible weeknight recipe that still hits like a Caribbean weekend cook-up.

A little backstory

Jerk chicken may be Jamaican in origin, but listen, those flavors deserve to be enjoyed across the Caribbean. I started making this stovetop version right here in Florida, when I wanted that same spicy, smoky kick without firing up a grill.

With a heavy skillet and a bit of patience, you can get the perfect crust and all that beautiful caramelized spice. No backyard setup needed.

Jerk chicken may be Jamaican in origin, but listen, those flavors deserve to be enjoyed across the Caribbean. The method itself comes from Jamaica, where jerk has deep Maroon roots and a smoky, spice-filled history you can read more about here.

How to make stove top jerk chicken

Ingredients

For the chicken

• Boneless chicken breasts, butterflied or pounded thin for even cooking
• Caribbean green seasoning for that herby, fresh base of flavor
• Jerk seasoning to bring the heat and smoky spice
• Neutral oil for searing and getting that perfect crust
• A pinch of salt and black pepper, especially if your jerk mix is low-sodium

Method

1. Prep the chicken – Butterfly or pound to even thickness so it cooks evenly and stays juicy.

2. Season – Rub chicken all over with green seasoning, then coat with jerk seasoning. Adjust the heat to your liking. Marinate at least 30 minutes or overnight for a deeper flavor.

3. Heat your skillet – Use a heavy non-stick or cast-iron pan. Add oil and heat on medium-high until it shimmers.
4. Cook – Place chicken in the pan and press gently for contact. Leave undisturbed 3–4 minutes until a golden crust forms. Flip and cook another 3–4 minutes.

• If pieces are thick, lower the heat slightly, cover, and cook 1–2 minutes more until internal temp reaches 165 °F (74 °C).

5. Rest – Remove from pan and rest 2–3 minutes before slicing. Trust me, it keeps all the juices in.
6. Serve & enjoy – Slice or leave whole. Pair it up or layer it over a fresh salad.

Serving suggestions

• Jerk chicken salad: Layer sliced jerk chicken over crisp mixed greens with mango or pineapple chunks, avocado, and colorful bell peppers. Drizzle with a lime-honey vinaigrette for a cool, spicy contrast.
• Classic side combos: Rice & peas, fried plantains, coleslaw
• Leftover magic: Slice leftovers into wraps, tacos, or jerk chicken pasta. It’s meal prep with attitude.

Tips for success

• Don’t overcrowd your pan. Cook in batches for a better crust.
• Want a grill-like finish? Pop the skillet under a hot broiler for 1 minute (if oven-safe).
• Marinate longer for bolder flavor, shorter if you’re hangry.
• A squeeze of lime before serving brightens everything.
• Control the spice for the kids by using mild jerk seasoning or skipping the scotch bonnet.

How to store & reheat

Keep cooked chicken refrigerated up to 4 days. Reheat gently in a skillet or microwave, or eat cold in wraps or salads. For longer storage, freeze marinated raw chicken (up to 3 months) and cook fresh when ready.

FAQs

Recipe