Name: Honey Mango Jerk Chicken Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 12 h 40 min
Cuisine: Caribbean
Ingredients: 8 bone-in chicken thighs; 2 honey mangoes, chopped; 4 cloves garlic; 2 teaspoon sea salt; 1 lime, zested and juiced; 1 tablespoon honey; 1 teaspoon sherry vinegar; 1 tablespoon cumin seeds; 1 tablespoon tellicherry black peppercorns; 1 teaspoon cloves; 1/4 cup cane sugar; 1 tablespoon sea salt; 1 teaspoon cinnamon; 1 teaspoon allspice

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I first stumbled on this Honey Mango Jerk Chicken Recipe during a backyard cookout with friends last summer, and let me tell you, it was an instant hit. The sweet aroma of ripe honey mangoes combined with the spicy, smoky jerk seasoning filled the air and had everyone eagerly crowding around the grill. I love how the chicken turns out tender, juicy, and packed with layers of bold Caribbean flavors. Even my notoriously picky cousin asked for seconds, which tells you just how good this dish is!

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What Makes This Recipe Special

Flavor Harmony: The sweet, tart honey mango perfectly balances the spicy, smoky jerk seasoning for a harmonious bite.
Easy Assembly: Minimal prep with a simple overnight marinade lets you relax and build flavor effortlessly.
Texture Play: Crispy seared skin gives way to fall-off-the-bone tender meat that’s full of juicy goodness.
Showstopper Finish: Serving with the leftover mango sauce adds vibrant color and fresh brightness to each plate.

This Honey Mango Jerk Chicken Recipe isn’t just about flavor—it’s about creating an experience. You’ll notice how the marinade infuses every bite, while the jerk seasoning’s warmth slowly builds on your palate. The glorious color of golden grilled chicken and the tropical mango sauce will brighten any plate—and mood. Even if you’re newer to grilling or jerk spices, you’ll enjoy how straightforward the steps are and how rewarding the results feel.

I’ll walk you through every step so you end up with juicy, tender chicken and that unforgettable mango glaze. Don’t worry if you’re not a grilling pro—by the end, you’ll feel confident making this vibrant dish that’s perfect all year round!

Gather Your Ingredients

The image shows a close-up of grilled chicken with dark, charred grill marks placed on a bed of white rice. On top of the chicken is a colorful salsa made of small, bright yellow mango cubes, green avocado pieces, finely chopped red onion, and green herbs, adding a fresh, vibrant look. Around the edges, there are slices of orange bell pepper shaped like flowers. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Before you start, it’s helpful to measure carefully to balance sweet, spicy, and savory layers perfectly. Don’t worry—exact amounts and details are all in the printable recipe card at the end.

Chicken thighs: Bone-in for moisture and maximum flavor; skin-on for crispy finish.
Honey mangoes: Ripe and juicy, they add natural sweetness and lush texture; can substitute with ripe peaches if needed.
Garlic cloves: Fresh for pungency and depth; crush for best flavor release.
Sea salt: Enhances flavor and balances the marinade.
Lime (zest and juice): Adds bright citrus notes to cut through richness.
Honey: Natural sweetener that also helps caramelize the chicken skin.
Sherry vinegar: Adds subtle tang and complexity; apple cider vinegar can work in a pinch.
Jerk seasoning: A complex blend of toasted spices, cinnamon, and sugar that brings authentic Caribbean heat and aroma.

If you don’t have fresh mangoes or sherry vinegar on hand, ripe frozen mango or a mild white vinegar can substitute. And remember, adjusting the jerk seasoning to your spice preference always works—you can start mild and build up.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Kitchen Tools Required

Mortar and pestle: Perfect for crushing garlic and grinding spices to release their full aroma.
Zip-lock bag: Ideal for marinating chicken evenly without messy bowls.
Charcoal or wood grill: Adds authentic smoky flavor and sears the chicken beautifully.
Grill tongs: Essential for easy flipping and moving chicken around the heat zones.
Meat thermometer: Ensures chicken is safely cooked to juicy perfection without drying out.

How to Make Honey Mango Jerk Chicken Recipe

Let’s get everything ready and dive into the simple steps that transform basic ingredients into a flavor-packed feast. You’ll have juicy, tender chicken in no time with a few smart prep tricks.

Crush the garlic: Start by using your mortar and pestle to crush the garlic cloves until fragrant. This releases all those lovely oils that form the base of your marinade.
Make the mango marinade: Add chopped peppers and salt to your crushed garlic and grind until chunky. Then mix in diced honey mango, lime zest, lime juice, honey, and sherry vinegar. Set aside half for serving later.
Marinate the chicken: Place chicken thighs in a zip-lock bag with half of the mango marinade. Seal it tightly, refrigerate overnight, and let those tropical flavors soak deep.
Prepare the jerk seasoning: Toast cumin seeds, black peppercorns, and cloves briefly in a dry pan, then grind finely. Combine with cane sugar, sea salt, cinnamon, and allspice to create your homemade jerk spice blend.
Season the chicken: Remove the chicken from the marinade and gently wipe off excess. Coat thoroughly with jerk seasoning and refrigerate for another hour to build that bold, spicy crust.
Set up the grill: Prepare your grill for two-zone cooking—one side hot for searing, the other cooler for slow cooking.
Sear the chicken: Lay the thighs skin-side down on the hot side until beautifully charred and crisp, about 4-6 minutes per side.
Cook low and slow: Move the chicken to the cooler side and cook covered for 20-30 minutes until the meat is tender and falling off the bone. Use a thermometer to check for an internal temperature of 165°F (74°C).
Serve: Plate your juicy chicken with a generous drizzle of the reserved mango sauce and enjoy—paired wonderfully with a cold glass of milk or your favorite tropical drink.

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Cooking Secrets

Tip 1: Marinate overnight for deeply infused sweet and spicy layers—you’ll notice the difference immediately.
Tip 2: Don’t skip wiping off excess marinade before jerk seasoning; this helps the spices stick and prevents burning.
Tip 3: Use two-zone grilling to get crispy skin without overcooking inside—patience pays off!
Tip 4: Let the chicken rest 5 minutes after grilling; juices redistribute for maximum tenderness.

How to Serve

A close-up of a white plate with a thick grilled chicken piece on a bed of cooked white rice. The chicken has a dark, charred grill texture with a golden-brown color. On top of the chicken, there is a colorful mango salsa made of small bright yellow mango cubes, green herbs, bits of red onion, and small pieces of green jalapeño. Around the chicken, there are decorative orange pepper slices adding a vibrant touch. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

You can brighten each serving of Honey Mango Jerk Chicken Recipe with fresh cilantro, thinly sliced scallions, or a squeeze of lime juice. For a sweet contrast, drizzle extra reserved mango sauce or add a dollop of cooling coconut yogurt to balance the spice.

Perfect Pairings

This chicken pairs beautifully with grilled pineapple, coconut rice, or a fresh garden salad. A crisp, cold lager or fruity rosé makes a refreshing drink to balance the heat and sweetness.

Presentation & Serving Tips

For gatherings, serve the chicken on a large platter garnished with mango slices and fresh herbs. Consider portioning thighs individually for easy guest helpings or pack leftovers in airtight containers for easy lunches. This dish also makes an impressive gift when paired with homemade jerk seasoning jars!

Easy Variations

Substitute boneless chicken thighs for faster grilling and easier serving.
Boost heat by adding fresh Scotch bonnet peppers to the marinade for serious spice lovers.
Make it dairy-free by swapping yogurt-based sauces for coconut cream drizzles.
Use a stovetop grill pan for indoor cooking when outdoor grilling isn’t an option.
Give it a smoky depth with smoked paprika if you don’t have a charcoal grill.
Add chopped fresh mint or basil to the mango sauce for an herbal twist.

Storing and Reheating Tips

Store leftover chicken in an airtight container in the fridge for up to 3 days.
Reheat gently in a low oven (around 300°F/150°C) covered with foil to prevent drying.
Freeze cooked chicken in sealed bags up to 2 months; thaw overnight in fridge before reheating.
Keep reserved mango sauce separate and fresh in the fridge for up to 5 days.

Common Questions

Can I use chicken breasts instead of thighs? You can, but thighs stay juicier and handle the long marinade and cooking better. If using breasts, reduce grilling time to avoid drying out.
Is it necessary to marinate overnight? Overnight marinating gives the best depth of flavor, but even 2 hours will improve taste if you’re short on time.
Can I make jerk seasoning ahead? Absolutely! Homemade jerk seasoning keeps well in an airtight jar for weeks and makes this recipe even faster next time.
What if I don’t have a grill? A grill pan or oven broiler are good alternatives—just watch closely to avoid burning the sweet marinade.
Is Honey Mango Jerk Chicken Recipe very spicy? It has a lively kick but you can adjust the heat by reducing peppers or skipping Scotch bonnet additions for milder flavor.