Caribbean Jerk Teriyaki Chicken
Serves
4
Total Time
2 hours, 24 minutes
Prep Time
10 minutes
Inactive Time
2 hours
Cook Time
14 minutes
About
Get ready to bring the island vibes to your dinner table. This flavorful spin on jerk teriyaki chicken combines the smoky heat of classic Caribbean jerk chicken with a sweet, sticky teriyaki glaze made with Kikkoman® Teriyaki Takumi, Original. A quick mango topping adds a juicy, tangy finish that’s perfect for summer grilling—or anytime you’re craving bold flavor. Tips & Tricks- Want a little extra kick? Add a pinch of crushed red pepper to the marinade for spicier sweet jerk chicken.
- This works great with chicken thighs, too—just adjust cooking time accordingly.
- For a full Caribbean-style meal, serve it with coconut rice or grilled plantains on the side.
Ingredients
For Teriyaki Jerk Chicken
½ cup Kikkoman® Teriyaki Takumi, Original
Juice of 1 lime
2 teaspoons jerk seasoning
4 boneless skinless chicken breasts (4-5 ounces each)
For Mango Topping
1 medium mango, peeled and chopped
1 Roma tomato, chopped
2 tablespoons red onion, chopped
1 tablespoon cilantro, chopped
1 tablespoon fresh lime juice
Directions
- Stir together teriyaki sauce, lime juice, and jerk seasoning in a bowl. Reserve 2 tablespoons of marinade. Place chicken breasts in a shallow dish and pour marinade over top. Marinate for 2 hours in refrigerator.
- While chicken marinates, stir together ingredients for mango topping. Refrigerate until serving.
- Remove chicken from marinade and discard marinade. Heat grill or grill pan over medium heat and grease with cooking oil. Add chicken to hot grill and cook for 5-7 minutes on each side depending on thickness. Before removing chicken from grill, brush with reserved 2 tablespoons of marinade.
- Serve chicken hot with mango topping.
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