Grilled Jerk Chicken Tenders

Serves 3 to 4


  • 1 package Smart Chicken tenders

  • 2 teaspoons allspice

  • ½ cup brown sugar, packed

  • 2 tablespoons fresh ginger, peeled and minced

  • 8 cloves garlic, peeled

  • 1 habanero (use a jalapeño for less heat), cored and seeded

  • 2 tablespoons dried thyme

  • 1 bunch (6 to 10) green onions, roots and tops trimmed

  • 1 teaspoon ground clove

  • 1 teaspoon salt

  • 1 teaspoon cinnamon

  • ⅓ cup soy sauce

  • ½ cup orange juice

  • Juice from ½ lime


To a blender or the bowl of a food processer, add allspice, brown sugar, ginger, garlic, habanero, dried thyme, green onions, clove, salt, cinnamon, soy sauce, orange juice, and lime juice; blend until semi-smooth (coarse, but no big chunks). Transfer mixture to a gallon-size sealable plastic bag or a 9x13 glass baking dish. Transfer the tenders to the bag or dish; toss until tenderloins are covered in the mixture. Seal bag or cover dish and marinate for at least 2 hours or overnight.

Preheat grill to medium-high heat. Grill tenders 2 to 3 minutes per side, or until thickest portion registers 165°F, approximately 4 to 8 minutes. Serve with your favorite dipping sauce, like ranch or blue cheese dressing.

Recipe created by Chef Kory Metzger | Russ’s Market | Chef & Meat Manager