Grilling season is officially upon us and I know I am thrilled about it! This is one of those summer recipes that I find so versatile because it has the visual appeal to make it perfect for entertaining but it’s also relatively simple and quick so it can also be a tasty weeknight dinner.

Spicy, sweet, slightly tangy – I swear this is one of the best summer meals I’ve come up with in a while. Funny thing is, I actually came up with this dish based on what ingredients I had kicking around the house and it ended up turning out so well I knew I had to share it!



+ over night chilling time
  • For the Jalapeño Jerk Chicken:
  • 8 chicken drumettes (skin on)
  • 2 jalapeños, deseeded and chopped
  • 3 cloves of garlic, chopped
  • 4 scallions, chopped
  • 1 – 3cm piece of ginger, peeled and grated
  • 1 tbsp olive oil
  • 1 tbsp liquid honey
  • 1 tbsp dry adobo seasoning
  • 1 tsp chili flakes
  • 1 tsp salt
  • Juice and zest from 1 lime
  • 1-2 tbsp warm water


  1. In a food processor or blender, puree all the ingredients (except chicken) until it becomes a smooth-ish paste (chunks are fine).
  2. Dry chicken drumettes with a paper towel. Pour mixture over chicken and massage to allow marinade to soak in. Cover and chill for at least 2 hours or overnight.

Preparation (continued):

3. Preheat grill to medium-high heat. Place marinated chicken directly on heat source and cook for 10 minutes, turning often. Reduce heat to medium-low and cook for another 10-15 minutes, or until cooked through. Top with salsa and enjoy!

Jalapeno jerk chicken

For the Salsa:


  • 1 dragon fruit, cubed
  • 1 mango, cubed
  • 1 jalapeño, deseeded and finely diced
  • Juice and zest from 1 lime
  • 1 tsp liquid honey
  • Salt to taste


  1. In a bowl, combine all ingredients and mix well but gently as dragon fruit can be delicate.
  2. Serve in the hollowed out dragon fruit for visual appeal.