Jerk Chicken Pizza with Mango Chipotle Glaze Recipe

Sliced jerk chicken pizza with BBQ sauce, red onion, red bell pepper, and mango chipotle glaze on parchment paper, with a bowl of extra sauce on the side.

Jerk Chicken Pizza with Mango Chipotle Glaze Recipe

This jerk chicken pizza with mango chipotle glaze brings Caribbean-inspired flavors to pizza night. Jerk chicken pairs with a mango chipotle glaze, BBQ sauce, and cheese for a perfect balance of heat, sweetness, and savoriness. Great for weeknight dinners, game nights, or summer cookouts, and even better when made with my easy no-rise pizza dough and homemade jerk seasoning.

Prep Time25

Cook Time20

Total Time45

Servings: servings

Calories: 506kcal

Author: Sandra

Ingredients

For the Jerk Chicken:

2 chicken thighs boneless, skinless
1 tablespoon olive oil
2 tablespoon jerk seasoning homemade version here (Note 1)

For the Mango Chipotle Glaze:

1 cup mango chunks fresh or frozen, thawed
1-2 chipotle peppers in adobo sauce use half for less heat (Note 2)
1 teaspoon adobo sauce optional, for extra smokiness
2 tablespoons honey
1 tablespoon lime juice
1 pinch salt
¼ cup water as needed for blending

For the Pizza:

1 pre-made pizza dough or homemade easy no-rise dough (Note 3)
½ cup barbecue sauce
1 ½ cups shredded mozzarella cheese
½ cup shredded cheddar cheese
½ red onion thinly sliced
½ red bell pepper thinly sliced
Lime wedges for serving

Instructions

Prepare the Jerk Chicken

Preheat a grill pan or stovetop skillet over medium heat.
If needed, pound 2 chicken thighs slightly to an even thickness. (Note 1)
Rub chicken thighs all over with 1 tablespoon olive oil and 2 tablespoon jerk seasoning.
Cook for 4-5 minutes per side, or until the internal temperature reaches 165 F (74 C). (Note 4)
Let rest for 5 minutes, then slice into thin strips.

Make the Mango Chipotle Glaze

In a blender, combine 1 cup mango chunks, 1-2 chipotle peppers in adobo sauce, 1 teaspoon adobo sauce, 2 tablespoons honey, 1 tablespoon lime juice, and a 1 pinch salt. Blend until smooth, adding ¼ cup water as needed.

Prepare the Pizza Dough

If using store-bought dough, let it rest at room temperature for 30 minutes before rolling. (Note 2)
Lightly flour your work surface and rolling pin.
Roll out the 1 pre-made pizza dough to your desired thickness. Transfer to a parchment-lined pizza peel or pizza pan.

Assemble and Bake the Pizza

Preheat your oven to 475 F (245 C) with the pizza stone inside (if using). (Note 3)
Spread ½ cup barbecue sauce evenly over the dough. Sprinkle with 1 ½ cups shredded mozzarella cheese and ½ cup shredded cheddar cheese.
Arrange the sliced jerk chicken, ½ red onion, and ½ red bell pepper on top.
Carefully transfer the pizza to the preheated stone or place the pizza pan in the oven. (Note 4)
Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. (Note 5)
Drizzle mango chipotle glaze over the baked pizza.
Let the pizza rest for 2 minutes before slicing to prevent the toppings from sliding off. (Note 6)
Serve with Lime wedges for squeezing over each slice. Enjoy!

Notes

Pound chicken thighs slightly before seasoning to ensure even cooking and avoid dry spots.
If using store-bought pizza dough, let it rest at room temperature for 30 minutes before rolling. Lightly flour your surface.
If using a pizza stone, preheat it while the oven is preheating.
To transfer the pizza easily, assemble it on parchment paper on a pizza peel or the back of a baking sheet, then slide it onto the stone or pan.
If the cheese is browning too quickly but the crust isn’t fully cooked, loosely tent the pizza with foil for the last 5 minutes of baking.
Let the pizza rest for 2 minutes before slicing to prevent the toppings from sliding off.
Storage & Reheating: Store leftover pizza in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a lid for the best or bake at 375 F (190 C) for 5-7 minutes. Avoid microwaving, as it makes the crust chewy.

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