Easy Jerk Chicken Empanadas Recipe

So, I have done a few recipes with jerk chicken, and I needed to add these tasty empanadas to the list. I am back at it with my “All Things Jerk”. As you know, one of my most viewed recipes is jerk chicken fried rice. I took this as a sign to bring you all my favorite dishes.

Again, it has one of the simplest ingredients, and it is super easy to make. You can use leftover chicken to create a dish that has both Jamaican and Latin American flavors.

I’m all about pairing Jamaican dishes with others around the world. They’re just so good together, and after trying this recipe, you would not get enough

Why We Should Love It

Jerk chicken empanadas are a delicious mix. The spice, smoky, and aromatic jerk chicken with the flaky, golden pastry of an empanada are the perfect pair.

You should love jerk chicken empanadas because it easy to make, especially if you have mastered the skill of making empanadas. Also, it is so versatile. You can have it for a snack, an appetizer, or your main dish. I usually go crazy with the dipping sauce, and you can do so to.

Guys, jerk chicken empanadas are a must-try for anyone who loves bold flavors, comforting textures, and a little culinary adventure in every bite.

Jerk Chicken Prep (if you don’t have leftovers)

If you’re starting from scratch, here’s a quick way to make jerk chicken thighs that work perfectly for this filling.

Ingredients

• 4 boneless skinless chicken thighs
• 2 tbsp jerk seasoning (wet or dry)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• Optional: splash of lime juice or vinegar for extra tang

Instructions

1. Rub chicken thighs with jerk seasoning, olive oil, garlic powder, onion powder, and salt.
2. Let it marinate for at least 30 minutes (overnight if you want deeper flavor).
3. Grill or pan-sear over medium-high heat until cooked through and slightly charred.
4. Let cool, then shred or chop into small pieces for the empanada filling.

Tip: You can double this batch and freeze half for future recipes—jerk tacos, wraps, or bowls.

Empanada Filling Ingredients

• 2 tbsp olive oil
• ½ cup minced onions
• 1 red bell pepper (or mix of red and yellow), chopped
• 4 garlic cloves, minced
• 2 tbsp finely chopped cilantro
• 2 cups shredded jerk chicken thighs (leftover or freshly made)
• 2 tsp chicken bouillon
• 1 tbsp tomato paste
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp salt
• ½ tbsp jerk seasoning (optional, for extra kick)
• 1 cup water

Assembly Ingredients

• Empanada dough rounds (5-inch recommended; Goya brand separates nicely)
• 1 egg + splash of water (for egg wash)
• Non-stick spray or parchment paper

Instructions

Step 1: Build the Filling

Start by heating your olive oil in a pan. Add in your onions and bell peppers—mix everything together and let it sauté down. You want it colorful and soft.

Now make a little hole in the center of the pan and drop in your garlic. That’s your flavor bomb. Let it toast just a little before mixing it in. Add your cilantro next—this is where the green hits the pot (and no, not that kind of pot).

Once everything’s sautéed and smelling good, start layering in your dry ingredients: jerk seasoning, bouillon, garlic powder, onion powder, and salt. Stir it all up.

Pour in your water and mix again. Then add in your shredded jerk chicken and tomato paste. Stir everything together and let it cook down. You want this mixture dry—not wet—because wet filling will mess up your empanadas. Give it a few minutes on medium heat until the liquid’s gone.

Step 2: Fill and Seal

Grab your empanada dough rounds. If you’ve got a press, great—if not, a fork works just fine. Lay the dough on the press or flat surface, spoon in a little filling (not too much, and make sure it’s cooled down), then fold and press to seal.

Crimp the edges tight. If you’re using a press, squeeze it down hard and open it back up. Lay each sealed empanada on a greased or parchment-lined pan.

Step 3: Egg Wash & Bake

Whisk your egg with a splash of water. Mop it lightly across the top of each empanada—don’t drown it, just enough to help it turn golden brown.

Bake at 375°F for 30–35 minutes. When they come out, they should be shiny, golden, and crisp on both sides.

Tips for the perfect Empanadas

• Toast your garlic in the center of the pan for that extra depth.
• Don’t skip the jerk seasoning—even if it’s leftover chicken, a little extra kick goes a long way.
• Dry filling is key. Wet mix will ruin the seal and texture.
• Empanada presses are handy, but forks work too.
• Egg wash gives that bakery-style finish. You can use it on pies, cobblers, and pot pies, too.
• If you egg wash both sides, use parchment paper so it doesn’t stick.

What To Serve with Jerk Empanadas?

Empanadas taste good by themselves, but you can add a sauce for dipping. I love eating it with mango salsa or a creamy cilantro sauce. You can also create a sauce with jerk seasoning for more of that taste and spice.

Galic aioli is an excellent option because it is so garlicky, and it offers a smooth contrast to the spice. I am always a fan of pairing jerk chicken empanadas with anything that has avocado in it. So, guacamole is always my go-to. Lastly, for something simple, just eat your empanadas with pepper sauce.

Jerk chicken empanadas are a blend of bold Caribbean flavors and comforting Latin American tradition. They are spicy, smoky, and filled with flaky pastry, which is perfect for any occasion. You can eat it with a variety of sauces, such as creamy avocado dip or mango salsa.

This is one of my favorite dishes and I hope you love it to! With that said, I can’t wait to hear your thoughts on the recipe.

More of the “All Things Jerk” series

• Easy Jerk Chicken And Waffles Recipe
• Jerk Chicken Burrito With Coconut Rice and Mango Salsa
• The Ultimate Jerk Chicken Brine Recipe (Dry)
• Authentic Jamaican Jerk Marinade Recipe