Serves 4
45 min
Super Simple Jerk Chicken
Recipe GLPRb67337d4d9c0a4
A quick and easy Caribbean-inspired jerk chicken with warm spices, brown sugar, and a beautiful caramelized crust. Boneless chicken breasts are coated with an aromatic blend of allspice, cumin, cinnamon, and black pepper, then seared until deeply browned and tender. Perfect for a weeknight dinner that tastes like it came straight from the islands.
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Ingredients
2 teaspoons allspice
½ teaspoon freshly ground black pepper
2 tablespoons brown sugar
1 tablespoon canola oil
¼ teaspoon ground cinnamon
½ teaspoon ground cumin
1 teaspoon salt
1½ lbs boneless skinless chicken breasts
Directions
In a small bowl, combine the allspice, black pepper, brown sugar, canola oil, cinnamon, cumin, and salt. Mix until well blended into a thick paste.
Preheat a grill or large skillet over high heat until very hot.
Generously apply the spice mixture all over each chicken breast, rubbing it in with your hands to create a thick, even coating on all sides.
Place the coated chicken breasts on the hot grill or skillet. Sear for 4 minutes without moving them to develop a deep, dark brown crust.
Flip the chicken and cook for another 4 minutes on the second side until the exterior is very deeply browned and the internal temperature reaches 165°F.
Remove the chicken from heat and let it rest for 5-10 minutes before serving to allow the juices to redistribute.
