By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
86 cal · 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.
Comments
Every ingredient is stocked at every major Charlotte chain, and the spice cabinet basics (allspice, cinnamon, cumin) are cheaper when bought in bulk than the pre-mixed jerk seasonings that would otherwise require a specialty stop. Cost runs about $3-4 per serving depending on chicken price that week at Harris Teeter or Food Lion. The 45-minute time is honest for pan-searing chicken breasts through to a safe internal temperature, though weeknight cooks should know browning takes 6-8 minutes and won't be rushed. It's forgiving enough for a family weeknight, tolerates mild heat adjustments if kids are eating, and reheats decently in a 300-degree oven or even a skillet, making it friendly for next-day lunch boxes.
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