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I'm a Floridian so I embraced my roots when creating this jerk chicken which is decidedly a mix of Floridian and Jamaican cuisine. I use jerk seasoning from the Savory Spice Shop®, or you can use your preferred brand or homemade jerk seasoning. Serve with additional jerk seasoning sprinkled on top if desired.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 3 tablespoons jerk seasoning, oil, lemon juice, lime juice, and orange juice in a resealable plastic bag.

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  • Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.

  • Sprinkle butterflied chicken breasts with remaining 1 tablespoon jerk seasoning and add chicken to marinade. Seal and refrigerate about 1 hour. Remove from fridge about 10 minutes before grilling.

  • Heat a gas grill to 500 degrees F (260 degrees C) and lightly oil the grate. Add chicken and grill until chicken no longer pink in the center and the juices run clear, 4 to 5 minutes per side. Serve hot.

Nutrition Facts

192 calories; protein 24.2g; carbohydrates 7.1g; fat 7.5g; cholesterol 64.6mg; sodium 936.9mg. Full Nutrition
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