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.



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


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

  • 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; 7.5 g total fat; 65 mg cholesterol; 937 mg sodium. 7.1 g carbohydrates; 24.2 g protein; Full Nutrition