Savor the flavors of the Caribbean with our grilled jerk chicken breast recipe. Spice up your grill game with this easy and tasty dish.
Course
Main Course
Prep Time20minutes
Cook Time20minutes
Marinating2hours
Servings4
Ingredients
4bonelessskinless chicken breasts
6scallionschopped
4sprigs of fresh thymeleaves only
2teaspoonsground allspice
1teaspoonground cinnamon
2-3scotch bonnet peppersseeds removed (adjust for spice preference)
1tablespoongrated ginger
4clovesgarlicminced
1teaspoonsalt
1teaspoonblack pepper
2tablespoonssoy sauce
1tablespoonvegetable oil
Instructions
The Jerk Marinade
Gather all the ingredients for the marinade. Chop the scallions, remove thyme leaves, and deseed the scotch bonnet peppers (be careful with those spicy devils!).
In a blender or food processor, combine scallions, thyme leaves, allspice, cinnamon, scotch bonnet peppers, ginger, garlic, salt, black pepper, soy sauce, and vegetable oil. Blend until you have a smooth, vibrant marinade.
Place the chicken breasts in a large Ziplock bag or airtight container. Pour the jerk marinade over them, ensuring each piece is generously coated. Seal it up, give it a good shake, and let it marinate in the fridge. The longer, the better – aim for at least 2 hours, but overnight is a flavor jackpot.
Grilling Extravaganza
Get that grill hot and ready. Aim for a medium-high heat – we're looking for those gorgeous grill marks.
Remove the marinated chicken from the fridge and let it come to room temperature. It's like giving your chicken a little pre-grill pep talk.
Using tongs, place the chicken breasts on the preheated grill. Grill each side for about 6-8 minutes or until they reach an internal temperature of 165°F (74°C). Keep an eye on them, we want that perfect char without any chicken drama.
Once the chicken is cooked to perfection, resist the temptation to dive in immediately. Let them rest for a few minutes – this allows the juices to redistribute, ensuring maximum flavor in every bite.