This Jerk Chicken Recipe is spicy, salty and sweet! You can have a taste of the tropics right in your own kitchen!
I’ve tried quite a few jerk chicken recipes, but just couldn’t find one that worked for my taste buds. Some with a jerk rub some with sauce. Finally, after trial and error I have found the one that I absolutely love especially when aired with my bomb Mango Salsa recipe. Honestly, what I love most about this Jerk Chicken recipe is that it includes real ingredients that ordinary people can find in the grocery store or in their pantry. So no need to go looking for all these fancy ingredients.
Now let’s be honest, I would love to be able to make Jerk Chicken over Charcoal and smoked wood chips. However, that just isn’t going to happen because I just don’t have the time to do all of that!
Jerk Chicken
Ingredients
For the Jerk Spice
- 1 Tablespoon Onion powder
- 2 Tablespoons Garlic powder
- 1 Tablespoon Thyme
- 2 Teaspoons Ground cinnamon
- 2 Teaspoons Allspice
- 2 Tablespoons Smoked Paprika
- 2 Teaspoons Ground nutmeg
- 2 Teaspoons Cayenne pepper
- 1 Tablespoon Parsley
- 2 Teaspoons Kosher salt
- 2 Teaspoons Black pepper
- 1 Tablespoon Cumin
- ½ Tablespoon Brown sugar
For the Chicken
- 4 Chicken breast
- Canola oil
Instructions
- Preheat the oven to 350° F.
- Combine the jerk spices in a small bowl and set aside. Lightly coat chicken breast with canola oil on both sides and rub the jerk spice mixture all over the chicken breast.
- Preheat a large skillet over medium heat and add in about a tablespoon of canola oil.
- Place the spice-rubbed chicken breasts in the skillet and cook for about 2-3 minutes on each side, not too long as you just want a nice crust on the outside because you will finish the cooking process in the oven.
- Remove the chicken from the heat and place on a baking sheet lined with a wire rack and bake in the oven for about 5-6 minutes until chicken is cooked through and no longer pink in the center. The internal temperature should be 165° F.
- Remove chicken from the oven and let rest for about 5-10 minutes to let the juices soak in before cutting. Top with Mango Salsa and enjoy!
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