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  • Caribbean Grilled Chicken

    1 vote
    Prep time:
    Cook time:
    Servings: 4-6
    by Chef Smith
    226 recipes
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    Serve with Pinapple Mango Salsa and Cilantro Rice

    Ingredients

    • 1 tsp allspice
    • 1 tsp ground cinnamon
    • 1 tsp ground nutmeg
    • 1 tsp chili powder
    • 2 tbsp garlic, minced
    • 2 tsp kosher salt
    • 2 tsp ground black pepper
    • 2 tbsp dried cilantro flakes
    • 1 ½ cup olive oil
    • 4-6 chicken breast, scored

    Directions

    1. Mix all dry ingredients in a bowl and add the olive oil. Stir to combine well. Rinse and dry the chicken breast. Using a sharp knife make three shallow diagonal lines on the top side of the chicken breast. Make 3 more diagonal lines running the opposite way. This creates a diamond scored look. Place the chicken in a gallon size Ziploc bag and pour the Jerk marinade in the bag. Seal the bag and refrigerate at least 8 hours or overnight turning often to ensure chicken is completely coated.
    2. Remove the chicken from the refrigerator an hour before cooking. Pour the contents into a 2 quart baking dish and set on the counter and bring to room temperature.
    3. On a preheated grill, place the chicken breast scored side down at a 45 degree angle. Grill 8 minutes and turn at a 45 degree angle in the other direction to create beautiful grill marks. Grill 8 minutes and turn breast over. Grill until the center of the breast reaches 165 degrees or until the center is no longer pink. Serve with Pineapple Mango Salsa on top.

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