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Super Simple Jerk Chicken, Jamaica’s Most Famous Dish With SO MUCH FLAVOR!

When it comes to anything chicken, jerk chicken is a bonafide legend. The juicy, rich pieces of poultry that are fully-soaked in a sweet and spicy marinade, combined with a crisp, delicious skin will satisfy any hungry person! It’s a famous Jamaican dish with complex flavors, and now YOU can experience it from the comfort of your home.

It only takes 10 minutes to make and you probably already own most of the ingredients. With minimal prep and clean-up, this Super Simple Jerk Chicken recipe by Pinch of Yum is a total game-changer. Home cooks everywhere can’t stop praising this recipe, and it’s easy to see why!

Authentic jerk chicken is addictive — it’s smoky and juicy, flavorful and tender. Thankfully, Super Simple Jerk Chicken is one of the few recipes that gives the iconic Jamaican dish the respect it deserves.

What I love the most about this recipe is how easy it is to customize. If you’re sensitive to spice, feel free to hold back. Super Simple Jerk Chicken is a fool-proof and FAST crowd-pleaser! Do yourself a favor and try this recipe, you’ll regret it if you don’t.

Here’s how to make Super Simple Jerk Chicken:


Ingredients:

  • 2 teaspoons allspice
  • 2 tablespoons brown sugar
  • ½ teaspoon cumin
  • ¼ teaspoon cloves
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon canola oil
  • 1½ lbs. boneless skinless chicken breasts


Directions:

  1. Combine all the spices, brown sugar, and oil in a small bowl. Preheat a skillet or grill to high heat.
  2. Rub the spice mixture over the chicken breasts (I had the best luck doing this with my hands). You can layer the spice mixture on the chicken as thick or thin as you like – there should be enough to cover about 4 large chicken breasts or 1½ lbs. Place the spice-rubbed chicken breasts on the hot grill or skillet. Cook for about 4 minutes on each side, until the exterior is very deep, dark brown and the inside is no longer pink.
  3. Remove from heat and let rest for 5-10 minutes to let the juices soak in before cutting.

Recipe and photos by Pinch of Yum.

Try our Sweet & Spicy Chicken recipe sometime too: