We’re keeping it simple today like whoa whoa super super simple. Kick yer feet up. Grab a magazine. Actually, don’t, because this is going to be done so fast you won’t even have time to say Winner Winner Chicken Dinner.
THIS Super Simple Jerk Chicken is a game changer for no-chicken-me. First of all, I think I mentioned that it is done and ready for your mouth in about three seconds flat. Hungry much?
But more importantly, it’s loaded (I mean, l-o-a-d-e-d possibly to the point of obsession, as you might see with that there picture) with spicy cayenne, textured black pepper, warm allspice, and caramely sweet brown sugar. Now that is one beautiful flavor bomb of yummy chicken.
I’m think I’m changing my mind about *just chicken* for dinner. Foreal.
- 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
- Combine all the spices, brown sugar, and oil in a small bowl. Preheat a skillet or grill to high heat.
- 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.
- Remove from heat and let rest for 5-10 minutes to let the juices soak in before cutting.
- Serve.
Photo Credit: pinchofyum
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