Grilled Citrus Jerk Chicken recipe

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Ingredients

¼ cup jerk seasoning, divided
2 tablespoons grapeseed oil
1 small lemon, juiced
1 small lime, juiced
1 small orange, juiced
1 ½ pounds boneless, skinless chicken breasts

Nutrition Info

192.3 calories
carbohydrate: 7.1 g
cholesterol: 64.6 mg
fat: 7.5 g
fiber: 2.3 g
protein: 24.2 g
saturatedFat: 1.2 g
servingSize: -
sodium: 936.9 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 3 tablespoons jerk seasoning, oil, lemon juice, lime juice, and orange juice in a resealable plastic bag.

  2. Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.

  3. Sprinkle butterflied chicken breasts with remaining 1 tablespoon jerk seasoning and add chicken to marinade. Seal and refrigerate about 1 hour. Remove from fridge about 10 minutes before grilling.

  4. Heat a gas grill to 500 degrees F (260 degrees C) and lightly oil the grate. Add chicken and grill until chicken no longer pink in the center and the juices run clear, 4 to 5 minutes per side. Serve hot.

Recipe Yield

6 servings

Recipe Note

I'm a Floridian so I embraced my roots when creating this jerk chicken which is decidedly a mix of Floridian and Jamaican cuisine. I use jerk seasoning from the Savory Spice Shop®, or you can use your preferred brand or homemade jerk seasoning. Serve with additional jerk seasoning sprinkled on top if desired.

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