Jerk Chicken: Flavorful in Under an Hour

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 habanero pepper, seeded and minced (optional for extra heat)
• Salt and pepper to taste

Steps

1. 1 In a bowl, whisk together olive oil, lime juice, soy sauce, brown sugar, allspice, cinnamon, nutmeg, garlic, thyme, and habanero pepper if using.
2. 2 Season chicken breasts with salt and pepper. Add to the marinade, ensuring they're well-coated. Let sit for at least 15 minutes.
3. 3 Preheat oven to 400°F (200°C).
4. 4 Place chicken on a lined baking sheet. Bake for 25-30 minutes or until internal temperature reaches 165°F (74°C).
5. 5 Remove from oven and let rest for 5 minutes before serving.

Nutrition

Tips

• For deeper flavor, marinate the chicken in the fridge for up to 24 hours.
• Use gloves when handling habanero to avoid skin irritation.
• Substitute chicken thighs for a juicier result.
• Serve with a cooling side like mango salsa or avocado.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Serving Suggestions

• Serve with coconut rice and peas.
• Pair with a fresh mango salsa.
• Add a side of grilled vegetables.
• Enjoy with a cool, crisp coleslaw.

FAQ