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
Why You'll Want This Again
Helpful Cooking Tips
- Preheat the grill well to get a nice sear and prevent sticking.
- Use a meat thermometer to ensure the chicken reaches 165°F for safe, juicy results.
Directions
In a resealable plastic bag, mix together the jerk seasoning, oil, and all the citrus juices—lemon, lime, and orange. Lay the chicken on a clean surface and carefully slice it horizontally through the middle without cutting all the way through, then open it up like a book. Sprinkle the chicken with the remaining jerk seasoning, then add it to the bag with the marinade. Seal the bag and pop it in the fridge for about an hour to soak up all those flavors. When you’re ready to cook, take the chicken out of the fridge about 10 minutes beforehand to bring it closer to room temperature. Heat your grill to around 500°F and brush the grates with a little oil to prevent sticking. Place the chicken on the grill and cook for 4 to 5 minutes on each side, until it’s cooked through and the juices run clear. Serve it up hot and enjoy!
