Savor a taste of the Caribbean with this single-serving Jerk Chicken without the heat! Flavorful, easy to make, and the perfect choice for a quick dinner.
Combine brown sugar, allspice, cumin, cinnamon, and salt in a small bowl. Stir in the olive oil.Pro Tip: If you'd like a spicy jerk chicken, add a pinch of cayenne pepper to the spice mix.
Rub the jerk seasoning over all sides of the chicken breast and place in a lightly greased 5x7-inch baking dish.
Bake for 20 to 25 minutes or until the chicken has reached 165°F when an instant-read thermometer is inserted into the thickest part of the chicken.
Transfer to a plate and pour the juices over the chicken. Slice and enjoy!
Notes
Expert Tips
Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. This easy jerk chicken recipe comes together quickly so it's a good idea to have everything ready before beginning.
Use a meat thermometer to make sure the chicken is cooked through. Cook the meat until it reaches an internal temperature of 165°F when the thermometer is inserted into the thickest part of the chicken.
Rest before slicing:Allow the cooked chicken breast to rest for 5-10 minutes before slicing, which helps retain juices and improves overall texture.
Adjust heat level: Customize the spiciness of your jerk chicken by adding a pinch of cayenne pepper to the jerk seasoning.
If the melted brown sugar sticks to the baking dish, simply pour boiling water into the dish and the brown sugar will melt right off.
**Note: If you'd like to make your jerk chicken a little spicy, add a pinch of cayenne pepper. I've tested this recipe with ⅛ of a teaspoon of cayenne pepper and found that this amount of cayenne pepper yields a very spicy jerk chicken. I suggest starting out with half that amount, taste the seasoning, and add additional cayenne pepper if you feel it is necessary.