Caribbean Jerk Grilled Chicken

Years ago I tried this recipe for a chicken marinade and it quickly became a very common go to. It’s not only delicious, but all the ingredients are typically already in my kitchen. I also (somewhat purposely) eyeball my measurements on the spices because I secretly like that it makes it different every time. This method can also be slightly maddening when it comes out awesome, yet you don’t remember what you did. Ooops.

We utilized the beautiful weather and put the chicken on the grill…but for the frigid days put it under the broiler and it’ll work just as well!

Caribbean Jerk Grilled Chicken

Course: Main Dish

Cuisine: American, Grill, Stove Top

Servings: 4 servings

Calories: 164kcal

Author: Steph Wagner

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Ingredients

• ▢ 1 lb boneless, skinless chicken breast
• ▢ 1/2 cup 0% fat, plain Greek yogurt
• ▢ 2 tbsp ranch seasoning
• ▢ 2 green onions, chopped
• ▢ 1/2 tsp cinnamon
• ▢ 1/2 tsp Allspice
• ▢ 1/2 tsp Ground Cloves
• ▢ 1/4 tsp Red Pepper (cayenne)

Instructions

• ▢
  Mix Greek yogurt and Ranch seasoning in a bowl. Add green onions and all the spices. Pour over the chicken in a shallow glass dish or a gallon plastic storage bag. Leave in refrigerator for 30 minutes to marinade.
• ▢
  Remove chicken from marinade and discard the marinade. Either heat broiler and broil for about 5 minutes on each side or use outdoor grill on medium high heat for approximately 6 minutes per side or until internal temperature reaches 160F.

Nutrition

Serving: 3oz | Calories: 164kcal | Carbohydrates: 6g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 705mg | Potassium: 478mg | Fiber: 1g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg