Recipe: Jamaican Jerk Chicken Breast

Perfect for your next BBQ
Grilled jamaican chicken breast of field of rice and vegetables

With five different spices, lime juice, thyme and a bit of honey, this sweet and spicy jerk chicken will be the hit of your next barbeque. The marinade makes the chicken flavorful and moist, plus it helps reduce harmful carcinogens that are produced from grilled meats.

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6 chicken breasts (6 ounces each), skinless, boneless and lightly pounded for even grilling
¼ cup olive oil
¼ cup fresh lime juice
1 tablespoon honey
1 clove garlic, minced
1 tablespoon green onion, minced
1 teaspoon crushed red pepper
½ teaspoon thyme
½ teaspoon allspice
¼ teaspoon clove
½ teaspoon cinnamon


  1. Place chicken breasts in a sealed plastic bag.
  2. Combine remaining ingredients in a small bowl and pour onto chicken. Seal bag and place in refrigerator for at least 1 hour and up to 24 hours before grilling.
  3. Preheat grill for medium-high heat.
  4. Remove chicken from bag and discard marinade. Place chicken on the grill and cook for 12 to 14 minutes, depending how hot your grill is.
  5. When chicken juices run clear, remove from heat and serve.

Nutritional Information (per serving)

Yield: 6 Servings. Serving = 6 ounces

290 calories, 14 g total fat, 2.5 g saturated fat, 200 mg sodium, 36 g protein, 5 g carbohydrate, 0 g dietary fiber, 3 g sugars, 110 mg cholesterol

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Source: Developed by Chef Mitch Keener for Cleveland Clinic Wellness

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