6 chicken, breast, boneless, skinless halves
4 teaspoon Jamaican jerk seasoning
8 clove(s) garlic, minced
2 teaspoon thyme, fresh, or 1/2 teaspoon dried
2 teaspoon lemon peel
2 tablespoon lemon juice
cooking spray, olive oil-flavored
Recipe Tip: Chill 30 minutes to 24 hours.
Place a chicken breast half between sheets of plastic wrap; pound gently with the flat side of a meat mallet until an even 1/2 inch thickness. Repeat with remaining chicken. In a small bowl, combine jerk seasoning, garlic, thyme, and lemon peel. Brush chicken breasts with lemon juice. Sprinkle garlic mixture evenly over chicken breasts; rub in with your fingers. Place chicken in a resealable plastic bag; seal bag. Chill in the refrigerator for 30 minutes to 24 hours.
Lightly coat chicken with olive oil cooking spray or brush lightly with olive oil.
Preheat an indoor electric grill. Place chicken on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink. (For a covered grill, allow 4 to 5 minutes. For an uncovered grill, allow 8 to 10 minutes, turning once halfway through grilling.)
To serve, slice chicken; pass lemon wedges
- Nutritional Info (Per serving)
- Saturated Fat
- Dietary Fiber
- Total Fat
- Lean Meat: 5