Jerk Chicken Breast (Oven Broiler Method)

This jerk chicken breast is juicy, spicy, and full of bold Caribbean flavor. It’s cooked in a cast iron skillet under the oven broiler, giving you a little char without needing a grill.

Recipe update: When I first shared this jerk chicken breast recipe in 2020, I made it on the stovetop because I was remodeling my kitchen and didn’t have access to an oven.

Now I cook it in a cast iron skillet under the broiler instead. It gives the chicken better color and flavor, and it keeps that intense jerk smoke from taking over your kitchen. If you’ve ever cooked jerk seasoning on the stovetop and ended up coughing with watery eyes, you know exactly what I mean.

Caribbean Jerk Chicken Breast

Jerk chicken is one of my favorite ways to make chicken because it is so full of flavor. I throw it on the grill in the summer, and when it’s cold, I’ll bake thighs in the oven.

For this version, I’m using chicken breast—while it’s not the most traditional cut for jerk, it’s quick to cook and works really well here—and cooking it in a cast iron skillet under the oven broiler. It’s an easy way to get that bold jerk flavor with a little char, without needing a grill.

It’s quick enough for a weeknight meal but still packed with that classic Caribbean flavor.

Why You’ll Love This Jerk Chicken Breast Recipe

• Quick: Marinate the chicken in as little as 10 minutes, then cook it under the broiler in about 15 minutes. Dinner is ready in under 30 minutes.
• Flavorful: You don’t have to worry about bland chicken breast here. My homemade jerk seasoning is spicy and smoky, with subtle sweetness and that warm, mouthwatering depth you expect from a good jerk marinade.
• No Grill Needed: You can get that bold jerk flavor and a little char right in your oven using a cast iron skillet—no standing outside or dealing with a smoky kitchen.
• Versatile: There are so many ways to serve this. Pair it with rice, plantains, or steamed vegetables, or slice it up for wraps, sandwiches, bowls, or salads.

What is jerk?

Jerk is a style of cooking from Jamaica, where meat—usually chicken or pork—is seasoned with a bold, spicy marinade and then cooked over fire, traditionally on a grill.

At the heart of jerk is the seasoning. It’s built on ingredients like allspice (pimento), scotch bonnet peppers, thyme, garlic, and other warm spices that give it that signature balance of heat, depth, and a little sweetness.

Traditionally, jerk is cooked over wood or charcoal, which gives it that smoky flavor. In this recipe, we’re using the oven broiler to get some of that char and flavor in a way that works easily at home. If you want to learn more about the history and technique behind jerk cooking, this guide from Smithsonian Magazine is a helpful resource.

Ingredients for Jerk Chicken Breast

Prepare your jerk seasoning ahead of time so you can grab it from your pantry whenever you’re ready to make this recipe.

• Whole chicken breasts: Lean and quick-cooking, chicken breast works well here, especially when marinated properly to keep it juicy.
• Jerk seasoning: This is where all the flavor comes from. My homemade jerk marinade is spicy, smoky, and packed with herbs and warm spices that really soak into the chicken.
• Salt: Just a pinch to balance and enhance the flavors.
• Olive oil: Helps the marinade coat the chicken evenly and prevents sticking when cooking in the skillet under the broiler.

See recipe card for quantities.

You can use store-bought jerk seasoning if that’s what you have on hand, but I recommend my homemade version for the best flavor. My jerk pantry dry rub also works well if you prefer a quicker option.

How to Make Jerk Chicken Breast

Marinate the chicken

Seasoning the chicken properly is key for this recipe.

Start by patting the chicken breasts dry, then drizzle lightly with olive oil and season with a pinch of salt. This helps the seasoning stick and ensures the chicken stays juicy as it cooks.

Add about 1 to 2 tablespoons of jerk marinade per chicken breast, rubbing it evenly over the surface so it’s well coated.

Let the chicken marinate for at least 10 minutes (covered in the refrigerator), or up to overnight for deeper flavor.

Cook the chicken (oven broiler method)

Remove the chicken breasts from the refrigerator about 20–30 minutes before cooking so they can come up to room temperature.

Position your oven rack in the top third of the oven and set the broiler to high. Place a cast iron skillet under the broiler to preheat for about 5 minutes.

Carefully remove the hot skillet from the oven and add the chicken breasts. Return the skillet to the oven and broil for 6–8 minutes.

Flip the chicken and continue cooking for another 6–8 minutes, or until the chicken is cooked through and nicely charred on the outside.

Keep a close eye on it while broiling, since the high heat can cause it to brown quickly.

Let the chicken rest for a few minutes before slicing and serving.

Rest and Serve

Let the chicken rest for about 5 minutes after cooking, outside of the skillet. This gives the juices time to settle so the chicken stays tender and juicy when you slice it.

Slice and serve warm with rice, plantains, or your favorite sides, or use it in wraps, bowls, or salads.

Can you cook this on the stove top?

Yes, but I don’t recommend it unless you have very good ventilation. Jerk seasoning creates a lot of smoke and can be intense indoors.

If you do use the stovetop, sear the chicken on medium heat, then reduce the heat, cover, and cook until the chicken is fully done.

Storage

Store leftover jerk chicken breast in an airtight container in the refrigerator for up to 4 days.

To reheat, warm it in the microwave or air fryer until heated through. If using the microwave, cover the chicken or add a splash of water to help keep it from drying out.

Tips for the Best Jerk Chicken Breast

• Marinate based on your time: Even 10 minutes will give you good flavor, but letting it marinate longer—up to overnight—builds deeper flavor.
• Use a cast iron skillet under the broiler: This helps you get better color and a little char without needing a grill, while keeping the chicken juicy.
• Keep an eye on it while cooking: Broiling uses high heat, so the chicken can brown quickly. Watch closely to avoid burning.
• Let the chicken rest before slicing: Give it about 5 minutes after cooking so the juices can redistribute and the chicken stays tender.

Frequently Asked Questions