Jerk Chicken Breast (Oven Broiler Method)

Juicy sliced jerk chicken breast with charred seasoning in a cast iron skillet, resting on a wooden spoon

Jerk Chicken Breast (Oven Broiler Method)

This jerk chicken breast is juicy, tender, and packed with bold Caribbean flavor. Marinated in homemade jerk seasoning and cooked under the oven broiler, it’s an easy way to get a little char without needing a grill—perfect for a quick weeknight meal or protein-packed meal prep.

Course Dinner, Lunch, Protein

Cuisine Caribbean, Jamaican

Keyword how to make jerk chicken breast, how to make jerk chicken breasts, jamaican jerk chicken breasts, jerk chicken breast, jerk chicken breast recipe, Jerk chicken breasts, jerk chicken breasts recipe, skillet jerk chicken recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings -3 servings

Calories 342kcal

Author Althea Brown

Ingredients

2 chicken breasts
2-4 tablespoons Jerk Marinade (Homemade or store-bought)
pinch salt
1-2 tablespoons olive oil

Instructions

Season the chicken: Pat the chicken breasts dry, then drizzle with olive oil and season with a pinch of salt. Rub jerk seasoning evenly over each breast (about 1–2 tablespoons per breast). Cover and marinate in the refrigerator for at least 10 minutes, or up to overnight.
Preheat the broiler: Position the oven rack in the top third of the oven and set the broiler to high. Place a cast iron skillet under the broiler and let it heat for about 5 minutes.
Cook the chicken: Carefully remove the hot skillet and add the chicken breasts. Return the skillet to the oven and broil for 6–8 minutes.
Flip and finish cooking: Flip the chicken and continue broiling for another 6–8 minutes, or until the internal temperature reaches 165°F and the outside has a nice char.
Rest and serve: Remove the chicken from the skillet and let it rest for 5 minutes before slicing and serving.

Notes

Jerk seasoning: Use about 1–2 tablespoons per chicken breast, depending on size and how bold you want the flavor. You can use my homemade jerk marinade for the best flavor, or substitute with a store-bought jerk seasoning or a dry jerk rub if needed.
Chicken breasts: If your chicken breasts are very large, you can slice them in half lengthwise for more even cooking.
Olive oil: A light drizzle is all you need—just enough to help the seasoning coat the chicken and keep it from sticking.

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