Indoor Grilled Chicken

Traditional Jamaican jerk seasoning relies heavily on fiery hot Scotch bonnet peppers; this milder version substitutes ground cayenne instead. The chicken is dry rubbed with a homemade jerk blend, then grilled on an indoor grill. Feel free to fire up the grill outside, or oven-bake the breasts at 400°F roughly 30 minutes until they reach an internal temperature of 165°F.

Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 2 tsp. jerk seasoning, divided
  • 2 tsp. fresh lime juice
  • 1 tsp. low-sodium soy sauce
  • 2 tsp. olive oil, divided
  • 1 medium jalapeño, seeded and chopped
  • 2 scallions, white and green part chopped
  • 1 tsp. agave nectar
  • 1⁄4 tsp. ground mustard
  • 4 boneless, skinless chicken breasts (4 oz. each)


  • Preheat a George Foreman–style indoor grill or heat a large grill pan over medium-high heat.
  • Add 1 teaspoon jerk seasoning, lime juice, soy sauce, 1 teaspoon olive oil, jalapeño, scallions, agave, and mustard to a small food processor and purée.
  • Brush chicken with remaining teaspoon of olive oil and rub with remaining teaspoon of jerk seasoning. Grill 3 to 5 minutes until chicken is cooked through and the juices run clear. Rest chicken 5 minutes, then serve with the dressing on the side.