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
  • ¼ 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 3–5 minutes until chicken is cooked through and the juices run clear. Rest chicken 5 minutes, then serve with the dressing on the side.