JERK CHICKEN CUTLETS (for four)

 

2 teaspoons allspice

2 tablespoons brown sugar

½ teaspoon cumin

¼ teaspoon cloves

¼ teaspoon cinnamon

1 teaspoon salt

½ teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

1 tablespoon canola oil

1-1/2 pounds boneless, skinless chicken breasts

 

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1. Combine all the spices, brown sugar and oil in a small bowl. Preheat a skillet or grill to high heat.

2. Rub the spice mixture over the chicken breasts. Place the spice rubbed chicken breasts on the hot grill or skillet and cook for 2 to 3 minutes per side, until the exterior is a deep brown and the interior is no longer pink.
3. Remove from heat and let chicken rest for 5 to 10 minutes to reabsorb its juices before slicing.

 

adapted from Pinch of Yum.com