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
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