– 4 boneless, skinless chicken breasts or thighs – 3-4 tablespoons Walkerswood jerk seasoning (mild or hot, according to your preference) – 2 tablespoons olive oil – 2 tablespoons lime juice – 1 teaspoon brown sugar (optional, for a hint of sweetness) – Salt to taste
1. – Begin by rinsing the chicken under cold water and patting it dry with paper towels.
2 - In a bowl, combine the Walkerswood jerk seasoning, olive oil, lime juice, and brown sugar (if using).
3 - Place the chicken pieces in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, making sure each piece is well coated.
4 – Preheat your grill to medium-high heat (around 375°F or 190°C) and oil the grates to prevent sticking.
5 – Remove the chicken from the marinade and let any excess drip off. Season the chicken with a pinch of salt. Grill the chicken pieces for about 5-7 minutes per side
6 - Once the chicken is done, remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute, keeping the chicken moist.
– Calories: 250-300 kcal – Protein: 25-30g – Carbohydrates: 1-2g – Fat: 16-18g – Fiber: 0g – Sodium: Varies depending on the amount of salt used