JAMAICAN JERK CHICKEN BREASTS

Pat the chicken breasts dry with paper towels and place them in a shallow dish or resealable bag.

Pour the jerk marinade over the chicken breasts, ensuring all surfaces are evenly coated with the marinade.

Cover the dish or seal the bag and refrigerate for at least 15 minutes, or up to 4 hours for deeper flavor.

Remove the chicken from the refrigerator and allow it to rest at room temperature for 5 minutes before cooking.

Heat a large skillet or grill to medium-high heat until it is hot and ready to sear the chicken.

Place the marinated chicken breasts onto the hot skillet or grill, allowing them to cook undisturbed for 5-7 minutes until the bottom is golden brown and charred.

Flip the chicken breasts and cook for another 5-7 minutes on the second side until the internal temperature reaches 165°F (74°C).

Transfer the cooked chicken breasts to a clean plate and let them rest for 5 minutes to retain moisture before serving.