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Place a chicken breast between sheets of plastic wrap; pound gently with the flat side of a meat mallet to an even 1/2 inch thickness. Repeat with the remaining chicken. In a small bowl, combine jerk seasoning, garlic, thyme and lemon zest. Brush the chicken breasts with lemon juice. Sprinkle the garlic mixture evenly over the chicken; rub in with your fingers. Place the chicken in a sealable plastic bag; seal and refrigerate for 30 minutes to 24 hours.
Lightly coat the chicken with olive oil cooking spray or brush lightly with olive oil.
Preheat an indoor electric grill. Place the chicken on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink. (For a covered grill, allow 4 to 5 minutes. For an uncovered grill, allow 8 to 10 minutes, turning once halfway through grilling.)
To serve, slice the chicken; pass lemon wedges.