Weight Watchers Pan-Grilled Jerk Chicken Breasts

Weight Watchers Pan-Grilled Jerk Chicken Breasts

Weight Watchers Pan-Grilled Jerk Chicken Breasts


  • 3 scallions, chopped
  • 2 bay leaves, crumbled
  • 1 to 2 jalapeño peppers, seeded and chopped 1 to 2 garlic cloves, chopped
  • 1 tablespoon canola oil
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon ground allspice
  • ½ teaspoon dried thyme, crumbled
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne
  • 4 (¼-pound) skinless boneless chicken breasts


  1. Put the scallions, bay leaves, jalapeños, garlic, oil, vinegar, allspice, thyme, salt, and cayenne in a small food processor; pulse until a thick paste forms. Place the paste in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at least 2 hours or overnight.
  2. Remove the chicken from the marinade; discard the marinade. Spray a ridged grill pan or large nonstick skillet with nonstick spray and set over medium heat. Add the chicken and cook, turning occasionally, until cooked through, 10–12 minutes.

See more: