About This Product
Our Jerk Chicken Breasts are sealed in our signature house-made jerk marinade, packed in portions of 2 — bold, smoky, and slightly spicy Caribbean-inspired flavour.
How to Cook It
- Pat dry; season or marinate as desired.
- Sear in a hot, oiled pan 4–6 minutes per side, or grill over medium-high heat.
- Finish in a 190°C/375°F oven if needed until the center reaches temperature.
- Rest 5 minutes before serving.
Safe Internal Temperature
| Cut | Internal Temp |
|---|---|
| Chicken/poultry pieces | 74°C / 165°F |
Check the thickest part with a digital meat thermometer. (Source: Health Canada safe cooking temperature guidelines.)
Chef's Tip
Pounding to an even thickness (for boneless cuts) is the single biggest fix for dry chicken.
A guide from HQ Meats.
