Roasted Jerk Chicken with Spinach Mozzarella Melt
A roasted jerk chicken topped with spinach and mozzarella for a hot, hot, hot main dish. Spicy hot, fresh spinach, and gooey ooey cheese yumminess.
Servings: 8 tenderloins
Equipment
Ingredients
- 8 chicken tenderloins
- 16 to 30 spinach leaves (depending on their size)
- 8 slices of mozzarella cheese
- 1/4 cup jerk dry rub
Jerk Dry Rub
- 1/2 tsp allspice
- 1/4 tsp black pepper
- 1 tsp cayenne pepper
- 1/4 tsp cinnamon
- 1/4 tsp crushed red pepper flakes
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/4 tsp nutmeg
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp sugar
Instructions
- Sprinkle 1 to 2 pinches of jerk dry rub over each chicken tenderloin, rub or massage right in
- Turn chicken over and repeat
- Cover and set in fridge for 20 minutes to 8 hours
- Preheat oven to 375 degrees
- Spray with oil or line a cookie sheet with parchment paper, set a cooling rack on the cookie sheet
- Lay each chicken tenderloin on the cooling rack
- Roast for 10 minutes, turn the chicken tenderloin over and roast for another 10 minutes or until internal temperature is 165 degrees
- Turn oven broiler on and broil for 2 to 3 minutes just to add a bit of color to the chicken
- Top each chicken tenderloin with 2 to 3 spinach leaves (enough to cover)
- Top with a mozzarella cheese slice
- Broil for 2 to 5 minutes, just to start the cheese melting and browning
- Remove from oven and serve warm
Jerk Dry Rub
- Place all ingredients into a bowl, whisk together
- Store in a airtight container up to 3 months.