Jerk Chicken Recipe
Our recipe for Jamaican jerk chicken features a spicy, flavorful marinade. Don’t let the long list of ingredients scare you off — chances are you already have most of what you’ll need.
You can bake marinated chicken for a quick weeknight meal, or move it to the grill for a great summer barbecue.
Jerk Chicken
Heat up your taste buds with this spicy recipe!
Ingredients
- 1/4 cup white vinegar
- 1 Tbsp. dark rum optional
- 1 medium jalapeño seeds and veins removed, chopped
- 1/2 medium red onion chopped
- 2 green onions chopped
- 1 Tbsp. fresh thyme chopped
- 1 Tbsp. olive oil chopped
- 1/4 tsp. sea salt or Himalayan salt
- 1 tsp. ground black pepper
- 2 tsp. ground allspice
- 2 tsp. ground cinnamon
- 2 tsp. ground nutmeg
- 1 thin slice fresh ginger peeled, chopped
- 1 tsp. raw honey
- 4 (4-oz.) raw chicken breasts boneless, skinless
- 1/4 cup fresh lime juice
- Nonstick cooking spray
Instructions
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Place vinegar, rum (if desired), jalapeño, and onions in blender; cover. Blend until slightly chunky.
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Add thyme, oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and honey; cover. Blend until almost smooth.
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Pierce chicken all over with a small knife.
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Place chicken in resealable plastic bag. Add lime juice; mix until well coated
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Add spice mixture; mix until well coated. Marinate, in the refrigerator, for 4 hours or overnight.
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Preheat oven to 350° F.
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Remove chicken from marinade; discard used marinade.
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Place chicken on baking sheet lightly coated with spray. Bake for 20 to 30 minutes, or until chicken is no longer pink in the middle and juices run clear.
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Serve chicken with black beans if desired.
Container Equivalents
1 Red
1 tsp.
2B Mindset Plate It!
Serve with veggies and an FFC at lunch or veggies for dinner.
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