Jerk Chicken – a delicious recipe with salt, garlic, lemon pepper, paprika, chickens, fresh lime. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Stir together first 4 ingredients. Arrange chicken pieces, skin sides down, in an aluminum foil-lined roasting pan. Sprinkle both sides of chicken with seasoned salt mixture. Squeeze juice from lime over chicken. Spread jerk seasoning on both sides of chicken. Cover with plastic wrap, and chill 8 to 24 hours. Let stand at room temperature 30 minutes.
2
Light one side of grill, heating to 350u00b0 to 400u00b0 (medium-high) heat; leave other side unlit. Arrange chicken over unlit side, and grill, covered with grill lid, 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion registers 170u00b0. Garnish, if desired.
3
*1 (8-oz.) bottle liquid Jamaican jerk marinade may be substituted.
4
Note: For testing purposes only, we used Walkerswood Traditional Jamaican Jerk Seasoning.
96
kcal
Calories
2
g
Fat
4
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 teaspoons seasoned salt, 1 teaspoon garlic powder, 1 teaspoon lemon pepper, 1 teaspoon paprika, and more.
Yes, Jerk Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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