Jerk Chicken Recipe

Name: Jerk Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (225 ml) diced onion; 3 scallions, green and white parts, chopped; 2 tbsp (30 ml) fresh thyme leaves, or 2 tsp (10 ml). dried; 1 tbsp (15 ml) coarsely chopped gingerroot; 2 or more Scotch bonnet or habanero chile peppers; 1 tbsp (15 ml) vegetable oil; 1 tsp (5 ml). ground allspice; 1/2 tsp (2 ml). freshly ground black pepper; 1/2 tsp (2 ml). ground cinnamon; 1/4 tsp (1 ml). freshly ground nutmeg; 1/2 tsp (2 ml). salt; 2 whole chicken breast, split and skinned

Servings: persons

1 cup (225 ml) diced onion
3 scallions, green and white parts, chopped
2 tbsp (30 ml) fresh thyme leaves, or 2 tsp (10 ml). dried
1 tbsp (15 ml) coarsely chopped gingerroot
2 or more Scotch bonnet or habanero chile peppers
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml). ground allspice
1/2 tsp (2 ml). freshly ground black pepper
1/2 tsp (2 ml). ground cinnamon
1/4 tsp (1 ml). freshly ground nutmeg
1/2 tsp (2 ml). salt
2 whole chicken breast, split and skinned

1
In a food processor or blender, combine the onion, scallion, thyme, ginger, chiles, oil, allspice, pepper, cinnamon, nutmeg and salt.
2
Process to a pulpy paste--there will be about a cup.
3
Spread the paste liberally over the chicken breasts.
4
Arrange the chicken on a plate.
5
Cover with plastic wrap and marinate in the refrigerate 2-3 hours, up to overnight.
6
Preheat the oven to 300 degrees (150 C.).
7
Place the chicken in a baking dish, cover and bake 30 minutes.
8
Meanwhile, light the grill, or if cooking indoors, heat a grill pan or ridged griddle.
9
When the chicken comes out of the oven, grill it until it is cooked through, turning the pieces once--this takes about 10 minutes, depending on the size of the chicken breasts.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup (225 ml) diced onion, 3 scallions, green and white parts, chopped, 2 tbsp (30 ml) fresh thyme leaves, or 2 tsp (10 ml). dried, 1 tbsp (15 ml) coarsely chopped gingerroot, 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.

Jerk Chicken

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