Jerk Chicken With Corn Bread Recipe

Name: Jerk Chicken With Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches scallions, trimmed; 2 tablespoons paprika; 1 1/2 tablespoons garlic powder; 1 1/2 teaspoons ground allspice; 1 teaspoon ground nutmeg; 3/4 teaspoon cayenne pepper; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 tablespoons olive oil; Juice of 1/2 lime; 2 tablespoons molasses; 1 4-pound chicken, cut into pieces; 1 8.5-ounce box corn muffin mix; 1 jalapeno, seeded and minced; Lime wedges (optional)

Servings: persons

2 bunches scallions, trimmed
2 tablespoons paprika
1 1/2 tablespoons garlic powder
1 1/2 teaspoons ground allspice
1 teaspoon ground nutmeg
3/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
Juice of 1/2 lime
2 tablespoons molasses
1 4-pound chicken, cut into pieces
1 8.5-ounce box corn muffin mix
1 jalapeno, seeded and minced
Lime wedges (optional)

1
Heat oven to 400u00b0 F.
2
Thinly slice the dark green tips of 4 scallions; set aside. Place the remaining scallions in a roasting pan.
3
In a small bowl, combine the paprika, garlic powder, allspice, nutmeg, cayenne, salt, black pepper, oil, lime juice, and molasses. Spread the spice mixture over and under the chicken skin. Place the chicken on top of the scallions. Roast until the chicken is cooked through, about 45 minutes.
4
Meanwhile, prepare the corn muffin mix according to the package directions. Stir in the jalapeno and reserved sliced scallions and scrape the batter into a greased 8-inch-square pan. Place in oven and bake for 15 to 20 minutes.
5
Serve the chicken with the roasted scallions, corn bread, and lime wedges, if desired.
6
For a more intense flavor, rub the spice mixture over the chicken, then refrigerate for at least 8 hours before roasting.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 bunches scallions, trimmed, 2 tablespoons paprika, 1 1/2 tablespoons garlic powder, 1 1/2 teaspoons ground allspice, and more.

Yes, Jerk Chicken With Corn Bread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jerk Chicken With Corn Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions