Go Back
–+ servings
Print Recipe

Jamaican Jerk Chicken

Servings: 4 Servings
Calories: 157kcal
Author: Andie Mitchell

Ingredients

  • 1 cup chopped scallions
  • 1 jalapeno pepper ribs and seeds removed and finely chopped (or Scotch Bonnet chile if you can find it)
  • 2 tablespoons fresh lime juice
  • 3 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon light brown sugar
  • 1 bay leaf
  • 3 garlic cloves
  • 1 pound boneless skinless chicken breasts

Instructions

  • Combine all ingredients except for chicken in a food processor or blender and pulse until smooth. Place chicken in a gallon-sized resealable plastic bag and pour the jerk sauce over the chicken, taking care to cover all parts. Squeeze excess air from the bag, seal, and refrigerate for at least 2 hours and up to 24 hours.
  • Preheat your oven's broiler and set the top oven rack 5 to 6 inches from the broiler flame. Line a baking sheet with foil, set a wire cooling rack on top of the sheet and grease the rack well with canola oil. Lay the chicken breasts on top of the cooling rack and broil for 15 minutes, flipping halfway. Garnish with fresh cilantro and serve.

Notes

Nutrition Information: Calories 157, Fat 3g, Saturated Fat 0g, Carb 9g, Fiber 1g, Sugars 6g, Protein 24g

Nutrition

Calories: 157kcal | Fat: 3g