Go Back
Print
Jerk Chicken

Jerk Chicken

Heat up your taste buds with this spicy jerk chicken recipe!

Course Main Course
Cuisine Jamaican
Keyword jerk chicken
Prep Time 15 minutes
Cook Time 30 minutes
Marinate 4 hours
Total Time 45 minutes
Servings 4 servings
Calories 191 kcal
Author Openfit

Ingredients

  • 1/4 cup distilled 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

  1. Place vinegar, rum (if desired), jalapeño, and onions in blender; cover. Blend until slightly chunky.

  2. Add thyme, oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and honey; cover. Blend until almost smooth.

  3. Pierce chicken all over with a small knife.

  4. Place chicken in resealable plastic bag. Add lime juice; mix until well coated

  5. Add spice mixture; mix until well coated. Marinate, in the refrigerator, for 4 hours or overnight.

  6. Preheat oven to 350° F.

  7. Remove chicken from marinade; discard used marinade.

  8. 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.

  9. Serve chicken with black beans if desired.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.