Jamaican Jerk Chicken

    • Prep Time15 mins
    • Total Time4 hrs 45 mins
    • Makes4 servings
Jamaican Jerk Chicken

Jodi Pudge

This easy make-at-home version of Jamaican Jerk Chicken is a great way to introduce kids to mild spices. Serve with rice and coleslaw.

Ingredients

  • 1 cup chopped yellow onion

  • 1 cup chopped green onion

  • 1/4 cup lime juice

  • 1/4 cup vegetable oil

  • 2 tbsp balsamic vinegar

  • 1 tbsp chopped garlic

  • 1 tsp chopped thyme

  • 2 tsp brown sugar

  • 1 tsp chopped ginger

  • 1/2 tsp ground black pepper

  • 1 1/2 tsp ground allspice

  • 1/2 tsp ground cinnamon

  • 4 lbs. skin-on bone-in chicken pieces

  • 1 tsp salt

Instructions

  • Combine yellow onion, green onion, lime juice, vegetable oil, vinegar, garlic, thyme, sugar, ginger, pepper, allspice and cinnamon in a food processor and process until well combined.

  • Place chicken in a sealable bag, add marinade and squish until chicken is well coated. Let marinate 4 hours or overnight in the refrigerator.

  • Heat barbecue to medium-high. Transfer chicken to a tray and season with salt. Discard excess marinade. Add chicken to the grill, turn heat down to medium-low (about 350°F) and cook, turning frequently, for 30 to 40 min or until skin is caramelized and chicken is cooked through.

  • Set 1 lb of chicken aside to make the Island Chicken and Mango Salad.


Nutrition (per serving)

Calories 325, Protein 34g, Carbohydrates 6g, Fat 18g, Fibre 1g, Sodium 383mg.

Tip:

This version of the classic dish keeps all the flavours of the original while being chili-free!

This article was originally published on Jul 04, 2017

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