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.
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
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.
Calories 325, Protein 34g, Carbohydrates 6g, Fat 18g, Fibre 1g, Sodium 383mg.
This version of the classic dish keeps all the flavours of the original while being chili-free!
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