Jamaican Jerk Chicken
54
- Prep Time15 mins
- Total Time4 hrs 45 mins
- Makes4 servings
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!
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