Jamaican Jerk Chicken

50

PREP TIME

15 min

Makes

4 servings

* PLUS Marinating Time: 4 hours, Cooking time: 30 minutes
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
  • 34 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 18 g,
  • Fibre
  • 1 g,
  • Sodium
  • 383 mg.

Tip:

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

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