Jamaican Jerk Chicken
Today's Parent
* PLUS Marinating Time: 4 hours, Cooking time: 30 minutes
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!