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Jerk Chicken Recipe

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This recipe for Jerk Chicken, by , is from The Lesniewski Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dana Lesniewski

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. dried thyme leaves
1 tsp. ground allspice
2 Tbs. brown sugar
tsp. salt
tsp. pepper
2 tsp. garlic powder
tsp. cinnamon
tsp. cayenne
2 Tbs. olive oil
2 Tbs. lime juice
1 lb boneless skinless chicken breast (roughly 2 chicken breasts)

Directions:
Directions:
1. Combine all spices, olive oil and lime juice in a plastic or reusable silicone freezer bag. Add chicken breasts and turn to coat in marinade.
2. Marinate the chicken in the fridge for 2-24 hours.
3. Heat oven to 450F. Place chicken in one layer in a shallow baking dish and bake for 15-18 minutes, or until internal temperature reaches 165F.

If freezing chicken:
1. After combining the marinade ingredients with the chicken, place the bag in the freezer immediately. Freeze for up to 3 months.
2. Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours.
3. Cook as directed above.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 min. (not including marinating time)
Personal Notes:
Personal Notes:
Serve with buttered white rice and fresh cut pineapple. Cooked chicken can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Marinade may be mixed up 7 days before adding chicken.

Grill: I recommend pounding the chicken flat before marinating to ensure it cooks through evenly. Cook over high heat 2 minutes per side until it reaches an internal temp of 165F

Frying pan: cook in olive oil over medium heat in a nonstick skillet for 5-7 minutes per side

Air fryer: I recommend pounding the chicken before marinating. Cook at 390F/ 200C for 4 minutes + 2 minutes (flipping half way).

 

 

 

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