Jerk Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tsp. dried thyme leaves
1 tsp. ground allspice
2 Tbs. brown sugar
½ tsp. salt
½ tsp. pepper
2 tsp. garlic powder
½ tsp. cinnamon
¼ tsp. cayenne
2 Tbs. olive oil
2 Tbs. lime juice
1 lb boneless skinless chicken breast (roughly 2 chicken breasts)
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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 450°F. Place chicken in one layer in a shallow baking dish and bake for 15-18 minutes, or until internal temperature reaches 165°F.
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. |
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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 165°F
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 390°F/ 200°C for 4 minutes + 2 minutes (flipping half way).
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