Jamaican Jerk Chicken | Jerk Chicken Marinade Recipe

Jamaican Jerk Chicken

This is a pretty spicy dish! The island inspired mixture of spices combines sweet and savory while the fresh chile peppers provide the heat. If sweating over the dinner plate is not your idea of a good time, you can always lower the heat by substituting a less hot pepper such as the Serrano. We complimented this grilled dish with caramelized onions, sweet peppers, corn and zucchini.

There are numerous ways to make an authentic Jerk Chicken - you can use dry Jerk rub or a marinade. For this dish we opted for a Jerk Marinade.

This is a flavorful dish that is ideal for those watching their weight as it is low in calories, high in protein and packed with nutrients (especially Vitamin C, Vitamin B6, Selenium and Niacin). And you can't go wrong with the caramelized vegetables.

Jerk Chicken

Jerk Marinade Ingredients:

1 cup yellow onion, chopped
1/2 cup green onion, chopped
1 or 2 Scotch Bonnet/Habanero Peppers, seeded and chopped. Habanero peppers are 10 on the heat scale of 1-10 with ten being the hottest!!
1/4 cup olive oil
1/4 cup canola oil
1 1/2 cup white vinegar
1 cup orange juice
1/2 cup lime juice
2 tablespoons Ground Jamaican Allspice
2 tablespoons Thyme Leaf
1 tablespoon Ground Black Pepper Coarse Grind
1 teaspoon chopped Crystallized Ginger
1 teaspoon Coriander Seed Powder
1 teaspoon Cayenne Pepper Medium Heat
1 1/2 teaspoons Nutmeg Powder
1 1/2 teaspoon Korintje Cinnamon Powder
2 1/2 teaspoons Granulated Garlic
2 tablespoons Sea Salt
2 tablespoons granulated sugar
1 tablespoon minced fresh garlic

Directions:

Combine all ingredients and mix thoroughly. Notes: Serrano chile peppers (6-7 on the heat scale) can be substituted for the habanero peppers to reduce the heat level if desired. Use gloves when handling peppers, the oil in the pepper can burn your skin.

Jerk Chicken:

1 (3-4 lb) split broiler-fryer chicken or 4-6 chicken breasts
Jerk Marinade (recipe above)

Directions:

Marinate chicken 2-3 hours or overnight in Jerk Marinade.
Throw out left over marinade.
Grill slowly over medium heat, turning occasionally and basting chicken with reserve marinade until chicken is no longer pink and juices run clear, about 45 minutes.

Serves: 4-6

Nutritional Information (per serving - does not include vegetables):

Calories 260
Protein 27g
Carbs 12g
Fat 11g
Sat Fat 1g
Trans Fat 0g
Fiber 1g
Sodium 470mg
Sugar 6g

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Ground Jamaican Allspice	Thyme Leaf	Ground Black Pepper Coarse Grind	Crystallized Ginger
Coriander Seed Powder	Cayenne Pepper Medium Heat	Nutmeg Powder	Korintje Cinnamon Powder
Granulated Garlic	Sea Salt