Jerk-Style Chicken

Randy Mayor; Jan Gautro

A Draper family friend from Haiti inspired this version of Caribbean jerk-style chicken. The chicken marinates quickly and is loaded with flavor.

Yield: 6 servings (serving size: 2 thighs or 1 breast half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 29%
  • Fat: 5.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 26.1g
  • Carbohydrate: 2.6g
  • Fiber: 0.8g
  • Cholesterol: 84mg
  • Iron: 1.3mg
  • Sodium: 287mg
  • Calcium: 25mg

Ingredients

  • 1 teaspoon grated lime rind
  • 1/4 cup fresh lime juice
  • 1 tablespoon ground allspice
  • 1 tablespoon brown sugar
  • 1 to 2 tablespoons finely chopped jalapeño pepper
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 garlic cloves, chopped
  • 1/2 cup chopped onion
  • 6 skinless, boneless chicken thighs (about 1 pound)
  • 3 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • Parsley sprigs (optional)
  • Lime slices (optional)

Preparation

  1. Combine first 12 ingredients in a blender; process until well blended. Pour mixture into a large heavy-duty zip-top plastic bag; add onion and chicken. Seal bag; marinate in refrigerator 1 to 2 hours, turning bag occasionally.
  2. Prepare grill.
  3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered, 5 minutes on each side or until done. Garnish with parsley and lime slices, if desired.
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