This recipe for Jamaican jerk chicken uses a spicy marinade. Don’t let the long list of ingredients scare you off, chances are you already have most of what you’ll need. Marinated chicken can be baked for a quick weeknight meal, or move it to the grill for a great summer barbecue.
- ¼ cup white vinegar
- 1 tbsp. dark rum (optional)
- 1 medium jalapeño, seeds and veins removed, chopped
- ½ medium red onion, chopped
- 2 green onions, chopped
- 1 tbsp. fresh thyme, chopped
- 1 tbsp. olive oil, chopped
- ¼ tsp. sea salt (or Himalayan salt)
- 1 tsp. ground black pepper
- 2 tsp. ground allspice
- 2 tsp. ground cinnamon
- 2 tsp. ground nutmeg
- 1 thin slice fresh ginger, peeled, chopped
- 1 tsp. raw honey
- 4 (4-oz.) raw chicken breasts, boneless, skinless
- ¼ cup fresh lime juice
- Nonstick cooking spray
Here are your instructions:
Place vinegar, rum (if desired), jalapeño, and onions in blender; cover. Blend until slightly chunky.
Add thyme, oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and honey; cover. Blend until almost smooth.
Pierce chicken all over with a small knife.
Place chicken in resealable plastic bag. Add lime juice; mix until well coated.
Add spice mixture; mix until well coated. Marinate, in the refrigerator, for 4 hours or overnight.
Preheat oven to 350° F.
Remove chicken from marinade; discard used marinade.
Place chicken on baking sheet lightly coated with spray. Bake for 20 to 30 minutes, or until chicken is no longer pink in the middle and juices run clear.
Serve chicken with black beans if desired.