Jamaican Jerk Chicken

If you are a fan of unique flavors, dare to try this Jamaican Jerk Chicken recipe to delight your palate.

Stay with us so you can feel the most intense flavors with this Jamaican Jerk Chicken recipe.

Not only will you love it, but your whole family will become addicted to it.

Prep Time: 20 minutes | Cook Time: 30-40 minutes | Servings: 6

Ingredients:

For the chicken:

2-3 lbs. Boneless Skinless Chicken Thighs

1 tbsp. Soy Sauce

1 tbsp. Brown Sugar

1 tbsp. Ground Thyme

1 tbsp. Olive Oil

3 tsp. Allspice

1 tbsp.White Vinegar

1 tsp. Sage

½ tsp. Dried Ginger

1 tsp. Pepper

1 tsp. Onion Powder

1 tsp. Chili Powder

1 Scotch Bonnet Pepper

1 tsp. Garlic Powder

For The Sauce:

2 Scotch Bonnet Peppers (Deseeded And Roughly Chopped)

½ Onion (Roughly Chopped)

1 tsp. Marinade Above Reserved

⅛ cup White Vinegar

1 tbsp. Brown Sugar

Juice From 1 Lime

2 tsp. Garlic (Minced)

¼ cup. Pineapple (Chopped)

1 tsp. Salt

Instructions:

Step 1. In a blender or food processor, pulse together the ingredients for the chicken marinade, and then coat the chicken in it. Cover, and refrigerate for at last 4 hours. Preheat the oven to 400 degrees.

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Step 2. Place the chicken onto a baking sheet, and bake until cooked through completely.

Step 3. While the chicken is cooking, combine the ingredients for the sauce in a food processor, and pulse until smooth.

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Step 4. Add the sauce mixture to a saucepan over medium heat and simmer until the chicken is done.

Step 5. Serve the chicken with the sauce on top.

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Jamaican Jerk Chicken

Yield: 6

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

If you are a fan of unique flavors, dare to try this Jamaican Jerk Chicken recipe to delight your palate.

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Ingredients

• 2-3 lbs. Boneless Skinless Chicken Thighs
• 1 tbsp. Soy Sauce
• 1 tbsp. Brown Sugar
• 1 tbsp. Ground Thyme
• 1 tbsp. Olive Oil
• 3 tsp. Allspice
• 1 tbsp.White Vinegar
• 1 tsp. Sage
• ½ tsp. Dried Ginger
• 1 tsp. Pepper
• 1 tsp. Onion Powder
• 1 tsp. Chili Powder
• 1 Scotch Bonnet Pepper
• 1 tsp. Garlic Powder

For The Sauce:

• 2 Scotch Bonnet Peppers (Deseeded And Roughly Chopped)
• ½ Onion (Roughly Chopped)
• 1 tsp. Marinade Above Reserved
• ⅛ cup White Vinegar
• 1 tbsp. Brown Sugar
• Juice From 1 Lime
• 2 tsp. Garlic (Minced)
• ¼ cup. Pineapple (Chopped)
• 1 tsp. Salt

Instructions

1. In a blender or food processor, pulse together the ingredients for the chicken marinade, and then coat the chicken in it. Cover, and refrigerate for at last 4 hours. Preheat the oven to 400 degrees.
2. Place the chicken onto a baking sheet, and bake until cooked through completely.
3. While the chicken is cooking, combine the ingredients for the sauce in a food processor, and pulse until smooth.
4. Add the sauce mixture to a saucepan over medium heat and simmer until the chicken is done.
5. Serve the chicken with the sauce on top.
6. Enjoy!

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 816Total Fat 38gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 26gCholesterol 553mgSodium 1373mgCarbohydrates 12gFiber 2gSugar 7gProtein 111g