Directions
Subtitle: An Authentic Jamaican Dish Made with Flavorful Spices
Description: This Jamaican jerk chicken recipe is made with authentic West Indian spice blends that will transport you straight to the sunny shores of Kingston. The chicken gets marinated overnight, soaking up all the delicious flavors before getting cooked on the grill.
Ingredients List:
– 1 pound boneless skinless chicken thighs
– Kosher salt and fresh ground black pepper
– ½ cup dark rum (optional)
– ¼ cup olive oil
– 1 tablespoon all-purpose flour
– 1 teaspoon cayenne pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon paprika
– 1/2 teaspoon turmeric
– 1/2 teaspoon chili powder
– 1/4 teaspoon coriander seed
Instructions:
1. Preheat your grill for medium high heat. Set aside your chicken pieces.
2. Combine all dry spices in a large bowl. Add the cayenne pepper, garlic powder, onion powder, paprika, turmeric, chili powder, and coriander seeds. Mix well until they are evenly distributed.
3. In another bowl, combine the kosher salt, black pepper, rum, olive oil, and all-purpose flour. Whisk together until well mixed.
4. Coat both sides of each chicken piece with the spice mix. Place them in a ziplock bag and store in the fridge overnight.
5. When ready to cook, remove the chicken from the refrigerator and discard any excess marinade. Pat dry with paper towels.
6. Grill the chicken on both sides, about 10 minutes per side, or until golden brown and cooked through. Toss the chicken occasionally to ensure even cooking.
Serving Suggestion: Serve with rice, seasoned rice and beans, or just as it is!
Difficulty Level: Easy
Total Time Needed: About 2 hours + cooking time
Note: Adjust quantities based on desired portion sizes. If using bone-in chicken breast, cut into strips instead of thighs. Substitute coconut milk for water if preferred.
Nutrition Information:
– Calories: 420 calories per serving
– Total Fat: 20 g fat
– Protein: 33 g protein
– Total Carbohydrate: 36 g carbs
– Dietary Fiber: 2 g fiber
Additional Note: For a vegetarian option, use tofu or seitan instead of chicken.
Steps
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1
Done
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Preheat your grill for medium high heat. Set aside your chicken pieces. |
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2
Done
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Combine all dry spices in a large bowl. Add the cayenne pepper, garlic powder, onion powder, paprika, turmeric, chili powder, and coriander seeds. Mix well until they are evenly distributed. |
|
3
Done
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In another bowl, combine the kosher salt, black pepper, rum, olive oil, and all-purpose flour. Whisk together until well mixed. |
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4
Done
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Coat both sides of each chicken piece with the spice mix. Place them in a ziplock bag and store in the fridge overnight. |
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5
Done
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When ready to cook, remove the chicken from the refrigerator and discard any excess marinade. Pat dry with paper towels. |
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6
Done
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Grill the chicken on both sides, about 10 minutes per side, or until golden brown and cooked through. Toss the chicken occasionally to ensure even cooking. |
