Ingredients
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1 kg boneless skinless chicken breasts
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1/2 cup packed fresh coriander leaves (cilantro)
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1/2 tsp ground cumin seeds
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1/2 tsp ground black peppercorns
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1/2 tsp ground allspice berries
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1 tsp kosher salt
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2 tbsp dark rum, preferably aged rum such as Appleton Estate
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1 tbsp apple juice
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1 tbsp soy sauce
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1 large red bell pepper, deseeded and chopped into small pieces
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1 medium yellow onion, finely chopped
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1 tbsp grated fresh horseradish root
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2 tbsp honey
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2 cloves garlic, minced
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1/2 tsp ground scotch bonnet pepper (or more to your preference)
Directions
Sub-Title: A delicious, easy-to-make meal that showcases the vibrant flavours of Jamaica.
Description: This recipe is inspired by the traditional Jamaican jerk chicken, which uses a blend of spices and seasoning to create a rich, smoky taste. The combination of peppers, onions, ginger, scotch bonnet peppers, garlic, and thyme creates a perfect balance of sweet, sour, hot, and salty flavours.
Ingredients:
– 1 kg boneless skinless chicken breasts
– 1/2 cup packed fresh coriander leaves (cilantro)
– 1/2 tsp ground cumin seeds
– 1/2 tsp ground black peppercorns
– 1/2 tsp ground allspice berries
– 1 tsp kosher salt
– 2 tbsp dark rum, preferably aged rum such as Appleton Estate
– 1 tbsp apple juice
– 1 tbsp soy sauce
– 1 large red bell pepper, deseeded and chopped into small pieces
– 1 medium yellow onion, finely chopped
– 1 tbsp grated fresh horseradish root
– 2 tbsp honey
– 2 cloves garlic, minced
– 1/2 tsp ground scotch bonnet pepper (or more to your preference)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the chicken, coriander, cumin, black peppercorns, allspice, salt, and rum. Gently toss until evenly coated. Set aside for at least 30 minutes to marinate.
3. While the chicken marinates, prepare the remaining ingredients for the marinade. Combine the apple juice, soy sauce, bell pepper, onion, horseradish, honey, garlic, and Scotch bonnet pepper in a small bowl and set aside.
4. After the marination period has passed, stir together the additional marinade ingredients with the chicken and coat well.
5. Transfer the chicken to a baking sheet lined with parchment paper or aluminum foil. Bake for about 15-20 minutes, or until golden brown and cooked through. Remove from the oven and let rest for 10 minutes before serving.
Servings: 4 servings per portion
Difficulty Level: Easy
Nutrition Information: Calories: Not available | Protein: Not available | Fats: Not available | Carbohydrates: Not available
Total Time Needed: 50 minutes
Note: Adjust the amount of marinade based on the size of the chicken you have. For a larger batch, simply double or triple the amounts accordingly.
Steps
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1
Done
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Preheat oven to 375°F (190°C). |
|
2
Done
|
In a large bowl, combine the chicken, coriander, cumin, black peppercorns, allspice, salt, and rum. Gently toss until evenly coated. Set aside for at least 30 minutes to marinate. |
|
3
Done
|
While the chicken marinates, prepare the remaining ingredients for the marinade. Combine the apple juice, soy sauce, bell pepper, onion, horseradish, honey, garlic, and Scotch bonnet pepper in a small bowl and set aside. |
|
4
Done
|
After the marination period has passed, stir together the additional marinade ingredients with the chicken and coat well. |
|
5
Done
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Transfer the chicken to a baking sheet lined with parchment paper or aluminum foil. Bake for about 15-20 minutes, or until golden brown and cooked through. Remove from the oven and let rest for 10 minutes before serving. |
