ForkwiseJamaican Jerk Chicken
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- ½ tsp cinnamon (ground)
- 1½ tsp allspice (ground)
- 1½ tsp black pepper (ground)
- 1 tbsp hot pepper (chopped)
- 1 tsp hot pepper (crushed, dried)
- 2 tsp oregano (crushed)
- 2 tsp thyme
- ½ tsp salt
- 6 garlic cloves (finely chopped)
- 1 cup onions (puréed or finely chopped)
- ¼ cup vinegar
- 9 tsp brown sugar (3 tablespoons)
- 8 pieces chicken, skinless (4 drumsticks, 4 breasts)
Method
- Combine all ingredients except chicken in large bowl. Rub seasonings over chicken and marinate in refrigerator for 6 hours or longer.
- Preheat oven to 350 °F.
- Space chicken evenly on non-stick or lightly greased baking pan.
- Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can easily be pulled away from the bone with a fork.
Learn more about: Garlic Onions
Nutrition per serving
Serving size: 1/2 breast or 2 small drumsticks (104g)
- Total Calories: 161
- Total Fat: 3 g
- Saturated Fat: 1 g
- Cholesterol: 68 mg
- Sodium: 178 mg
- Carbohydrates: 7 g
- Dietary Fiber: 1 g
- Total Sugars: 5 g
- Protein: 25 g
Source: USDA MyPlate Kitchen nutrition facts for this recipe. Estimates only.
Recipe source: USDA MyPlate Kitchen · Public domain (U.S. Government work) · Heart Healthy Home Cooking: African American Style US Department of Health and Human Services National Heart, Lung, and Blood Institute · Reformatted; ingredient quantities parsed
Photo: Jamaican jerk chicken at The Reef (21110397941) by Ruth Hartnup from Vancouver, Canada (CC BY 2.0) · source
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