Jamaican Jerk Chicken
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Nutrition Facts
| Serving Size |
½ breast or 2 small drumsticks |
| Calories |
199 |
| Total Fat |
4 g |
| Saturated Fat |
1 g |
| Cholesterol |
81 mg |
| Sodium |
267 mg |
Servings and Times
Ingredients and Preparation
| Ingredients |
Measures |
| Cinnamon, ground |
½ teaspoon |
| Allspice, ground |
1½ teaspoons |
| Black pepper, ground |
1½ teaspoons |
| Hot pepper, chopped |
1 tablespoon |
| Hot pepper, crushed, dried |
1 teaspoon |
| Oregano, crushed |
2 teaspoons |
| Thyme, crushed |
2 teaspoons |
| Salt |
½ teaspoon |
| Garlic, finely chopped |
6 cloves |
| Onion, puréed or finely chopped |
1 cup |
| Vinegar |
¼ cup |
| Brown sugar |
3 tablespoons |
| Chicken, skinless (4 breasts, 4 drumsticks) |
8 pieces |
Directions
- Preheat oven to 350°F.
- Combine all ingredients except chicken in large bowl. Rub seasoning over chicken.
- Marinate in the refrigerator for 6 or more hours.
- Evenly space chicken on nonstick or lightly greased baking pan.
- Cover with aluminum foil and bake 40 minutes. Remove foil and continue baking for an additional 30-40 minutes or until the meat can be easily pulled away from the bone with a fork. The drumsticks may require less cooking time than the breasts.
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