Jamaican Jerk Chicken Recipe

Jamaican Jerk Chicken Recipe Stacy Keibler

This recipe may have “jerk” (Jamaican for barbeque) in its name, but it tastes plenty nice. An easy-to-prep spice blend provides a complex flavor of sweet, hot, herbal and spicy.

Jamaican Jerk Chicken

1 tsp. freshly ground black pepper

1/4 tsp. ground turmeric

1/4 tsp. cayenne pepper

1 tsp. cumin

1 tsp. thyme

1/4 tsp. garlic powder

1 tsp. paprika

1/2 tsp. salt

2 T. olive oil

1 1/2 lbs. boneless, skinless chicken thighs

1 T. coconut oil

In a small bowl, mix first 8 ingredients. Set aside.

Wash chicken thoroughly; set aside.

In a large bowl, combine spice mix with olive oil; mix well. Coat chicken with marinade on all sides place in refrigerator for at least 10 minutes (and up to 2 hours).

Heat oven to 400 degrees F.

Melt coconut oil in a large pan over high heat. When oil is hot, add chicken.

Fry until pieces are lightly browned or have turned opaque on the outside, about 1 minute on each side. Place on a baking dish and bake for 10 to 15 minutes or until the chicken is cooked through.

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