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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