Search...
Sweet Jamaican Jerk Chicken
Print
Sweet, savoury and spicy, this mouthwatering dish will whisk you straight to the caribbean. Serve with rice, plantains, and ice-cold beer.
Gluten-Free
Dairy-Free
Nut-Free
KANEL KITCHEN FAVORITE
What you'll need
- 8 -10 pieces of chicken (legs and/or thighs)
- 1 lime, cut in half
- 1 medium onion coarsely chopped
- 1 1/2 Tbsp gluten free tamari (soy sauce can be used as a replacement)
- 1/2 cup juice of citrus juice (pineapple, orange or mango)
- 3 Tbsp Sweet Jamaican Jerk
Preparation
1. Trim chicken of excess fat, rinse and pat dry. Rub with lime.
2. In a food processor or blender, combine the onion, tamari, citrus juice and Sweet Jamaican Jerk. Pulse for about 30 seconds until blended.
3. Place the chicken and marinade in a bag or container. Refrigerate overnight or for at least 3 hours.
4. Preheat oven to 425°F.
5. Remove chicken from marinade (reserve liquid) and place on a lined baking sheet.
6. Bake chicken until it reaches an internal temperature of at least 165°F.
7. In a saucepan, simmer the remaining marinade on medium-low for about 10 minutes. Drizzle over the chicken.
2. In a food processor or blender, combine the onion, tamari, citrus juice and Sweet Jamaican Jerk. Pulse for about 30 seconds until blended.
3. Place the chicken and marinade in a bag or container. Refrigerate overnight or for at least 3 hours.
4. Preheat oven to 425°F.
5. Remove chicken from marinade (reserve liquid) and place on a lined baking sheet.
6. Bake chicken until it reaches an internal temperature of at least 165°F.
7. In a saucepan, simmer the remaining marinade on medium-low for about 10 minutes. Drizzle over the chicken.