Caribbean Jerk Chicken + Video
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Marinating Time
30 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
525 kcal
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Course
Dinner
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Cuisine
Jamaican, International
Caribbean Jerk Chicken + Video
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Caribbean jerk chicken is a one pan meal with homemade jerk seasoning and citrus flavor. Make this easy Jamaican chicken recipe for dinner!
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Ingredients
- 1 1/2 lbs boneless skinless chicken thighs or breasts
- 2 tbsp olive oil divided
- 1/2 each green, red and yellow bell peppers diced
- 1 medium yellow onion diced
- 1 cup brown rice
- 1 1/2 cups chicken stock
- 1/4 cup orange juice
- 2 oranges sliced for garnish
- chopped cilantro to garnish
Jerk Seasoning
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp ground allspice
- 1/2 tsp onion powder
- 1/2 tsp ground thyme
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
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Instructions
- In a small bowl, whisk together jerk seasoning ingredients. Place chicken in a Ziploc plastic bag or bowl and add half the spice rub and the orange juice. Massage the chicken, spices and juice inside bag or bowl. Marinate for 30-60 minutes.
- Preheat oven to 350°F.
- Remove chicken from marinade, and discard marinade. Heat one tablespoon olive oil over medium high heat in a cast iron skillet, or any oven-safe skillet or pan. Place chicken in pan and cook until browned, then flip chicken over and cook until browned. Remove chicken from pan and set aside on plate.
- Heat remaining tablespoon of olive oil in same skillet over medium high heat. Add chopped bell peppers and onion. Sauté for a few minutes, then add brown rice and toast for 2 minutes. Add chicken stock and remaining half of jerk seasoning.
- Bring to a boil and add the browned chicken thighs. Nestle the chicken on top of rice and press down slightly. Cover with lid or aluminum foil. Bake in preheated oven for 50 minutes.
- Caramelize/brown orange slices in a dry saute pan over medium high heat. Set aside.
- Remove the lid or foil and continue to cook for 5-10 minutes. Check to see if all of the liquid has been absorbed. If not, continue to bake for 5 minutes, uncovered. Internal temperature of chicken needs to be 165°F.
- Remove pan from the oven, fluff the rice and serve garnished with the caramelized orange slices and chopped cilantro leaves.
Nutrition Information
Show Details
Calories
525kcal
(26%)
Carbohydrates
53g
(18%)
Protein
40g
(80%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
164mg
(55%)
Sodium
866mg
(36%)
Potassium
851mg
(24%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
287IU
(6%)
Vitamin C
45mg
(50%)
Calcium
80mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 53g | 18% |
| Protein | 40g | 80% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 866mg | 36% |
| Potassium | 851mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 45mg | 50% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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