Dump-and-Bake Jerk Chicken

Name: Dump-and-Bake Jerk Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 2 lbs. boneless, skinless chicken breasts, diced into bite-sized pieces; 1 T. cornstarch; salt and pepper; 1 T. orange zest; 2 green onions, sliced (plus additional for garnish, if desired); 3 teaspoons minced fresh garlic; ½ sweet onion, cut into large chunks; ½ jalapeno pepper, seeds and ribs removed*; ½ cup less sodium soy sauce; ¼ cup apple cider vinegar; 2 tablespoons olive oil; 2 tablespoons brown sugar; 1 teaspoon fresh thyme leaves (or about ½ teaspoon dried thyme); ¼ teaspoon ground cloves; ¼ teaspoon ground nutmeg; ¼ teaspoon ground allspice; Optional for serving: cooked rice; grilled fresh pineapple

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Calories
3607 kcal
Course
Dinner
Cuisine
International

Dump-and-Bake Jerk Chicken

Maisie Hall

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A rich, flavorful marinade coats this Dump-and-Bake Jerk Chicken, which comes together with just a few minutes of prep for an easy weeknight dinner!

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Ingredients

Servings

2 lbs. boneless, skinless chicken breasts, diced into bite-sized pieces
1 T. cornstarch
salt and pepper to taste
1 T. orange zest
2 green onions, sliced (plus additional for garnish, if desired)
3 teaspoons minced fresh garlic (I like to use a squeeze bottle of minced garlic from the produce section as a shortcut)
½ sweet onion, cut into large chunks
½ jalapeno pepper, seeds and ribs removed*
½ cup less sodium soy sauce
¼ cup apple cider vinegar
2 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon fresh thyme leaves (or about ½ teaspoon dried thyme)
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
Optional for serving: cooked rice; grilled fresh pineapple

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Instructions

Preheat oven to 425 degrees F. Spray a medium baking dish with cooking spray (I have used both a deep 9-inch by 6-inch dish and an 11-inch by 7-inch dish, and both work well).
Place chicken in the prepared dish. Sprinkle with salt, pepper, and cornstarch and toss to coat.
In a food processor or blender, puree orange zest, green onions, garlic, onion, jalapeno, soy sauce, vinegar, olive oil, brown sugar, thyme, cloves, nutmeg, and allspice. Pour sauce over chicken and stir to combine.
Bake, uncovered, for 20 minutes. Stir, return to the oven for 5-10 more minutes, or until chicken is cooked through and sauce has thickened.
Remove from oven. Garnish with sliced green onions just before serving.

Notes

*Use more jalapeno for a spicy dish.
To Grill Pineapple: Place 4 thickly-sliced fresh pineapple rounds on a grill or indoor grill pan that is heated to medium-high. Grill for about 1-2 minutes per side.
Cooking Just for Two? Cut the ingredients in half and bake the chicken in a small dish. The cooking instructions remain the same.

Nutrition Information

Show Details

Serving 1/4 of the chicken and sauce Calories 360.7kcal (18%) Carbohydrates 12.9g (4%) Protein 54.2g (108%) Fat 9.8g (15%) Saturated Fat 1.8g (9%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 132mg (44%) Sodium 1299.2mg (54%) Potassium 632.9mg (18%) Fiber 0.5g (2%) Sugar 7.3g (15%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 3607 kcal

% Daily Value*

Serving	1/4 of the chicken and sauce
Calories	360.7kcal	18%
Carbohydrates	12.9g	4%
Protein	54.2g	108%
Fat	9.8g	15%
Saturated Fat	1.8g	9%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	132mg	44%
Sodium	1299.2mg	54%
Potassium	632.9mg	13%
Fiber	0.5g	2%
Sugar	7.3g	15%