Jerk Chicken Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
30 mins
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Total Time
1 hr 25 mins
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Servings
6
-
Calories
645 kcal
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Course
Main Course
-
Cuisine
American
Jerk Chicken Recipe
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This affordable Jerk Chicken recipe is perfect for parties as well as weeknight dinners. Make the easy rub and bake for spicy, moist chicken!
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Ingredients
- 10-12 bone-in skin-on chicken pieces , legs and thighs
- 1/2 cup vegetable oil
- 4 tablespoons light brown sugar
- 2 tablespoons dried thyme
- 2 tablespoons coarse kosher salt
- 4 teaspoons ground allspice
- 4 teaspoons paprika
- 4 teaspoon garlic powder
- 4 teaspoons onion powder
- 2 teaspoon cayenne pepper
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 2 tablespoons white vinegar
- 1 tablespoon honey
- ½ cup water
- fresh parsley , for garnish
Instructions
- In medium mixing bowl, whisk together the vegetable oil, sugar, thyme, salt, allspice, paprika, garlic powder, onion powder, cayenne, ginger, cloves, cinnamon and black pepper until a paste forms.
- Blot all chicken pieces dry and pierce several times with a fork to penetrate the skin. Place into a large mixing bowl and rub well with half of the spice paste. Set aside the other half. It works best to do this with clean hands.
- Place in the refrigerator, uncovered, for 30 minutes.
- Preheat the oven to 400°F and arrange racks so that you can fit a baking sheet on each in the lower third and middle of the oven. Line two large baking sheets with aluminum foil or parchment paper. Set aside.
- Arrange chicken pieces on prepared baking sheets, making sure there is ample room around all pieces. Bake for 40-45 minutes or until chicken registers at 165°F using an instant read thermometer. Remove and allow to rest for 10 minutes.
- Whisk the remaining half of the spice paste with vinegar, honey and water. Cover and set aside.
- Whisk the jerk sauce again, if separated. Serve chicken drizzled with additional sauce, if desired, and fresh parsley for garnish.
Equipments used:
Nutrition Information
Show Details
Calories
645kcal
(32%)
Carbohydrates
17g
(6%)
Protein
37g
(74%)
Fat
48g
(74%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
17g
Monounsaturated Fat
16g
Trans Fat
0.3g
Cholesterol
145mg
(48%)
Sodium
2470mg
(103%)
Potassium
496mg
(14%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
1265IU
(25%)
Vitamin C
5mg
(6%)
Calcium
82mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Calories | 645kcal | 32% |
| Carbohydrates | 17g | 6% |
| Protein | 37g | 74% |
| Fat | 48g | 74% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 145mg | 48% |
| Sodium | 2470mg | 103% |
| Potassium | 496mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 1265IU | 25% |
| Vitamin C | 5mg | 6% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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