Jamaican Jerk Chicken
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Nutrition Facts
| Serving Size | ½ breast or 2 small drumsticks |
| Calories | 199 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 81 mg |
| Sodium | 267 mg |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Cinnamon, ground | ½ teaspoon |
| Allspice, ground | 1½ teaspoons |
| Black pepper, ground | 1½ teaspoons |
| Hot pepper, chopped | 1 tablespoon |
| Hot pepper, crushed, dried | 1 teaspoon |
| Oregano, crushed | 2 teaspoons |
| Thyme, crushed | 2 teaspoons |
| Salt | ½ teaspoon |
| Garlic, finely chopped | 6 cloves |
| Onion, puréed or finely chopped | 1 cup |
| Vinegar | ¼ cup |
| Brown sugar | 3 tablespoons |
| Chicken, skinless (4 breasts, 4 drumsticks) | 8 pieces |
- Directions
- Preheat oven to 350°F.
- Combine all ingredients except chicken in large bowl. Rub seasoning over
chicken.
- Marinate in the refrigerator for 6 or more hours.
- Evenly space chicken on nonstick or lightly greased baking pan.
- Cover with aluminum foil and bake 40 minutes. Remove foil and continue
baking for an additional 30-40 minutes or until the meat can be easily
pulled away from the bone with a fork. The drumsticks may require less
cooking time than the breasts.