Try this Jerk Chicken with Corn Bread recipe, or contribute your own.
Suggest a better description1. Heat oven to 400? F. Thinly slice the dark green tips of 4 scallions; set aside. Place the remaining scallions in a roasting pan.
2. In a small bowl, combine the paprika, garlic powder, allspice, nutmeg, cayenne, salt, black pepper, oil, lime juice, and molasses. Spread the spice mixture over and under the chicken skin. Place the chicken on top of the scallions. Roast until the chicken is cooked through, about 45 minutes.
3. Meanwhile, prepare the corn muffin mix according to the package directions. Stir in the jalape?o and reserved sliced scallions and scrape the batter into a greased 8-inch-square pan. Place in oven and bake for 15 to 20 minutes. Serve the chicken with the roasted scallions, corn bread, and lime wedges, if desired.
For a more intense flavor, rub the spice mixture over the chicken, then refrigerate for at least 8 hours before roasting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (595g) | ||
Recipe Makes: 4 | ||
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Calories: 1245 | ||
Calories from Fat: 689 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.5g | 102 % | |
Saturated Fat 21.5g | 108 % | |
Monounsaturated Fat 32.2g | ||
Polyunsanturated Fat 16.2g | ||
Cholesterol 372.9mg | 115 % | |
Sodium 1090.6mg | 38 % | |
Potassium 1412.5mg | 37 % | |
Total Carbohydrate 47.4g | 14 % | |
Dietary Fiber 7.4g | 30 % | |
Sugars, other 39.9g | ||
Protein 90.7g | 130 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1245
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