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Name: Jamaican Jerk Chicken Breasts
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 6 chicken breasts without skin or bone (or chicken supreme j with the wing bones still attached); 2 tsp ground allspice; 2 tsp dried thyme; 2 tsp cayenne pepper; 2 tsp ground ginger; 2 tsp ground nutmeg; 2 tsp ground cinnamon; 2 cloves garlic peeled; 1 - 1 3/4 piece ginger root peeled and cut into chunks; 2 TBSP spoons dark brown sugar; 1/4 cup dark rum; 1/4 cup lime juice; 1/4 cup soy sauce; 1/2 cup cider vinegar; 2 fresh red chiles whole; 1 onion, peeled and quartered

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INGREDIENTS

6 chicken breasts without skin or bone (or chicken supreme j ; with the wing bones still attached)
2 tsp ground allspice
2 tsp dried thyme
2 tsp cayenne pepper
2 tsp ground ginger
2 tsp ground nutmeg
2 tsp ground cinnamon
2 cloves garlic ; peeled
1 - 1 3/4 piece ginger root ; peeled and cut into chunks
2 TBSP spoons dark brown sugar
1/4 cup dark rum
1/4 cup lime juice
1/4 cup soy sauce
1/2 cup cider vinegar
2 fresh red chiles ; whole
1 onion, peeled and quartered

Recipe

INSTRUCTIONS

Slash the chicken breasts, 3 slashes per breast, each cut about ¾-inch deep on the diagonal. Put in a rectangular dish, slashed-side down. Blend all the other ingredients in a food processor and pour and spread over the chicken pieces and leave to marinate out of the refrigerator for 2 to 4 hours or in the refrigerator (covered) overnight.

Preheat oven to 400 degrees. Double-line a shallow roasting pan with aluminum foil. Tip into it the chicken with its marinade, slashed side up and roast for 30 minutes.

Remove pan from oven, just to pour off excess watery juices. Use a pastry brush and spoon to place any paste back on the chicken and cook for a another 30 minutes

NOTES

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Jamaican Jerk Chicken Breasts

6 chicken breasts without skin or bone (or chicken supreme j with the wing bones still attached)
2 tsp ground allspice 
2 tsp dried thyme 
2 tsp cayenne pepper 
2 tsp ground ginger 
2 tsp ground nutmeg 
2 tsp ground cinnamon 
2 cloves garlic peeled
1 - 1 3/4 piece ginger root peeled and cut into chunks
2 TBSP spoons dark brown sugar 
1/4 cup dark rum 
1/4 cup lime juice 
1/4 cup soy sauce 
1/2 cup cider vinegar 
2 fresh red chiles whole
1 onion, peeled and quartered

Preheat oven to 400 degrees. Double-line a shallow roasting pan with aluminum foil. Tip into it the chicken with its marinade, slashed side up and roast for 30 minutes.

Remove pan from oven, just to pour off excess watery juices. Use a pastry brush and spoon to place any paste back on the chicken and cook for a another 30 minutes

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Nutrition

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Serving Size: 1 Recipe (1193g)
Recipe Makes: 1 Recipe

Calories: 493
Calories from Fat: 43 (9%)

Amt Per Serving		% DV

	Total Fat 4.8g	6 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 72mg		2 %
Potassium 5197.4mg		137 %
Total Carbohydrate 72.5g		21 %
	Dietary Fiber 21.4g	86 %
	Sugars, other 51.1g
Protein 27.4g		39 %
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.

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Calories per serving: 493

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