1. Place all ingredients, excluding chicken and lime juice, in a blender or food processor pulse until smooth.
2. Marinate the chicken in the lime juice and jerk paste for at least 1 hour over night is better
3. After marinating remove chicken from marinade. Place remaining marinade in a saucepan
4. Bring marinade to a boil then reduce heat and simmer for 15 mins put aside for basting
Cooking the chicken...
If you have a grill I highly recommend grilling the chicken over a medium high heated grill.
Cook for roughly 1 hour turning and basting occasionally. Chicken is done when juices run clear.
If you must use an oven I highly recommend a heavy cast iron grill preheated in a 350º oven
Cook for roughly 1 hour turning and basting occasionally. I recommend a tiny dash of Liquid Smoke to help add that grilled essence.
Let rest for about 10 - 15 minutes before serving.
BigOven Tip: Easily make this ahead of time! Marinade chicken up to 24 hours in advance.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (606g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 162 (25%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 238.1mg||73 %|
|Sodium 2288.7mg||79 %|
|Potassium 1299.8mg||34 %|
|Total Carbohydrate 40.3g||12 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 36g|
|Protein 79.4g||113 %|
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: 645
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