Description
With a little morning prep time, jerk chicken can be on the table very quickly!
Ingredients
For the marinade:
2 scotch bonnet or habañero peppers, seeds and ribs removed
1 large bunch fresh cilantro, rinsed and drained
3/4 cup oil — avocado or olive
1 head of garlic, cloves separated, peeled, and roughly chopped
1/4 cup fresh ginger, peeled and roughly chopped
2 Tbsp sugar
1 large lime, zested and juiced
1 Tbsp ground allspice
2 tsp salt
1 tsp black pepper
4-5 large chicken breasts, sliced into 1/2″ strips
For the sauce:
1 cup greek yoghurt
1 large lime, zested and juiced
2 Tbsp oil
2 Tbsp honey
1/2 tsp salt
1/4 tsp black pepper
Instructions
Put all marinade ingredients into a blender or food processor, and blend thoroughly
Put meat in a large ziploc bag or covered glass dish, add marinade, and refrigerate for 4-6 hours
Stir together sauce ingredients and refrigerate
Preheat oven to 425℉. Line a baking pan with aluminum foil. Lay chicken pieces in a single layer on the pan. Bake for 8 minutes. Flip the chicken and broil for 2 minutes. Flip the chicken again and broil an additional 2 minutes.
Serve on a bed of coconut rice, with salad, with roasted sweet potatoes, or topped with mango salsa.
Notes
In order to limit carbs and calories, use 1/4 cup rice per serving. Create a ring on the plate with rice, fill with meat and top with sauce.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
