Jerk Chicken
A flavorful Caribbean dish featuring chicken breasts marinated in a aromatic blend of allspice, cinnamon, nutmeg, and scotch bonnet peppers. This classic Jamaican jerk preparation delivers a perfect balance of heat and spice.
Ingredients
- •2 teaspoons allspice, ground
- •1 teaspoon cinnamon, ground
- •½ teaspoon nutmeg, ground
- •1 whole onion
- •4 whole scallions
- •1 whole Scotch bonnet chile
- •½ teaspoon dark rum
- •1 teaspoon salt
- •1 teaspoon black pepper
- •8 whole chicken breasts
- •boneless
- •skinless
Cooking Instructions
- 1.
Preheat the oven to 375°F.
5 min
- 2.
Combine the allspice, cinnamon, nutmeg, onion, scallions, chile, rum, salt, and pepper in a food processor. Process until the mixture forms a thick salsa-like mixture.
5 min
- 3.
Rub the mixture on each chicken breast and place the chicken in a zipper-lock plastic bag. Squeeze out the air and seal the bag. Refrigerate for 10 minutes.
10 min
- 4.
Spray the rack of a roasting pan with non-stick spray and place in the pan.
2 min
- 5.
Arrange the chicken on the rack, and bake for 12 minutes. Flip the chicken and cook another 15 minutes until cooked through. Serve warm.
27 min
