Jamaican Jerk Chicken

Gluten Free
Dairy Free
Very Healthy
Health score
65%
Jamaican Jerk Chicken
65 min.
2
540kcal

Suggestions


Experience the vibrant flavors of the Caribbean with this delicious Jamaican Jerk Chicken recipe! Perfectly marinated in a blend of aromatic spices and fresh vegetables, this dish is not only a feast for the senses but also a healthy choice for lunch or dinner. With a health score of 65, it’s gluten-free and dairy-free, making it suitable for various dietary preferences.

Imagine biting into tender, juicy chicken infused with the zesty notes of garlic, thyme, and a hint of heat from cayenne pepper. The colorful medley of green onions and red bell peppers adds a delightful crunch, elevating the dish to a whole new level. This recipe is designed for two servings, making it ideal for a cozy dinner for two or a satisfying lunch that will keep you energized throughout the day.

Ready in just 65 minutes, this Jamaican Jerk Chicken is not only easy to prepare but also a great way to impress your family and friends with your culinary skills. Whether you’re grilling outdoors or cooking on a stovetop, the enticing aroma will have everyone gathering around the table in anticipation. So, fire up the grill and get ready to savor the taste of Jamaica right in your own kitchen!

Ingredients

  • tablespoons vegetable oil 
  • 0.5 cup spring onion sliced
  • 0.5 cup bell pepper red chopped
  •  garlic clove finely chopped
  • teaspoon thyme leaves dried
  • teaspoon curry powder 
  • 0.5 teaspoon salt 
  • 0.5 teaspoon ground cumin 
  • 0.5 teaspoon ground ginger 
  • 0.3 teaspoon pepper black freshly ground
  • 0.3 teaspoon paprika 
  • 0.1 teaspoon ground pepper red (cayenne)
  • 1.5 pounds chicken breast halves boneless skinless

Equipment

  • frying pan
  • grill

Directions

  1. Heat oil in 8-inch skillet over medium heat until hot. Cook remaining ingredients except chicken in oil about 2 minutes, stirring frequently, until bell pepper is crisp-tender; cool.
  2. Place chicken and bell pepper mixture in shallow glass dish; turn chicken to coat with pepper mixture. Cover and refrigerate at least 30 minutes but no longer than 3 hours, turning chicken occasionally.
  3. Heat coals or gas grill for direct heat.
  4. Remove chicken from marinade; discard marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until juice is no longer pink when centers of thickest pieces are cut.

Nutrition Facts

Calories540kcal
Protein55.75%
Fat39.07%
Carbs5.18%

Properties

Glycemic Index
114
Glycemic Load
1.24
Inflammation Score
-10
Nutrition Score
36.592608306719%

Flavonoids

Apigenin
0.03mg
Luteolin
0.68mg
Kaempferol
0.36mg
Myricetin
0.05mg
Quercetin
2.81mg

Nutrients percent of daily need

Calories:539.74kcal
26.99%
Fat:22.93g
35.28%
Saturated Fat:4.1g
25.6%
Carbohydrates:6.85g
2.28%
Net Carbohydrates:4.57g
1.66%
Sugar:2.27g
2.53%
Cholesterol:217.72mg
72.57%
Sodium:983.84mg
42.78%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:73.63g
147.27%
Vitamin B3:36.16mg
180.81%
Selenium:109.99µg
157.13%
Vitamin B6:2.74mg
136.92%
Vitamin K:81.06µg
77.2%
Phosphorus:747.36mg
74.74%
Vitamin C:59.25mg
71.82%
Vitamin B5:5.02mg
50.19%
Potassium:1467.07mg
41.92%
Vitamin A:1758.26IU
35.17%
Magnesium:106.79mg
26.7%
Vitamin B2:0.41mg
24.11%
Manganese:0.47mg
23.3%
Vitamin E:2.84mg
18.91%
Vitamin B1:0.27mg
17.7%
Iron:2.84mg
15.75%
Zinc:2.32mg
15.45%
Folate:49.24µg
12.31%
Vitamin B12:0.68µg
11.34%
Fiber:2.27g
9.1%
Copper:0.15mg
7.72%
Calcium:59.33mg
5.93%
Vitamin D:0.34µg
2.27%