Jamaican Jerk Chicken

Gluten Free
Dairy Free
Very Healthy
Health score
65%
Jamaican Jerk Chicken
65 min.
1
1079kcal

Suggestions


Experience the vibrant flavors of the Caribbean with this mouthwatering Jamaican Jerk Chicken recipe! Perfectly marinated and grilled to perfection, this dish is a celebration of bold spices and fresh ingredients that will transport your taste buds straight to the sunny shores of Jamaica.

With a health score of 65, this recipe is not only delicious but also aligns with your wellness goals. It's gluten-free and dairy-free, making it an excellent choice for those with dietary restrictions. Each serving packs a hearty 1079 calories, providing a satisfying meal that is perfect for lunch or dinner.

The marinade features a delightful blend of freshly ground black pepper, curry powder, garlic, and vibrant bell peppers, creating a symphony of flavors that infuse the chicken with a spicy kick. The addition of thyme and cumin adds depth, while the cayenne pepper gives it that signature jerk heat. This dish is not just a meal; it's an experience that brings together the essence of Jamaican cuisine.

Whether you're hosting a summer barbecue or simply looking to spice up your weeknight dinner, this Jamaican Jerk Chicken is sure to impress. Serve it alongside your favorite sides, and enjoy a taste of the tropics right at home!

Ingredients

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

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

Calories1079kcal
Protein55.75%
Fat39.07%
Carbs5.18%

Properties

Glycemic Index
228
Glycemic Load
2.49
Inflammation Score
-10
Nutrition Score
53.710869789124%

Flavonoids

Apigenin
0.05mg
Luteolin
1.36mg
Kaempferol
0.71mg
Myricetin
0.1mg
Quercetin
5.62mg

Nutrients percent of daily need

Calories:1079.48kcal
53.97%
Fat:45.87g
70.57%
Saturated Fat:8.19g
51.2%
Carbohydrates:13.69g
4.56%
Net Carbohydrates:9.14g
3.32%
Sugar:4.55g
5.05%
Cholesterol:435.45mg
145.15%
Sodium:1967.68mg
85.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:147.27g
294.53%
Vitamin B3:72.32mg
361.62%
Selenium:219.98µg
314.26%
Vitamin B6:5.48mg
273.83%
Vitamin K:162.11µg
154.39%
Phosphorus:1494.73mg
149.47%
Vitamin C:118.51mg
143.64%
Vitamin B5:10.04mg
100.37%
Potassium:2934.13mg
83.83%
Vitamin A:3516.52IU
70.33%
Magnesium:213.58mg
53.39%
Vitamin B2:0.82mg
48.22%
Manganese:0.93mg
46.6%
Vitamin E:5.67mg
37.82%
Vitamin B1:0.53mg
35.4%
Iron:5.67mg
31.51%
Zinc:4.64mg
30.9%
Folate:98.47µg
24.62%
Vitamin B12:1.36µg
22.68%
Fiber:4.55g
18.2%
Copper:0.31mg
15.44%
Calcium:118.65mg
11.87%
Vitamin D:0.68µg
4.54%