Jamaican Jerk Chicken
Jerk seasoning is a sweet and spicy blend of allspice, chili peppers (preferably scotch bonnet), fresh ginger, and a hint of brown sugar. Start marinating the chicken the day before for maximum flavor. Cooking on the grill adds a nice smoky flavor, but you could also bake the chicken in the oven.
This recipe has been approved as kidney-friendly by DaVita dietitians who believe a kidney-friendly diet can be both nutritious and flavorful. Enjoy!
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- Prep time
- 24 hr
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- Cook time
- 12 min
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- Servings
- 6 Servings
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- Serving size
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1 chicken thigh
Ingredients
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green onions (trimmed and roughly chopped)
- 6
- 6
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small onion (peeled and roughly chopped)
- 1
- 1
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chopped fresh ginger
- 2 tsp
- 2 tsp
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garlic
- 3 clove
- 3 clove
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habanero or 1 scotch bonnet chili pepper (seeded and chopped)
- 2
- 2
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white vinegar
- 2 tbsp
- 2 tbsp
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soy sauce
- 1 tbsp
- 1 tbsp
-
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canola oil
- 1 tbsp
- 1 tbsp
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brown sugar
- 2 tbsp
- 2 tbsp
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salt
- 1 tsp
- 1 tsp
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fresh thyme
- 2 tsp
- 2 tsp
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ground allspice
- 1 tsp
- 1 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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ground nutmeg
- 1/4 tsp
- 1/4 tsp
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ground cinnamon
- 1/8 tsp
- 1/8 tsp
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boneless, skinless chicken thighs
- 1 1/2 lbs
- 680 g
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Directions
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Place all ingredients except chicken in a food processor and blend until smooth.
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Place chicken and blended mixture in a dish or large zip-top bag. Seal and refrigerate to marinate for 3 to 24 hours.
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Remove chicken from the container and discard remaining marinade.
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Heat a grill on medium-high heat. Oil the grill rack, then add chicken and cook on each side for about 10 to 12 minutes. Chicken should reach 165° F before removing from the grill.