Spicy_Jerk_Chicken.jpg

Spicy Jerk Chicken

Spicy Jerk Chicken Recipe
 
Prep time
Total time
 
Serves: 4
Ingredients
  • ½ c. organic lime juice
  • 3 Tbsp. Frontier Organic Jamaican Jerk Seasoning Blend
  • 1 whole organic, free range chicken, cut in half, lengthwi
Instructions
  1. Place chicken in a large freezer bag or roasting pan. Pour lime juice over the chicken. Add the jerk seasoning, coating well. Seal the bag or cover the chicken in the pan with plastic wrap. Marinate in the refrigerator for a minimum of 30 minutes. Overnight marinating is recommended.
  2. Remove chicken from the marinade bag or pan.
  3. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. Reserve some of the "safe" marinade (boiling 10 minutes kills bacteria)if desired.
  4. Cook the chicken. OVEN METHOD: Preheat oven to 350°F. Place chicken in a rimmed baking pan, skin side up. Roast until cooked through, about 45 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. FLAVORWAVE METHOD: Place chicken on bottom rack of Flavorwave/NuWave. Cook at 300°F until cooked through, about 45 minutes. The chicken is done when the juices run clear.(not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh.
 

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Nutrient Information Per Batch

262.74 kcal Calories, 38.12 mg Calcium, 22.36 g Carbohydrate, 135.85 mg Cholesterol, 5.73 g Total Fat, 0.49 g Fiber, 2.26 mg Iron, 57.91 mg Magnesium 641.33 mg Potassium, 43.01 g Protein,35.44 mcg Selenium, 159.21 mg Sodium, 2.08 g Sugars, 2.59 mg Zinc, 1.41g Saturated fat, 0 trans Fat, 1.74 g Monounsaturated fats, 1.43 g Polyunsaturated fats, 1295.56 IU Vitamin A, 0.92 mg Vitamin B6, 0 mcg Vitamin B12, 0.91 mg Vitamin C, 0 IU Vitamin D, 0.46 Vitamin E, 5.03 mcg Vitamin K, 26.93 mcg Folate,0.17 mg Vitamin B1(Thiamin),16.63 mg Vitamin B3(Niacin),0.3 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 0 mcg Lutein and Zeaxanthin, 0.04 g ALA, 0.02 g EPA, 0.06 gDHA,431.04 mg Phosphorous, 0.06 mg Manganese, 0 mcg Alpha carotene, 36.9 mcg Beta carotene, 0 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Grains
  • No Molds
  • No Legumes
  • No Seeds
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Dairy
  • No Corn
  • No Yeast
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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