Monday, January 12, 2009

Jamaican Jerk Chicken

My husband is doing a low carb diet again, so I am always on the lookout for recipes that work well for the whole family. Here is one that fit the bill pretty well, although it is really spicy. I decided to leave a couple pieces out of the marinade and bake them on the side for Orion. I made brown rice to go with mine. It was really good, except I found it to be too salty. I think I will cut it down next time I make it.

Jamaican Jerk Chicken


2 tablespoons garlic powder

1 tablespoon ground allspice

1 tablespoon dried ground thyme

1 1/2 teaspoons cayenne pepper

1 1/2 teaspoons ground black pepper

1 1/2 teaspoons dried ground sage

3/4 teaspoon ground nutmeg

3/4 teaspoon ground cinnamon

2 tablespoons kosher salt

1 tablespoon granulated sugar (xylitol for me as usual)

1/4 cup vegetable oil

1/4 cup soy sauce

3/4 cup white vinegar

1/2 cup orange juice

2 tablespoons lime juice

1 scotch bonnet pepper or 2 jalapeno peppers, seeded and chopped finely (I didn't actually use these as I didn't have time to get to the store, and it was already plenty spicy, so I think it was fine without!)

1 large onion, chopped

3 green onions, chopped

5 lbs skinless chicken pieces (on the bone)


1. In a large casserole with a lid, combine all ingredients except chicken.

2. Add chicken, stirring to coat well.

3. Cover and refrigerate for 1 hour up to 24 hours.

4. Bake@ 350 for one hour OR drain and barbecue.

1 comment:

mama rachele said...

Hey mama Lisa, I haven't been to your food blog for awhile, but love it! This recipe would also work well for FAA if I left the zylitol out of it, and I would probably reduce the cayenne and serve green tabasco on the side since we like more mild around here. Did you cut up whole chickens or find a good deal on pieces? Did you remove the skin yourself? I need to learn to do this...