Jerk Chicken
Servings: 4 servings
Calories: 714cal
Ingredients
- 3 pounds chicken leg quarters
- ¼ cup chopped jalapeno pepper seeds removed
- ¼ cup chopped green onion
- 2 Tablespoons minced garlic
- 2 Tablespoons minced ginger
- 3 Tablespoons brown sugar packed
- 2 Tablespoons Italian seasoning
- 1 teaspoon allspice heaping
- 1 teaspoon ground cloves heaping
- 1 teaspoon ground cinnamon heaping
- 2 teaspoons black pepper
- 2 Tablespoons lemon juice
- ⅓ cup orange juice
- ¼ cup soy sauce low sodium
Instructions
- Cut leg quarters into thighs and legs.
- Place all remaining ingredients into an immersion blender and process until completely combined. Pour mixture over the chicken and use gloved hands to massage it into the chicken pieces. Let marinate in the refrigerator for 3 hours or up to overnight.
- Preheat oven to 425 F. Line a baking sheet with aluminum foil and place a wire rack on top.
- Remove chicken from marinade and place on wire rack, drizzling remaining marinade over the chicken pieces.
- Bake in preheated oven for 45 minutes. Internal temperature of chicken should register 165 F.
Notes
- We used chicken leg quarters as they are less expensive. You can purchase thighs and legs separately if you prefer.
- This is a sweet jerk marinade. For spicy jerk, do not remove the seeds from the jalapeno pepper or substitute with scotch bonnet peppers.
Nutrition
Serving: 1serving | Calories: 714cal | Carbohydrates: 20g | Protein: 50g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 283mg | Sodium: 805mg | Potassium: 835mg | Fiber: 3g | Sugar: 11g | Vitamin A: 433IU | Vitamin C: 20mg | Calcium: 107mg | Iron: 4mg
