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Nutrition Facts
Serving Size 1 (245g) Recipe makes 10 servings The following items or measurements are not included below: vegetable seasoning
Calories 451
Calories from Fat 252		(55%)
Amount Per Serving		%DV
	Total Fat 28.0g	43%
	Saturated Fat 5.7g	28%
	Monounsaturated Fat 13.4g
	Polyunsaturated Fat 6.9g
	Trans Fat 0.2g
Cholesterol 116mg		38%
Sodium 354mg		14%
Potassium 478mg		13%
Total Carbohydrate 10.3g		3%
	Dietary Fiber 1.1g	4%
	Sugars 7.7g
Protein 38.4g		76%
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Lynn's Favorite Jerk Chicken

Recipe #373058 | 55 min | 30 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Lavender Lynn
May 20, 2009

This recipe came from my brother-in-law with a few variations from me. Wonderful and flavorful with very few carbs. If you like your jerk chicken spicey, add more crushed red pepper flakes and cayenne pepper. Cooking time does not reflect marinating time.

SERVES 10 (change servings and units)

Ingredients

4 lbs chicken breasts, boneless and skinless
1/2 cup canola oil
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion salt
2 teaspoons basil
2 teaspoons thyme
2 teaspoons vegetable seasoning
1 teaspoon crushed red pepper flakes
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons ginger
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon salt
1/3 cup sugar
1 onion, diced
1 green pepper, diced

Directions

1
Mix all ingredients, except chicken, in a medium bowl.
2
Cut each chicken breast into 4-6 long pcs.
3
Add marinade to chicken breasts.
4
Marinate at least 4 hours or overnight.
5
Can be grilled on barbecue or in broiler.
6
Cook just until done, do not overcook. This will dry out if overcooked.

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Featured Reviews for This Recipe

From: ImAGourmetChef

On Aug 20, 2009

Excellent!

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From: KatieMG

On Aug 3, 2009

Simple and delicious. Don't be deceived by the long list of ingredients, this dish comes together quickly. For health reasons I substituted onion powder for onion salt and I left out the additional salt, and this was still fabulous. And to further speed the prep time I've premixed the spices into three separate jars. Next time I'll be able to dump one bottle of all the spices into the bowl and add the oil, onion, etc. Four hours of marinating was plenty and this was so easy to cook on the grill. This was a hit with adults and children alike. Thanks for a great recipe!

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From: BecR

On Jun 3, 2009

FANTASTIC!!! A big thumbs up from both of us, and DH says this is worth 10 stars and more! Made for just the two of us, so just eyeballed the amounts; did not have vegetable seasoning so I improvised with a dash of cayenne and a little parsley. Served atop a bed of lettuce and some rice along with a pineapple and mango salad, the Major's mango chutney and an ice-cold Guinness! Truly outstanding, can't wait to make again. Made for the Hot & Spicy event in the Photos Forum. Thank you, Lavender Lynn!

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From: momof2leos

On Jul 3, 2009

Made this at the beginning of the week...Fantastic! I grilled it all in a foil packet with strips of red pepper and onion (just to use up). Tastes very muchlike the jerk chicken we had in Jamaica.

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