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Caribbean Jerk Chicken

Caribbean Jerk Chicken

Ingredients

  • 1 small onion, roughly chopped
  • 1 jalapeno pepper, de-seeded and chopped
  • 1/2 cup coconut aminos
  • 1/2 cup pineapple juice
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • Juice of 1 lime
  • 1 teaspoon honey
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup fresh chopped cilantro
  • 1/8 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 6 ounces boneless, skinless chicken breasts
  • 1 teaspoon coconut oil (optional)

Directions

  1. Place first 16 ingredients (onion through pepper) in a blender or food processor. Blend until smooth. Reserve half the marinade, and marinate chicken in other half for several hours or overnight.
  2. Preheat a gas or charcoal grill to high heat or preheat a saute pan to medium and add coconut oil. Cook chicken about 5 minutes on each side until cooked through.
  3. While chicken cooks, pour reserved marinade into a small saucepan and bring to a boil over high heat. Reduce heat and simmer for 5 minutes.
  4. When chicken is done, let rest 5 minutes. Before serving, brush chicken with remaining glaze.

Note

  • Recipe provided by PaleoPlan.com

Nutrition Information

Per serving: 390 kcal cal., 18 g fat (3 g sat. fat), 952 mg sodium, 1 g fiber, 37 g pro., 32 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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