PALEO JAMAICAN JERK CHICKEN
This is one of my husbands favorite recipes. He isn't a big fan of chicken, but he loves this stuff. We like it pretty hot, so we usually use 4 habanero peppers and 2 Serrano peppers in the marinade, with all of the seeds still in. You can remove the seeds from the peppers to reduce the heat, but still get the pepper flavor. If you use a lot of peppers and plan on touching the marinade itself you may want to wear gloves because it can sting your skin.
If you don't care for boneless, skinless chicken breasts you can also use bone-in chicken breasts or other parts of the chicken and it will still taste great. When you use chicken without the skin, the chicken itself doesn't get overly spicy. We always save half the marinade and warm it up as a dipping sauce, that way everyone can adjust the heat level to their liking. We like to eat this with baked butternut squash and some sauteed zucchini noodles.
If you don't care for boneless, skinless chicken breasts you can also use bone-in chicken breasts or other parts of the chicken and it will still taste great. When you use chicken without the skin, the chicken itself doesn't get overly spicy. We always save half the marinade and warm it up as a dipping sauce, that way everyone can adjust the heat level to their liking. We like to eat this with baked butternut squash and some sauteed zucchini noodles.
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Paleo Jamaican Jerk ChickenPrep time: 20 mins Cook time: 20 mins
Inactive: 2 hours Servings: 4-6 |
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Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts
MARINADE:
- 8 green onion, chopped
- 1-4 habanero peppers (depending on how hot you like it, remove seeds for less heat)
- 1-2 serrano peppers (depending on how hot you like it, remove seeds for less heat)
- 2 kiwis, peeled
- 1 small yellow onion, quartered
- 3 cloves garlic, crushed
- 1/2 cup coconut aminos
- 1/2 cup apple cider vinegar
- 1/3 cup olive oil
- 3 Tbsp. fresh thyme
- 2 Tbsp. raw honey
- 1/4 cup fresh squeezed orange juice
- 2 Tbsp. fresh squeezed lime juice
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground allspice
- 1/4 tsp. ground cloves
Equipment:
- Cutting board
- Chopping knife
- Garlic press
- Measuring spoons
- Measuring cups
- Blender
- Resealable plastic bag
- Small saucepan
- Small bowl
- Basting brush
- Grilling Tongs
Directions:
1. Combine all marinade ingredients in a blender and mix for about 30 seconds.
2. Place the chicken in the plastic bag and pour in half of the marinade, reserving the other half for basting and dipping. Let marinade for 2 hours or more.
3. Remove chicken from marinade and let rest on a plate for about 30 minutes to bring to room temperature.
4. Heat the remaining half of the marinade in a small saucepan over low heat for about 20 minutes. Place half in a small bowl for basting during grilling and reserve the other half to serve for dipping sauce at the table.
4. Grill chicken for about 8 minutes, basting with marinade about halfway through.
5. Let chicken rest for about 5 minutes before serving.
- 1 1/2 pounds boneless, skinless chicken breasts
MARINADE:
- 8 green onion, chopped
- 1-4 habanero peppers (depending on how hot you like it, remove seeds for less heat)
- 1-2 serrano peppers (depending on how hot you like it, remove seeds for less heat)
- 2 kiwis, peeled
- 1 small yellow onion, quartered
- 3 cloves garlic, crushed
- 1/2 cup coconut aminos
- 1/2 cup apple cider vinegar
- 1/3 cup olive oil
- 3 Tbsp. fresh thyme
- 2 Tbsp. raw honey
- 1/4 cup fresh squeezed orange juice
- 2 Tbsp. fresh squeezed lime juice
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground allspice
- 1/4 tsp. ground cloves
Equipment:
- Cutting board
- Chopping knife
- Garlic press
- Measuring spoons
- Measuring cups
- Blender
- Resealable plastic bag
- Small saucepan
- Small bowl
- Basting brush
- Grilling Tongs
Directions:
1. Combine all marinade ingredients in a blender and mix for about 30 seconds.
2. Place the chicken in the plastic bag and pour in half of the marinade, reserving the other half for basting and dipping. Let marinade for 2 hours or more.
3. Remove chicken from marinade and let rest on a plate for about 30 minutes to bring to room temperature.
4. Heat the remaining half of the marinade in a small saucepan over low heat for about 20 minutes. Place half in a small bowl for basting during grilling and reserve the other half to serve for dipping sauce at the table.
4. Grill chicken for about 8 minutes, basting with marinade about halfway through.
5. Let chicken rest for about 5 minutes before serving.
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