Jamaican Jerk Chicken
This colorful and flavorful Jamaican Jerk Chicken recipe is a burst of tropical delight. Tangy lime juice, savory soy sauce, and aromatic spices infuse the tender chicken breasts for a burst of Caribbean flair. With a sweet and tangy pineapple and orange juice sauce, this dish is a tantalizing blend of sweet and savory. Perfect for a sunny day barbecue or a cozy dinner at home, this dish will transport your taste buds to the sandy beaches of Jamaica. Serve with a side of fluffy rice for a complete meal that will satisfy your craving for exotic flavors.
— Constant Cookbook
Ingredients
- 4 Skinless Chicken Breasts
- 1 tbsp sugar
- Juice of 1 lime
- 1 tbsp Soy Sauce
- 1 tbsp Olive Oil
- 3 tbsp Tomato Puree
- 1 Onion, chopped
- Tin Pineapple Chunks in Juice
- Half a cup of orange juice
- 1 Packet schwartz Jamaican Jerk Chicken spice mix
Instructions
- Score the surface of the chicken, and then mix it in a large bowl with the contents of the packet, lime juice, soy sauce, sugar and olive oil. Leave to marinade for minimum 2 hours, ideally 24 hours. The longer the better.
- Heat a splash of oil in a deep frying pan and fry the onion until soft. Then add the chicken and cook for 3 minutes on each side. Add the rest of the marinade and the tomato puree, orange juice and the juice from the pineapple but not the chunks. Bring to the boil.
- Cover the pan and simmer gently for 15-20 minutes, adding the pineapple chunks for the last 5 minutes and ensuring the chicken is cooked through. Serve with rice.
Yield
Serves 4
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