Paleo Jerk Chicken
This Paleo Jerk chicken is packed with flavor and will change your opinion about boring, bland chicken breasts!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Dinner
Cuisine: American
Servings: 4 + servings
Author: Cassy
- 2-4 pounds chicken breasts
- 1 large onion roughly chopped
- 10 cloves garlic
- 1 bunch scallions
- 3 habanero peppers for medium: deseed 2 peppers and use one whole; for mild: use only deseed 2 peppers, for hot: use three peppers with seeds
- 1 tablespoon fresh thyme dried will work too
- 1/2 cup fresh lime juice from ~6 limes
- 1/2 cup coconut aminos
- 1 teaspoon grated nutmeg
- 1 tablespoon ground cinnamon
- 1 tablespoon coriander seeds
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- 1 teaspoon ground black pepper
Wash and pat each chicken breast dry.
In a food processor or blender, add the rest of the ingredients and blend until smooth.
In a large bowl or Ziploc bag, pour the marinade over the chicken breasts - turning each one to make sure it is coated. Let the chicken marinade for a minimum of 4 hours, maximum of 12.
Before cooking, remove the chicken from the marinade and set carefully on a plate or sheet - at this time, you can spoon more marinade over the chicken to form a thick crust or leave it as-is.
Oven: lay each chicken breast on an aluminum foil-lined baking sheet (making sure they don't touch) and bake at 350 F for 35 minutes. [Optional: if you want them to have a blackened color, remove the chicken after the 35 minutes and turn on the broiler. Bake the chicken under the broiler for an additional 6-10 minutes, or until they're browned/blackened to your liking.]
Grill: grill over medium/hot heat for 25-35 minutes, or until cooked completely through.
Calories: 340kcal | Carbohydrates: 19g | Protein: 50g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 948mg | Potassium: 1039mg | Fiber: 3g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 31mg | Calcium: 86mg | Iron: 2mg