Cook the Book: Jerk Chicken

  • Ready in 45m

  • Serves 10

  • 134 calories

  • 4.18g carbs

You can never have too many main course recipes, so give Cook the Book: Jerk Chicken a try. This recipe serves 10. For $1.47 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This caveman, gluten free, dairy free, and primal recipe has 135 calories, 22g of protein, and 3g of fat per serving. If you have nutmeg, chicken breast, ground pepper, and a few other ingredients on hand, you can make it. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. This recipe is typical of Central American cuisine. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes.

10 ingredients

  1. 1 oz allspice berries
  2. 1 cinnamon stick
  3. 15 ml dark rum
  4. 5 ml ground pepper
  5. 10 ml kosher salt
  6. 4 ml nutmeg
  7. 3 oz onion
  8. 4 scallions
  9. 1 scotch bonnet chile
  10. 2 lb skinless boneless chicken breast

Instructions

  1. Make the jerk seasoning: Grind the toasted allspice berries, cinnamon, and nutmeg to a powder in a spice mill.
  2. Transfer the powder to a food processor and add the scallions, onion, chile, salt, pepper, and rum. Process to form a thick paste.
  3. Rub the jerk seasoning over the chicken; grill* for 3 minutes on each side. Continue cooking the breasts on a rack in a roasting pan in a 375°F (190°C) oven until they reach internal temperature of 165°F (74°C), about 15 minutes.
Cook the Book: Jerk Chicken

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