Caribbean Jerk Chicken

  • Ready in 50m

  • Serves 4

  • 467 calories

  • 7.64g carbs

Caribbean Jerk Chicken is a gluten free, dairy free, and fodmap friendly main course. One portion of this dish contains roughly 24g of protein, 38g of fat, and a total of 467 calories. For 85 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person has made this recipe and would make it again. If you have salad dressing mix, soy sauce, ground cinnamon, and a few other ingredients on hand, you can make it. To use up the low sodium soy sauce you could follow this main course with the Banana Split Cake as a dessert. This recipe is typical of Central American cuisine.

8 ingredients

  1. 2 tbsps brown sugar
  2. 1/2 tsps cayenne pepper
  3. 4 chicken leg quarters
  4. 1 tsp dried thyme
  5. 1 tsp ground cinnamon
  6. 1 envelope italian salad dressing mix
  7. 2 tbsps low sodium soy sauce
  8. 1/4 cups olive oil

Instructions

  1. With a sharp knife, cut leg quarters at the joints if desired. In a large resealable plastic bag, combine the remaining ingredients; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours.
  2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat for 35-45 minutes or until a thermometer reads 180°, turning occasionally.
Caribbean Jerk Chicken

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