Jerk Chicken

Ingredients for Jerk Chicken

• 2 teaspoons allspice, ground

• 1 teaspoon cinnamon, ground

• 1/2 teaspoons nutmeg, ground

• 1 onion, large, cut into eighths (about 230g )

• 4 spring onions, cut into fourths

• 1 Scotch bonnet chilli, seeded

• 1/2 teaspoons dark rum

• 1 teaspoon salt, or to taste

• 1 teaspoon freshly ground black pepper, or to taste

• 8 chicken breasts, boneless, skinless

Preheat the oven to 191°C.

Combine the allspice, cinnamon, nutmeg, onion, spring onions, chilli, rum, salt, and pepper in a food processor. Process until the mixture forms a thick salsa-like mixture.

Rub the mixture on each chicken breast and place the chicken in a zipper-lock plastic bag. Squeeze out the air and seal the bag. Refrigerate for 10 minutes.

Spray the rack of a roasting pan with non-stick spray and place in the pan.

Arrange the chicken on the rack, and bake for 12 minutes. Flip the chicken and cook another 15 minutes until cooked through. Serve warm.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.