Lunch · Jamaican
Oven-Baked Jerk Chicken
Caribbean chicken marinated with chili, ginger, garlic, lemon and spices, then roasted.
- per serving
- 646 kcal
- Protein
- 47 g
- Total time
- 1 h 53 min
- Makes
- 1 serving
- High protein
Instructions
Weigh 210 g of raw boneless chicken thigh meat. Blend the 2 g of cayenne pepper, the 8 g of ginger, the 7 g of garlic, the 25 g of lemon juice, 8 g of the 12 g of oil, 0.5 g of dried thyme and 0.5 g of ground allspice.
Coat the chicken with all the marinade, cover and refrigerate for at least 1 hour. This version uses cayenne and allspice, without fresh Scotch bonnet peppers.
At the end of the marinating time, preheat the oven to 200 °C (400 °F). Peel the sweet potato, weigh 200 g and cut into 2 cm wedges. Toss with the remaining 4 g of oil and arrange on a baking sheet.
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