A runner’s quick Jamaican Jerk Chicken

In December 2015, I went to Negril, Jamaica to run the famous Reggae Marathon. As I cross the finish line all I could think about was food. Although I can’t remember the name of the restaurant, the fish, chicken and oxtail we shared was spectacular! Jerk chicken is rich in flavor and high in protein. Add rice and peas, coleslaw and coconut water (or Red Stripe) and you have the perfect Island dinner for runners and non-runners alike. This Jamaican Jerk Chicken dish was inspired by the wonderful food and people of Jamaica. One Love!

Dry Mix
1 tbsp  Ground allspice
1 tsp    Black pepper
1 tsp    Nutmeg ground
1 tsp    Cinnamon ground
1 tsp    Salt

4 clve   Garlic – chopped
1 sml    Onion – chopped
6 sprg  Thyme
3 pcs    Scotch bonnet pepper – deseeded and chopped
2 tbsp   Brown sugar
2 med   Lime – squeezed
2 tbsp   Veg oil
2 tbsp   Soy sauce

1 Whole Chicken (10 to 12 pieces)

How to:
1. Add dry mix to sauce in large bowl and stir
2. Add chicken pieces and coat evenly
3. Marinate for 2 hours
4. Bake at 400F 45+ minutes

Note: Chicken can be grilled or barbecued

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