Jerk Chicken

Jerk Chicken

The idea to make jerk chicken came to me while reading the fascinating memoir by chef Marcus Samuelsson, Yes Chef. Mr. Samuelsson mentions “jerk seasoning,” and of course I was intrigued. A quick internet search led to a jerk seasoning recipe which I tweaked just a bit, and as usual, the following recipe is my own interpretation. The seasoning is phenomenal – bold, sweet-and spicy, and full of flavor. Generally I find chicken bland, but with jerk seasoning, it is anything but.

Jerk Chicken
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Entree, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 5 servings
Ingredients
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons honey
  • 1 tablespoon allspice
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cumin
  • 1 teaspoon kosher salt (use 2 teaspoons if you don't mind high sodium)
  • ½ teaspoon freshly ground black pepper
  • 8 (3.5 oz) chicken drumsticks, skin on
Instructions
  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. In a small bowl, combine the first nine ingredients to make a paste.
  3. Arrange the drumsticks in a single layer on the prepared baking sheet. Spoon the paste on top, spreading it all over the drumsticks.
  4. Bake until chicken is fragrant, well-browned and cooked through, about 45 minutes.
Notes
Jerk seasoning is based on this recipe by Aaron McCargo Jr.
Nutrition Per Serving
Serving size: 2 drumsticks; Calories: 290; Fat: 17g; Saturated fat: 8g; Carbohydrates: 9g; Sugar: 8g; Sodium: 656mg; Fiber: 0g; Protein: 24g

Jerk Chicken

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