Jamaican Jerked Chicken Recipe | Nutritional Therapy

Disclamer

Before continuing, please confirm that you have read and understand the following information.The IBD Nutrition Navigator is designed as a tool to assist conversations between patients and their clinicians. It is not a source of medical advice and should not replace the professional judgment of your clinician. We encourage you to discuss this information directly with your clinician.

The content within the IBD Nutrition Navigator reflects the information available at the time of its last update. Please consult your clinician to ensure you are considering the most current and relevant information.

Accept and go to the Navigator

Recipes

Jamaican Jerked Chicken

Prep:

15 min (plus 30 min for marinade)

Cook:

10-12 min

4 servings

Medium

Save

Ingredients

4 boneless, skinless chicken breasts (about 1 pound)

¼ cup minced green onions

1 TBSP olive oil

1 TBSP hot pepper sauce

1 tsp cinnamon

½ tsp salt

½ tsp nutmeg

2 large cloves garlic, minced

4 boneless, skinless chicken breasts (about 454 grams)

22.6 grams minced green onions (2-3 green onions)

1 TBSP (15 ml) olive oil

1 TBSP (15 ml) hot pepper sauce

1 tsp (15 ml) cinnamon

½ tsp (2.5 ml) salt

½ tsp (2.5 ml) nutmeg

2 large cloves garlic minced

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

Mix all ingredients, EXCEPT chicken, in a large plastic bag.
Add chicken, close bag and mix to coat chicken as evenly as possible.
Refrigerate 30 minutes or overnight.
Grill or broil, 4 or 5 inches from heat, for 10-12 minutes or until internal temperature reaches 165°F (74°C).