Paleo Plan

Caribbean Jerk Chicken

Caribbean Jerk Chicken

Serves 4

Approximate cook and prep time: 30 minutes plus several hours for marinating

Ingredients

  • 1 small yellow onion, peeled and roughly chopped
  • 1 jalapeño pepper, de-seeded and chopped
  • 1/2 cup coconut aminos
  • 1/2 cup pineapple juice
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • Juice of 1 lime
  • 1 tsp. raw honey
  • 2 cloves garlic, minced
  • 1/2 tsp. freshly ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp. allspice
  • 1/2 tsp. crushed red pepper flakes
  • 1 cup freshly chopped cilantro
  • 4 (4 to 6-oz. each) boneless, skinless chicken breasts
  • Sea salt and freshly ground black pepper

Instructions

  • Combine onion, jalapeno, coconut aminos, pineapple juice, olive oil, cider vinegar, lime juice, honey, garlic, nutmeg, ginger, allspice, crushed red pepper and cilantro in a blender or food processor and blend until a smooth paste forms (about 1 to 2 minutes).
  • In a shallow dish (or resealable bag) pour the marinade over chicken breasts. Cover (or close bag) and place in the refrigerator for several hours or overnight.
  • When ready to cook, preheat a gas or charcoal grill to high heat. NOTE: If you don't have a grill, simply heat a large sauté pan over medium high heat. When pan is hot, add 1 TB. of coconut oil, and cook chicken breasts, turning once, until an internal temperature of 165 degrees F is reached.
  • When grill is hot, remove chicken from marinade (save leftover marinade) and grill or sauté until internal temperature reaches 165 degrees F (about 4 to 5 minutes on each side).
  • While chicken is cooking, pour remaining marinade in a small saucepan and bring to a boil over high heat. Simmer for 5 minutes.
  • When chicken is fully cooked, remove from the grill and allow to rest for 5 minutes. Before serving, brush chicken with remaining boiled glaze. Season with sea salt and black pepper.
  • Serve alongside steamed vegetables or on top of fresh greens.

16 Comments

  1. So, when simmering the marinade… by “remaining marinade” you mean the marinade that the chicken was sitting in all night?

  2. Monica

    This looks so delicious and I can’t wait to make it after knee replacement surgery this week. Thanks for sharing such a great recipe…

  3. Natalie

    Can you sub the lime juice with lemon?
    I can’t eat limes :(

  4. Ćhristine

    So – this marinade looks red – mine is definitely yellowy/green. What did I do wrong????

  5. Caprice

    My looks green too!

  6. What’s coco tu aminos?

  7. I’m I meant coconut aminos

  8. chris

    this looks so good can wait to try it made a pork chop pineapple salsa last night and it was out of this world and bursting with flavor

  9. Teresa B

    Can I omit the jalapeño or substitute it with something else?

  10. Gwen S

    We liked this recipe but are wondering why the sauce was yellow/green instead of the red in the picture. Will defiantly make again.

    • Gwen S – Not sure! That’s very strange…

  11. Karen M

    I left out the spiciness from this recipe as my daughter isn’t a big fan of chilli. Even though it was quite nice, it really needed the spice to balance out the sweetness. Next time I’ll definitely add some extra chilli.

  12. Janette S

    I don’t have coconut aminos. Could I use coconut oil (melted) instead of the olive oil or half coconut oil/half olive oil?

  13. Janette S

    Well, here it goes! I just made this sauce and it’s bright green and certainly not a smooth paste! More like a speckled soup! Anyway, the chicken is marinating so we’ll see what happens. BTW, I used tamari instead of coconut aminos. I couldn’t find them. Cross your fingers!

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