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Boring No More: Spice Your Chicken Up With This Jamaican Jerk Chicken Recipe

This jerk chicken doesn't look like your average grilled chicken!

This jerk chicken recipe means no more boring breast.

As summer winds down, you’re probably sick of the boring chicken you’ve been throwing on the grill. But you can totally spice up your chicken — literally — with this Jamaican Jerk Chicken recipe. Courtesy of Guiding Stars, this flavorful chicken will heat up any meal with a hint of Caribbean warmth and spice. Pair it with fresh, succulent corn on the cob and a light fruit salad for a memorable, healthy meal.

Jamaican Jerk Chicken Recipe

Servings: 6
Prep Time: 30 minutes
Cook Time: 1 hour and 10 minutes

1/2 teaspoon cinnamon, ground
1 1/2 teaspoons allspice, ground
1 1/2 teaspoons black pepper, ground
1 tablespoon hot pepper, chopped (jalapeno)
1 teaspoon hot pepper flakes, crushed, dried
2 teaspoons oregano, crushed
2 teaspoons thyme, crushed
1/4 teaspoon salt
6 cloves garlic, finely chopped
1 cup onion, pureed or finely chopped
1/4 cup vinegar
3 tablespoons brown sugar
8 pieces chicken, skinless (4 breasts, 4 drumsticks)

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine all ingredients except chicken in large bowl. Rub seasoning over chicken and marinate in refrigerator for 6 hours or longer.
3. Evenly space chicken on nonstick or lightly greased baking pan.
4. Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for an added 30 to 40 minutes or until the meat can be easily pulled away from the bone with a fork.

Yum! Can’t wait to try this. A big thanks to Guiding Stars for the recipe. And if you haven’t heard of Guiding Stars, you should check it out. It’s a nutrition evaluation system designed to rank food for its nutritional value and give it a star rank. Kinda like a movie two thumbs up, but it’s a 0, 1, 2 or 3 star system for food. It hasn’t made it to New Jersey yet, but talk about an easy way to make sure you’re buying the healthy stuff!

What’s your favorite chicken recipe? —Erin

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