Caribbean Jerk Chicken | Espresso and Lime

Espresso and Lime

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Caribbean Jerk Chicken

10 mins prep45 mins cook

A super flavorful marinaded and baked chicken with sweet, spicy, tangy flavors that you will love!

0 servings

What you need

Sanderson Farms 100% Natural Stripped Chicken Back Bone

4 lb chicken bone

Stahlbush Island Farms Yellow Onion, Diced

1 onion

4 garlic clove

1 fresh ginger

⅓ cup fresh lime juice

⅓ cup soy sauce

La Tourangelle Extra Virgin Olive Oil Spray, Organic

2 tbsp olive oil

2 tbsp dark brown sugar

1 scotch bonnet chili

2 tsp ground all spice

Spicely Organics Organic Ground Ceylon Cinnamon

2 tsp ground cinnamon

1 tsp salt

1 tsp dried thyme

1 tsp ground nutmeg

Spicely Organics Black Pepper, Ground, Organic

½ tsp black pepper

½ tsp ground clove

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Instructions


0 Combine the jerk marinade ingredients in a blender or food processor and blend until smooth. Transfer into a wide shallow bowl and add the chicken. Toss until all of the chicken is generously coated in marinade. Cover the bowl and chill for 1-12 hours
1 Preheat your oven to 400 degrees 
2 Transfer the chicken from the marinade onto a parchment lined baking sheet 
3 Roast for about 45 minutes or until the chicken is cooked through to an internal temperature of 165 degrees

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