Need an easy dinner. This is a great dish to try.
2-3 pound of chicken
3 TBS Jamaican Jerk Seasoning ( I love Frontier’s Organic Salt-Free Jamaican Jerk Seasoning )
1/2 tsp Pink Himalayan Sea Salt
2 TBS of Grape seed Oil ( or oil of choice)
Preheat to 450° F
Line a baking sheet with parchment or foil.
In a small bowl add your oil, jerk seasoning and salt.
Place your chicken in a large bowl pour your jerk mixture onto the chicken. Rub it in to make sure each piece is evenly coated on both sides.
Place your chicken onto the lined baking sheet and bake for 45 minutes or until completely cooked through.
Serve with veggies of choice and rice or whatever you like. To check out some of my other jerk recipe’s click here, here, here, here & here.
Happy Cooking & Thank You for stopping by.
Lately I have been obsessing over this Jamaican Jerk Seasoning, that I found at my local Organic Grocery Store in the Bulk Section. I can’t get enough of this seasoning. So when I got a request to make Jerk Chicken for dinner last night, I had a great idea and then some how it turned into a Stir-Fry. Which happened to turn into a great accidental dinner. So here’s what you’re going to need……
4 Boneless Skinless Chicken Breast or thighs or 6 Tenderloins
4 teaspoons jerk seasoning (dry)
3 Tablespoons of grapeseed oil ( or oil of choice)
1/2 teaspoon of Sea Salt
(2) Frozen Veggies Blend Bags
1 Cup Quinoa ( or use rice)
2 Cups of water
1 tsp of minced garlic
2 tsp of basil chopped finely
Start by cooking your Quinoa
1 cup of quinoa thoroughly rinse into a pot with 2 Cups of water. At this point I add the garlic and basil and cook according to package instructions.
Now take your chicken and cut into bite size pieces and place in a resealable plastic bag. Add your jerk seasoning and salt. Shake and get every piece evenly coated.
Heat oil in 10-inch skillet over medium-high heat. Add chicken; stir-fry 10 to 12 minutes or until no longer pink in center. Add frozen veggies, stir-fry 5-8 minutes or until vegetables are crisp-tender.
Now it’s time to enjoy your meal.
Until Next Time,
Finally, I had the chance to make Jerk Chicken. It was a winner with my children aka pickiest eaters I know. This was super simple to make. The goal with making and sharing this recipe, was to make it so that anyone can make it.
So here’s what you will need.
4 -6 Bonesless Chicken Thighs ( breast or tenders can be used) I went with the thigh because dark meat is more flavorful.
Jerk Seasoning ( I buy my seasoning in bulk at My Organic Market aka Mom’s)
Low Sodium Chicken Stock
Sprinkle on a little salt on each piece of chicken on both sides. Now add your Jerk Seasoning on both sides. (For more flavor season, place into an air tight container and let it sit overnight in the refrigerator.)
In a pan on the stove top on medium high heat a 2 Tbs of oil. Add your chicken brown on both sides for about 5 minutes on each side.
Once browned add 1/4 Cup or more if necessary of Chicken Stock. Reduce the heat to low place a top on the pan and allow to simmer for 10 minutes check periodically.
Once you are done serve it with your side dishes of choice. ( Brown Rice, Quinoa, Broccoli or whatever else you would like. )
Enjoy and Until Next Time,