Jan 5, 2014

Martha Stewart's Jerk Chicken

So I decided to try out Martha Stewart's Jerk Chicken.  I've been putting off this recipe primarily because I did not have a lot of the ingredients required. I now have a spice rack which I got for Christmas!

This recipe is simple, but VERY flavourful and tender to taste.


  • 2 garlic cloves chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil 1 tablespoon brown sugar
  • 1.5 teaspoons of ground allspice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cinnamon
  • salt
  • 8 pieces (2 pounds) of chicken breast


1. In a freezer bag mix garlic cloves, lemon juice, olive oil, ground all spice, dried thyme, ground cinnamon and half a teaspoon salt. Zip up bag and shake until well combined.
2. Place chicken into the freezer bag, refrigerate for 2 hours or overnight. I ended up marinating the jerk chicken overnight; which resulted in a delicious and rich flavour.
3. Place the marinated chicken into a roast pan with alumninum foil on the bottom (makes for easier clean-up).

4. Set the oven to broil - HI at least 15 minutes each side, or until cooked / internal temperature of 165 degrees farenheit.

Here is slightly steamed spinach leaves with tangerines, garnished with cilantro:

Bon Appétit!
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