Jerk chicken with beans and rice

I have an unhealthy obsession with jerk chicken. Unfortunately, like McDonald’s, it tastes great when I eat it, but I always end up regretting it a few hours later when I can feel it sitting in my stomach. So I decided to try making it at home, and “healtifying” it in the process. It took a while to find a recipe to start with, but eventually I came across this one, which I chose because it had the least amount of ingredients.

Jerk Chicken with Beans and Rice

6 scallions, sliced

2 tablespoons red wine vinegar

2 teaspoons packed brown sugar

1 teaspoon freshly ground black pepper

1 teaspoon salt

1/2 teaspoon allspice

1/2 teaspoon cayenne pepper

4 skinless, bone-in chicken breast halves (8 ounces each)

Heat broiler.

Combine scallions, vinegar, brown sugar, black pepper, salt, allspice, and cayenne. Rub on all sides of chicken. Broil 7 minutes per side or until cooked through. I found that broiling the chicken did not cook it thoroughly through.

I ended up having to bake the chicken at 10 minute intervals until the juice finally stopped coming out red when I poked it. I also doubled the dry spice mix and poured half of it into steamed brown rice and mixed it with red kidney beans. Delicious!

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