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“I thought at first
there was too
much cinnamon.
But I was
wrong—itÕs just
right! I did add
more jalape–o
and used orange
juice concentrate
for a more intense
orange flavor.”

– SELEA

J
JAMAICAN ERKED CHICKEN
HANDS-ON 10 MIN TOTAL 4 HR, 30 MIN SERVES 4 SUBMITTED BY CATHY ANDERSON FROM OUR

55 REVIEWS plastic bag. Seal and shake until well mixed. COMMUNITY
Add chicken, seal bag, and turn to coat. Chill at
½ cup orange juice least 4 hours or up to 8 hours.
¼ cup reduced-sodium soy sauce
2. Preheat an outdoor grill to medium heat
2 Tbsp. minced green onion, plus
(325°F to 375°F) and lightly oil the grate.
more for garnish
3. Transfer chicken to grill, reserving marinade.
2 Tbsp. grated fresh ginger
Grill, covered, turning halfway through, 12 to
2 Tbsp. minced jalape–o pepper
15 minutes or until an instant-read thermometer
2 Tbsp. lime juice
inserted into thickest parts registers 170°F.
2 cloves garlic, minced 4. Meanwhile, bring reserved marinade to
1 tsp. ground allspice a boil in a small saucepan. Reduce heat;
½ tsp. cinnamon simmer, uncovered, until slightly thickened,
¼ tsp. ground cloves about 5 minutes. Drizzle over cooked chicken.
1¼ lb. boneless, skinless chicken thighs
armagazine.com/jamaican-jerked-chicken AS MADE BY @JAILDOC
1. Put orange juice, soy sauce, green onion, HEALTHY
ginger, jalapeño, lime juice, garlic, allspice,
PER 6-OZ. SERVING: 215 CAL; 6G FAT (2G SAT); 30G PRO;
cinnamon, and cloves in a large zip-top 8G CARB (1G FIBER, 4G SUGARS); 532MG SODIUM

ALLRECIPES.COM 94 JUNE/JULY 2020