For the past few weeks I’ve been kind of obsessed with learning about the Caribbean. That’s probably because the girls club that I teach at my church is currently learning about Latin America and the Caribbean. Because of that, for the last few weeks I’ve been making treats for them to try either from Latin America or the Caribbean.
From everything that I’ve learned over the last few weeks about these two areas, I just had to try Jerk Chicken. Most of the recipes I found for jerk seasoning were on the spicy side, and since my digestive system doesn’t appreciate spicy food I had to tone it done a little to make my digestive system happy. But it was still delicious! It also inspired another idea that I would like to start with this blog. But considering this idea is still in it’s infancy stages I am not ready to present anything yet, but I am hoping that I will be ready to go forward with this wonderful idea in a few weeks, so stay tuned for that!
Jamaican Jerk Seasoning Blend
2 tbsp. Onion Powder
1 tbsp. Thyme
1 tsp. Ground Allspice
1/4 tsp. Ground Cinnamon
1 tsp. Paprika
1 tsp. Ground Black Pepper
1/4 tsp. Ground Nutmeg
1 tsp. Salt
1/4 Cup Coconut Oil, melted
Juice of 1 Lime
1 tbsp. Honey
Mix all the seasoning blend ingredients in a bowl. Place half the seasoning blend in a ziploc bag. Place the other half of the blend in a container and save it for later when basting the chicken on the grill.
2 Chicken Breasts
4 Pieces of Red Onion, sliced into rings
1 Mango, cut into large chunks
Place the chicken in the bag with the seasoning blend and marinate for 8 hours or overnight (the longer it marinates the better the flavor).
After chicken ins marinated, place the chicken on an indoor grill and grill on each side. Baste the chicken with the remaining seasoning blend during grilling.
After chicken is grilled, place the onion, pineapple, and mango on the grill for a few minutes to give it a nice grill flavor.
Serve the grilled onion, pineapple, and mango with the chicken.