My husband loves this dish. I feel bad for him because I make two or three new recipes a week, so it might be months before he gets to enjoy his personal favorites again…
But that’s the nature of the beast. I’ve got to move on and keep creating new recipes for all of you. No time for repeats in this paleo kitchen.
That’s why I believe I got tricked into making this jerk chicken recipe – again!
Here’s what happened…
I created this recipe about two months ago. My hubby went crazy for it. He kept saying how great it was and how he wanted it again soon.
And as per all of my recipes, he took photos of the jerk chicken. (Let me bow to him and say, great job honey. He rocks the camera so I can concentrate on the recipes.)
So anyway, weeks later, before we had the chance to post the jerk chicken recipe, he says to me: “Hey, we need to reshoot the jerk chicken, I don’t like the pics!” [av_sidebar widget_area=’Lockerdome’ av_uid=’av-38h4e4′]
Say what? The photos looked fine to me. Mighty suspicious.
I’m pretty sure he just wanted me to make it again. Well his devious little plan worked.
You can’t really blame him though…this is one of those special, light up your taste buds dishes you’ll probably find yourself craving again and again too.
Just be sure to marinade the chicken well ahead of time…like in the morning or better yet, let it soak up the marinade overnight. The extra time really brings all those wonderful island spice flavors together. Add my easy Mango-Pineapple Salsa, and this jerk chicken paleo meal is over the top.
The best part is it’s easy. Add this recipe to your paleo favorites and I guarantee you’ll impress your family and friends.
You’ll see…a little trip to the islands to add a little spice to your life is always a good thing. Ya mon!
Ingredients
- 4 chicken breasts (or whatever cuts of chicken you like)
- 2 tsp minced or ground onion
- 2 tsp dried thyme
- 2 tsp ground black pepper
- 2 tsp allspice
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground chipotle (usually calls for dry habanero - use if you prefer)
- 1 tbs raw honey
- juice of 1 lime
- juice of 1/2 fresh orange
- 1/4 cup coconut aminos
- 1/4 cup olive oil
- 2 tbs apple cider vinegar
- 1 large zip lock bag
Instructions
- In a small bowl whisk together all the ingredients above (except the chicken)
- Place half of the marinade in the large zip lock bag
- Reserve the remaining for basting later
- Now place the chicken in the bag, refrigerate, and let marinade 8-24 hours. (The longer you marinade it, the more flavorful it will be!)
- Store the extra marinade in a small covered bowl in the fridge
- After your chicken has marinated, set your BBQ grill or indoor electric grill to medium heat
- Grill each chicken side approximately 6-8 min (or until internal meat thermometer reads 160-degrees)
- Baste chicken once or twice while grilling with the marinade you set aside
- Once the chicken is done, let it rest a little and serve with mango-pineapple salsa or whatever you would like!
- Hint: If you plan on making the salsa, grill the pineapple wedges along with the chicken. It's a nice touch and tastes so good!