Not-So-Spicy Jerk Chicken

This is a milder take on this typically ultra-spicy Caribbean favorite.

Serves: 6Hands-on: 15 minutesTotal: 9 hoursDifficulty: Easy

Serves: 6

Ingredients

  • 2 lbs. chicken wings
  • 1 small onion, peeled and chopped
  • 2 scallions, chopped
  • 1 small jalapeño pepper, seeded
  • 3 cloves garlic, peeled
  • 1 tsp. ground black pepper
  • ¾ tsp. salt
  • ½ tsp. dried thyme
  • ¼ tsp. ground cayenne pepper
  • 1 Tbsp. soy sauce
  • ¼ cup lime juice
  • 3 Tbsp. vegetable oil
  • 1 jar (8 oz.) roasted red peppers, drained
  • 1 Tbsp. black sesame seeds
  • 3 cups cooked white rice

Directions

  • Wash chicken and pat dry. Place in a large baking dish.
  • In a food processor or blender, combine onion, scallion, jalapeño, and garlic. Add black pepper, salt, thyme, cayenne pepper, soy sauce, lime juice, and oil and process until smooth.
  • Pour mixture over chicken and stir well to coat evenly. Cover with plastic wrap and refrigerate overnight.
  • Preheat oven to 425ºF. Spray a roasting pan with nonstick spray.
  • Place wings in one layer in the prepared roasting pan. Bake for approximately 45 minutes.
  • Purée red peppers in a food processor or blender. To serve, top rice with red pepper puree, chicken wings, and sesame seeds.

Recipe Information

Serves: 6

Ingredients

  • 2 lbs. chicken wings
  • 1 small onion, peeled and chopped
  • 2 scallions, chopped
  • 1 small jalapeño pepper, seeded
  • 3 cloves garlic, peeled
  • 1 tsp. ground black pepper
  • ¾ tsp. salt
  • ½ tsp. dried thyme
  • ¼ tsp. ground cayenne pepper
  • 1 Tbsp. soy sauce
  • ¼ cup lime juice
  • 3 Tbsp. vegetable oil
  • 1 jar (8 oz.) roasted red peppers, drained
  • 1 Tbsp. black sesame seeds
  • 3 cups cooked white rice

Directions

  • Wash chicken and pat dry. Place in a large baking dish.
  • In a food processor or blender, combine onion, scallion, jalapeño, and garlic. Add black pepper, salt, thyme, cayenne pepper, soy sauce, lime juice, and oil and process until smooth.
  • Pour mixture over chicken and stir well to coat evenly. Cover with plastic wrap and refrigerate overnight.
  • Preheat oven to 425ºF. Spray a roasting pan with nonstick spray.
  • Place wings in one layer in the prepared roasting pan. Bake for approximately 45 minutes.
  • Purée red peppers in a food processor or blender. To serve, top rice with red pepper puree, chicken wings, and sesame seeds.

Nutrition Information

Nutrition Information
Amount per serving
Calories430
Total Fat22g
Saturated Fat6g
Cholesterol170mg
Sodium690mg
Total Carbohydrate31g
Dietary Fiber1g
Sugars1g
Protein30g