Paleo Jerk Chicken

This recipe will bring everyone to the table. It’s filled with spice and warming ingredients, and would be perfect with fried plantains or sautéed greens.

Serves: 4Hands-on: 10 minutesTotal: 2 hours 45 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 1 Tbsp. coriander seeds
  • 1 cinnamon stick
  • 1 tsp. black peppercorns
  • 1 tsp. whole cloves
  • ½ tsp. ground or grated nutmeg
  • ½ tsp. allspice
  • 2 scallions (white and greens parts), chopped
  • 1 habanero pepper, seeded and chopped
  • 5 sprigs fresh thyme, leaves stripped from the stalk
  • 2 cloves garlic, peeled and chopped
  • 2 medium shallots, peeled and chopped
  • ½ cup coconut aminos
  • ¼ cup avocado oil
  • 4 boneless, skinless chicken breasts (4 oz. each)
  • 1 medium lime, cut in wedges
  • 2 Tbsp. chopped cilantro

Directions

  • Place the coriander seeds, cinnamon stick, peppercorns, and cloves in a small skillet over medium-low heat. Sauté until fragrant, about 2 minutes. Stir in the nutmeg and allspice. Process the mixture into a spice grinder until finely ground. Pour into a medium bowl, and add the scallions, hot pepper, thyme, garlic, shallots, coconut aminos, and oil. Stir well.
  • Place the chicken in a large resealable plastic bag. Pour the spice and coconut aminos mixture over the chicken. Marinate in the refrigerator for 2 hours.
  • Preheat the oven to 375°F. Bake the chicken for 30 minutes.
  • Preheat grill to medium, and cook chicken for an additional 5 minutes, turning once. When chicken is slightly charred, serve immediately with lime wedges and cilantro.

Recipe Information

Serves: 4

Ingredients

  • 1 Tbsp. coriander seeds
  • 1 cinnamon stick
  • 1 tsp. black peppercorns
  • 1 tsp. whole cloves
  • ½ tsp. ground or grated nutmeg
  • ½ tsp. allspice
  • 2 scallions (white and greens parts), chopped
  • 1 habanero pepper, seeded and chopped
  • 5 sprigs fresh thyme, leaves stripped from the stalk
  • 2 cloves garlic, peeled and chopped
  • 2 medium shallots, peeled and chopped
  • ½ cup coconut aminos
  • ¼ cup avocado oil
  • 4 boneless, skinless chicken breasts (4 oz. each)
  • 1 medium lime, cut in wedges
  • 2 Tbsp. chopped cilantro

Directions

  • Place the coriander seeds, cinnamon stick, peppercorns, and cloves in a small skillet over medium-low heat. Sauté until fragrant, about 2 minutes. Stir in the nutmeg and allspice. Process the mixture into a spice grinder until finely ground. Pour into a medium bowl, and add the scallions, hot pepper, thyme, garlic, shallots, coconut aminos, and oil. Stir well.
  • Place the chicken in a large resealable plastic bag. Pour the spice and coconut aminos mixture over the chicken. Marinate in the refrigerator for 2 hours.
  • Preheat the oven to 375°F. Bake the chicken for 30 minutes.
  • Preheat grill to medium, and cook chicken for an additional 5 minutes, turning once. When chicken is slightly charred, serve immediately with lime wedges and cilantro.

Nutrition Information

Nutrition Information
Amount per serving
Calories310
Total Fat17g
Saturated Fat2.5g
Cholesterol85mg
Sodium590mg
Total Carbohydrate10g
Dietary Fiber1g
Sugars7g
Protein26g