Recipes · Jamaican · Grilled Dishes
Jerk Chicken
One serving has 633 kcal and 40 g protein, and at least a fifth of a woman's daily need of selenium (81%), niacin (80%), pyridoxine (73%), cobalamin (60%), phosphorus (57%) and vitamin K (57%). Ready in 280 minutes.
- Preparation: 240 min
- Cooking: 40 min
- Makes: 1 serving (298 g)
- Difficulty: Medium
- Diets: Dairy-free, High protein, Low carb
- Contains: gluten, poultry, soy
Ingredients
- 230 g Chicken thighs, skin-on, raw
- 5 g Chili peppers, red, raw
- 2 g Allspice
- 2 g Thyme, fresh
- 15 g Scallions, raw
- 6 g Garlic, raw
- 5 g Ginger, fresh
- 10 g Soy sauce
- 5 g Sugar, brown
- 10 g Lime juice
- 8 g Vegetable oil
Method
- Blend the chili, allspice, thyme, scallion, garlic, ginger, soy sauce, brown sugar, lime juice and oil into a thick, spicy marinade.
- Rub the marinade all over the chicken, working it under the skin, and marinate in the fridge for at least 4 hours, ideally overnight.
- Heat a grill to medium (about 180 °C / 350 °F) for indirect cooking.
- Grill the chicken skin-side up over indirect heat for 30-35 minutes, turning occasionally, until deep brown, charred in spots, and fully cooked through with no pink and clear juices (internal temperature 74 °C / 165 °F).
- Rest for 5 minutes before chopping into pieces.
- Serve hot, traditionally with festival or rice and peas.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 633 kcal | 30% |
| Carbohydrates | 13.2 g | |
| Water | 196 mL | |
| Fiber | 1.5 g | 5% |
| Protein | 39.9 g | 83% |
| Tryptophan | 0.41 g | |
| Threonine | 1.8 g | |
| Isoleucine | 1.8 g | |
| Leucine | 3.1 g | |
| Lysine | 3.4 g | |
| Methionine | 1 g | |
| Cystine | 0.44 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 1.4 g | |
| Valine | 1.8 g | |
| Histidine | 1.1 g | |
| Fat | 46.6 g | |
| Monounsaturated | 17.8 g | |
| Polyunsaturated | 12.7 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 11.3 g | |
| Saturated | 11.7 g | |
| Trans-Fats | 0.25 g | |
| Cholesterol | 225 mg | |
| Calcium | 69.4 mg | 7% |
| Copper | 0.2 mg | 22% |
| Iron | 2.6 mg | 15% |
| Magnesium | 63.8 mg | 21% |
| Manganese | 0.38 mg | 21% |
| Phosphorus | 402 mg | 57% |
| Potassium | 666 mg | 14% |
| Selenium | 44.6 µg | 81% |
| Sodium | 743 mg | |
| Zinc | 3.3 mg | 41% |
| Thiamin (vitamin B1) | 0.2 mg | 18% |
| Riboflavin (vitamin B2) | 0.39 mg | 35% |
| Niacin (vitamin B3) | 11.2 mg | 80% |
| Pantothenic acid (vitamin B5) | 0.56 mg | 11% |
| Pyridoxine (vitamin B6) | 0.95 mg | 73% |
| Folate (vitamin B9) | 22.4 µg | 6% |
| Cobalamin (vitamin B12) | 1.4 µg | 60% |
| Choline | 112 mg | 26% |
| Vitamin A | 68.3 µg | 10% |
| Vitamin C | 19.1 mg | 25% |
| Vitamin D (D2 + D3) | 6.9 IU | 1% |
| Vitamin E | 1.3 mg | 9% |
| Vitamin K | 51.5 µg | 57% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.4 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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