• Jamaican Jerk Chicken

    Comfy Belly: Jamaican Jerk Chicken

    I’m beginning to think that the act of planning game day food is an American ritual. I’ll admit that I’m not terribly good at following what’s going on in the world of football, basketball, or other major televised sports. But I can easily follow the food fun associated with game day.

    Comfy Belly: Jamaican Jerk Chicken

    I pay attention to the game day food buzz mostly to think about how I can transform or reincarnate favorite finger and party food so they’re healthy (or healthier). You might think this takes the fun and flavor out of it. This recipe for Jamaican jerk chicken may change that notion.

    I made this for friends last month and then made it again a few more times just to nail the recipe. And while I have made jerk chicken strips in the past, this recipe is a more authentic version of Jamaican jerk chicken, which I’ve always anticipated to be dark, spicy, and popping with flavor.

    The sides in the photo are creamy coleslaw using carrots, scallions, celery, and Napa cabbage, along with my favorite ranch dressing which appears in my forthcoming book.

    You’ll want to marinade the chicken pieces for at least 4 hours, or as long as 24 hours. Also, I use chicken drummettes (in the picture) which are cut from the full wing. You can probably request that the butcher cut these for you, or try cutting them yourself. Or use other chicken pieces. If you use full wings, you can break them apart after they come out of the oven (and are cooled a bit).

    Comfy Belly: Jamaican Jerk Chicken

    Finally here are some other game food ideas to consider…

    Posted in Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Nut-Free, Paleo, Sauces & Dressings, SCD, Snacks  |  12 Comments

    12 Responses to Jamaican Jerk Chicken

    1. I love wings of all kind, especially when they’ve been doctored up to be healthy! Thanks for the recipe.

    2. Pingback: Tuesday 020513

    3. Gina says:

      This look fantastic! I haven’t had jerk chicken in forever because spicy tends to bother my GI tract too much, but if I opt to not include the cayenne (though the pinch in this might still be ok). I can’t wait to try these. 🙂

      • Erica says:

        Gina, if you’re still easily irritated, take out or reduce the lime juice as well. the salt and spices will still give it enough flavor.

        • Gina says:

          I made these today and they are fantastic! The flavor is perfect and the wings were perfectly cooked. I put a pinch of cayenne and there really wasn’t much heat so I could probably even add more in the future.

    4. Hi! I linked to this recipe in my blog post, I can’t wait to try them! Way better than storebought wings or bbq sauce. They look great!


    5. Erica says:

      Thanks Mollie! Yes, I’m pretty conservative about pepper due to it being a potential digestive irritant, and personal taste, but go for it – add at least a 1/4 teaspoon next time.

    6. Twisted W says:

      Looks good. Now I need the slaw recipe!

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