Jerk Chicken
Grilled Jerk Chicken topped with a fresh pepper salsa is bursting with flavor! Make it as a meal over rice or as an appetizer with fondue.
Servings 6
Calories 218kcal
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts
- ¼ cup olive oil
- 2 tablespoon jerk seasoning
- 1 tablespoon vinegar
Pepper Salsa
- ½ cup sliced yellow peppers
- ½ cup sliced red peppers
- ½ cup sliced green onions
- 2 tablespoon olive oil
- 2 tablespoon brown sugar
- 1 teaspoon lime juice
- ½ teaspoon jerk seasoning
Instructions
- Whisk together the olive oil, jerk seasoning, and vinegar. Pour over the chicken breast. Cover and marinate in the fridge for one hour.
- Discard marinade. Grill chicken breasts over medium heat for 12-16 minutes or until it reaches an internal temperature of 165˚F.
- Top with the pepper salsa.
Pepper Salsa
- Put all of the ingredients in a small bowl and stir to combine.
- Cover and store in the fridge until ready to use.
Video
Notes
Nutrition facts were calculated with 1/4 of the marinade since most of it is discarded.
Storage:
Store cooled leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 1-2 months.Nutrition
Serving: 4ounces | Calories: 218kcal | Carbohydrates: 7g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 149mg | Potassium: 518mg | Fiber: 1g | Sugar: 5g | Vitamin A: 778IU | Vitamin C: 42mg | Calcium: 20mg | Iron: 1mg
