For those who like a bit of spice in their life, this Jamaican Jerk Flavoured
Chicken Bake is for you! It's spicy, with succulent chicken breasts and loads
of flavour. This is a delicious
Fakeaway version.
Jerk is a Jamaican style of cooking where meat is dry-rubbed or wet marinated
with a hot spice mixture called Jamaican jerk spice. This is my personal take
on this flavour combination, so don't yell at me if it's not 100% authentic
(remember when Jamie Oliver got in trouble for this?)
Scroll down for full recipe & instructions
I used chicken breasts for this dish, but it could work equally well with
chicken thighs or wings.
If you have never tried rice and peas before, you need to get this in your
life! The peas are actually kidney beans, and it has a rich coconutty flavour.
It's a more sticky rice, I really love it!
I wanted something extra to go on the side of this dish, so put together this
kind of Caribbean smokey 'slaw with some veg that I had in the fridge.
Check out his slow mo video of me pouring the jerk over the chicken.
Readers photos of this recipe
Tag me in your pictures to get featured in the recipe!
Related Recipes
My slow cooker Jamaican chicken bake
What do you think of this recipe? Let me know in the comments below!
Slimming Friendly Jerk Flavoured Chicken Bake Recipe
Extra Easy Syn Value: 1 syn per serving
Healthy Extras: None
Healthy Extras: None
All syn calculations are my own, and are for guidance only. I am not
affiliated with Slimming World in any way. These are meals and recipes
that I have followed myself. This website is unofficial and in no way
part of or representative of Slimming World. You should check with
Slimming world for the most up to date Syn values using official
resources such as the Syns calculator, Syns Online on LifelineOnline or
by calling the Syns Hotline on (0906) 851 8518.
You will need:
Jerk marinade:
½ onion
2 teaspoons dried thyme
1 teaspoon lazy ginger
6 Garlic cloves
1 tablespoon cinnamon
1 teaspoon Allspice
1 tablespoon white pepper
½ tablespoon freshly grated nutmeg
1 tablespoons sweetener
1 tablespoon chicken gravy granules
1 Tablespoons Honey
1 tsp smoked paprika
2 Tablespoons soy sauce
1 or more Scotch Bonnet Pepper, just adjust by adding more or less to suit
your spice flavour
For the chicken:
4 large skinless chicken breasts
Optional: chillies & tomatoes to serve
1 tablespoons Dijon mustard
½ Jalapenos pepper, finely chopped
Squeeze of lemon juice
1 teaspoon lazy minced garlic
1 teaspoon hot sauce adjust to taste
1 white cabbage, roughly chopped
1 ripe mango peeled, chopped into small cubes
1 carrot, grated
1 teaspoon smoked paprika
Salt & pepper to taste
Method:
Add all of the jerk marinade ingredients into a food processor and blend until smooth.
Add your chicken breasts to an oven proof dish, cover the breasts in the blended marinade and leave for at least an hour, but over night if possible.
Preheat oven to 180 degrees.
Add the extra tomatoes and chillies on top of the chicken, then add to the oven and cook for 30 minutes, or until the chicken is cooked all the way through.
Mix all the 'slaw ingredients together to make the slaw!
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