Jamaican Jerk Chicken

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Jamaican Jerk Chicken

Portions:
6

Serving Size:
1 chicken thigh

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis

Ingredients

  • 6 medium green onions
  • 1 small onion
  • 2 teaspoons fresh ginger
  • 3 garlic cloves
  • 2 habanero or 1 scotch bonnet chili pepper
  • 2 tablespoons white vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon canola oil
  • 2 tablespoons brown sugar
  • 1 teaspoon kosher or sea salt
  • 2 teaspoons fresh thyme
  • 1 teaspoon ground allspice
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cinnamon
  • 1-1/2 pounds boneless, skinless chicken thighs

Preparation

  1. Coarsely chop the green and yellow onions. Peel and chop the ginger. Mince the garlic cloves. Seed and chop the hot peppers.
  2. Place all ingredients, except chicken, in a food processor and process until smooth. 
  3. Place chicken and blended mixture in a dish or large zip-top bag. Seal and refrigerate to marinate for 3 to 24 hours. 
  4. Remove chicken from the container and discard remaining marinade.
  5. Heat a grill on medium-high heat. Oil the grill rack, then add chicken and cook on each side for about 10 to 12 minutes. Chicken should reach 165° F before removing from the grill.  

Helpful hints

  • Use a grill pan if grill is not available to get char marks on chicken.
  • If substituting pork for chicken cook to 160° F.
  • If habanera and scotch bonnet peppers are unavailable substitute with your favorite hot chili.

Submitted by: ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ dietitian Nicole from Virginia.

Nutrients per serving

Calories 205

Protein 21 g

Carbohydrates 10 g

Fat 9 g

Cholesterol 104 mg

Sodium 347 mg

Potassium 398 mg

Phosphorus 210 mg

Calcium 46 mg

Fiber 1.5 g

Kidney and kidney diabetic food choices

  • 3 meat
  • 1 vegetable, low potassium

Carbohydrate choices

1/2

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