Recipe Details

Jerk Chicken

Number of Servings: 4

Serving Size: 1 chicken breast

You should wear plastic or rubber gloves when dealing with hot peppers to prevent any irritation to your eyes or skin.

Name: Amount:
olive oil 2 tsp
shallots, minced 2 Tbsp
garlic cloves, minced 2 ea
habanero pepper, seeded and minced 1 ea
15-ounce can tomato sauce 1 ea
fresh lime juice 2 Tbsp
lite soy sauce 2 Tbsp
sugar 1 tsp
ground cinnamon 0.50 tsp
allspice 0.50 Tbsp
dry mustard 0.50 Tbsp
dried thyme 1 tsp
cumin 1 tsp
ground black pepper 0.50 tsp
cooking spray 1 ea
4-ounce boneless, skinless chicken breasts 4 ea

Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high heat. Add shallots and garlic. Saute until the shallots are translucent. Add habanero pepper and saute 1 more minute.


Add the remaining ingredients except cooking spray and chicken. Bring to a boil. Reduce heat and simmer for 5 minutes. Place mixture in a blender (or use an immersion blender in the pan) and puree until smooth.


Coat a medium glass or metal baking dish with cooking spray. Place chicken breasts in dish. Pour sauce over the top of chicken. Bake for 30 minutes or until chicken is done.

Nutritional Information (per serving)
Calories 213
Calories from Fat 53
Total Fat 6g
Saturated Fat 1g
Cholesterol 68mg
Sodium 1009mg
Potassium n/a
Carbohydrates 13g
Dietary Fiber 2g
Sugars 8g
Protein 28g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 3 Very Lean Meat 1 Fat 1 Carbohydrate