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Caribbean Jerk Chicken

JasonsFitKitchen's picture
Caribbean Jerk Chicken over a bed of arugula is a great summertime lunch. You must try it!
Ingredients
For chicken
  Boneless and skinless chicken breasts 4 , trimmed
  Jamaican jerk seasoning 2 Tablespoon (for seasoning)
For salad
  Baby arugula 200 Gram
  Red pepper 1 , sliced (Julienne)
  Green pepper 1 , sliced (Julienne)
  Walnut halves 2 Tablespoon
  Provolone cheese slices 4
For balsamic vinaigrette
  Olive oil 2 Tablespoon
  Balsamic vinegar 2 Tablespoon
  Dried herbs 1 Tablespoon
  Salt and pepper To Taste
Directions

GETTING READY
1. Preheat the grill

MAKING
2. FOR CHICKEN: Coat chicken breasts with Jamaican jerk seasoning evenly. Put on preheated grill for 4 minutes on each side. Cover Chicken with foil for about 10 minutes.

3. FOR SALAD: Divide the arugula evenly and place on a serving plate. Add the julienned red pepper, nuts, and cheese over the top of arugula.

4. FOR VINAIGRETTE: In small container, mix balsamic vinegar, olive oil, salt, pepper and dried herbs by shaking.

FINALIZING
5. Slice chicken breasts in strips and lay one sliced breast over the salad. Drizzle the balsamic vinaigrette evenly among salad.

SERVING
6. Serve the Caribbean Jerk Chicken with some sauce.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
DiabeticLiving
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4
Subtitle: 
Jerk Chicken
Tongue tickling at the same time tongue searing, the hot, succulent, fiery, and flavorful Carribean jerk chicken is quite a firework. Chef Jason Aziz tells you how to prepare this tropical treat at home without much toil. The traditional flavors and fiery hot temperament is likely to get your tongue burning for some more. A tasty treat that’s worth a shot.

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