Gingered Jamaican Jerk Chicken
This terrific recipe for Gingered Jamaican Jerk Chicken was submitted by Diane Lentz of Nicholasville, Kentucky.
1 tablespoon chili powder
1 1/2 teaspoons curry powder
1 1/2 teaspoons thyme leaves
1 teaspoon paprika
1 teaspoon coarsely ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves
3 tablespoons olive oil
1/3 cup small-dice fresh ginger
6 large slices red onion
2 tablespoons butter
3 tablespoons lemon juice
3 Granny Smith apples, peeled, cored and thinly sliced
1/3 cup light brown sugar, firmly packed
Parsley sprigs for garnish (optional)
- In small bowl, make jerk seasoning by mixing together chili powder, curry powder, thyme leaves, paprika, pepper, cumin, garlic, salt, allspice and cayenne pepper. Sprinkle on chicken, coating both sides.
- In large skillet, place oil and heat to medium high temperature. Add chicken and ginger; cook about 10 minutes or until fork can be inserted in chicken with ease. Remove chicken from skillet and keep warm.
- In same skillet, place red onion slices and cook, turning once, about 3 minutes or until tender. Remove onions from skillet and set aside.
- In skillet, place butter and melt; add lemon juice and apples. Sauté until apples begin to soften. Add brown sugar and cook until liquid is reduced and thickens.
- Arrange onion slices on serving plate, top with chicken and apple mixture. Garnish with parsley, if desired.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.