Jerk Chicken Strips
Get ready to spice up your dinner table with these smoky and flavorful Jerk Chicken Strips! Marinated in a vibrant combination of scallions, fresh thyme, fiery scotch bonnet peppers, and warm spices like allspice, cinnamon, and nutmeg, these chicken strips are the perfect balance of heat, sweetness, and zest. Infused with lime juice, soy sauce, and a touch of brown sugar, the marinade unveils bold Caribbean flavors that permeate the tender strips of chicken. Baked to perfection in just 25 minutes, these oven-cooked delights deliver a slight charred edge while remaining juicy and satisfying. Whether paired with fluffy rice, a crisp salad, or fresh vegetables, these Jerk Chicken Strips make an ideal meal for spice lovers seeking an easy yet authentic taste of the islands. Perfect for weeknight dinners or a crowd-pleasing party appetizer!
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Recipe Information
Ingredients
- 4 pieces boneless chicken breasts
- 4 stalks scallions
- 1 tablespoon fresh thyme
- 2 whole scotch bonnet peppers
- 3 cloves garlic cloves
- 2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Begin by preparing the chicken. Rinse the chicken breasts under cold water and pat them dry with paper towels. Slice each breast into thin strips, about 1/2 inch wide.
Next, prepare the jerk marinade. In a blender or food processor, combine the scallions, fresh thyme, scotch bonnet peppers (with seeds for extra heat), garlic cloves, ground allspice, ground cinnamon, ground nutmeg, brown sugar, soy sauce, vegetable oil, lime juice, salt, and black pepper.
Blend the marinade until smooth. The mixture should have a pasty consistency.
Place the chicken strips in a large resealable plastic bag or bowl. Pour the marinade over the chicken, ensuring each strip is well coated. Seal the bag or cover the bowl, and refrigerate for at least 2 hours, or overnight for deeper flavor.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Remove the marinated chicken strips from the refrigerator and let them sit at room temperature for about 15 minutes.
Arrange the chicken strips on the prepared baking sheet, ensuring they are spread out in a single layer for even cooking.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and slightly charred on the edges.
Remove the baking sheet from the oven and let the chicken strips rest for a few minutes before serving.
Serve the jerk chicken strips hot with your favorite sides such as rice, salad, or steamed vegetables.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 7.3 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
