KC Abramson Posted September 28, 2012 Share Posted September 28, 2012 Success! I made this last night and i have to give it 2 thumbs up. I was a little skeptical at first since to make it Whole30 safe you have to omit 3 tablespoons worth of key ingredients, however, they were not missed AT ALL. Whole30 Jerk Chicken Jerk sauce/marinade: 3 scallions, chopped 6 large garlic cloves, chopped 1 small onion, chopped 4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded 1/4 cup fresh lime juice 2 tablespoons soy sauce <- I used 1 - 2 tablespoons of balsamic vinegar 3 tablespoons extra virgin olive oil 1 1/2 tablespoons salt 1 tablespoon packed brown sugar <- no substitute. Was not missed 1 tablespoon fresh thyme leaves 2 teaspoons ground allspice 2 teaspoons black pepper 3/4 teaspoon freshly grated nutmeg 1/2 teaspoon cinnamon Chicken: 4 chicken breast halves with skin and bones (3 pounds), halved crosswise 2 1/2 to 3 pounds chicken thighs and drumsticks Make marinade: Blend all marinade ingredients in a blender until smooth. Marinate and grill chicken: Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day. Let chicken stand at room temperature 1 hour before cooking. Link to comment Share on other sites More sharing options...
This topic is now archived and is closed to further replies.