Eosinophilic Esophagitis Friendly Jerk Chicken
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Learn more āIngredients
4 servings
For the chicken
- 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
For the jerk marinade
- 4 scallions, roughly chopped
- 2 scotch bonnet peppers, stems removed (seeds removed for less heat)
- 4 garlic cloves, peeled
- 1-inch piece fresh ginger, peeled and roughly chopped
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 2 tbsp neutral oil (such as canola or vegetable oil)
- 2 tbsp brown sugar, packed
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp ground allspice
- 1 tsp dried thyme
- 1 tsp ground cinnamon
- Ā½ tsp ground black pepper
- Ā½ tsp ground nutmeg
- Ā½ tsp salt
For serving
- lime wedges, for serving (optional)
- fresh scallions, sliced, for serving (optional)
Instructions
- 1
Combine the scallions, scotch bonnet peppers, garlic, ginger, soy sauce, oil, brown sugar, lime juice, allspice, thyme, cinnamon, black pepper, nutmeg, and salt in a blender or food processor. Blend until a smooth, thick paste forms, scraping down the sides as needed.
- 2
Pat the chicken pieces dry with paper towels. Using a sharp knife, score each piece 2ā3 times down to the bone. Place the chicken in a large zip-top bag or baking dish and pour the jerk marinade over it, turning to coat every surface and pressing the paste into the scored cuts. Seal or cover and refrigerate for at least 8 hours, or up to 24 hours.
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