Take a trip to the Caribbean any night of the week with this Jamaican jerk chicken. It's a cinch to make at home when you start with DIANA Marinade Caribbean Jerk.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 onions, cut into 1/4-inch-thick slices
3 lb. (1.4 kg) bone-in chicken pieces (breasts, drumsticks and thighs)
1/2 cup Diana Marinade Caribbean Jerk
2 lemons, each cut into 4 slices
4 sprigs fresh thyme
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How do I make it ?
Place onions in even layer on bottom of 13x9-inch baking dish sprayed with cooking spray; top with chicken.
Pour about 3/4 of the marinade over chicken and onions. Turn chicken over. Pour remaining marinade over chicken. Top with lemon slices and thyme.
Heat oven to 450ºF. Bake chicken 40 min. or until done (165ºF), reducing oven temperature to 350ºF after 20 min. Remove baking dish from oven.
Heat broiler. Place baking dish 6 inches from heat. Broil 1 to 2 min. or until chicken is golden brown.
Transfer chicken and onions to serving platter. Garnish with lemon slices and thyme.
Kraft Kitchen Tips!
Serve with hot cooked rice and peas.
How to Purchase and Store Onions
Look for firm onions with smooth skins. Avoid onions that are spongy, or those that have sprouting bulbs or dark spots. Store onions in a cool dry well-ventilated place for 3 to 4 weeks before using as desired.
The chicken can be marinated up to 24 hours before baking as directed.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 3 g
Cholesterol 105 mg
Sodium 230 mg
Carbohydrate 5 g
Fibre 0 g
Sugars 1 g
Protein 26 g
8 servings, 1/8 recipe (188 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.