Caribbean Jerk Chicken
Tender, lean chicken seasoned with flavorful Caribbean jerk spices, paired with sweet, juicy peaches for a delicious balance of savory and fruity. This nutritious meal offers a good source of protein and fruit, perfect for energizing students throughout the day.
Equipment
- 1 tall-sided container
- 1 immersion blender
- 1 large bowl
- rubber gloves
- 1 2-inch full hotel pan
Ingredients
- ½ cup oil natural
- ¼ cup Apple Cider Vinegar
- ¼ cup Lime Juice
- Jerk seasoning blend recipe below
- 56 oz Diced Peaches canned
- 50 each Chicken, thighs or drumsticks raw, thawed
- Chopped cilantro as needed
Caribbean Jerk Seasoning
- 3 tbsp Onion, granulated
- 3 tbsp Garlic, granulated
- 2 tbsp Paprika, smoked
- 2 tbsp Thyme, dried
- 1 tbsp Allspice, ground
- 1 tbsp Cinnamon, ground
- 1 tbsp Pepper, black, ground
- 1 tbsp Pepper, cayenne
- 1 tbsp Sugar, brown
- 2 tsp Salt, kosher
Instructions
Day before service:
- In a tall-sided container, use an immersion blender to combine oil, vinegar, lime juice, spices, and half of the peaches. Blend until smooth.
- Place chicken in a large bowl or Lexan container. Pour the marinade over the chicken.
- Wearing gloves, toss chicken to ensure all pieces are evenly coated. CCP: Cover and refrigerate at 41°F or below overnight.
Day of service:
- Preheat oven to 350°F.
- Arrange marinated chicken on lined sheet trays in a single layer.
- Bake for 35–45 minutes, or until chicken reaches an internal temperature of 165°F.
- Using gloved hands or tongs, shingle cooked chicken into a 2-inch full hotel pan.
- Spoon the remaining diced peaches evenly over the chicken and garnish with chopped cilantro. CCP: Hot hold at 135°F or higher until service.
Caribbean Jerk Seasoning: Serving Size:1 tsp
- Mix all ingredients in a bowl until well combined.
- Store in an airtight container in a cool, dry place for up to 6 months.
Nutrition
Serving: 1pieceCalories: 538kcalCarbohydrates: 5.9gProtein: 11.1gFat: 52.3gSaturated Fat: 13.9gCholesterol: 118.7mgSodium: 122.4mgFiber: 0.7gSugar: 3.4g
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