Juicy Jerk Chicken: #150 of 1000 Sustainable Food Experiments

My husband remembers eating jerk chicken at a favorite Jamaican restaurant when he was younger. I researched it, and it turns out the key ingredients to the seasoning are chili, nutmeg, and thyme – not a combination I would have thought to put on chicken. So we made our own marinade, he barbecued it, and we all enjoyed a juicy jerk chicken dinner with rice and asparagus.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($5.50 total)

2 large chicken breasts – $3.27
1/2 tsp each ginger, garlic powder, onion powder, thyme, and nutmeg – $0.70
1 tsp Cajun seasoning, which is mostly chilies (chili powder could work too) – $0.28
1/4 cup soy sauce – $0.40
1/4 cup olive oil – $0.40
1/4 cup brown sugar – $0.13
1 tbsp apple cider vinegar – $0.27

Directions

1. In a small bowl, mix all the marinade ingredients – all the ingredients except the chicken. Mix well.

2. Pour the marinade over the chicken breasts in a glass dish. Cover and let it sit in the fridge for at least 1 hour (or 30 minutes room temperature if you’re pressed for time). Turn the breasts over several times during the marinade time to coat evenly. Preheat the barbecue near the end of the marinade time, then cook well on each side until there’s no pink in the middle.

3. Serve the jerk chicken over rice with grilled asparagus on the side, or with any other side dishes you like. You can also cook the remaining marinade in a small pot and use it as a sauce for the chicken and rice. This makes a very tasty dinner!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness:  3 = when are we having this again?
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

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