Jamaican Jerk Chicken with Roasted Vegetables
A flavorful and spicy Jamaican jerk chicken recipe served with roasted vegetables. Perfect for a quick and delicious dinner.
Ingredients
- ● 1 lb boneless, skinless chicken breastCut into 1-inch pieces
- ● 1/4 cup Jamaican jerk seasoningStore-bought or homemade
- ● 1/4 cup soy sauceLow-sodium
- ● 2 tbsp brown sugar
- ● 1 tsp grated gingerFresh or dried
- ● 2 cloves garlic, mincedMince or press
- ● 2 red bell peppers, seeded and slicedAny color bell pepper works
- ● 2 yellow squash, slicedZucchini or other summer squash
- ● 2 tbsp olive oilFor grilling and roasting
- ● Salt and pepper, to taste
Instructions
- 1
Preheat grill to medium-high heat.
- 2
In a small bowl, mix together jerk seasoning, soy sauce, brown sugar, ginger, and garlic.
- 3
Add the chicken to the marinade and mix well to coat. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 4
Preheat oven to 425°F (220°C).
- 5
Toss the bell peppers and squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
- 6
Remove the chicken from the marinade, letting any excess liquid drip off.
- 7
Grill the chicken for 5-7 minutes per side, or until cooked through.
- 8
Slice the chicken and serve with roasted vegetables.
- 9
Serve immediately, garnished with fresh cilantro or scallions if desired.