Jamaican Jerk Chicken Preparation

Allspice, cinnamon, and lime come together in a flavorful chicken dish that will transport you to the Caribbean.

Order This Meal
Jamaican Jerk Chicken Preparation

Included Ingredients

Chicken tenders, salt, lime, olive oil, seasonings.

Groceries Needed

  • Jasmine rice
  • 14.5 oz can lite coconut milk (for coconut rice)
  • Splash of orange juice (if cooking in the slow cooker or pressure cooker)

Optional Additions

  • Salt and pepper to taste
  • Mangoes
  • Dressing of choice

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve with coconut rice and vegetable of choice. For best results, thaw in the fridge overnight and cook on the grill to internal temperature of 165° F.

Coconut Rice: Add the following ingredients to a pot: 1.5 cups jasmine rice (brown or white), 14.5 ounce can lite coconut milk, 1 cup water, 1 Tbsp sugar, 1/2 tsp salt. Bring to boil over high heat, stirring regularly so milk doesn't scorch. Reduce to low, cover, and simmer for about 18 minutes until tender; brown rice will take longer. Remove from heat, let sit 10 minutes, and fluff with a fork before serving.

Alternate Serving Instructions:

Jerk Chicken Salad

Grilled Jamaican Jerk Chicken with Strawberry Salsa

Low Carb Serving Option:

Serve with coconut riced cauliflower.

Small

3 Servings

Grill

Thaw meal in refrigerator overnight. Grill until cooked through to 165 F. Discard leftover marinade or cook on stovetop to boil.

Oven

Thaw meal in refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 45 minutes or to internal temperature of 165 F. Shred and serve.

Pressure Cooker

Cook on manual for 20 min, natural pressure release or to internal temperature of 165 F. May add up to 1/4 cup of liquid before cooking to bring up to pressure. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through.

Slow Cooker

Add 2 Tbsp of orange juice before cooking. Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Stir thoroughly and let meat rest in juices before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Salt & Pepper to taste

Medium

6 Servings

Grill

Thaw meal in refrigerator overnight. Grill until cooked through to 165 F. Discard leftover marinade or cook on stovetop to boil.

Slow Cooker

Add 1/4 cup orange juice to slow cooker before cooking. Cook on low 3-4 hours, or to internal temperature of 165° F. Stir thoroughly and let meat rest in juices before serving.

Pressure Cooker

Add 1/4 cup orange juice to pressure cooker before cooking. Cook on manual for 30 minutes, or to internal temperature of 165° F. Natural pressure release. *If the chicken isn’t cooked thoroughly, switch to sauté setting. Stir thoroughly and let meat rest in juices before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Salt & Pepper to taste

Nutrition Facts

Serving Size | 4 oz
286 Calories | 10g Total Fat | 1g Carbs | 1g Fiber | 46g Protein | 0g Sugars | 2g Sat. Fat | 933mg Sodium

Allergens: None listed. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.