A bold, flavorful jerk chicken made with fresh herbs, warming spices, citrus, and a savory tamari marinade. Perfect served with grilled vegetables, rice, or a fresh salad.
Ingredients
- 1 red onion, roughly chopped
- 4 green onions, roughly chopped
- 2 chili peppers, chopped
- 6 cloves garlic, minced
- ½ cup tamari
- ⅔ cup apple cider vinegar
- Juice of 1 lemon
- Juice of 1 lime
- ⅓ cup extra-virgin olive oil
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh ginger, grated
- 1 tbsp ground cinnamon
- 1 tbsp ground allspice
- 1 tbsp ground nutmeg
- Sea salt and ground black pepper, to taste
- ¼ cup Natura Fiber
- 2 lbs free-range chicken drumsticks or thighs
Instructions
- In a high-speed blender, combine the red onion, green onions, chili peppers, garlic, tamari, apple cider vinegar, lemon juice, lime juice, olive oil, thyme, ginger, cinnamon, allspice, nutmeg, salt, and pepper. Blend until smooth.
- Transfer the marinade to a large baking dish or resealable container and stir in the Natura Fiber.
- Add the chicken and turn to coat evenly in the marinade.
- Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
- Preheat the oven to 375°F.
- Arrange the chicken in a single layer in a baking dish and pour any remaining marinade over the top.
- Bake for 1 hour to 1 hour 10 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through.
- Let the chicken rest for 5 minutes before serving.
