Gingered Jamaican Jerk Chicken

  • Yield: 4 servings


4-- boneless, skinless chicken breast halves
3tablespoons olive oil
1/3cup small-diced fresh ginger
1tablespoon chili powder
1-1/2teaspoon curry powder
6large slices red onion
1-1/2teaspoon thyme leaves
2tablespoons butter
1teaspoon paprika
3tablespoons lemon juice
1teaspoon coarsely ground black pepper
3-- Granny Smith apples, peeled, cored and thinly sliced
1/2teaspoon cumin
1/2teaspoon granulated garlic
1/2teaspoon salt
1/4teaspoon allspice
1/4teaspoon cayenne pepper
1/3cup light brown sugar
-- parsley sprigs


  1. In small bowl, make jerk seasoning by mixing together chili powder, curry powder, thyme leaves, paprika, pepper, cumin, garlic, salt, allspice and cayenne pepper. Sprinkle on chicken, coating both sides. In large frypan, place oil and heat to medium high temperature. Add chicken and ginger; cook about 10 minutes or until fork can be inserted in chicken with ease. Remove chicken from frypan and keep warm. In same frypan, place red onion slices and cook, turning once, about 3 minutes or until tender. Remove onions from frypan and set aside. In frypan, place butter and melt; add lemon juice and apples. Sauté until apples begin to soften. Add brown sugar and cook until liquid is reduced and thickens. Arrange onion slices on serving plate, top with chicken and apple mixture. Garnish with parsley.