Tamarind Jerk Chicken (Spicy, sweet and tangy!)

scotch bonnet peppers

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat with fewer calories, while bell peppers are milder and more affordable.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offer a similar flavor profile.

chicken pieces

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are generally less expensive than breasts.

Place tamarind in hot water and allow to soak for 5 minutes. Then massage to form a pulp paste. Strain, discarding any fibrous pieces, and retain the smooth tamarind pulp.

Place tamarind pulp, onion, green onions, thyme, scotch bonnet peppers, garlic, ginger, allspice, cinnamon, nutmeg, black pepper, salt, soy sauce, chicken bouillon, brown sugar, and oil in a blender/food processor. Pulse until a slightly coarse marinade forms.

Pour half of the marinade over chicken, and mix to coat. Marinate for a minimum of 4 hours to overnight.

Heat remaining marinade on medium heat in a saucepan, and allow to reduce until slightly thickened and glossy.

Heat a grill on medium. Place legs on grill, and cook for 25-30 minutes turning once or twice until slightly charred on the outside and cooked through to the middle.

Place on a plate, and pour reduced marinade over the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens