Chicken like I’ve never known it before…sweet n’ spicy with just enough of kick! Oozing with juices straight from the oven and drizzle with thick rich jerk sauce.
Chicken…it used to be the only meat I’d eat.
Ok poultry but lets not get technical about it. I wasn’t a fan of red meat as a child/teenager and then when I feel in to my eatingdisordered ways in the early days dry plain grilled and flatten within an inch of it’s life chicken breast was the only thing outside of vegetables that I’d have come dinner time. Sometimes diced in a sauce less stir fry…you get the picture. Dry, bland and boring and enough to turn you off for life.
Or so I had thought!!! Tofu had filled the easy to go to protein void of an evening. I couldn’t imagine not eating it. With all the meat and fish eating I cut it out without even realising and two weeks later the sudden realisation that the post dinner bloat, cramps and sometimes residual dull pain come the morning after… had disappeared!
The chicken fingers went down so incredible well I decided giving an “unbreaded” breast another go…marinating it overnight in jerk spices and juice. Pan seared, oven baked until just cooked through. The juice OOZED from the bone and skin free chicken breast like a rare piece of sirloin steak!
So simple, so incredibly tasty…definitely a game changer! The flavour was incredible, the texture soft and tender so much so that I could have quite easily pulled the chicken apart like my barbecue pork tenderloin!
DIVINE!!! I served it up with a quick zingy fresh tropical coconut cashew slaw laden with juicy pineapple and mango. A beautiful bright orange mango, one of those were the skin literally peels off, no knife required, dripping with juiciness to the point where it makes it hard to hold on tight!
Recipe for the slaw is here! If you don’t fancy the jerk chicken pair the slaw with some jerk tofu or perhaps some roasted spiced chickpeas!!!
Chicken with pizzazz! The marinade reduced down beautifully to a thick and glossy flavour intense sauce whilst the chicken cooked.
I held back on slicing the chicken, allowing it to rest for a few minutes as if it were a steak. Paying a little it a little more attention, valuing it’s organic (expensive) goodness resulted in a finger licking, don’t want to be gone, juicy chicken breast…beautiful!
What’s your favourite chicken/tofu/tempeh marinade or sauce?
Prep Time: 5 minutes + Overnight
Cook Time: 15 minutes
Keywords: roast saute entree gluten-free grain free low-carb nut-free paleo soy-free chicken orange juice jerk seasoning
Ingredients (Serves 2)
- 2 organic boneless chicken breasts (approx. 7oz each)
- 1/2 a small onion minced
- 1 tsp melted coconut oil
- 1 clove garlic minced
- 1 red chili minced
- 1/4 tsp dried thyme
- 2 tsp salt
- 1/2 tsp black pepper
- 1/2 tbsp hone
- 1/2 tsp ground allspice
- Pinch of nutmeg
- 1/4 tsp cinnamon
- 2 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 125ml (1/2 cup) freshly squeezed orange juice
- 1/4 teaspoon grated ginger
- 1/2 a lime squeezed
- Zingy coconut cashew tropical fruit slaw to serve
Saute onion and garlic in a pan with coconut oil for 4 minutes.
Add in all other ingredients, bring to the boil, simmer covered for 5 minutes. Allow to cool.
Pour the marinade over the chicken and place in the fridge overnight.
Remove from the fridge 15 minutes before cooking.
Preheat oven to 180C (350F).
Heat a non stick skillet/pan over a medium to high heat. Sear chicken, 2 minutes on each side.
Place pan in the oven and cook for a further 10 -15 minutes – until chicken is cooked through.
Meanwhile place reserved marinade in a to jug, blend until smooth. Pour in a pot, bring the boil and simmer over a low to medium heat for 10 minutes or until reduced down by at least half; it should be thick and syrupy.
Rest chicken for at least 5 minutes before slicing and pouring over sauce to serve.
Serve with tropical coconut salsa if desired!