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Jerk Chicken

Yields6 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Great dish for adding some heat to your cold winters.

Chicken
 3 lbs Boneless Skinless Chicken Thighs (12-15 thighs)
 8 oz Secret Aardvark Drunken Jerk Jamaican Marinade (1 bottle)
 6 Roma Tomatoes
 1 Yellow Onion
Dressing
 ½ cup Sour Cream
 ½ cup Plain Whole Milk Yogurt
 1 Cilantro Bunch
 4 Garlic Cloves
 1 tsp Cumin
  cup Lime Juice
 ¼ cup Olive Oil
 1 Small Jalapeno (Deseeded)
Rice
 10 oz Mahatma Yellow Rice (2 packs)
Salad
 1 Baby Butter Lettuce Salad Mix
 1 Cucumber
Prep
1

Place chicken thighs in gallon sized ziplock bag with one bottle of Drunken Jerk marinade.
Refrigerate overnight flipping once.

Dressing
2

Easy to make ahead of time.
Add Cilantro, Garlic, Sour Cream, Yogurt, Cumin, Lime juice, and 1/2 the Jalapeno to a food processor or blender.
Blend and slowly add in Olive Oil.
Taste often and add salt and pepper to taste.
Increase amount of Jalapeno based off your heat preference.
Pour into a jar and refrigerate.

Chicken
3

Cut Roma Tomatoes in half.
Cut Onion into 6 wedges.
Place Tomatoes, Onion, and chicken into a 13x9x3" Lasagna Baking Dish.
Preheat Oven to 425.

4

Bake for 20 minutes or until internal temp is 160.
Broil on high for 5 mins.
Remove from Oven and let rest for 5 minutes.

Rice
5

Make rice per instructions on pack

Salad
6

Slice Cucumber and add to salad mix.
Toss with Creamy Cilantro Dressing.

Serving
7

Plate rice.
Top with chicken, tomato, and onion.
Serve with side salad.

Nutrition Facts

Servings 0