4 Serves
85 Mins
In a large bowl, coat the chicken pieces thoroughly with jerk seasoning, salt, and black pepper, ensuring the spices are well-distributed.
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JamaicanVitamin K
63 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
84 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
306 mg / 1,250 mgPotassium
503 mg / 4,700 mgSodium
642 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
7 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the vegetable oil in a large frying pan over medium-high heat.
Place the seasoned chicken in the hot frying pan and sear each side until the skin is golden brown and crispy.
Transfer the seared chicken to a roasting pan and bake in a preheated oven at 190°C for 20 to 25 minutes until the internal temperature reaches safety standards.
Remove the chicken from the oven and let it rest on a cutting board for 5 minutes to allow the juices to redistribute before serving.
47
g31
g46
g
Taiwanese
Indian