Easy Jerk Caribbean Chicken Salad Recipe
Servings 2
Ingredients
- 4 pcs Chicken Breast, thin cutlet
- 2 ⅛ tsp Adobo Powder
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ⅛ tsp All Spice
- ⅛ tsp Ginger Powder
- ⅛ tsp Paprika Powder
- ⅛ tsp Parsley, dried
- 1 tbsp Jerk Seasoning, Walkerswood Medium
- ⅓ Cup Coconut Milk
- 2 ½ tbsp Vegetable Oil
Instructions
- Step 1: Wash your chicken in cold water and lime. Remove any excess fat you see on each chicken cutlet.
- Step 2: Take a fork and poke holes on both sides of each chicken cutlet. This will help with seasoning your chicken well.
- Step 3: Season your chicken with adobo, onion powder, garlic powder, ginger, allspice, parsley, paprika, and jerk sauce.
- Step 4: Add your coconut milk and mix well coating each each chicken cutlet well.
- Step 5: Place chicken cutlets in a ziplock bag marinate for 3 to 5 hours or overnight.
- Step 6: Add your oil to your grilled skillet and place each chicken breast on the stove and let it cook on each side on medium low heat for 6 - 7 minutes.
- Step 7: Add a cover over it so it can cook evenly.
- Step 6: Turn up your heat to medium-heat and press the chicken down with a spatula. I love to get the grilled lines on both sides. I cook it for another 7 minutes flipping it on both sides every 1 to 2 minutes.
- Step 7: Your chicken should look similar to this.
- Step 8: Serve over a bed of lettuce and your favorite toppings.
