The Balsamic Jerk Chicken uses balsamic vinaigrette and Caribbean jerk seasoning to create a delightful chicken recipe full of natural, sweet and zesty flavors. This recipe is made with chicken breast. Many people shy away from chicken breast because it lacks flavor or because it comes out too dry. But trust me, the Balsamic Jerk Chicken is made with chicken breast – skin on and bone in and is everything but dry.
Servings: 6 servings
Calories:
Ingredients
- 3 lbs chicken breast halves , with bone in and skin on
- 2 tsp fresh rosemary, minced or 1⁄2 tsp dried rosemary
- 1 tsp basil
- 2 garlic cloves , minced
- ½ tsp fresh ground black pepper
- 2 tsp Kosher salt
- 1 tsp Walker’s Wood Jerk Seasonings
- 2 tbsp extra virgin olive oil
- ¼ cup balsamic vinegar
Instructions
- Preheat oven to 450 F.
- Rinse chicken, pat dry and place in a large bowl. Add olive oil, rosemary, basil, garlic, black pepper, salt and jerk seasoning.
- Place chicken in a large Cast iron pan. Put the pan in the oven. After 10 minute turn chicken over. Bake about 15-25 min until the thermometer reads 160 F and juices run clear. Take the pan out of the oven.
- Remove chicken from pan and set aside. Add balsamic vinegar to the pan and stir to loosen the dripping bits on the bottom of the pan. Place the chicken back into the pan and drizzle the sauce over the chicken.
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