Jerk Chicken with Corn Bread
Jerk Chicken with Corn Bread might be just the main course you are searching for. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 1334 calories, 90g of protein, and 82g of fat each. A mixture of paprika, cayenne pepper, ground allspice, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the corn muffin mix you could follow this main course with the Corn Muffin Churros as a dessert. This recipe is typical of Central American cuisine. From preparation to the plate, this recipe takes approximately 15 minutes. It is a good option if you're following a dairy free diet.
Instructions
Heat oven to 400 F.Thinly slice the dark green tips of 4 scallions; set aside.
Place the remaining scallions in a roasting pan.In a small bowl, combine the paprika, garlic powder, allspice, nutmeg, cayenne, salt, black pepper, oil, lime juice, and molasses.
Spread the spice mixture over and under the chicken skin.
Place the chicken on top of the scallions. Roast until the chicken is cooked through, about 45 minutes.Meanwhile, prepare the corn muffin mix according to the package directions. Stir in the jalapeno and reserved sliced scallions and scrape the batter into a greased 8-inch-square pan.
Place in oven and bake for 15 to 20 minutes.
Serve the chicken with the roasted scallions, corn bread, and lime wedges, if desired. Tip: For a more intense flavor, rub the spice mixture over the chicken, then refrigerate for at least 8 hours before roasting.