You don’t have to buy a ticket to Jamaica to enjoy Caribbean food! The cool thing about this recipe is that you can prepare the ingredients early, stick the dish in the fridge and then throw it on the stove after your workout. This allows you to get the benefits from poultry, but skip the boring and tasteless recipes that leave you craving something exciting.
To build muscles, you need protein! Did you know that chicken breast has a higher protein-to-fat ratio than all other parts of the chicken? You can feel confident that you are helping your muscles recover after a strenuous workout.
This dish has other ingredients that offer a ton of nutritional value, such as the vitamins, minerals and antioxidants from onions, reduction in muscle soreness from ginger and a boost to your immune system from garlic.
This recipe follows The Thermo Diet, which is a lifestyle choice that will invigorate your metabolism, reset your cortisol levels, reduce inflammation and help you be your best self! Learn more about The Thermo Diet here.
Jammin' Jamaican Chicken
- 2 lbs chicken breast boneless & skinless
- 2 green onions
- 1 tbsp allspice berries whole
- 1 tbsp peppercorns
- 1 tbsp red pepper flakes
- 2 tsp ginger
- 1 habanero pepper
- 1 garlic clove
- 1 tbsp light brown sugar
- 2 tbsp honey
- 1 tbsp amino acids
- 1 tbsp sea salt
- 1 tbsp dried thyme
- 1-2 tbsp coconut oil
- Start by prepping the chicken. You can cut chicken into boneless wing-size chunks or tenders, or simply pound out the chicken breast till it’s 1-inch in thickness - your choice. Afterward, place in a large bowl. Set aside.
- To make the marinade, use a co ee grinder for the spices. If you have a mortar that is great too. If you don’t have either, just substitute ground spices. Put the allspice berries, peppercorns, red pepper flakes and sea salt into the coffee grinder and pulse until fine.
- Transfer to a food processor; add ginger, habanero, garlic and thyme, then pour into a bowl and add brown sugar, honey, soy sauce, green onions and coconut oil. Stir together until fully combined.
- Spoon marinade/rub over the chicken and using your hands spread it evenly over every piece. Place in the refrigerator for a few hours or preferably overnight.
- To cook (using boneless wing-sized pieces of chicken), heat 1 tbsp of coconut oil in a large skillet over medium heat. (If you have a grill, I’d recommend using that instead.)
- Add chicken and cook on each side for 7-8 minutes, until fully cooked through.