This recipe it loosely based on a jerk seasoning recipe I acquired from a chef when I worked in New Orleans – it was his mamma’s recipe and he used to make the jerk chicken for our staff meal.
In a food processor or with a mortar & pestle, pulse green onion, garlic, thyme and oregano with salt and olive oil until finely processed. Stir in ginger, allspice, black pepper, nutmeg and chili (if using).
Coat chicken breasts with herb mixture, cover and chill for at 30 minutes to up to 1 day.
Preheat oven to 180C.
Place chicken breast on a parchment-lined baking tray, be sure to spoon any excess herb mixture on top, and roast, uncovered, until cooked through, about 25 minutes.
Slice and serve warm or a room temperature, sprinkled with lime juice
Alternately, chicken can be grilled over medium heat, turning once during cooking.
This is like jerk chicken without the heat (but you can make it spicy)
The use of lime juice adds zing to this dish but also replaces the need for too much salt.
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