Paleo Jerk Chicken


Paleo Jerk Chicken

Alison Rost
Paleo jerk chicken adds a punch of fragrant and fiery spices for added kick to your menu.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine American


  • 1-1/2 lbs boneless skinless chicken thighs
  • 1 tsp freshly ground black pepper
  • 1/4 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp dried thyme ** or 1/2 teaspoon ajwain seeds
  • 1/4 tsp garlic powder
  • 1 tsp bright red paprika
  • 1/2 tsp salt
  • 3 Tbsp olive oil divided


  • Preheat the oven to 350 F.
  • In a small bowl, mix together the spices. Set aside.
  • Cut each chicken thigh into 1-inch segments and place into a separate bowl.
  • Add the spice mix along with 1 Tbsp of the oil to the chicken. Mix well and set aside for 10 minutes.
  • Heat the remaining oil in a wok or large, nonstick frying pan over very high heat. When the oil is very hot, add the chicken.
  • Stir-fry quickly until the pieces are lightly browned or have turned opaque on the outside.
  • Place chicken pieces into a baking dish, and cover loosely with lightly oiled wax paper
    (which should sit inside the dish and directly on top of the chicken pieces) and bake for 8 – 10 minutes or until the chicken is cooked.
  • Enjoy while hot or remove from hot baking dish to maintain moisture for eating later.