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Jerk Chicken

20 Minutes
4 People
Overhead dish of Canyon Ranch jerk chicken.


1/4 cup red onion, diced

1/2 cup scallion, chopped

3 Tbsp garlic, minced

3 Tbsp ginger juice

3 Tbsp fresh orange juice

1 Tbsp low-sodium Tamari

2 Tbsp Worcestershire sauce

1 Tbsp brown sugar

1 Tbsp fresh thyme

2 Tbsp ground allspice

1 Tbsp ground cinnamon

1 Tbsp ground nutmeg

3 Tbsp extra virgin olive oil

1/4 cup rum (optional)

2 habanero peppers

1/2 tsp sea salt

4-ounce chicken breasts, 4 pieces


  1. Place all ingredients, except chicken, in a blender and purée until smooth.
  2. Place chicken breasts in a shallow glass baking dish and pour marinade over the top.
  3. Place in refrigerator and marinate for 20 minutes to 24 hours.
  4. Preheat the oven to 400°.
  5. Heat a skillet on medium-high and sear chicken for 1 minute per side.
  6. Finish cooking the chicken in the oven for 15 to 20 minutes or until the chicken reaches an internal temperature of 165°.


Calories 205
Protein 24 g
Sodium 148 mg
Carbohydrates 3 g
Fat 10 g
Fiber tr
Servings 4