HCG Phase 2 Jerk Chicken
- Number of Servings: 4
Ingredients
400 grams of boneless, skinless chicken breast2 TBS yellow mustardjuice of 1 limejuice of 1/2 lemon3 habenero peppers1 TBS cider vinegar1 TBS chopped cilantro2 scallions sliced1 TBS dried rosemary1 TBS dried thyme1 TBS dried basil1 TBS mustard seeds1 tsp salt1/2 tsp ground black pepper
2 TBS yellow mustard
juice of 1 lime
juice of 1/2 lemon
3 habenero peppers
1 TBS cider vinegar
1 TBS chopped cilantro
2 scallions sliced
In a blender or small food processor, combine the ingredients above and puree to liquify.
Then add:
1 TBS dried rosemary
1 TBS dried thyme
1 TBS dried basil
1 TBS mustard seeds
1 tsp salt
1/2 tsp ground black pepper
and blend to make the Jerk paste/marinade.
Marinate 4, 100 gram chunks of chicken breasts for a couple of hours or overnight.
Prepare the grill and cook the chicken breasts for aprox. 4-5 minutes per side depending on thickness. Try not to move them around too much. The rub will make a crust on the chicken. The inside temperature should be 160 dg/f.
Serve with Citrus Cabbage Slaw.
Serving Size: Makes four 100 gram servings
Number of Servings: 4
Recipe submitted by SparkPeople user HELLOJODY.
juice of 1 lime
juice of 1/2 lemon
3 habenero peppers
1 TBS cider vinegar
1 TBS chopped cilantro
2 scallions sliced
In a blender or small food processor, combine the ingredients above and puree to liquify.
Then add:
1 TBS dried rosemary
1 TBS dried thyme
1 TBS dried basil
1 TBS mustard seeds
1 tsp salt
1/2 tsp ground black pepper
and blend to make the Jerk paste/marinade.
Marinate 4, 100 gram chunks of chicken breasts for a couple of hours or overnight.
Prepare the grill and cook the chicken breasts for aprox. 4-5 minutes per side depending on thickness. Try not to move them around too much. The rub will make a crust on the chicken. The inside temperature should be 160 dg/f.
Serve with Citrus Cabbage Slaw.
Serving Size: Makes four 100 gram servings
Number of Servings: 4
Recipe submitted by SparkPeople user HELLOJODY.
Nutritional Info Amount Per Serving
- Calories: 142.1
- Total Fat: 2.4 g
- Cholesterol: 57.4 mg
- Sodium: 698.4 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.7 g
- Protein: 24.3 g
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