Jamacian Jerk Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp. ground allspice1 tbsp. dried leaf thyme1 1/2 tsp. cayenne pepper1 1/2 tsp. black pepper1 1/2 tsp. ground sage3/4 tsp. ground nutmeg3/4 tsp. ground cinnamon2 tbsp. salt2 tbsp. garlic powder1 tbsp. sugar1/4 c. olive oil1/4 c. soy sauce3/4 c. white vinegar1/2 c. orange juice1/4 c. fresh lime juice1 jalapeno pepper1 c. finely chopped white onion3 green onions, finely chopped4 (6-8 oz.) whole chicken breasts, skinned and boned
In medium sized bowl, combine the first 10 ingredients including the sugar. Mixing with wire whisk, slowly add olive oil, soy sauce, vinegar, orange and lime juices. Add chopped pepper and chopped onions to marinade; mix well.
Spread 2 cups marinade in glass baking dish. Add chicken to coat in marinade. Cover and marinade at least 1 hour (overnight is best). Reserve 3/4 cup of marinade as a dipping sauce. On grill, cook chicken over medium to high heat 6 minutes each side. Baste with excess drained marinade.
Heat reserved marinade that has not touched chicken. Serve as a dipping sauce.
Makes 8 half breast servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JSHANE.
Spread 2 cups marinade in glass baking dish. Add chicken to coat in marinade. Cover and marinade at least 1 hour (overnight is best). Reserve 3/4 cup of marinade as a dipping sauce. On grill, cook chicken over medium to high heat 6 minutes each side. Baste with excess drained marinade.
Heat reserved marinade that has not touched chicken. Serve as a dipping sauce.
Makes 8 half breast servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JSHANE.
Nutritional Info Amount Per Serving
- Calories: 234.2
- Total Fat: 8.4 g
- Cholesterol: 68.6 mg
- Sodium: 1,422.3 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 1.7 g
- Protein: 28.9 g
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