Caribbean Jerk Chicken

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Caribbean Jerk Chicken Ingredients

1 lb Chicken breasts without skin	1 lg Spanish onion; chopped
1 ts Whole cloves	1/4 c Scallions (white and green
1 ts Peppercorns	1 tb Jalapeno pepper; chopped
1/2 c Cider vinegar	1/2 ts Ground allspice
1/2 c Soy sauce; low sodium	1/2 ts Ground nutmeg
2 tb Olive oil	1 ts Thyme
1/4 c Red wine	1/4 ts White pepper
1/4 c Brown sugar	1/4 c Lime juice

Instructions for Caribbean Jerk Chicken

Prepare marinade: Crush whole cloves and peppercorns in a spice grinder or coffee grinder. (Blender might work, too). Combine with all other ingredients, except chicken in a blender or food processor. Blend until the marinade is thick and smooth, with no chunks in it. Place the chicken in a non-metal container. A glass bowl is good; so are ziplock bags. Pour the marinade over the chicken. (Instead of individual breasts, I used skinless chicken tenders, which I buy frozen by the large bagful at a warehouse store). Marinate, refrigerated, for 8 hours or overnight. Remove the chicken from the marinade. Discard the marinade. Cook the chicken on a grill 6 minutes on each side, or until there is no trace of pink inside. Or, cook in a lightly-oiled cast iron pan over high heat. (You could broil it in the oven, too.) Slice into strips before serving, if you wish. NOTES : I found this recipe only mildly spicy. Next time I would use more jalapeno (about 1 entire pepper). The recipe can also be made with lean beef, and would probably be very good that way. Nutritional information: 1 serving contains calories: 192, calories from fat: 45, total fat: 5 grams, saturated fat: 1 gram, sodium 372 mg., carbohydrate: 6 grams, sugars: 6 grams, protein: 29 grams. Diabetic Exchanges: 4 very lean meats, 1/2 carbohydrate Harper %@%@% Robin Carroll-Mann Recipe by: Diabetes Forecast Posted to Digest eat-lf.v097.n227 by harper@idt.net (Robin Carroll-Mann) on Sep 09, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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