I like to use boneless, skinless chicken breasts to cut down on the fat since I am dieting but it would be more flavorful with bone-in chicken pieces (white & dark). I use 2 habeneros and I leave the seeds in because I love hot food but the heat could be tamed with a milder chile, such as a jalapeno or serrano. I usually serve this with roasted baby red potatoes with a purchased dry jerk seasoning and a mixture of corn & bell peppers.
1. In a blender or food processor combine all ingredients except chicken and blend to a paste.
2. Put chicken breasts in a glass casserole dish or plastic bag and rub the marinade all over. Cover with plastic wrap or seal the bag and press out excess air and refrigerate overnight.
3. Grill chicken either outside or on an indoor grill until cooked through.
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 4|
|Calories from Fat: 23 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 97.4mg||30 %|
|Sodium 177.5mg||6 %|
|Potassium 569.7mg||15 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 7.2g|
|Protein 40g||57 %|
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Calories per serving: 223
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