Caribbean jerk chicken

Yield: 4 Servings

Measure Ingredient
1 pounds Chicken breasts without skin
1 teaspoon Whole cloves
1 teaspoon Peppercorns
½ cup Cider vinegar
½ cup Soy sauce; low sodium
2 tablespoons Olive oil
¼ cup Red wine
¼ cup Brown sugar
1 large Spanish onion; chopped
¼ cup Scallions (white and green parts), chopped
1 tablespoon Jalapeno pepper; chopped
½ teaspoon Ground allspice
½ teaspoon Ground nutmeg
1 teaspoon Thyme
¼ teaspoon White pepper
¼ cup Lime juice

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, ½ carbohydrate Harper %@%@% Robin Carroll-Mann

Recipe by: Diabetes Forecast

Posted to Digest eat-lf.v097.n227 by harper@... (Robin Carroll-Mann) on Sep 09, 1997

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