Jamaican Chicken

Recipe Ingredients

1/2 cup	118ml	Water
5		Fresh ginger - (to 6 slices)
2		Dried chili peppers - crumbled
1/2		Onion - chopped
1/4 cup	59ml	White wine vinegar
1 tablespoon	15ml	Pepper sauce - see * Note
1 teaspoon	5ml	Dried thyme
1/2 teaspoon	2.5ml	Ground allspice
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 1/4 lbs	567g / 20oz	Boneless skinless chicken breasts - cubed

Recipe Instructions

* Note: For authentic Jamaican flavor, choose a pepper sauce that contains tamarind and hot peppers, such as Pickapeppa. It is sold in large supermarkets and specialty stores. You may replace it with Worcestershire sauce and a splash of hot-pepper sauce.

In a blender, combine the water, ginger, chili peppers, onions, vinegar, pepper sauce, thyme, allspice and black pepper. Puree until fairly smooth. Pour the marinade into a large bowl. Add the chicken and stir to coat well. Cover and refrigerate for 4 to 5 hours, stirring occasionally.

Thread the meat onto metal skewers. Reserve the marinade, transfer to a saucepan and bring to a full boil. Keep warm over low heat. Grill or broil the chicken, until cooked through, about 5 minutes per side. Serve the boiled marinade as a sauce.

Accompaniments: Serve with black beans, yellow rice and corn bread. For a real tropical flair, garnish with pineapple, mango or papaya slices.

Variation: You may replace the chicken with cubes or strips of turkey breast, pork tenderloin or flank steak, or use bone-in chicken pieces. Adjust the cooking time accordingly.

This recipe yields 4 servings.

Nutritional Information Per Serving: Calories: 171; Fat: 1.9 grams (10% of calories); Cholesterol: 82 milligrams; Sodium: 197 milligrams; Fiber (grams) 1.1.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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