Cha Cha Cha Jerk Chicken

Recipe Ingredients

1/4 teaspoon	1.3ml	Ground allspice
1 tablespoon	15ml	Salt
4 teaspoons	20ml	Chili powder
1 tablespoon	15ml	Freshly-ground black pepper
1 1/2 tablespoons	22ml	Dried thyme
2 tablespoons	30ml	Minced garlic
4 teaspoons	20ml	Red pepper flakes - or to taste
1 teaspoon	5ml	Garlic powder
1/2 teaspoon	2.5ml	Cayenne pepper
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Curry powder
1 teaspoon	5ml	Ground ginger
1 teaspoon	5ml	Ground coriander
1 tablespoon	15ml	Dried oregano
1 cup	237ml	Worcestershire sauce
2 cups	474ml	Orange juice
2 cups	474ml	Pineapple juice
6		Boneless chicken breasts - (to 8)

Recipe Instructions

Note: Read the instructions carefully before you begin so you don't run the risk of finishing the recipe before the twice-heated chicken is fully cooked.

In a bowl large enough to hold marinade and chicken pieces, combine allspice, salt, chili powder, black pepper, thyme, garlic, pepper flakes, garlic powder, cayenne pepper, turmeric, curry powder, ginger, coriander, oregano, Worcestershire sauce and orange and pineapple juices. Mix well. Add chicken breasts, turning to coat with marinade. Cover and marinate in refrigerator 24 hours.

Remove chicken from marinade and grill over medium heat until partially cooked, about 4 minutes a side. Remove from heat (jerk chicken is cooked twice). Let cool a few minutes, then cut each breast lengthwise into two pieces.

Use brush to apply more marinade to each piece, then cook over low heat until chicken is done, 4 to 5 minutes, brushing frequently with marinade to keep moist.

At the restaurant, jerk chicken is served with a watercress salad and mashed yams or black beans.

This recipe yields 6 servings.

Each serving: 309 calories; 584 mg sodium; 109 mg cholesterol; 16 grams fat; 3 grams carbohydrates; 36 grams protein; 0.58 gram fiber.

Source:
The Los Angeles Times, 06-28-2000

Rating

Average rating:

4.5 (2 votes)

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