Caribbean Jerk Chicken (6 PTS)

Recipe Ingredients

1 lb	454g / 16oz	Chicken breasts without skin
1 teaspoon	5ml	Whole cloves
1 teaspoon	5ml	Peppercorns
1/2 cup	118ml	Cider vinegar
1/2 cup	118ml	Soy sauce, low sodium
2 tablespoons	30ml	Olive oil
1/4 cup	59ml	Red wine
1/4 cup	40g / 1.4oz	Brown sugar
1 cup	62g / 2.2oz	Spanish onions - chopped (large)
1/4 cup	36g / 1.3oz	Scallions - chopped
		- (white and green parts)
1 tablespoon	15ml	Jalapeno pepper - chopped
1/2 teaspoon	2.5ml	Ground allspice
1/2 teaspoon	2.5ml	Ground nutmeg
1 teaspoon	5ml	Thyme
1/4 teaspoon	1.3ml	White pepper
1/4 cup	59ml	Lime juice

Recipe Instructions

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.

Per serving: 273 Calories; 8g Fat (28% calories from fat); 24g Protein; 25g

Carbohydrate; 53mg Cholesterol; 1279mg Sodium; 1.6g fiber

Food Exchanges: 3 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 1 Other

Carbohydrates

Shared by: Angela, Healthy Recipes

Source:
Plugged In

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