- September 9, 2009 at 1:53 pm #276094
Take a Jamaican vacation in your very own backyard. This flavorful marinade gives your grilled chicken a spicy hint of true Jamaican “jerk” cooking.
Prep Time: 15 min
Total Time: 1 hour 5 min
Makes: 6 servings
2 tablespoons vegetable oil
8 medium green onions, sliced (1/2 cup)
1 small red bell pepper, chopped (1/2 cup)
2 garlic cloves, finely chopped
1 teaspoon dried thyme leaves
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/8 teaspoon ground red pepper (cayenne)
6 boneless skinless chicken breast halves (1 1/2 pounds)
1. Heat oil in 8-inch skillet over medium heat until hot. Cook remaining ingredients except chicken in oil about 2 minutes, stirring frequently, until bell pepper is crisp-tender; cool.
2. Place chicken and bell pepper mixture in shallow glass dish; turn chicken to coat with pepper mixture. Cover and refrigerate at least 30 minutes but no longer than 3 hours, turning chicken occasionally.
3. Heat coals or gas grill for direct heat.
4. Remove chicken from marinade; discard marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until juice is no longer pink when centers of thickest pieces are cut.
Did You Know… “Jerking” is the Jamaican cooking technique of slowly cooking spicy marinated meat or poultry over a fire of green allspice branches until the meat “jerks” off the bone.
Success: Discard used marinade; it contains bacteria from raw meat that could make you sick. You’ll get all the flavor you need from marinating.
1 Serving: Calories 145 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 75 mg; Sodium 210 mg; Total Carbohydrate 0g (Dietary Fiber 0g); Protein 27 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4 % Exchanges: 4 Very Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.
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