Jerk-Style Chicken

Yield: 6     (serving size: 2 thighs or 1 breast half)

1 tsp. grated lime rind

1/4 cup fresh lime juice

2 tbsp. olive oil

1-2 tbsp. finely chopped jalapeno pepper

1 tbsp. ground allspice

1 tbsp. brown sugar

1 tsp. salt

1 tsp. coarsely ground black pepper

1 tsp. dried thyme

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

3 garlic cloves, chopped

1/2 cup chopped onion

6 skinless, boneless chicken thighs (about 1 lb.)

3 (6 oz.) skinless, boneless chicken breast halves

cooking spray

optional parsley sprigs

optional lime wedges

  1. Combine first (12) ingredients in a blender; process until well blended. Pour mixture into a large heavy-duty zip-top plastic bag; add onion and chicken. Seal bag; marinate in refrigerator 1 to 2 hours, turning bag occasionally.
  2. Prepare grill or preheat broiler. Remove chicken from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray. Cook chicken, covered, 5 minutes on each side or until done. Garnish with parsley and lime slices if desired.

CALORIES 169 (29% from fat); FAT 5.4g (sat. fat 1.1g); CHOL 84mg; SOD 287mg; CARB 2.6g; FIBER 0.8g; PROTEIN 26.1g

from Cooking Light Annual Recipes 2005


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