Jerk-Style Chicken

When I think Jerk chicken, I think spicy. This was not spicy but very flavorful. I really liked it. D said we should put cayenne in it next time. It was easy to make. I made the marinade.
We had with Caribbean Rice.

Jerk-Style Chicken

Photo by ALB

A Draper family friend from Haiti inspired this version of Caribbean jerk-style chicken. The chicken marinates quickly and is loaded with flavor.

1 teaspoon grated lime rind
1/4 cup fresh lime juice
1 tablespoon ground allspice
1 tablespoon brown sugar
1 to 2 tablespoons finely chopped jalapeño pepper (we used 2, 1 seeded, 1 not)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 garlic cloves, chopped
1/2 cup chopped onion
6 skinless, boneless chicken thighs (about 1 pound)
3 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Parsley sprigs (optional)
Lime slices (optional)

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.
Prepare grill.
Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered, 5 minutes on each side or until done. Garnish with parsley and lime slices, if desired.
Yield: 6 servings (serving size: 2 thighs or 1 breast half)

CALORIES 169 (29% from fat); FAT 5.4g (sat 1.1g,mono 2.5g,poly 0.9g); IRON 1.3mg; CHOLESTEROL 84mg; CALCIUM 25mg; CARBOHYDRATE 2.6g; SODIUM 287mg; PROTEIN 26.1g; FIBER 0.8g

Cooking Light, MAY 2004