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Island Jerk Chicken
“My husband is crazy about hot sauce and I'm not,” writes Lynn Davis of St. Louis Park, Minnesota. “But to my surprise, I absolutely loved this chicken!”
4 Servings
Prep: 15 min. + marinating Grill: 10 min.
Ingredients
3/4 cup water
4 green onions, chopped
2 tablespoons canola oil
1 tablespoon hot pepper sauce
4 teaspoons ground allspice
3 garlic cloves, minced
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
4 boneless skinless chicken breast halves (4 ounces
each
)
Directions
In a small saucepan, combine the first nine ingredients; bring to a
boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool to room
temperature.
Pour 1/2 cup marinade into a large resealable plastic bag; add
chicken. Seal bag and turn to coat; refrigerate overnight. Transfer
remaining marinade to a small bowl; cover and refrigerate for
basting.
Coat grill rack with cooking spray before starting the grill. Drain
and discard marinade. Grill chicken, covered, over medium heat for
4-7 minutes on each side or until a meat thermometer reads 170°,
basting occasionally with reserved marinade. Yield: 4 servings.
© Taste of Home 2009
2 of 2
Island Jerk Chicken
(continued)
Nutrition Facts:
1 chicken breast half equals 168 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 437 mg sodium, 2 g carbohydrate, 1 g fiber, 23 g protein.
Diabetic Exchanges:
3 very lean meat, 1 fat.
© Taste of Home 2009