Island Jerk Chicken Recipe
Island Jerk Chicken Recipe photo by Taste of Home

Island Jerk Chicken Recipe

Publisher Photo
“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!”
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES: 4 servings

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)

Nutritional 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 lean meat, 1 fat.

Directions

  1. In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool to room temperature.
  2. 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.
  3. 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.
Originally published as Island Jerk Chicken in Healthy Cooking April/May 2008, p17

Nutritional 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 lean meat, 1 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Island Jerk Chicken

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   (3)
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MY REVIEW
Reviewed Dec. 4, 2011

"I make this recipe about once a month. I like to use it on chicken wings."

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