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

Island Jerk Chicken Recipe

Read Reviews (1)
3.67 1
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“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.

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

Reviews for Island Jerk Chicken(1)

AVERAGE RATING
   (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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