Island Jerk Chicken Recipe

3.5 1 3
Island Jerk Chicken Recipe
Island Jerk Chicken Recipe photo by Taste of Home
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Island Jerk Chicken Recipe

Read Reviews
3.5 1 3
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!”
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
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 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 each: 168 calories, 7g fat (1g saturated fat), 63mg cholesterol, 437mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

  • 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)
  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 thermometer reads 170°, basting occasionally with reserved marinade. Yield: 4 servings.
Originally published as Island Jerk Chicken in Healthy Cooking April/May 2008, p17

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MY REVIEW
crysmitchell User ID: 5044355 59371
Reviewed Dec. 4, 2011

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

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