Island Jerk Chicken

Name: Island Jerk Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 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)

“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!”

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.

Nutrition 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.

Originally published as Jamaican Jerk Chicken in Healthy Cooking April/May 2008