Thursday, January 21, 2010

Jerk-Style Chicken- A tribute to Haiti

Here's a chicken dish that is sure to brighten up any dull wintry day. The flavors in this marinade are really great. They are bold, yet, not overbearing. I like using the chicken thighs because the meat is a little more tender and juicy. I know it's still winter, but, if you can, grill this on your outdoor grill. It will kick up the flavor just a little more. If not, a regular grill pan or saute pan will work as well.

1 tsp. grated lime rind
1/4 cup fresh lime juice
2 Tbsp. olive oil
1-2 Tbsp. finely chopped jalapeno pepper
1 Tbsp. ground allspice
1 Tbsp. brown sugar
1 tsp. salt
1 tsp. coarsely ground black pepper
1 tsp. dried thyme
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 garlic cloves, chopped
1/2 cup chopped onion
6 skinless, boneless chicken thighs (about 1 lb.)
3 (6-oz) skinless, boneless chicken breast halves
cooking spray

Combine first 12 ingredients in a blender; process until well-blended. Pour mixture into a large heavy-duty zip-top plastic bag; add onion and chicken. Seal bag; marinate in refrigerator 1-2 hours, turning bag occasionally. Prepare grill.

Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered, 5 minutes on each side or until one.

Serve with Island Rice

6 servings:2 thighs or 1 breast half
Calories per serving:169

SOURCE:Cooking Light

NOTES:If you are running short on time and forget to think ahead about the marinade, like I do, set the chicken out on the counter for 20-30 minutes. Meanwhile, make the marinade. Marinate the chicken, unrefrigerated for about 15-30 minutes.

Instead of using chicken breasts and thighs, I just used a large (10 pc.) package of chicken thighs. They came with the skin and the bone. I removed the skin but didn't worry about the bone. The chicken takes a little longer to cook with the bone in so make sure to check for doneness.

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