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MAIN DISHES-
POULTRY:
Jerk Chicken
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Jerk
Chicken |
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A Jamaican
marinade...
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1
bunch |
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scallions, chopped (1½ cups) |
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2
cloves |
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garlic, chopped |
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1
medium |
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jalapeño chile, chopped (seeds and ribs
removed for less heat, if desired) |
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2
Tbs |
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fresh lime juice |
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2
Tbs |
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olive oil, plus more for grill grates |
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1
Tbs |
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light brown sugar |
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1½
tsp |
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ground allspice |
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1
tsp |
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dried thyme |
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½
tsp |
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ground cinnamon |
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coarse salt |
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Eight pieces |
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bone-in chicken (drumsticks and thighs),
skinned and trimmed of excess fat |
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1 |
Make
marinade: In a blender, combine scallions,
garlic, jalapeño, lime juice, oil, sugar,
allspice, thyme, cinnamon, 1 tsp. salt, and 2
Tablespoons water; blend until smooth. Set aside
¼ cup for brushing. |
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2 |
Place
chicken in a shallow dish; season all over with
salt. Pour remaining marinade over chicken; toss
to coat. Cover; refrigerate, turning once or
twice, at least 2 hours, or up to overnight. |
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3 |
Heat grill
to medium-high heat; oil grates. Lift chicken
from marinade, letting excess drip off (discard
marinade); place on grill, and cover. Cook,
turning occasionally, until chicken is blackened
in spots, about 10 minutes. |
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4 |
Move chicken
to cooler part of the grill; brush with reserved
marinade. Grill, covered, until chicken is
cooked through, 10 to 15 minutes more. Serve
immediately. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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240.99 |
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Calories From Fat (42%) |
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101.23 |
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% Daily Value |
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Total Fat
11.19g |
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17% |
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Saturated Fat 2.02g |
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10% |
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Cholesterol
95.48mg |
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32% |
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Sodium
117.92mg |
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5% |
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Potassium
429.96mg |
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12% |
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Carbohydrates
8.42g |
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3% |
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Dietary Fiber 1.57g |
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6% |
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Sugar 4.46g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
6.84g |
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Protein
26.48g |
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53% |
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WW Points 5.4 |
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Recipe Source |
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Martha Stewart's Everyday |
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