Title: Caribbean Jerk Chicken
Categories: Diabetic Lowfat Poultry
Yield: 4 Servings

1	lb	Chicken breasts without skin
1	ts	Whole cloves
1	ts	Peppercorns
1/2	c	Cider vinegar
1/2	c	Soy sauce; low sodium
2	tb	Olive oil
1/4	c	Red wine
1/4	c	Brown sugar
1	lg	Spanish onion; chopped
1/4	c	Scallions (white and green parts), chopped
1	tb	Jalapeno pepper; chopped
1/2	ts	Ground allspice
1/2	ts	Ground nutmeg
1	ts	Thyme
1/4	ts	White pepper
1/4	c	Lime juice

Prepare marinade:

Crush whole cloves and peppercorns in a spice grinder or coffee grinder. (Blender might work, too). Combine with all other ingredients, except chicken in a blender or food processor. Blend until the marinade is thick and smooth, with no chunks in it.

Place the chicken in a non-metal container. A glass bowl is good; so are ziplock bags. Pour the marinade over the chicken. (Instead of individual breasts, I used skinless chicken tenders, which I buy frozen by the large bagful at a warehouse store). Marinate, refrigerated, for 8 hours or overnight.

Remove the chicken from the marinade. Discard the marinade. Cook the

chicken on a grill 6 minutes on each side, or until there is no trace of pink inside. Or, cook in a lightly-oiled cast iron pan over high heat. (You could broil it in the oven, too. )

Slice into strips before serving, if you wish.

NOTES : I found this recipe only mildly spicy. Next time I would use more jalapeno (about 1 entire pepper). The recipe can also be made with lean beef, and would probably be very good that way. Posted to MM-Recipes Digest V4 #1

Recipe by: Diabetes Forecast

previous

next