JAMAICAN JERK CHICKEN
Adapted from a recipe by Paul Chung, Food & Wine Magazine, 2003.
Servings 8
Calories 234kcal
Equipment
- food processor
- 2 gallon-sized Ziploc bags
- grill
Ingredients
- 1 medium onion coarsely chopped
- 3 medium scallions chopped
- 1 habanero chile chopped (with seeds or without, cook's choice)
- 2 garlic cloves chopped
- 1 tablespoon five-spice powder
- 1 tablespoon ground allspice
- 1 tablespoon coarsely ground pepper
- 1 teaspoon dried thyme crumbled
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- ½ cup gluten-free soy sauce
- 1 tablespoon vegetable oil
- 3 pounds chicken breast boneless and skinless
Serve With
- Jamaican rice and peas
- Jamaican fried plantains
Instructions
- In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt. Process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Pour the marinade into a couple ziploc bags, add the chicken and turn to coat. Refrigerate 8 to 12 hours.
- Bring the chicken to room temperature before grilling.
- Grill the chicken over a medium-high fire, turning about every 10 minutes, until well browned and cooked through, 35 to 40 minutes. Transfer the chicken to a platter and serve.
Nutrition
Calories: 234kcal | Carbohydrates: 5g | Protein: 38g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 1022mg | Potassium: 721mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 2mg