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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (206g) Recipe makes 4 servings The following items or measurements are not included below: 4 fluid ounces white wine vinegar |
||
| Calories 392 | ||
| Calories from Fat 194 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.6g | 33% | |
| Saturated Fat 4.0g | 20% | |
| Monounsaturated Fat 6.8g | ||
| Polyunsaturated Fat 9.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 82mg | 27% | |
| Sodium 3091mg | 128% | |
| Potassium 446mg | 12% | |
| Total Carbohydrate 14.4g | 4% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 9.0g | ||
| Protein 35.4g | 70% | |
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Barbecued Jerk Chicken
By: Mille® ™
May 28, 2002
I recommend that you try to avoid letting the wind blow the aroma of this chicken on your grill into the neighbour's yard, unless you are prepared to cook a second batch.
SERVES 4
Ingredients
- 4 boneless chicken breasts
- 6 fluid ounces soy sauce
- 4 fluid ounces white wine vinegar
- 2 garlic cloves, roughly chopped
- 1 onion, chopped
- 2 fluid ounces vegetable oil
- 2 tablespoons brown sugar
- 1 tablespoon dried thyme
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 jalapeno pepper, roughly chopped
Directions
1
Place all the ingredients, except the chicken, in a food processor and process until smooth.2
Make 4 parallel cuts about ½ inch deep in each chicken breast and place in a shallow dish.3
Pour the puréed mixture over the chicken and rub it in with your hands, making sure the mixture gets into the cuts.4
Cover and refrigerate for 4 to 6 hours or overnight.5
Grill over medium coals for 15-20 minutes turning occasionally and basting with any remaining marinade or until cooked through.
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Featured Reviews for This Recipe
From: Natalia #3
On Jul 18, 2008
i followed the recipe however (due to the weather here in the uk) i wasn't able to bbq it so i cooked it on the griddle pan and it was soooo good. It was very flavoursome, moist and tender. i will defenately make this again. thank you!!
From: ratherbeswimmin'
On Jun 10, 2002
This was absolutely incredible!!! The smell had us drooling and the taste was even better. Love, love, love the mix of spices. This is a winner and my family and I thank you for sharing this.
From: BabyKEsq
On Aug 25, 2005
This is a fantastic base recipe for jerk chicken. I made a few modifications. 1. I use a jalapeno pepper and a scotch bonnet pepper (we like it hot). 2. I double the thyme, cloves, nutmeg and garlic. 3. I triple the allspice. 4. I cut the oil in half. 4. I reserve 1/2 the marinade for basting and baste and flip the chicken about four times, cooking a total of 15 minutes on the grill.
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