Jerk Chicken

Oxmoor House
2 servings.


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1/2 cup chopped onion
1 tablespoon brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons red wine vinegar
1 teaspoon chopped fresh thyme
1 teaspoon chopped garlic
1/2 teaspoon sesame oil
1/4 teaspoon ground allspice
1 Scotch Bonnet or habanero chili pepper
2 (4-ounce) skinned, boned chicken breast halves
Vegetable cooking spray
Fresh thyme sprigs (optional)


Position knife blade in food processor bowl; add first 9 ingredients. Pulse 12 times, scraping sides of processor bowl once. Place 1/3 cup onion mixture in a heavy-duty, zip-top plastic bag; reserve remaining onion mixture. Add chicken to bag; seal bag, and marinate chicken in refrigerator 1 hour, turning bag occasionally.

Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray; place rack on grill over medium-hot coals (350° to 400°). Place chicken and thyme sprigs, if desired, on rack; grill, covered, 4 minutes on each side or until chicken is done. Discard thyme sprigs. Serve chicken with reserved onion mixture.

Created date

August 2009

Nutritional Information

Calories 176
Caloriesfromfat 21 %
Fat 4.1 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.1 g
Carbohydrate 6.3 g
Fiber 0.0 g
Cholesterol 70 mg
Iron 0.0 mg
Sodium 324 mg
Calcium 0.0 mg