Hickory-Grilled Jerk Chicken

recipe
When Jamaicans barbecue, they call it jerk. This style of outdoor cooking is known most for its hot habanero chiles and the oak, pecan, or hickory wood smoke flavor.

Yield:

6servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 375
Caloriesfromfat 21 %
Fat 8.6 g
Satfat 1.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 31 g
Carbohydrate 43.4 g
Fiber 0.0 g
Cholesterol 72 mg
Iron 0.0 mg
Sodium 955 mg
Calcium 0.0 mg

Ingredients

Hickory chips
6 (4-ounce) skinned, boned chicken breast halves
Wet Jerk Rub, divided
Vegetable cooking spray
4 cups cooked long-grain rice (cooked without salt or fat)
3 tablespoons fresh lime juice
2 tablespoons peeled, grated gingerroot
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt

Preparation

Soak hickory chips in water at least 30 minutes; drain. Prepare Wet Jerk Rub.

Measure 1/2 cup Wet Jerk Rub, and set aside. Coat chicken with remaining 1 cup Wet Jerk Rub. Place chicken in a large, heavy-duty, zip-top plastic bag; seal bag, and marinate in refrigerator 8 hours.

Preheat gas grill to medium-hot (350° to 400°) using both burners. After preheating, turn left burner off. Place hickory chips in a disposable aluminum foil pan or an aluminum foil packet poked with holes on grill over right burner. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chicken on rack over left burner. Grill, uncovered, 30 minutes or until done, turning frequently. Transfer chicken to a platter, and keep warm.

Combine rice and remaining ingredients; toss gently. Spoon rice evenly onto each individual serving plate. Top rice with chicken. Serve immediately. Serve with reserved Wet Jerk Rub.

Note:

Oxmoor House Cooking Light Collection

January 1995
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