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Jerk Chicken

Yield 2 servings.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Cooking Light Light Cooking for Two