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Jerk Chicken

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 6 servings (serving size: about 4 ounces)
"This version of jerk chicken was taught to me by our cook in Jamaica, where we vacationed annually. It starts out with bottled jerk sauce, which simplifies matters. -Marion Winik

Ingredients

  • 1/2 cup jerk sauce, divided
  • 1 cup vertically sliced onion
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, chopped
  • 4 chicken breast halves (about 1 1/2 pounds), skinned
  • 4 chicken thighs (about 1 pound), skinned
  • 1/2 cup light beer
  • 3 tablespoons ketchup
  • 1 tablespoon hot sauce
  • Cooking spray
  • Julienne-cut green onions

Nutrition Information

  • calories 245
  • caloriesfromfat 20 %
  • fat 5.4 g
  • satfat 1.1 g
  • monofat 1.3 g
  • polyfat 1.1 g
  • protein 42.4 g
  • carbohydrate 6 g
  • fiber 1.3 g
  • cholesterol 129 mg
  • iron 1.9 mg
  • sodium 589 mg
  • calcium 26 mg

How to Make It

  1. Combine 1/4 cup jerk sauce and next 5 ingredients (1/4 cup jerk sauce through garlic) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning occasionally. Remove chicken from bag; discard marinade.

  2. Prepare grill to medium-high heat.

  3. Combine 1/4 cup jerk sauce, beer, ketchup, and hot sauce.

  4. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with beer mixture. Garnish chicken with green onions, if desired.