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Photo: Lain Bagwell; Styling: Cindy Barr Photo by: Photo: Lain Bagwell; Styling: Cindy Barr

Jerk Chicken

Jerk chicken is seasoned with habanero chiles, which are native to Jamaica. For even more fire, use additional habanero chiles with their seeds, or add a teaspoon or two of habanero hot sauce. Serve with sautéed okra and tomatoes.

Cooking Light MAY 2007

  • Yield: 6 servings

Ingredients

  • Chicken:
  • 1/3 cup diced yellow onion
  • 1/4 cup finely chopped green onions
  • 2 tablespoons cider vinegar
  • 2 teaspoons brown sugar
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 2 garlic cloves, chopped
  • 1 habanero pepper, quartered
  • 6 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • Cooking spray
  • Plantains:
  • 2 soft black plantains (about 1 pound)
  • 1/2 cup light coconut milk
  • 1 tablespoon butter
  • 1/4 teaspoon salt

Preparation

To prepare chicken, combine first 10 ingredients in a food processor; pulse 30 times or until finely chopped. Spoon onion mixture into a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning bag occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Sprinkle chicken with 1/2 teaspoon salt. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done.

To prepare plantains, peel plantains, and cut into 1-inch pieces. Cook plantains in boiling water 20 minutes or until tender; drain. Combine plantains, coconut milk, butter, and 1/4 teaspoon salt in a medium bowl; mash to desired consistency. Place 1/3 cup plantain mixture on each of 6 plates, and top each serving with 1 chicken breast half.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 17%
  • Fat: 5.3g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.6g
  • Protein: 40.4g
  • Carbohydrate: 14.9g
  • Fiber: 1.8g
  • Cholesterol: 104mg
  • Iron: 1.8mg
  • Sodium: 427mg
  • Calcium: 36mg
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Jerk Chicken recipe

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