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Jerk-Style Chicken

Randy Mayor; Jan Gautro

Yield 6 servings (serving size: 2 thighs or 1 breast half)
A Draper family friend from Haiti inspired this version of Caribbean jerk-style chicken. The chicken marinates quickly and is loaded with flavor.

Ingredients

  • 1 teaspoon grated lime rind
  • 1/4 cup fresh lime juice
  • 1 tablespoon ground allspice
  • 1 tablespoon brown sugar
  • 1 to 2 tablespoons finely chopped jalapeño pepper
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 garlic cloves, chopped
  • 1/2 cup chopped onion
  • 6 skinless, boneless chicken thighs (about 1 pound)
  • 3 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • Parsley sprigs (optional)
  • Lime slices (optional)

Nutrition Information

  • calories 169
  • caloriesfromfat 29 %
  • fat 5.4 g
  • satfat 1.1 g
  • monofat 2.5 g
  • polyfat 0.9 g
  • protein 26.1 g
  • carbohydrate 2.6 g
  • fiber 0.8 g
  • cholesterol 84 mg
  • iron 1.3 mg
  • sodium 287 mg
  • calcium 25 mg

How to Make It

  1. Combine first 12 ingredients in a blender; process until well blended. Pour mixture into a large heavy-duty zip-top plastic bag; add onion and chicken. Seal bag; marinate in refrigerator 1 to 2 hours, turning bag occasionally.

  2. Prepare grill.

  3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered, 5 minutes on each side or until done. Garnish with parsley and lime slices, if desired.