Jerk Chicken - Revision history

Jerome at 23:09, 19 October 2024

2024-10-19T23:09:21Z

← Older revision		Revision as of 23:09, 19 October 2024
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	Mark Scarbrough		Mark Scarbrough
	Cooking Light, MAY 2007		Cooking Light, MAY 2007
			[[Category:Chicken]]
	[[Category:~~Incomplete~~]]		[[Category:Dinner]]
	[[Category:~~Complete~~]]		[[Category:Main Dish]]

Jerome at 01:59, 9 December 2007

2007-12-09T01:59:30Z

← Older revision		Revision as of 01:59, 9 December 2007
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	For an even more fiery dish, use additional habanero chiles with their seeds, or add a teaspoon or two of habanero hot sauce. Jerk seasoning is native to Jamaica. Serve with sautéed okra and tomatoes.		For an even more fiery dish, use additional habanero chiles with their seeds, or add a teaspoon or two of habanero hot sauce. Jerk seasoning is native to Jamaica. Serve with sautéed okra and tomatoes.

	Chicken:		Chicken:
	1/3 cup diced yellow onion		1/3 cup diced yellow onion
	1/4 cup finely chopped green onions		1/4 cup finely chopped green onions
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	6 (6-ounce) skinless, boneless chicken breast halves (good on wings too)		6 (6-ounce) skinless, boneless chicken breast halves (good on wings too)
	1/2 teaspoon salt		1/2 teaspoon salt
	Cooking spray		Cooking spray

	Plantains:		Plantains:
Line 43:		Line 43:
	Mark Scarbrough		Mark Scarbrough
	Cooking Light, MAY 2007		Cooking Light, MAY 2007

			[[Category:Incomplete]]
			[[Category:Complete]]

Erin at 01:08, 15 May 2007

2007-05-15T01:08:24Z

← Older revision		Revision as of 01:08, 15 May 2007
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	2 garlic cloves, chopped		2 garlic cloves, chopped
	1 habanero pepper, quartered		1 habanero pepper, quartered
	6 (6-ounce) skinless, boneless chicken breast halves		6 (6-ounce) skinless, boneless chicken breast halves (good on wings too)
	1/2 teaspoon salt		1/2 teaspoon salt
	Cooking spray		Cooking spray

Erin at 00:55, 15 May 2007

2007-05-15T00:55:02Z

New page

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1611666

Jerk Chicken
From Cooking Light

For an even more fiery dish, use additional habanero chiles with their seeds, or add a teaspoon or two of habanero hot sauce. Jerk seasoning is native to Jamaica. Serve with sautéed okra and tomatoes.

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

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.

Yield: 6 servings

NUTRITION PER SERVING
CALORIES 276(17% from fat); FAT 5.3g (sat 2.8g,mono 1g,poly 0.6g); PROTEIN 40.4g; CHOLESTEROL 104mg; CALCIUM 36mg; SODIUM 427mg; FIBER 1.8g; IRON 1.8mg; CARBOHYDRATE 14.9g

Mark Scarbrough
Cooking Light, MAY 2007