Jerk Chicken: Difference between revisions
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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: | |||
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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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 | |||
Plantains: | Plantains: | ||
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Mark Scarbrough | Mark Scarbrough | ||
Cooking Light, MAY 2007 | Cooking Light, MAY 2007 | ||
[[Category:Chicken]] | |||
[[Category:Dinner]] | |||
[[Category:Main Dish]] | |||