Jerk Chicken

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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 (good on wings too) 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