Recipe for Jerk Chicken


1 cup (225 ml) diced onion
3 scallions, green and white parts, chopped
2 tbsp (30 ml) fresh thyme leaves, or 2 tsp (10 ml). dried
1 tbsp (15 ml) coarsely chopped gingerroot
2 or more Scotch bonnet or haba ero chile peppers
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml). ground allspice
1/2 tsp (2 ml). freshly ground black pepper
1/2 tsp (2 ml). ground cinnamon
1/4 tsp (1 ml). freshly ground nutmeg
1/2 tsp (2 ml). salt
2 whole chicken breast, split and skinned


In a food processor or blender, combine the onion, scallion, thyme, ginger, chiles, oil, allspice, pepper, cinnamon, nutmeg and salt.
Process to a pulpy paste--there will be about a cup.
Spread the paste liberally over the chicken breasts.
Arrange the chicken on a plate.
Cover with plastic wrap and marinate in the refrigerate 2-3 hours, up to overnight.
Preheat the oven to 300 degrees (150 C.).
Place the chicken in a baking dish, cover and bake 30 minutes.
Meanwhile, light the grill, or if cooking indoors, heat a grill pan or ridged griddle.
When the chicken comes out of the oven, grill it until it is cooked through, turning the pieces once--this takes about 10 minutes, depending on the size of the chicken breasts.

194 calories, 7 grams of fat per serving.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here