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JAMAICAN JERK CHICKEN

Source of Recipe

FROM BRISTOL-MYERS SQUIBB COMPANY


Recipe Introduction

Plan ahead...needs to marinate at least 4 hours or overnight. Makes 6 servings.

2 lbs. chicken pieces, skinned
2 tsp. each ground allspice and dried thyme
1/2 tsp. each ground nutmeg and cinnamon
3 green onions, finely chopped
2 cloves garlic, minced
1 fresh jalapeno pepper, seeded and minced, or 1 Tbsp. minced pickled jalapeno
1/4 cup orange juice
2 tsp. red wine vinegar

Remove and discard and fat from chicken. Place chicken pieces in glass dish.

In small bowl, combine allspice, thyme, nutmeg,and cinnamon. Stir in green onions, garlic, jalapeno pepper, orange juice, and vinegar. Pour over chicken, turning to coat well.

Cover and marinate in refrigerator, turning occasionally, for at least 4 hours or overnight. Remove chicken from marinade. Place on lightly greased barbecue grill or
broiler pan.

Barbecue or broil at medium-high heat for about 20 minutes on each side or until no longer pink. Or place on rack in shallow pan and bake in 325 degree oven for 45 minutes or until no longer pink.

Each serving contains: 159 calories, 3g total fat (1g saturated fat), 92mg cholesterol, 26g protein, 2g carbohydrate, 122 mg sodium, 315mg potassium.