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Jamaican Jerk Chicken




Source of Recipe


ra


Recipe Introduction


servings 12
points 3


List of Ingredients




2 cups chopped scallions
1 teaspoon Scotch Bonnet hot sauce
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons allspice
1 tablespoon dry mustard
2 bay leaves, crushed
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon sugar
4 sprigs fresh thyme
1 teaspoon ground cinnamon
12 boneless, skinless chicken breasts, about 4 to 6 ounces each

Recipe



For the jerk seasoning: Place all of the ingredients except the chicken in a blender or food processor. Blend until the mixture is thoroughly combined.

Place the jerk seasoning and the chicken in a plastic bag, seal well and move the chicken around until it is well coated with the marinade. Refrigerate for at least 30 minutes or over night.

Preheat the grill.

Grill the chicken on each side until it is cooked through, about 4 to 6 minutes per side. Serve the chicken hot or at room temperature. Store cooked chicken in the refrigerator for up to 3 days.



Number of Servings: 12
Per Serving
Calories 145
Fat 2 g
Fiber 1 g
Protein 27 g
Sodium 335 mg