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Jamaican Jerk Chicken




Source of Recipe


WW Community


Recipe Introduction


Serves 4–6


List of Ingredients




4–6 eight-ounce boneless chicken breasts or thighs
3 jalepeño peppers, seeded and diced
3 cloves garlic, chopped
1/2 cup vinegar
1/2 cup soy sauce
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
1/8 teaspoon pepper
1 mango, diced
1 papaya, diced
3 ripe plantains

Recipe



Combine the jalepeño pepper, garlic, vinegar, soy sauce, cinnamon, nutmeg, cloves, salt and pepper. Coat the chicken breasts and let marinate overnight.

Choose your favorite cooking method to prepare the chicken. If you roast, pre-heat the oven to 450° and cook for 12–15 minutes. You could also sauté or grill the chicken breasts over medium-high heat, four minutes per side.

Prepare the brown rice according to the directions on the package, or as you usually do. When the rice is ready, add the diced mango and papaya.

Slice the plantains into 1/2-inch diagonal pieces and place on a greased baking sheet. Pre-heat the oven to 500° and bake the plantains until browned. Remove the baking sheet, let cool slightly, then smash the plantains with the palm of your hand until they begin to split. Add salt and pepper, then return to oven for 5 minutes. (Another more traditional preparation is to fry the plantains.)