Recipe - Caribbean Jerk Chicken

1 pound Chicken breasts without skin
1 teaspoon Whole cloves
1 teaspoon Peppercorns
One half cup Cider vinegar
One half cup Soy sauce; low sodium
2 tablespoon Olive oil
One fourth cup Red wine
One fourth cup Brown sugar
1 lg Spanish onion; chopped
One fourth cup Scallions (white and green
parts), chopped
1 tablespoon Jalapeno pepper; chopped
One half teaspoon Ground allspice
One half teaspoon Ground nutmeg
1 teaspoon Thyme
One fourth teaspoon White pepper
One fourth cup Lime juice

Prepare marinade:

Crush whole cloves and peppercorns in a spice grinder or coffee grinder.
(Blender might work, too). Combine with all other ingredients, except
chicken in a blender or food processor. Blend until the marinade is thick
and smooth, with no chunks in it.

Place the chicken in a nonmetal container. A glass bowl is good; so are
ziplock bags. Pour the marinade over the chicken. (Instead of individual
breasts, I used skinless chicken tenders, which I buy frozen by the large
bagful at a warehouse store). Marinate, refrigerated, for 8 hours or
overnight.

Remove the chicken from the marinade. Discard the marinade. Cook the

chicken on a grill 6 minutes on each side, or until there is no trace of
pink inside. Or, cook in a lightlyoiled cast iron pan over high heat. (You
could broil it in the oven, too.)

Slice into strips before serving, if you wish. NOTES
: I found this recipe only mildly spicy. Next time I would use more
jalapeno (about 1 entire pepper). The recipe can also be made with lean
beef, and would probably be very good that way.

Nutritional information:

1 serving contains calories: 192, calories from fat: 45, total fat: 5
grams, saturated fat: 1 gram, sodium 372 mg., carbohydrate: 6 grams,
sugars: 6 grams, protein: 29 grams.

Diabetic Exchanges: 4 very lean meats, One half carbohydrate Harper %@%@% Robin
CarrollMann

Recipe by: Diabetes Forecast

Posted to Digest eatlf.v097.n227 by harper@idt.net (Robin CarrollMann) on
Sep 09, 1997