Recipe - Grilled Chicken With Jerk Seasoning

One fourth cup Hot Water
2 teaspoon Vegetable Oil
Three fourths teaspoon Dried Rosemary; Crumbled
1 md Garlic Clove; Minced
1/8 teaspoon Salt
One half teaspoon Greated Lemon Zest
1/8 teaspoon Freshly Ground Black Pepper
2 teaspoon Fresh Lemon Juice
10 ounce Skinless Boneless Chicken
Breast

In heatproof glass measuring cup, pour hot water over rosemary; let cool.
Stir in zest, juice, oil, garlic, salt, and pepper. Put chicken in plastic
bag; pour marinade over chicken and seal bag. Keep in refrigerator for 624
hours, turning bag periodically.

Prepare grill for a medium fire, using the direct method. Place chicken on
grill and cook for about 1520 minutes (or until done) turning once.

Marinade makes 4 servings and provides (per serving): 24 calories, 2 g.
total fat, 0 saturated fat, 0 mg. cholesterol, 69 mg sodium, 1 g. total
carbohydrate, 0 g. dietary fiber, 0 g. protein, 5 mg. calcium

For the chicken one above ... I put in the notes section the counts for the
original recipe using 2 tsp vegetable oil. If you cut the oil back to 1 tsp
then the counts would be: Cal 93.3;Fat 2.3g;Carb 0.7g;Fib 0.1g; Pro
16.5g;Sod 116mg; CFF 23.5%

NOTES : Cal 103.3, Fat 3.5g, Carb 0.7g, Fib 0.1g, Pro 16.5g, Sod 116mg,
CFF 31.3%.

Posted to Digest eatlf.v097.n186 by "Shirley F. Coleman"
scoleman@mail.coin.missouri.edu on Jul 23, 1997