Jamaican Jerk Chicken
Recipe: #31808
April 19, 2019
Categories: Poultry, Chicken, Vegetables, Onions, Carribbean, Grilling (Outdoor), Gluten-Free, Low Fat, No Eggs, Non-Dairy, Spices, Boneless Pieces, Spicy, Kosher Meat more
"This is out of my Simply Perfect Hot & Spicy cookbook...Don't let the long list of spices deter you...this easy grilled meat goes together quickly...Prep time includes chilling time..."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (338 g)
- Calories 439.4
- Total Fat - 11.8 g
- Saturated Fat - 2.8 g
- Cholesterol - 192.8 mg
- Sodium - 755.7 mg
- Total Carbohydrate - 9.1 g
- Dietary Fiber - 2.5 g
- Sugars - 2.8 g
- Protein - 71.7 g
- Calcium - 67.8 mg
- Iron - 3 mg
- Vitamin C - 27.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Rinse chicken; pat dry. Combine onion, lime juice, salt, crushed red pepper, allspice, pepper, curry, thyme, ground red pepper, ginger, and garlic in a blender container. Cover and bled till pureed. Place chicken in nonmetal shallow dish. All puree; turn to coat both sides. Cover and chill for 30 minutes.
Step 2
Meanwhile, cut sweet pepper into 1 1/2-inch pieces and slice zucchini 1/2 inch thick. Thread sweet pepper and zucchini onto four
Step 3
8-10 inch skewers. Brush with oil and sprinkle with black pepper. Remove chicken from puree. Grill on an uncovered grill directly over medium coals for 12 to 15 minutes or till tender and no longer pink, turning and brushing once with puree. Add vegetables to grill the last 10 minutes of cooking, turning frequently.
Tips & Variations
No special items needed.
1 Reviews
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