Ingredients
- 1 cup diced onion
- 3 scallions, green and white parts, chopped
- 2 Tbs. fresh thyme leaves, or 2 tsp. dried
- 1 Tbs. coarsely chopped gingerroot
- 2-4 Scotch bonnet or habaqero chile peppers
- 1 Tbs. vegetable oil
- 1 tsp.ground allspice
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. ground cinnamon
- 1/4 tsp. freshly ground nutmeg
- 1/2 tsp. salt
- 2 whole chicken breast, split and skinned
Directions
In a food processor or blender, combine the onion, scallion, thyme, ginger, chiles, oil, allspice, pepper, cinnamon, nutmeg and salt. Process to a pulpy paste. There will be about a cup.
Spread the paste liberally over the chicken breasts. Arrange the chicken on a plate. Cover with plastic wrap and marinate in the refrigerate 2-3 hours, up to overnight.
Preheat the oven to 300 F. Place the chicken in a baking dish, cover and bake 30 minutes.
Meanwhile, light the grill, or if cooking indoors, heat a grill pan or ridged griddle. When the chicken comes out of the oven, grill it until it is cooked through, turning the pieces once. This takes about 10 minutes, depending on the size of the chicken breasts.
Serves 4, with 194 calories, 7 grams of fat per serving.
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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Jerk Chicken