Caribbean jerk chicken
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  Caribbean    Chicken    Diabetic    Low Fat    Poultry  
Last updated 10/4/2011 8:11:54 PM. Recipe ID 40197. Report a problem with this recipe.
]ks۶\ M E3s?vNHHE4 JV P%ˎs8v bޓ5qdye;qOΞX_'ψcYXtugYm֨l䞐l>2d8^-ٗ$?Rzv#l֔f9Ɂ.m,;#8݀'&bYZd=syXD4wˌh\/YW 9.3[.v5(MdV=zݭ{.;y01=d^97diutWF+e"NIhd,k?X١G3޶,pISqPӵ-zLl>څ.`0X#f۠Yz'  (I.h6 ,ФiH rzMnuSAR=R@,j n1H>^Z5EȚ$|fskF_o2jiF,DDo=őiЄiB3"xVIV$:փR PUdbe4:1DPuᶖșq!)"b1 ki2-6Ɉv2í4VJĕ%UG[HCJ@pa y *sJJT[=N_5_l&O.QSK![4ʇl잝?/Ө8ŋ軋vG/ٗ3JcOUi8 ?f,R{+Z˧V7M_(4(ǿIx5]Խ_ioS jR,\)Qwm+ς6_/'=gsv'G>k=kv?>z6]vUn/5 5 8zrxvۂfd,召"ٵ)ղ+\=XmUHSjƹ/E={4&^ɗSKv1Y>'O?re&T<^\JQhOPz8yG6vHn>BVpC&E~\ynZp>QӠbyr=ǐ(zvy$;ge`F$ٸ^}C>+-)ɂx=i>7-IEbUsyE<+p :y~{@p- I@=s`t)IQbke>Kyx HOs~Kv?|SZWL<[ADrVA f@?  nRF3r*C뛂H N',uХ HDŽ%Nɋ48A) ΐEN?:1\z%.:u&{J? (K@U:"i1p:Ͷu<׾^ 8do: $ȽAEz. V֯=E>~;e]Ԧtﷶo&˾1hHȊ|'\9`AݺUPEӆ U]sкttvC"6J)]U#ΣŁWPS{pռ]5dx ]v9q ݷëT9 %xrsP&xT`R:pꔀvlLURQR3<*3'#$+!Px@$?Ce9G:š}֕'uLQDrXťr.-1xdtȓds V6F5/:nɪksgȫ-"*[DV Si1!x~H,p^*h*4U_JƱ&hk*zX,8 98$u4cp?dz/weEP%ⴀ '39{'gctZͮDpJ7?Si2\5ŔD@ʾkAKk)M=]uM>+%.XJ2ں,! fk Jl.T[i-MZc̓  ,\V*kif旟CWF({;t9/ɆOޜ(|)A%31p 1Y,Qg{Ƭ4fva֖<\I3 0#[+җ\r:<;T~gcLX<U!:'1_ԌC\Ǒc`F Κnu([+ #˽?^鲔[inaF&~-ߖ0A0"NqKlSd'㑎~xQFHc.T!ZPGvBL)|g 3:@6 MWha "y܆NYS>Ә߲Ci Єe,h@3#ֽ84xќ%#_d ::_E t 4m!MĚaԥoD4mRQl,Ӳioe$I}aT]Yxi


 
      Title: Caribbean jerk chicken
 Categories: Diabetic, Low-fat, Poultry
      Yield: 4 Servings
 
      1 lb Chicken breasts without skin
      1 ts Whole cloves
      1 ts Peppercorns
    1/2 c  Cider vinegar
    1/2 c  Soy sauce; low sodium
      2 tb Olive oil
    1/4 c  Red wine
    1/4 c  Brown sugar
      1 lg Spanish onion; chopped
    1/4 c  Scallions (white and green
           -parts), chopped
      1 tb Jalapeno pepper; chopped
    1/2 ts Ground allspice
    1/2 ts Ground nutmeg
      1 ts Thyme
    1/4 ts White pepper
    1/4 c  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 non-metal 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 lightly-oiled 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, 1/2 carbohydrate Harper %@%@%
  Robin Carroll-Mann
  
  Recipe 




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Recipe ID 40197 (Apr 03, 2005)

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