Jamaican Jerk Chicken
Because of all the delicious spices this recipe doesn't need any salt. That makes it a low sodium diet-friendly meal.
2 pounds chicken pieces, skinned
2 teaspoons ground allspice
2 teaspoons dried thyme
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
Salt to taste (or salt substitute)
3 green onions, finely chopped
2 cloves garlic, minced
1 fresh jalapeno pepper, seeded and minced, or 1 tablespoon minced pickled jalapeno
1/4 cup orange juice
2 teaspoons red wine vinegar
Remove and discard fat from chicken. Place chicken pieces in glass dish.
In small bowl, combine allspice, thyme, nutmeg, cinnamon and salt to taste. Stir in green onions, garlic, jalapeno pepper, orange juice and vinegar. Pour over chicken, turning to coat well. Cover and marinate in refrigerator, turning occasionally, for at least four hours or overnight. Remove chicken from marinade. Place on lightly greased barbecue grill or broiler pan.
Barbecue or broil at medium-high heat for about 20 minutes on each side or until no longer pink.
Alternatively, place on rack in shallow pan and bake at 325° for 45 minutes or until no longer pink.
Yield 6 servings
Calories per serving 159
Total Fat 3g
Saturated Fat 0g