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Return to browsing category: Low Fat

Jamaican Jerk Chicken by Melody Murrhee serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

This is a great reciep with alot of flavor.

Ingredients:

chiles

scallions, finely chopped

1/4 cup

yellow mustard

1/4 cup

lime juice

2 tbls

orange juice

2 tbls

white vinegar, more if needed

2 tbls

dried rosemary

2 tbls

dried basil

2 tbls

dried thyme

2 tbls

dried parsley

2 tbsp

mustard seeds

1 tsp

salt

1 tsp

ground black pepper

thighs or breasts, boneless, skinnless

Directions:

1. In a blender, combine the chiles, scallions, mustard, lime, orange juices, vinegars, herbs, mustard seeds, salt, and pepper and process to a thick paste. If the paste seems too thick, thin with a little more vinegar. Transfer to a nonreactive cotainer. cover and refrigerate for at least 2 hours.

2. Prepare grill or oven.

3. Generously rub the chicken wit the seasoning paste. Grill, uncovered, over a very low fire for about 1 hour, or until chicken easily pulls away from the bone. (If the heat is properly low, the chicken will not burn or dry out.)

Categories:

Ethnic Foods
Low Fat
Main Dishes
Poultry
Spring/Summer