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Published on January 24, 2012

Haitian Jerk Chicken

Haitian Jerk Chicken

January 24, 2012

Ingredients

  • 3/4 tsp Low Sodium Chicken Base, No Msg
  • 3 T + 2 tsp Fresh Italian Parsley Leaves, Chopped
  • 2 T + 1/2 tsp Fresh Green Onions, Chopped
  • 2 + 1/2 tsp Fresh Red Onions, Chopped
  • 2 T + 1 3/4 tsp Fresh Green Peppers, Chopped
  • 3 T + 1 1/2 tsp Fresh Red Peppers, Chopped
  • 2 1/2 tsp Fresh Habanero Peppers, Chopped
  • 1 T + 2 1/4 tsp Fresh Garlic, Chopped
  • 1 1/8 tsp Fresh Thyme Leaves, Chopped
  • 1/8 tsp Ground Black Pepper
  • 1 3/4 tsp Lime Juice
  • 6 ea Chicken Breast, Boneless, Skinless, Raw, 4 oz

Directions

1. Prepare Haitian Jerk Marinade: Place all ingredients (except chicken breast) in a food processor. Process into a smooth paste.

2. Add chicken to marinade. Toss to evenly coat. Hold overnight in refrigerator to marinate. Drain and discard excess marinade. Place marinated chicken breasts on sheet pan sprayed with vegetable spray (not listed). Roast in a preheated 375 degree F. standard oven for 6 to 10 minutes or until fully cooked. Hold hot.

Portion: Serve 1 breast, Yield: 6 servings

Nutritional Data Per Serving

Calories 94, calories from fat 18, total fat 2g, saturated fat 0.5g, trans fat 0g, cholesterol 47.4mg, Sodium 96.7mg, total carbohydrate 1.9g, dietary fiber 0.3g, sugars 0.5g, protein 16g

Vitamin A 10%, Vitamin C 20%, Calcium 1%, Iron 3%

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