• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Caribbean Jerk Chicken

  • Recipe Submitted by on

Category: Poultry, Low Fat, Diabetic

 Ingredients List

  • 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

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

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