Grilled jerk chicken

1

PREP TIME

20 min

Makes

6 servings

* PLUS Barbecuing Time: 20 minutes, Marinating Time: 60 minutes

Ingredients

  • 4 jalapenos , or other small hot peppers
  • 1 small onion
  • 1/4 cup freshly squeezed lime or lemon juice
  • 1 tsp hot pepper sauce
  • 2 tbsp brown sugar
  • 2 tbsp dry mustard
  • 1 tsp dried thyme leaves
  • 1/2 tsp salt
  • 1/2 tsp allspice
  • 6 halves skinless, boneless chicken breasts

Instructions

  • Remove and discard seeds from jalapeño peppers. Place in a food processor or blender. Peel and slice onion into quarters and add. Process with an on-and-off motion until very finely chopped. Add remaining ingredients, except chicken. Process, stopping occasionally to scrape down sides, until mixture is puréed.
  • Arrange chicken in a single layer in a shallow dish. Spoon half of puréed mixture over top. Turn chicken and spoon on remaining mixture. Cover and refrigerate at least 1 hour, preferably overnight.
  • When ready to barbecue, preheat barbecue and lightly oil grill. Grill chicken, uncovered, about 10 minutes per side, until golden and springy to the touch.

Nutrition (per serving)

  • Calories
  • 164,
  • Protein
  • 27.5 g,
  • Carbohydrates
  • 7.4 g,
  • Fat
  • 2.2 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 275 mg.

Serve these sensational fiery-hot chicken breasts over rice and beans.