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Jerk Chicken 108

Jerk Chicken
15  oz  Skinless boneless chicken breast
2  sm  Fresh jalapeno peppers, seeded/deribbed
4    Cloves garlic, peeled
2  tbl  Chicken broth
1  tbl  Plus 1 tsp. vegetable oil
2  tsp  Paprika
1 1/2  tsp  Dried thyme
1  tsp  Allspice
1/2  tsp  Salt
1/4  tsp  Ground red pepper
4  cup  Shredded Romaine lettuce and red cabbage, optional

Prepare the  grill  or preheat the broiler rack with nonstick cooking spray.
Thinly slice the  chicken  breast lengthwise, with the grain, into eight 1/4" thick slices. Weave the chicken onto 8 skewers and set them on the grill or boiler rack. In a food processor or blender, process the jalapenos,  garlic , chicken broth, oil,  paprika ,  thyme ,  allspice ,  salt  and  red  pepper   until the jerk  sauce  is well blended. Brush half of the jerk sauce on the chicken and grill or  broil  4 inches from the heat for 5 minutes. Turn the skewers over, brush with the remaining jerk sauce, and grill or broil for 5 to 6 minutes until the chicken is cooked through. Serve the skewers on a bed of shredded  lettuce  and  cabbage  unless serving with a tossed salad. Per 2 skewer serving and 1/4 of lettuce and cabbage mixture: 1 fat, 2 vegetables,
NOTES :  Serve this dish with  Baked  Rice and  Beans  with Monterey Jack.