This hot-and-sweet Jamaican chicken is great for a special barbecue, but you have to remember to begin marinating the chicken the day before.
YIELD: 4 servings, each with 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams usable carbs and 44 grams of protein.
INGREDIENTS:
- 1 batch Jerk Marinade (see page 412)
- 1 cut-up broiler-fryer
JERK MARINADE:
- 1 or 2 Scotch Bonnet or habenero peppers, with or without seeds (the seeds are the hottest part)
- 1/2 small onion
- 3 tablespoons oil
- 1 tablespoon ground allspice
- 2 tablespoons grated fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 bay leaf, crumbled
- 1/4 teaspoon cinnamon
- 1 tablespoon Splenda
- 2 cloves garlic, crushed
INSTRUCTIONS:
- Sauce: Put all the ingredients in a food processor with the S blade in place, and process until it’s fairly smooth.
- Smear the jerk marinade all over your chicken-even up under the skin. Coat it well, and put the chicken in a zipper-lock bag.
- Wash your hands! You don’t want the hot peppers to stay on them .
- Let the chicken sit in the refrigerator overnight. When dinnertime comes, preheat the oven to 375°F.
- Pull your chicken out of the bag, but do not wipe the marinade off. Roast your chicken for about 40 minutes, then finish on the grill. (This prevents the chicken from drying out and scorching.)
