Sweet and Spicy Jerk Chicken

sweet_and_spicy_jerk_chicken
California Raisin Marketing Board
http://pgoarelish2.files.wordpress.com/2011/04/sweet_and_spicy_jerk_chicken.jpg?w=150
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 15 mins

Ingredients

Jerk Marinade
1cup finely chopped scallions
1tablespoon light soy sauce
1tablespoon fresh lime juice
1 1/2tablespoons jerk seasoning
1/2tablespoon chopped garlic (about 1 medium clove)
1teaspoon sugar
3/4teaspoon crumbled dried thyme
1/2teaspoon cinnamon
6 boneless, skinless chicken breasts (about 4 ounces each)
Sauce:
1/2cup California raisins
1/4cup light soy sauce
1-1/2tablespoon jerk seasoning
1/2tablespoon sugar
1/4cup crushed pineapple with juice
1/2tablespoon fresh lime juice
1/4cup California golden raisins; for garnish
Tropical fruit slices; for garnish

Instructions

  1. Marinate Chicken: Prepare 1 day in advance. In a large bowl, combine all the marinade ingredients; add chicken and marinate overnight in the refrigerator.
  2. Sauce: Can be prepared 1 day in advance. Lightly coat the bowl and blade of a food processor with oil or nonstick cooking spray and purée the raisins to make 1/4 cup raisin paste. (The paste will be very sticky). Add remaining sauce ingredients except the golden raisins and process until completely smooth. Transfer sauce to storage container; cover and refrigerate until ready to use.
  3. To Assemble: In a small saucepan, heat sauce. Grill or broil chicken until cooked through and arrange on a serving plate. Spoon some sauce over each piece and sprinkle with golden raisins. Garnish with slices of tropical fruit and serve with rice.

Note: Commercially prepared California raisins paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (1/2 cup natural raisins) until very finely chopped and smooth.

Recipe courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 7.03
  • Calories 210
  • Fat 3g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1g
  • Cholesterol 75mg
  • Sodium 940mg
  • Potassium 460mg
  • Carbohydrate 18g
  • Fiber 2g
  • Sugars 12g
  • Protein 29g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 15%
  • Calcium 6%
  • Iron 10%
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