Caribbean Jerk Chicken

• 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

Instructions

1. 1

   Prepare marinade: Crush whole cloves and peppercorns in a spice grinder or coffee grinder. (Blender might work, too).

2. 2

   Combine with all other ingredients, except chicken in a blender or food processor.

3. 3

   Blend until the marinade is thick and smooth, with no chunks in it.

4. 4

   Place the chicken in a non-metal container.

5. 5

   A glass bowl is good; so are ziplock bags.

6. 6

   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).

7. 7

   Marinate, refrigerated, for 8 hours or overnight.

8. 8

   Remove the chicken from the marinade.

9. 9

   Discard the marinade.

10. 10

    Cook the chicken on a grill 6 minutes on each side, or until there is no trace of pink inside.

11. 11

    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.

12. 12

    NOTES : I found this recipe only mildly spicy.

13. 13

    Next time I would use more jalapeno (about 1 entire pepper).

14. 14

    The recipe can also be made with lean beef, and would probably be very good that way.

15. 15

    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.