Jerk Chicken

By mdyess

Ingredients

• I
• 1/2 cup jerk sauce, divided
• 1 cup vertically sliced onion
• 1/4 cup fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 garlic cloves, chopped
• 4 chicken breast halves (about 1 1/2 pounds), skinned
• 4 chicken thighs (about 1 pound), skinned
• 1/2 cup light beer
• 3 tablespoons ketchup
• 1 tablespoon hot sauce
• Cooking spray
• Julienne-cut green onions
• Photography: Becky Luigart-
• Stayner; Styling: Melanie J. Clarke
• Combine 1/4 cup jerk sauce and next 5 ingredients (1/4 cup jerk sauce through garlic) in a
• large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning
• occasionally. Remove chicken from bag; discard marinade.

Preparation

Step 1

Prepare grill to medium-high heat.
Combine 1/4 cup jerk sauce, beer, ketchup, and hot sauce.
Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and
basting frequently with beer mixture. Garnish chicken with green onions, if desired.
Yield: 6 servings (serving size: about 4 ounces)
CALORIES 245 (20% from fat); FAT 5.4g (sat 1.1g,mono 1.3g,poly 1.1g); PROTEIN 42.4g;
CHOLESTEROL 129mg; CALCIUM 26mg; SODIUM 589mg; FIBER 1.3g; IRON 1.9mg;
CARBOHYDRATE 6g