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Return to browsing category: Low Carb

Honey-Jerk Chicken by Melanie Foster serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

An oxymoron I know, but I thought I'd add a little Minnesota twist to an authentic Jerk marinade. Use bone-in chicken pieces, or wings, or pork. Great on the grill!!

Ingredients:

3 lbs

chicken pieces or wings

2 tbsp

lime jiuce

1/2 cup

chives or green onions

onion, small

habanero (scotch bonnet) pepper

2 cloves

garlic

1 tbsp

Jerk seasoning

2 tsp

salt

2 tbsp

honey

1 tbsp

Pickapeppa (or steak sauce)

Directions:

Rinse chicken pieces and pat dry. Place in a glass dish or ziplock bag. Drizzle with lime juice. Put the rest of the ingredients in a food processor or blender and puree. NOTE: You can decide if you want to use the seeds of the pepper. I'd recommend not to unless you like things really spicy. And if you're unsure about the heat, use 1/2 the pepper, that will give you great flavor and a little heat.
Pour the marinade over the chicken and mix to coat. Cover and refrigerate overnight. Grill over med-low until nicely browned/charred and juices run clear. Place in crockpot to keep warm for a party (especially if you're making wings).
Broiler Option: Cover a baking sheet with foil and spray with non-stick spray. Place the chicken in a single layer and broil about 15 minutes, turn and broil 10 more minutes or until juices run clear. I have an electic oven and used the high-broil setting about 6 inches away from the heat.

Categories:

Apps/Snacks & Beverages
Ethnic Foods
Low Carb
Main Dishes
Poultry