Jamaican-style grilled jerk chicken
1 to 2 tablespoons jerk seasoning (purchased or homemade; see note below)
1 bunch green onions, chopped
1/3 cup soy sauce
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1/4 cup lime juice
1/4 cup vegetable oil
2 tablespoons brown sugar or molasses
2 tablespoons dark rum
2 pounds or 8 chicken pieces
Chopped green onion and cilantro
Makes about 1/3 cup.
Pulse the onions, soy sauce, lime juice, vegetable oil, brown sugar and rum in a food processor or blender. Place chicken pieces in a zipper bag, add the marinade and refrigerate at least 2 hours, turning from time to time.
Grill the chicken over medium coals, basting frequently with the marinade, until juices run clear, about 40 minutes for bone-in chicken breasts. Sprinkle with chopped green onion and cilantro and serve.
Note: For jerk seasoning, mix 1 tablespoon ground allspice, 1/2 teaspoon ground thyme (or 1 tablespoon fresh if using right away), 2 tablespoons garlic powder (or minced fresh garlic), 1 to 2 teaspoons cayenne (or minced Scotch bonnet pepper), 2 teaspoons ground ginger (or fresh puree), 1/4 teaspoon ground cinnamon and 1/2 teaspoon ground bay leaves.
Nutritional information per serving: 224 calories (57 percent from fat), 14.3 g fat (2.9 g saturated, 5.9 g monounsaturated), 51.8 mg cholesterol, 15.7 g protein, 6 g carbohydrates, 0.5 g fiber, 830.9 mg sodium.