A Jerky Chicken

SUBMITTED BY: RIKKLEA PHOTO BY: Carrie Magill

"A great Jamaican style dish. A spicy blend of herbs, vinegar, and a habanero pepper make this chicken dish unforgettable. Serve with rice, yum!"

PREP TIME	1 Hr
COOK TIME	15 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 4 Servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 teaspoon onion, finely chopped
3 tablespoons brown sugar
4 tablespoons soy sauce
4 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon sesame oil
3 cloves garlic, chopped
1/2 teaspoon ground allspice
1 habanero pepper, sliced
4 skinless, boneless chicken breast halves - cut into 1 inch strips

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DIRECTIONS

Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
Preheat your oven's broiler.
Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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REVIEWS

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Reviewed on Mar. 14, 2003 by LYNN_RAYFIELD

Great! A little hot (I will only use a small or 1/2 pepper next time) but very good. I let it marinade for 1 hour and served it with white rice. I will make this again!

13 users found this review helpful

Reviewed on Apr. 29, 2004 by Huggle Buggle in MA

OK, so maybe I am merely a novice in the kitchen, but here I am preparing this dish (it's marinating as we speak) and my hands start burning. How was I supposed to know not to touch the pepper with my hands? Apparently (now that I have researched the Habenero peppers online) you are not supposed to touch these peppers with your bare hands (i.e., you are supposed to wear rubber gloves) and you must wash the cutting board and knives to prevent the spreading of this capsaicin in the pepper which can burn your skin upon contact. I THINK THIS IS SOMETHING THAT SHOULD HAVE BEEN INCLUDED IN THE RECIPE DIRECTIONS!! Some sort of 'handling instructions or warning' and what to do if you happen to come into contact with this capsaicin. I am so disappointed, I am ready to dump the dish and start something else for dinner.

10 users found this review helpful

Reviewed on Jul. 13, 2003 by ANDIE717

Recently returned from a trip to Jamaica, this was just the thing to take our tastebuds back! Not TOO hot, a little bit sweet - a perfect blend of spices and flavors. I served it over long grain chicken-flavored rice, with a cold Red Stripe! Excellent!!

8 users found this review helpful

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