Directions:
- To make Marinade:.
- Combine all ingredients except chicken in food processor or blender; Process until smooth.
- Use immediately or refrigerate for up to two weeks.
- Makes approximately 1 1/2 cups jerk marinade.
- Reserve 1/2 cup marinade for basting.
- Put chicken pieces into large self sealing food storage bag.
- Pour on remaining 1 cup of marinade and rub it in well.
- Seal and refrigerate at least 2 hours and as long as 24 hours, turning occasionally.
- Heat grill to medium-high; oil the grates.
- Lift chicken from the marinade, letting excess drip off; discard marinade.
- Place on grill and cover.
- Cook, turing occasionally, until chicken is blackened in spots, about ten minutes.
- Move chicken to a cooler part of grill and continue to cook covered, basting from time to time with reserved marinade until chicken is cooked through; 10-15 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1005.17 Kcal (4208 kJ) | ||
| Calories from fat | 660.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.44g | 113% | |
|---|---|---|---|
| Cholesterol | 357.13mg | 119% | |
| Sodium | 864.91mg | 36% | |
| Potassium | 831.01mg | 18% | |
| Total Carbs | 9.54g | 3% | |
| Sugars | 5.08g | 20% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 71.98g | 144% | |
| Vitamin C | 17.3mg | 29% | |
| Iron | 5.2mg | 29% | |
| Calcium | 90.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 222.42 Kcal (931 kJ) | ||
| Calories from fat | 146.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.25g | 113% | |
|---|---|---|---|
| Cholesterol | 79.02mg | 119% | |
| Sodium | 191.38mg | 36% | |
| Potassium | 183.88mg | 18% | |
| Total Carbs | 2.11g | 3% | |
| Sugars | 1.12g | 20% | |
| Dietary Fiber | 0.27g | 5% | |
| Protein | 15.93g | 144% | |
| Vitamin C | 3.8mg | 29% | |
| Iron | 1.1mg | 29% | |
| Calcium | 20.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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