| This recipe is liked by 2 person(s). |
jerk chicken
Nb persons: 4
Yield: 1
Preparation time:
Total time:
Source:
| SELF | March 2006 Arlene Weston, executive chef Maroons, New York, NY | |
| 1/2 | Scotch bonnet chile |
| 2 cloves | garlic, minced |
| 3/4 cup | finely chopped green onions |
| 1 tsp | allspice |
| 1/4 tsp | black pepper |
| 1/2 tsp | salt |
| 4 | boneless, skinless chicken breasts, (about 4 oz each) |
| 1 tbsp | canola oil |
| 8 cups | mesclun |
| 1 cup | shredded carrots |
| 3 tbsp | fresh lime juice |
Finely mince chile (wear gloves when handling); combine with garlic, green onions, allspice, black pepper and salt. Rub mixture thoroughly on both sides of chicken. Heat oil in a large nonstick skillet over medium-high heat. Cook chicken until no longer pink in center, about 4 minutes per side. Toss together mesclun, carrots and lime juice; divide among 4 plates. Top greens with chicken and serve.
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