| 2 | tablespoons vegetable oil |
| 8 | medium green onions, sliced (1/2 cup) |
| 1 | small red bell pepper, chopped (1/2 cup) |
| 2 | garlic cloves, finely chopped |
| 1 | teaspoon dried thyme leaves |
| 1 | teaspoon curry powder |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon ground cumin |
| 1/2 | teaspoon ground ginger |
| 1/4 | teaspoon freshly ground black pepper |
| 1/4 | teaspoon paprika |
| 1/8 | teaspoon ground red pepper (cayenne) |
| 6 | boneless skinless chicken breast halves (1 1/2 pounds) |
| 1. | Heat oil in 8-inch skillet over medium heat until hot. Cook remaining ingredients except chicken in oil about 2 minutes, stirring frequently, until bell pepper is crisp-tender; cool. |
| 2. | Place chicken and bell pepper mixture in shallow glass dish; turn chicken to coat with pepper mixture. Cover and refrigerate at least 30 minutes but no longer than 3 hours, turning chicken occasionally. |
| 3. | Heat coals or gas grill for direct heat. |
| 4. | Remove chicken from marinade; discard marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until juice is no longer pink when centers of thickest pieces are cut. |
|
| “Jerking” is the Jamaican cooking technique of slowly cooking spicy marinated meat or poultry over a fire of green allspice branches until the meat “jerks” off the bone. |
|
| Discard used marinade; it contains bacteria from raw meat that could make you sick. You’ll get all the flavor you need from marinating. |
Nutrition Information:
145 ( 35 ); 4 g ( 1 g); 75 mg; 210 mg; 0g ( 0g); 27 g 0%; 0%; 0%; 4 % 4