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Prep 15min
Total1hr5min
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Ingredients
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)
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Steps
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.
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“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.
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Nutrition Facts
Serving Size:1 Serving
Calories
145
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
75 mg
Sodium
210 mg
Potassium
210 mg
Total Carbohydrate
0g
Dietary Fiber
0g
Protein
27 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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