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Recipe

Sweet and Spicy Jerk Chicken

Caribbean jerk flavors go naturally with California raisins.
Details
  • Serves:
  • Serving size: Serving size: 2 ounces of chicken, 1/4 cup sauce
INGREDIENTS
Jerk Marinade
  • 1 c. finely chopped scallions
  • 1 tbsp. light soy sauce
  • 1 tbsp. fresh lime juice
  • 1-1/2 tbsp. jerk seasoning
  • 1/2 tbsp. chopped garlic (about 1 medium clove)
  • 1 tsp. sugar
  • 3/4 tsp. crumbled dried thyme
  • 1/2 tsp. cinnamon
  • 6 boneless, skinless chicken breasts (about 4 ounces each)
Sauce
  • 1/2 c. California raisins
  • 1/4 c. light soy sauce
  • 1-1/2 tbsp. jerk seasoning
  • 1/2 tbsp. sugar
  • 1/4 c. crushed pineapple with juice
  • 1/2 tbsp. fresh lime juice
  • 1/4 c. California golden raisins; for garnish
  • Tropical fruit slices; for garnish
PROCEDURE
Marinate Chicken
Prepare 1 day in advance. In a large bowl, combine all the marinade ingredients; add chicken and marinate overnight in the refrigerator.
Sauce
Can be prepared 1 day in advance. Lightly coat the bowl and blade of a food processor with oil or nonstick cooking spray and purée the raisins to make 1/4 cup raisin paste*. (The paste will be very sticky). Add remaining sauce ingredients except the golden raisins and process until completely smooth. Transfer sauce to storage container; cover and refrigerate until ready to use.
To Assemble
In a small saucepan, heat sauce. Grill or broil chicken until cooked through and arrange on a serving plate. Spoon some sauce over each piece and sprinkle with golden raisins. Garnish with slices of tropical fruit and serve with rice.

Note: Commercially prepared California raisins paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (1/2 cup natural raisins) until very finely chopped and smooth.
Nutrition Information (per serving)
Calories 210(7% from fat); Total Fat 1.5g (sat 0g, mono 0g, poly 0g); Cholesterol 65mg; Protein 27g; Carbohydrates 22g; Fiber 2g; Iron 2mg; Sodium 830mg; Calcium 42mg