Jerk Chicken

"This version of jerk chicken was taught to me by our cook in Jamaica, where we vacationed annually. It starts out with bottled jerk sauce, which simplifies matters. -Marion Winik

Yield: 6 servings (serving size: about 4 ounces)

Ingredients

• 1/2  cup  jerk sauce, divided
• 1  cup  vertically sliced onion
• 1/4  cup  fresh lemon juice
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 3  garlic cloves, chopped
• 4  chicken breast halves (about 1 1/2 pounds), skinned
• 4  chicken thighs (about 1 pound), skinned
• 1/2  cup  light beer
• 3  tablespoons  ketchup
• 1  tablespoon  hot sauce
• Cooking spray
• Julienne-cut green onions

Preparation

Combine 1/4 cup jerk sauce and next 5 ingredients (1/4 cup jerk sauce through garlic) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning occasionally. Remove chicken from bag; discard marinade.

Prepare grill to medium-high heat.

Combine 1/4 cup jerk sauce, beer, ketchup, and hot sauce.

Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with beer mixture. Garnish chicken with green onions, if desired.

Nutritional Information

Calories:

245 (20% from fat)

Fat:

5.4g (sat 1.1g,mono 1.3g,poly 1.1g)

Protein:

42.4g

Carbohydrate:

6g

Fiber:

1.3g

Cholesterol:

129mg

Iron:

1.9mg

Sodium:

589mg

Calcium:

26mg