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    Jamaican Chicken

    Source of Recipe

    From member Buny. From

    List of Ingredients

    * 1 ¼ lb boneless skinless chicken breasts, cubed
    * 1/2 cup water
    * 5-6 thin slices fresh ginger
    * 2 dried chili peppers crumbled
    * ½ onion chopped
    * ¼ cup white wine vinegar
    * 1 tablespoon pepper sauce**

    BMOS Note: The recipe contained a notation that you may substitute Worcestershire with a splash of hot pepper sauce. You may wish to consult the Condiments Section, this forum, for on-plan substitutes.)
    * 1 teaspoon dried thyme
    * ½ teaspoon ground allspice
    * ½ teaspoon freshly-ground black pepper


    In a blender, combine the water, ginger, chili peppers, onions, vinegar, pepper sauce, thyme, allspice and black pepper. Purée until fairly smooth. Pour the marinade into a large bowl. Add the chicken and stir to coat well. Cover and refrigerate for 4 to 5 hours, stirring occasionally.

    Thread the meat onto metal skewers. (if using bamboo skewers, be sure to soak them in water for about 15 minutes before use.) Reserve the marinade, transfer to a saucepan and bring to a full boil. Keep warm over low heat. Grill or broil the chicken, until cooked through, about 5 minutes per side. Serve the boiled marinade as a sauce.

    * Variation: You may replace the chicken with cubes or strips of turkey breast, pork tenderloin or flank steak, or use bone-in chicken pieces. Adjust the cooking time accordingly.

    Compatible with Body Type:
    Breakfast A-B-C-D-E
    Morning Snack A-B-C-D-E
    Lunch A-B-C-D-E
    Afternoon Snack A-B-C-D-E
    Dinner A-B-C-D-E
    PM Snack A-D-E

    This Recipe Contains: Protein B, Free Veggies




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