Jerk is a style of cooking native to the island of Jamaica that transforms ordinary chicken into a flavorful, highly aromatic eating experience. Meats are dry-rubbed with a spice mixture called jerk seasoning, then grilled. This seasoning relies principally on two elements: allspice and Scotch bonnet peppers (among the hottest peppers on earth). Typically, whole pieces of bone-in, skin-on chicken are barbecued over wood—usually over the wood of the allspice tree. The skin is omitted here—and with that goes about 80 calories per portion.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a resealable plastic freezer bag, combine the marinade and 1 tablespoon of the jerk seasoning. Add the chicken to the bag, moving it around to coat it completely. Seal the bag and marinate the chicken for at least 30 minutes at room temperature or overnight in the refrigerator.
Step 2
Preheat a grill or grill pan over high heat.
Step 3
Remove the chicken from the marinade, reserving the marinade. Season the chicken with salt and pepper. Grill the chicken until it is charred and just cooked through, about 4 minutes per side. Transfer the chicken to a platter; cover it with foil to keep the chicken warm.
Step 4
While the chicken is cooking, heat a large cast-iron skillet over medium-high heat. When the skillet is hot, spray it with cooking spray, and add the scallions, asparagus, and cauliflower. Season the vegetables with salt to taste. Cover, and sauté for 2 minutes, shaking the skillet occasionally.
Step 5
Add the reserved marinade to the vegetables. Cover, and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
Step 6
Stir the cilantro into the vegetables. Shred the chicken, and serve it on a bed of the vegetables.
nutrition information
Step 7
Fat: 36.8g (before), 1.5g (after)
Step 8
Calories: 742.1 (before), 205 (after)
Step 9
Protein: 29g
Step 10
Carbohydrates: 16g
Step 11
Cholesterol: 66mg
Step 12
Fiber: 3g
Step 13
Sodium: 1,444mg
