Skinny Skinless Jerked Chicken

This Caribbean dish leans toward sweet and spicy (but isn't hot). You can serve it with pigeon peas like the recipe book suggests (but black-eyed peas or crowder peas also work well). You only need to marinade the meat for 20 minutes, so it's fine to start just a few extra minutes early. This dish has a flavor that is very different. We don't eat much Caribbean food, so it is nice to change things up with it once and a while.

INGREDIENTS
2 tbsp chopped onions
4 tsp fresh thyme or 1 tsp dried
2 tsp salt
2 tsp ground nutmeg
4 tsp sugar
2 tsp fresh ground black pepper
4 x 6 oz chicken breasts, boned, skinned, and fat cut off
1 tbsp butter
1 tbsp oil

INSTRUCTIONS
Combine onion, thyme, salt, nutmeg, sugar and black pepper in a bowl or food processor. Prick chicken breasts with knife point and place in non-reactive bowl and rub mixture on each side (you can also cube the chicken before marinating which is what I usually do). Refrigerate for 20 minutes (even less if you really are pressed for time - I've done that before, too). Heat butter in skillet that will accommodate all the chicken in one single layer. Add chicken and gently sauté on each side for 5 to 10 minutes, depending on thickness. The chicken is done when juices run clear. *I like to over-cook a bit and get it more browned or seared on the outside. Mmmmm good.


From Creole Cooking - The Taste of the Tropical Islands by Sue Mullin


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