LOW FAT AND LOW SUGAR RECIPES RECIPES

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QUICK-SMOKED JERK CHICKEN RECIPE | EATINGWELL



Quick-Smoked Jerk Chicken Recipe | EatingWell image

In this jerk chicken recipe, a zesty marinade of garlic, brown sugar, cider vinegar, spices and lime juice gives the meat exquisite flavor. The hickory woodchips lend a lightly smoky flavor to the chicken, but feel free to grill the chicken over coals or gas instead. Serve with a green salad and a buttermilk-herb dressing.

Provided by David Bonom

Categories     Healthy Chicken Recipes

Total Time 2 hours 0 minutes

Number Of Ingredients 14

4 scallion greens, chopped
½ medium red onion, chopped
1 Scotch bonnet or habanero pepper, seeded
2 cloves garlic
3 tablespoons packed brown sugar
2 tablespoons lime juice
2 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons ground allspice
1?½ teaspoons dried thyme
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon freshly ground pepper
4 to 4 1/2 pounds bone-in chicken parts (thighs, drumsticks and/or breasts), skin removed

Steps:

  • To prepare jerk paste: Combine scallion greens, onion, Scotch bonnet (or habanero), garlic, brown sugar, lime juice, vinegar, oil, allspice, thyme, salt, cinnamon and pepper in a blender; puree. Transfer the mixture to a bowl.
  • To marinate chicken: If using bone-in chicken breasts, cut each breast in half crosswise to make two portions; trim visible fat from the chicken. Add to the jerk paste and refrigerate for 1 hour.
  • To grill chicken: Place 2 large handfuls of hickory woodchips in a large bowl, cover with water and let soak for at least 30 minutes.
  • Preheat a gas grill to medium or build a two-zone fire (coals on one side of the grill) in a charcoal grill and let it burn down to medium heat (about 400 degrees F).
  • If using a gas grill, turn off one or two burners (depending on your grill) so one part is no longer lit. Add one handful of soaked woodchips directly onto the charcoal or into a stainless-steel smoker box. (To improvise a smoker box, see Tips.)
  • When the wood begins to smoke, oil the grill rack (see Tips). Remove the chicken from the marinade and place on the rack above the unlit portion of the grill. (Discard any remaining marinade.) Close the lid and cook, adding the second handful of soaked woodchips after 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees F, 33 to 35 minutes.

Nutrition Facts : Calories 218.4 calories, CarbohydrateContent 5.8 g, CholesterolContent 115.9 mg, FatContent 7.6 g, FiberContent 0.6 g, ProteinContent 29.9 g, SaturatedFatContent 2 g, SodiumContent 315.9 mg, SugarContent 4.3 g

SMOKY CHICKEN JERKY RECIPE | ALLRECIPES



Smoky Chicken Jerky Recipe | Allrecipes image

Chicken jerky is a savory light snack to have on hand all winter long. It takes a while to slow-cook in the oven, but then it's so easy to throw together. This is also a great marinade for beef, turkey, duck, or venison.

Provided by C R Henning

Categories     Appetizers and Snacks    Meat and Poultry    Chicken

Total Time 5 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours 0 minutes

Yield 12 servings

Number Of Ingredients 12

1?½ pounds frozen skinless, boneless chicken breasts
¾ cup low-sodium soy sauce
¼ cup teriyaki marinade
1 tablespoon Worcestershire sauce
2 teaspoons dried parsley
1 teaspoon lemon juice
1 teaspoon smoked salt
1 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon crushed red pepper
cooking spray

Steps:

  • Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
  • Mix soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and red pepper together in a small bowl. Place chicken strips in a large resealable plastic bag. Pour marinade over the meat and toss to coat. Marinate in the refrigerator, at least 1 hour and up to overnight.
  • Preheat the oven to 180 degrees F (80 degrees C). Prepare a jelly roll pan by placing a wire rack on top and coating it with cooking spray.
  • Place chicken strips on the rack as close together as possible without having them touch.
  • Bake in the preheated oven, flipping halfway, until each piece is a uniform dark orange color and dry inside when cut in half, 4 to 5 hours total.

Nutrition Facts : Calories 80.9 calories, CarbohydrateContent 3.2 g, CholesterolContent 32.3 mg, FatContent 1.4 g, FiberContent 0.3 g, ProteinContent 13.1 g, SaturatedFatContent 0.4 g, SodiumContent 1029.1 mg, SugarContent 1.1 g

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