Jerk Chicken

Emeril’s Jerk Chicken recipe…I have LC’d it to the best of my ability.


1 chicken, cut up

Marinade:

In a food processor, form a paste:

1 bunch green onions

3 cloves garlic

2 jalapeno peppers

1 scotch bonnet pepper – see note, below

1 T Vinegar

¼ C Soy Sauce

1 T Kitchen Bouquet

1 tsp. Salt

½ tsp. Pepper

1 tsp. Allspice

1 tsp. Thyme

1 tsp. Cinnamon

Method:

Wash the chicken well and dry pieces. Pour 2 cups white vinegar into a bowl and wash the chicken again in the vinegar. Drain. Make the paste in the food processor. Reserve 2 tablespoons of the “Jerk”. Place the chicken and the marinade in a Ziploc baggie and “massage” well. Marinate overnight in the refrigerator. Cook chicken in a 350 deg. oven for 15 minutes each side. Then, slather with BBQ sauce, below and cook an additional 5 minutes per side. Note: Emeril’s BBQ Sauce is sinfully high carb…so the BBQ sauce recipe below is a low carb one….very excellent.

This is excellent! Longer in the oven is recommended…(I had large chicken pieces) at least 1hour in a 350 deg. oven, then baste and turn a few times for maybe a total of 1.5 hours. Also, I had no green onions for the marinade, so I used half an onion, I had no fresh garlic, so I used “fried garlic” from the Asian market. I used 2 large jalapeno peppers and omitted the scotch bonnet pepper. I had no allspice, so I used a teaspoon of Chinese five-spice powder. And I added a Tablespoon of Sambal to the marinade. It turned out super!

Smoky Barbeque Sauce

Author Unknown

Modified Dana Carpender recipe

¼ Cup Butter

¼ Cup granulated Splenda or equivalent

¼ tsp garlic powder

½ tsp onion powder

1 tsp salt

1 tsp dry mustard

1 tsp paprika

½ tsp chili powder

½ tsp pepper

1 ½ cups water

¼ cup cider vinegar

1 tbsp Worcestershire sauce

6 oz can tomato paste

1 tbsp liquid smoke

MIX first 13 ingredients in a medium pot. Bring to a light boil, then simmer 20 minutes.

Whisk in the tomato paste and liquid smoke. Simmer an additional 10 minutes. Makes 2 ¼ cups.

Per 2 tbsp: 61 calories; 5 gm fat; 1 gm protein; 5 gm carbohydrate; 1 gm dietary fiber; 4 gm net carbs. These counts are for the Smoky Barbeque Sauce only.