Jerk Marinated Chicken with Caribbean Rice
Jerk Marinated Chicken:
Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine canola oil, vinegar, orange juice, onion, brown sugar, soy sauce, chile pepper, Caribbean jerk seasoning, garlic, and salt. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 6 to 24 hours, turning bag occasionally.Advertisement
To prepare the Caribbean Rice: Coat a medium nonstick skillet with nonstick cooking spray; heat over medium-high heat. Add pineapple, green sweet pepper, chile pepper (if desired), salt, garlic powder, pepper, and cinnamon. Cook 5 minutes, stirring occasionally. Stir in cooked whole grain brown rice, red kidney beans, and orange juice; heat through. Stir in fresh cilantro.
Drain chicken, reserving marinade. Grill chicken, covered, over medium 15 to 18 minutes or until done (165 degrees F), turning once. Remove from grill and let stand 5 minutes.
Meanwhile, for glaze, bring the reserved marinade to boiling in a small saucepan; reduce heat. Simmer, uncovered, 10 minutes or until reduced to 1/4 cup. Slice chicken. Serve over Caribbean Rice with lime wedges and drizzle with glaze.
Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
3 1/2 lean meat, 1 1/2 starch, 1/2 fruit