runnerandabaker: Jamaican Jerk Chicken

Yah, mon.

I just got back from Jamaica and it's one of those countries that's so welcoming and inviting. And so is their food. Imagine a whole chicken cooked in a crock pot all day long in allspice, garlic, onion, pepper, lime juice, nutmeg and various other spices. The aroma is wonderful and mouth-watering. It's also very easy and quite healthy. No wonder Jamaicans have such a great physique. Also, once the chicken is done cooking, it falls off of the bone and can be served over rice or can be made into sandwiches. I made mine with jasmine rice and sweet Hawaiian rolls.

YUM.

Servings: 6

Serving size- 1/2 cup of chicken
Calories: 216
Fat: 15 g

Carbs: 7.5 g
Fiber: .74 g

Protein: 13.35 g

Points: 6

Recipe:

1 whole chicken
4 green onions, sliced
1 small onion, chopped
1 head garlic, minced
2 fresh scotch bonnet peppers
1/2 cup distilled white vinegar
1/2 cup orange juice
1/4 cup extra virgin olive oil
1 Tbsp + 1 tsp soy sauce (or GF soy sauce substitute)
1 Tbsp lime juice
2 Tbsp brown sugar
2 tsp allspice
1 tsp fresh thyme
1 tsp black pepper
1 tsp ginger powder
1/2 tsp cayenne pepper
1/4 tsp nutmeg
1/4 tsp cinnamon

1. Place prepared green onions, onion, garlic, and cayenne/scotch bonnet peppers in a food processor. Process until minced.

2. Combine remaining liquid ingredients and seasonings (from white vinegar to ginger) in a bowl. Stir well. Stir in minced vegetables.

3. Spread a few tablespoons of the sauce mixture in the bottom of the crock pot. Add the chicken and pour the remaining sauce mix over the chicken. Cook on high for 4-6 hours.

4. Remove the chicken from the crock pot, shred and de-bone. Serve cooked mixture over the top of the chicken.