Wednesday, March 2, 2011

Jamaican Spiced Chicken Thighs

Jamaican Spiced Chicken Thighs
Complete the menu with mashed sweet potatoes and a mixed green salad. For more heat, leave the seeds in the jalapeño.
                                         PointsPlus:  4                      Yield: 4 servings (serving size: 2 chicken thighs)

·                                 1/4  cup  minced red onion
·                                 1  tablespoon  sugar
·                                 1  tablespoon  finely chopped seeded jalapeño pepper
·                                 2  teaspoons  cider vinegar
·                                 2  teaspoons  low-sodium soy sauce
·                                 1/2  teaspoon  salt
·                                 1/2  teaspoon  ground allspice
·                                 1/2  teaspoon  dried thyme
·                                 1/2  teaspoon  black pepper
·                                 1/4  teaspoon  ground red pepper
·                                 8  skinless, boneless chicken thighs (about 1 1/2 pounds)
·                                 Cooking spray

1.      Combine first 10 ingredients in a large bowl; add chicken, tossing to coat.
2.      Marinate for 2 hours
3.      Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 6 minutes or until done.

Nutritional Information
Calories: 187 (27% from fat)
Fat: 5.7g (sat 1.4g,mono 1.7g,poly 1.4g)
Protein: 27.5g
Fiber: 0.5g
Cholesterol: 115mg
Iron: 1.6mg
Sodium: 503mg
Calcium: 21mg


  1. I'll be trying this one soon, sounds yumm-o!

  2. @Garnet Girl - will you be making yours with "heat", by leaving the seeds in? Let me know how you make it and what you think!

  3. Just saw this Corinne. I made it without the seeds, not a big fan of lots of heat. This was SO good, a big hit with my entire family!

  4. Thanks! We love it, too. I am anxious for the weather to clear up here because I am so in the mood for these again!