Los Angeles Times
Caribbean Jerk Chicken
Note: Muscovado sugar owes its rich color and deep flavor to its high molasses content. It can be found at most cooking and baking supply stores. Wear gloves while chopping the Scotch bonnet or habanero peppers, because the heat in the oils can sting your hands. Wash your hands thoroughly after handling the peppers.
1 Tbsp. cracked black peppercorns
3/4 tsp. grated nutmeg
1 1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 Tbsp. salt
1/4 C. muscovado or dark brown sugar
3 to 9 Scotch bonnet or habanero peppers, seeded and chopped
4 tsp. minced garlic
1 Tbsp. minced ginger
2 bunches scallions, finely chopped (green and white parts)
1/2 C. oil
Zest and juice of 4 limes
1/4 C. white vinegar
1/2 C. dark rum
1 (4- to 6-pound) chicken, cut into 8 pieces
In a large bowl, combine the peppercorns, nutmeg, allspice, cinnamon, cloves, salt, sugar, peppers, garlic, ginger, scallions, oil, lime zest and juice, vinegar and rum. Add the chicken pieces and toss to coat.
Place the chicken and marinade in a large sealable plastic bag. Squeeze out the air and seal the bag. Place the bag in the refrigerator and marinate the chicken overnight, up to 24 hours.
Remove the chicken from the marinade and grill on an oiled rack over medium-high heat until the meat is firm and the juices run clear or a thermometer inserted reads 165 degrees. Remove the chicken to a platter and set aside for a few minutes before serving.
Total time: 20 minutes, plus marinating and grilling time
Servings: 6
Each serving: 438 calories; 48 grams protein; 5 grams carbohydrate; 1 gram fiber; 23 grams fat; 6 grams saturated fat; 147 milligrams cholesterol; 716 milligrams sodium
Mediterranean Balsamic Chicken
1 Tbsp. cracked black peppercorns
3 Tbsp. chopped chives
1 Tbsp. chopped rosemary
5 tsp. salt
1 Tbsp. chopped garlic
2 Tbsp. chopped Kalamata olives
2 Tbsp. chopped capers
1/4 C. chopped red onion
2 Tbsp. Dijon mustard
Zest of 1 lemon, finely grated
Juice of 2 lemons
1/2 C. balsamic vinegar
1/2 C. olive oil
1 (4 to 6-pound) chicken, cut into 8 pieces
In a large bowl, combine the peppercorns, chives, rosemary, salt, garlic, olives, capers, onion, mustard, lemon zest and juice, balsamic vinegar and olive oil. Add the chicken pieces and toss to coat.
Place the chicken and marinade in a large sealable plastic bag. Squeeze out the air and seal the bag. Place the bag in the refrigerator and marinate the chicken overnight, up to 24 hours.
Remove the chicken from the marinade and grill on an oiled rack over medium-high heat until the meat is firm and the juices run clear or a thermometer inserted reads 165 degrees. Remove the chicken to a platter and set aside for a few minutes before serving.
Total time: 20 minutes, plus marinating and grilling time
Servings: 6
Each serving: 471 calories; 47 grams protein; 2 grams carbohydrate; 0 fiber; 23 grams fat; 6 grams saturated fat; 147 milligrams cholesterol; 676 milligrams sodium
Thai Coconut Chicken
Note: Galangal (a large root similar to ginger) and Thai basil can be found at Asian markets.
2 Tbsp. dark brown sugar
1 to 3 Thai chiles, stemmed, seeded and finely chopped
1 Tbsp. chopped garlic
3 Tbsp. grated galangal or ginger
1/4 C. chopped cilantro
1/4 C. chopped Thai purple or regular basil
1/4 C. finely chopped green onions
1/4 C. finely chopped lemongrass (tough outer leaves removed)
Zest of 1 lime, finely grated
Juice of 4 limes
1 (13 1/2-ounce) can coconut milk
1/4 C. toasted sesame oil
2 Tbsp. fish sauce
1 (4- to 6-pound) chicken, cut into 8 pieces
In a large bowl, combine the brown sugar, chiles, garlic, galangal, cilantro, basil, green onions, lemongrass, lime zest and juice, coconut milk, sesame oil and fish sauce. Add the chicken pieces and toss to coat.
Place the chicken and marinade in a large, sealable plastic bag. Squeeze out the air and seal the bag. Place the bag in the refrigerator and marinate the chicken overnight, up to 24 hours.
Remove the chicken from the marinade and grill on an oiled rack over medium-high heat until the meat is firm and the juices run clear and a thermometer inserted reads 165 degrees. Place chicken on a platter and set aside for a few minutes before serving.
Total time: 20 minutes plus marinating and grilling time
Servings: 6
Each serving: 432 calories; 48 grams protein; 3 grams carbohydrates; 0 fiber; 24 grams fat; 9 grams saturated fat; 147 milligrams cholesterol; 252 milligrams sodium.