This is a milder take on this typically ultraspicy Caribbean favorite.
INGREDIENTS | SERVES 8
2 pounds chicken pieces
1 small onion, chopped
2 green onions, chopped into large pieces
1 jalapeño pepper, seeds and membranes removed
3 cloves garlic
1 teaspoon black pepper
¾ teaspoon salt
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
1 tablespoon soy sauce
¼ cup lime juice
3 tablespoons cooking oil
Wash chicken and pat dry. Place in a large glass baking dish.
In a food processor or blender, combine onion, green onion, jalapeño, and garlic and chop. Add black pepper, salt, thyme, cayenne pepper, soy sauce, lime juice, and oil and process until smooth.
Pour mixture over chicken and stir well to coat evenly. Cover with plastic wrap and refrigerate for 12 hours or overnight.
Preheat oven to 425ºF. Place chicken in one layer in a greased roasting pan. Bake for approximately 50 minutes.
PER SERVING: Calories: 177 | GI: Very low | Carbohydrates: 2g | Protein: 26g | Fat: 7g
Turn Up the Heat!
If you can handle more heat, crank up the spiciness by substituting the jalapeño pepper with 2 chopped habanero peppers with their seeds.