Caribbean Jerk Chicken

Caribbean Jerk Chicken
Recipe type: Barbecue
Serves: 4
  • 4 sheets Reynolds Wrap Everyday Heavy Aluminum Foil (12" by 18")
  • 2 Cups cooked rice
  • 1 can red beans (16 ounce); rinsed, drained (or light red kidney beans)
  • 1/2 Cup Caribbean jerk marinade; divided
  • 4 boneless skinless chicken breast halves; (1 to 1 1/4 pounds)
  1. Preheat Sunbeam or GrillMaster grill to medium-high.
  2. Combine rice, beans and 1/4 cup marinade.
  3. Center one-fourth of mixture on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Top with chicken; drizzle with remaining marinade.
  4. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets.
  5. Grill 16 to 20 minutes in covered grill.
This recipe yields 4 servings.

Per Serving (excluding unknown items): 250 Calories; 2g Fat (6.5% calories from fat); 30g Protein; 26g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 79mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat.
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