| Caribbean Jerk Chicken |
Author: Epicurus.com Kitchens
Ingredients
- 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)
Instructions
- Preheat Sunbeam or GrillMaster grill to medium-high.
- Combine rice, beans and 1/4 cup marinade.
- Center one-fourth of mixture on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Top with chicken; drizzle with remaining marinade.
- 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.
- Grill 16 to 20 minutes in covered grill.
Notes
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.
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.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/caribbean-jerk-chicken/6110/