Meal Details
1. Jerk-y chicken
645 cals, 101p, 27c, 14f (per meal)
1 1/4 tbsp chopped (13g)
1/2 cup (90g)
2 1/2 tsp (13mL)
10 tbsp (150mL)
5 tsp (4g)
7 1/2 clove(s) (23g)
1 1/4 tsp (2g)
2 1/2 pepper (35g)
3 3/4 lbs (1701g)
10 tbsp (150mL)
Recipe has been scaled from original by 2.5x. Adjust cook times and pan sizes accordingly.
1
Combine the onion, brown sugar, soy sauce, vinegar, thyme, oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
2
Preheat your oven's broiler.
3
Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.
2. Buttered corn
265 cals, 5p, 28c, 13f (per meal)
1/2 tsp (0g)
1/2 tsp (1g)
1/4 cup (60g)
4 1/2 cup (604g)
Recipe has been scaled from original by 3.33x. Adjust cook times and pan sizes accordingly.
1
Prepare corn according to instructions on package.
2
Top with butter and season with salt and pepper to taste.