Title: Caribbean jerk chicken
 Categories: Diabetic, Low-fat, Poultry
      Yield: 4 Servings
 
      1 lb Chicken breasts without skin
      1 ts Whole cloves
      1 ts Peppercorns
    1/2 c  Cider vinegar
    1/2 c  Soy sauce; low sodium
      2 tb Olive oil
    1/4 c  Red wine
    1/4 c  Brown sugar
      1 lg Spanish onion; chopped
    1/4 c  Scallions (white and green
           -parts), chopped
      1 tb Jalapeno pepper; chopped
    1/2 ts Ground allspice
    1/2 ts Ground nutmeg
      1 ts Thyme
    1/4 ts White pepper
    1/4 c  Lime juice
 
  Prepare marinade:
  
  Crush whole cloves and peppercorns in a spice grinder or coffee
  grinder. (Blender might work, too). Combine with all other
  ingredients, except chicken in a blender or food processor. Blend
  until the marinade is thick and smooth, with no chunks in it.
  
  Place the chicken in a non-metal container. A glass bowl is good; so
  are ziplock bags. Pour the marinade over the chicken. (Instead of
  individual breasts, I used skinless chicken tenders, which I buy
  frozen by the large bagful at a warehouse store). Marinate,
  refrigerated, for 8 hours or overnight.
  
  Remove the chicken from the marinade. Discard the marinade. Cook the
  
  chicken on a grill 6 minutes on each side, or until there is no trace
  of pink inside. Or, cook in a lightly-oiled cast iron pan over high
  heat. (You could broil it in the oven, too.)
  
  Slice into strips before serving, if you wish. NOTES
  : I found this recipe only mildly spicy. Next time I would use more
  jalapeno (about 1 entire pepper). The recipe can also be made with
  lean beef, and would probably be very good that way.
  
  Nutritional information:
  
  1 serving contains calories: 192, calories from fat: 45, total fat: 5
  grams, saturated fat: 1 gram, sodium 372 mg., carbohydrate: 6 grams,
  sugars: 6 grams, protein: 29 grams.
  
  Diabetic Exchanges: 4 very lean meats, 1/2 carbohydrate Harper %@%@%
  Robin Carroll-Mann
  
  Recipe