PHOTO: JENNIFER DAVICK; FOOD STYLING, SUSAN SUGARMAN; PROP STYLING, MICHELLE WONG
Preheat grill to medium-high, direct heat. (Gas grill: Turn on all
burners. Charcoal: Spread coals into an even layer.)
Puree scallions, ginger, 2 Tbsp vinegar, Worcestershire, 2 Tbsp oil,
and allspice in a blender. Combine chicken and marinade in a bowl;
season with salt. Let sit 10 minutes.
Meanwhile, make dressing: Whisk remaining 2 Tbsp vinegar,
2 Tbsp oil, and cumin in a small bowl. Season with salt. Toss spinach,
cucumber, and radishes in a serving bowl.
Grill chicken until cooked through, flipping once, about 10 minutes.
Toss salad with dressing.
310 cal, 11g carbs, 28g protein, 18g fat, 95mg chol, 320mg sodium, 4g fiber
FIRE UP THE GRILL AND INVITE THE NEIGHBORS FOR
OUR SIMPLE TAKE ON JAMAICAN JERK CHICKEN
Jerk Chicken with Spinach Salad
2 scallions, chopped
1 Tbsp peeled, minced ginger
4 Tbsp white wine vinegar,
2 TbspWorcestershire sauce
4 Tbsp canola oil, divided
1 tsp ground allspice
1¼ lb boneless, skinless
+ Kosher salt
½ tsp ground cumin
1 (6-oz) bag baby spinach
½ cucumber, thinly sliced
1 bunch radishes, thinly
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