Jamaican Jerk Chicken with Cauliflower and Asparagus

Name: Jamaican Jerk Chicken with Cauliflower and Asparagus
Yield: serves 4
Ingredients: 1/2 cup jerk marinade, such as Lawry’s Caribbean Jerk; 2 tablespoons Jamaican jerk seasoning, such as Johnny’s Jamaica Me Crazy; 1 pound boneless, skinless chicken breasts, trimmed of fat; Salt and freshly ground black pepper; Nonstick cooking spray; 4 scallions (white and green parts), sliced thin on the diagonal; 1/2 bunch asparagus, trimmed and cut on the diagonal into 1-inch pieces (2 cups); 2 cups cauliflower florets (from 1/2 medium head cauliflower); 1/2 cup chopped fresh cilantro

December 9, 2011

Jerk is a style of cooking native to the island of Jamaica that transforms ordinary chicken into a flavorful, highly aromatic eating experience. Meats are dry-rubbed with a spice mixture called jerk seasoning, then grilled. This seasoning relies principally on two elements: allspice and Scotch bonnet peppers (among the hottest peppers on earth). Typically, whole pieces of bone-in, skin-on chicken are barbecued over wood—usually over the wood of the allspice tree. The skin is omitted here—and with that goes about 80 calories per portion.

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