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jerk-chicken-234078.json
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jerk-chicken-234078.json
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{
"directions": [
"Finely mince chile (wear gloves when handling); combine with garlic, green onions, allspice, black pepper and salt. Rub mixture thoroughly on both sides of chicken. Heat oil in a large nonstick skillet over medium-high heat. Cook chicken until no longer pink in center, about 4 minutes per side. Toss together mesclun, carrots and lime juice; divide among 4 plates. Top greens with chicken and serve."
],
"ingredients": [
"1/2 Scotch bonnet chile",
"2 cloves garlic, minced",
"3/4 cup finely chopped green onions",
"1 tsp allspice",
"1/4 tsp black pepper",
"1/2 tsp salt",
"4 boneless, skinless chicken breasts (about 4 ounces each)",
"1 tbsp canola oil",
"8 cups mesclun",
"1 cup shredded carrots",
"3 tbsp fresh lime juice"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Chicken",
"Poultry",
"Saut\u00e9",
"Quick & Easy",
"Hot Pepper",
"Carrot",
"Spring",
"Summer",
"Healthy",
"Self"
],
"title": "Jerk Chicken",
"url": "http://www.epicurious.com/recipes/food/views/jerk-chicken-234078"
}