Directions:
- In food processor, combine onions, scallions, peppers, allspice, thyme, nutmeg, and salt. Puree until smooth.
- Add mango; puree again.
- Thoroughly coat chicken with jerk paste, refridgerate overnight.
- Prepare grill for low fire.
- Place chicken on foil; grill for 45 minute
- Remove chicken from foil and place on grill rack.
- Grill additional 45 min, until jerk paste is crusty.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.11 Kcal (708 kJ) | ||
| Calories from fat | 114.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.72g | 20% | |
|---|---|---|---|
| Cholesterol | 29.77mg | 10% | |
| Sodium | 165.46mg | 7% | |
| Potassium | 203.5mg | 4% | |
| Total Carbs | 10.56g | 4% | |
| Sugars | 5.41g | 22% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 3.98g | 8% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 0.3mg | 2% | |
| Calcium | 38.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 141.84 Kcal (594 kJ) | ||
| Calories from fat | 96.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.67g | 20% | |
|---|---|---|---|
| Cholesterol | 24.97mg | 10% | |
| Sodium | 138.78mg | 7% | |
| Potassium | 170.68mg | 4% | |
| Total Carbs | 8.86g | 4% | |
| Sugars | 4.54g | 22% | |
| Dietary Fiber | 1.98g | 9% | |
| Protein | 3.34g | 8% | |
| Vitamin C | 12.8mg | 25% | |
| Iron | 0.3mg | 2% | |
| Calcium | 32.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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