Caribbean Jerk Chicken

1. add first 10 ingredients to blender and pulse to form a paste, season with salt& pepper cut slits in chicken, rub with marinade.

2. refrigerate 4 hours or overnight.

3. preheat grill and brush with olive oil.

4. cook chicken on indirect medium heat 45 minutes, turning occasionally.

5. may also be made in the oven, roast at 450.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	0.2846 g
Protein	0.3233 g
Carbohydrates	2.2006 g
Energy	9.7051 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0099 g
Water	3.6387 g
Aspartic acid	0.0419 g
Calcium, Ca	12.0025 mg
Lutein + zeaxanthin	217.856 g
Fiber, total dietary	0.7871 g
Fatty acids, total saturated 22:0	0.0007 g
Carotene, beta	312.3261 g
Niacin	0.1822 mg
Vitamin A, RAE	29.5435 g
Fatty acids, total trans-polyenoic	0.0001 g
Arginine	0.0123 g
Riboflavin	0.0183 mg
Fatty acids, total trans-polyenoic 22:4	0.0001 g
Tocopherol, beta	0.004 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.006 g
Fatty acids, total saturated 20:1	0.0011 g
Glutamic acid	0.0332 g
Sodium, Na	2.4331 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0016 g
Total lipid (fat)	0.2846 g
Manganese, Mn	0.1413 mg
Fructose	0.0786 g
Proline	0.0287 g
Fatty acids, total saturated 16:0	0.03 g
Fatty acids, total saturated 8:0	0.0005 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0034 g
Sucrose	0.0093 g
Choline, total	1.7933 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0001 g
Fatty acids, total polyunsaturated 18:1 t	0.0003 g
Sugars, total	0.19 g
Serine	0.0091 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.0246 g
Fatty acids, total saturated 20:4 undifferentiated	0.0001 g
Vitamin B-6	0.0349 mg
Selenium, Se	0.1354 g
Ash	0.1842 g
Fatty acids, total saturated 18:1 undifferentiated	0.0311 g
Pantothenic acid	0.0393 mg
Phenylalanine	0.0091 g
Copper, Cu	0.0252 mg
Betaine	0.0834 mg
Thiamin	0.0062 mg
Methionine	0.0029 g
Iron, Fe	0.4195 mg
Carbohydrate, by difference	2.2006 g
Phosphorus, P	6.605 mg
Folate, total	1.5583 g
Tocopherol, gamma	0.0407 mg
Alanine	0.009 g
Valine	0.0131 g
Fatty acids, total saturated 18:2 undifferentiated	0.1145 g
Glycine	0.0111 g
Carotene, alpha	6.8425 g
Glucose (dextrose)	0.0317 g
Fatty acids, total saturated 14:0	0.0033 g
Zinc, Zn	0.0832 mg
Isoleucine	0.01 g
Tocopherol, delta	0.0029 mg
Fatty acids, total saturated 12:0	0.0026 g
Fatty acids, total polyunsaturated	0.1247 g
Tocotrienol, gamma	0.001 mg
Leucine	0.0151 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0001 g
Tocotrienol, alpha	0.0454 mg
Vitamin A, IU	590.765 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0002 g
Folate, DFE	1.5583 g
Tryptophan	0.0018 g
Vitamin C, total ascorbic acid	1.2235 mg
Phytosterols	3.528 mg
Galactose	0.0024 g
Fatty acids, total polyunsaturated 18:1 c	0.0194 g
Fatty acids, total saturated 20:0	0.0008 g
Tyrosine	0.0054 g
Vitamin K (phylloquinone)	1.1135 g
Fatty acids, total saturated	0.064 g
Histidine	0.0043 g
Fatty acids, total monounsaturated	0.0341 g
Threonine	0.0078 g
Folate, food	1.5583 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Fatty acids, total polyunsaturated 24:0	0.0006 g
Cryptoxanthin, beta	71.2742 g
Vitamin E (alpha-tocopherol)	0.3566 mg
Fatty acids, total trans	0.0003 g
Fatty acids, total trans-monoenoic	0.0003 g
Magnesium, Mg	6.0294 mg
Lysine	0.0112 g
Potassium, K	56.5128 mg
Cystine	0.003 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Ginger	2	3.2	0.7108	0.03
Olive oil	0	0	0	0
Cinnamon	1 pinch	0	0	0
Paprika	0.5 teaspoon	3.243	0.6209	0.1482
Garlic Clove	1	0	0	0
Clove	1 pinch	0.3596	0.086	0.0171
thyme	0.5 teaspoon	0.404	0.0978	0.0067
white wine vinegar	4 tablespoons	0	0	0
allspice	0.5 teaspoon	2.4985	0.6851	0.0826
scallion	1 bunch	0	0	0
scotch bonnet pepper	1	0	0	0
chicken quarter	4	0	0	0