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Caribbean Chicken Sandwiches
Caribbean Chicken Sandwich
Yield: Makes 6 servings
Ingredients:
6boneless skinless chicken thighs
1cup orange marmalade
1/4cup balsamic vinegar
1tablespoon minced green onion
1tablespoon vegetable oil
2to 3 teaspoons jalapeño pepper sauce
1teaspoon dried thyme leaves
1/2teaspoon ground allspice
3/4cup low-fat mayonnaise
6hard rolls or hamburger buns, split
Lettuce leaves
Tomato slices (optional)
Preparation:
1.Pound chicken to 1/4-inch thickness. Place chicken in large resealable food storage bag.2.Combine marmalade, vinegar, onion, oil, jalapeño, thyme and allspice in small bowl. Reserve 6 tablespoons marmalade mixture; set aside. Pour remaining marmalade mixture over chicken. Close bag securely, turning to coat. Marinate in refrigerator 1 hour, turning after 30 minutes.3.Combine 6 tablespoons reserved marmalade mixture and mayonnaise in small bowl; cover and refrigerate until serving time.4.Prepare grill for direct cooking. Drain chicken; reserve marinade.5.Place chicken on grid. Grill, covered, over medium-high heat 8 to 10 minutes or until chicken is no longer pink in center, turning halfway through cooking time and brushing with reserved marinade.6.Spread mayonnaise mixture on cut sides of each roll. Place lettuce and tomato, if desired, on bottom half of roll. Top with chicken and top half of roll.
Nutritional Information:
Serving Size:
Sodium
341 mg
Protein
17 g
Fiber
3 g
Carbohydrate
64 g
Cholesterol
59 mg
Total Fat
18 g
Calories
480
Dietary Exchange:
Fat
2-1/2
Meat
2
Fruit
2
Starch
2
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