Quickie Jerkie Chickie


8 chicken tenders (about 2 ounces each) or 1 pound skinless, boneless chicken breasts (cut into uniform pieces)
2 tablespoons dry jerk seasoning (or see spice blend below)
2 - 3 packets True Lime™, dissolved in tablespoon of water
¼ cup honey
2 scallions, finely sliced
nonstick cooking spray

1. Generously coat both sides of chicken pieces with the dry jerk rub.
2. Cover and refrigerate while preparing a salad, rice, or other accompanying dish.
3. Preheat a large cast iron or other heavy skillet, then spray with nonstick spray like Pam until well covered.
4. Add the seasoned chicken and brown on both sides. Do not overcook the chicken.
5. Mix the honey and True Lime™ mixture until blended.
6. As soon as the chicken is brown and just cooked through, evenly pour the lime honey over the chicken parts.
7. Mix in half the scallions, heat thoroughly.
8. Serve with the pan juices as a sauce and garnish with the other half of the sliced scallions.
   

4-6

Jerks Spice Mix

(If you cannot find Jerk seasoning, this mixture can be substituted.)
2 tablespoons dried minced onion
1 tablespoon garlic powder
4 teaspoons crushed dry thyme leaves
2 teaspoons salt (may omit or use less)
2 teaspoons ground allspice
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 tablespoon sugar (or sugar substitute)
2 teaspoons black pepper
1 teaspoon cayenne pepper

1. Whirl in blender or spice grinder until onion pieces are quite small.
2. Store in airtight sealed container

Makes about ½ cup.

Pat F., Houston, TX