MAIN DISH

GRILLED ISLAND-STYLE CHICKEN

A side of black beans and a green salad round out the meal, along with cold beer from the Caribbean or icy glasses of rum punch or limeade (spiked or not).

• 1 ½ cups Jerk Marinade (see recipe)

• 1 (3 ½-pound) broiler fryer, cut into serving pieces (or 3 pounds breast, leg and thigh pieces)

Discard excess fat from chicken and put pieces in a large, self-sealing food storage bag. Pour on 1 cup marinade and rub it in, lifting the skin and pushing marinade under where possible. (If you have sensitive skin, wear rubber gloves.) Seal and refrigerate at least 2 hours and as long as 24 hours, turning occasionally.

Heat grill to medium-high; oil the grates. Lift chicken from marinade, letting excess drip off (discard marinade). Place on grill and cover. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.

Move chicken to a cooler part of the grill. Grill, covered, basting from time to time with remaining ½ cup marinade, until chicken is cooked through, 10 to 15 minutes more. Makes 4 servings.

Source: Adapted from MMMMiami: Tempting Tropical Tastes for Home Cooks Everywhere by Carole Kotkin and Kathy Martin (Henry Holt, 19$27.50).

Per serving: 649 calories, (62 percent from fat), 39 g fat (9 g saturated, 16 g monounsaturated), 167 mg cholesterol, 40 g protein, 5 g carbohydrates, 1 g fiber, 420 mg sodium.

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