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For the Jerk Marinade:
1 onion, finely chopped
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon salt
2 teaspoons Splenda
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 hot pepper, finely ground (or 2 Scotch bonnet peppers) * I used 1 large Jalapeno
1 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar
2 pounds chicken tenders
12 wooden skewers, soaked in water for 2 hours
For the marinade: mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor. Preheat the fryer. Skewer 2 1/2 ounces of chicken onto each skewer. Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight. Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side.
Serves 4 to 6
Net Carbs: 3
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