RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.5447
Energy (kCal)	829.6705
Carbohydrates (g)	86.1605
Total fats (g)	56.0662
Fatty acids, total saturated 20:0 (g)	0.2257
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4764
Fatty acids, total polyunsaturated 17:1 (g)	0.0675
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0015
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0667
Tocopherol, beta (mg)	0.0654
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0002
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.2171
Tocopherol, delta (mg)	0.0043
Arginine (g)	0.1819
Proline (g)	0.1541
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1724
Adjusted Protein (g)	0.0000
Cystine (g)	0.0190
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.8421
Copper, Cu (mg)	0.2172
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8294
Total lipid (fat) (g)	56.0662
Vitamin K (phylloquinone) (g)	132.3775
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0138
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	143.9838
Folate, total (g)	27.0640
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1165.0565
Energy (kcal)	829.6705
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7074
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0144
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	67.7828
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1064
Vitamin C, total ascorbic acid (mg)	11.1954
Lutein + zeaxanthin (g)	444.7770
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0894
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	44.5114
Fatty acids, total saturated 16:0 (g)	6.3472
Carbohydrate, by difference (g)	86.1605
Vitamin D (IU)	0.0000
Fructose (g)	0.2832
Fluoride, F (g)	1.1799
Aspartic acid (g)	0.2019
Tyrosine (g)	0.0415
Potassium, K (mg)	334.7677
Fatty acids, total saturated 12:0 (g)	0.0254
Vitamin A, RAE (g)	58.1652
Serine (g)	0.0515
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0555
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0731
Fatty acids, total saturated 14:0 (g)	0.3935
Histidine (g)	0.0249
Isoleucine (g)	0.0680
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.7848
Water (g)	21.6366
Fatty acids, total saturated 8:0 (g)	0.0169
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0005
Carotene, beta (g)	589.2450
Sodium, Na (mg)	18.3645
Iron, Fe (mg)	8.8338
Energy (kJ)	3471.8164
Ash (g)	1.7153
Caffeine (mg)	0.0000
Glycine (g)	0.0576
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	5.6213
Fatty acids, total polyunsaturated (g)	6.1058
Vitamin E (alpha-tocopherol) (mg)	8.7650
Sucrose (g)	67.0622
Vitamin B-6 (mg)	0.1771
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0004
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0752
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0052
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.6900
Starch (g)	0.0000
Pantothenic acid (mg)	0.1798
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0814
Folate, food (g)	27.0640
Fatty acids, total saturated 20:1 (g)	0.1695
Fatty acids, total monounsaturated (g)	39.6118
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0119
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	9.4126
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	8.3449
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	196.7370
Fatty acids, total saturated 10:0 (g)	0.0080
Galactose (g)	0.0215
Tocotrienol, gamma (mg)	0.0016
Alanine (g)	0.0585
Glutamic acid (g)	0.2738
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	10.6778
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1099
Folate, DFE (g)	27.0640
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	6.2886
Tryptophan (g)	0.0201
Threonine (g)	0.0490
Fatty acids, total polyunsaturated 18:1 c (g)	0.0598
Manganese, Mn (mg)	1.2500
Protein (g)	2.5447
Cryptoxanthin, beta (g)	110.4420
Fatty acids, total saturated 18:1 undifferentiated (g)	38.6619
Betaine (mg)	0.6699
Phosphorus, P (mg)	59.1863
Tocopherol, gamma (mg)	0.7461

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Caribbean >> Rest Caribbean
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well. | 2. Whisk together lime juice and olive oil. | 3. Rub chicken well with lime/oil mix. Do not marinate. | 4. Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion. | 5. Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature. | 6. Prepare grill for direct/indirect grilling. | 7. Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter. | 8. Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature. | 9. One quick dance across the direct heat before serving will help crisp it a bit. | 10. Serve with plenty of napkins. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
thyme	2	tablespoons	ground	14.904000000000002	3.4528	0.4919	0.4012
rosemary	1	tablespoon	ground	2.227	0.3519	0.0563	0.0996
allspice	1	tablespoon	ground	15.78	4.3272	0.3654	0.5214
ginger	1	tablespoon	ground	4.8	1.0662	0.1092	0.045
sea salt	1 1/2	1/2		-	-	-	-
onion powder	1 1/2	1/2		12.276	2.8483	0.3748	0.0374
black pepper	1 1/2	1/2		8.6595	2.2063	0.3585	0.1125
cinnamon	1 1/2	1/2	ground	-	-	-	-
nutmeg	3/4	teaspoon	ground	8.6625	0.8133	0.0964	0.5991
garlic powder	3/4	teaspoon		7.6958	1.6909999999999998	0.3848	0.017
paprika	3/4	teaspoon		4.8645	0.9313	0.2439	0.2224
scotch bonnet pepper	2	teaspoons	ground	-	-	-	-
bay leaf	12		crumbled	-	-	-	-
sugar	1/3	cup		268.66	67.1987	0.0	0.0
chicken	3			-	-	-	-
lime juice	1			3.7812	1.2735	0.0635	0.0106
olive oil	1/4	cup		477.36	0.0	0.0	54.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Jamaican Jerk Chicken and Seasoning