Ditte Isager
Hands-On Time
30 Mins
Total Time
30 Mins
Other Time
Serves 4

How to Make It

Step 1

Heat broiler. Pat the chicken dry with paper towels, pound to an even thickness, and place on a broiler pan.

Step 2

In a small bowl, combine the ketchup, molasses, 1 tablespoon of the oil, the jerk seasoning, ¼ teaspoon salt, and 3 tablespoons water.

Step 3

Brush the chicken with the glaze. Broil, brushing occasionally, for 4 to 6 minutes. Turn, brush, and broil for 4 to 6 minutes more, until cooked through.

Step 4

Brush the bread with 1 tablespoon of the oil and sprinkle with the garlic. Broil until crisp, 1 ½ minutes. Slice the bread crosswise.

Step 5

Meanwhile, heat the remaining oil in a skillet over medium heat. Add the shallots and cook, stirring, for 4 minutes. Add the chard, ½ teaspoon salt, and ¼ teaspoon pepper and cook until wilted and tender, about 5 minutes.

Step 6

Divide the chicken, chard, and bread among individual plates.

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