Jamaican Jerk Chicken

Recipe Ingredients

1 tablespoon	15ml	Ground allspice
1 tablespoon	15ml	Dried 4hyme
1 1/2 teaspoons	7.5ml	Cayenne pepper
1 1/2 teaspoons	7.5ml	Freshly ground black pepper
1 1/2 teaspoons	7.5ml	Ground sage
3/4 teaspoon	3.8ml	Ground nutmeg
3/4 teaspoon	3.8ml	Ground cinnamon
2 tablespoons	30ml	Salt
2 tablespoons	30ml	Garlic powder
1 tablespoon	15ml	Sugar
1/4 cup	59ml	Olive oil
1/4 cup	59ml	Soy sauce
3/4 cup	177ml	White vinegar
1/2 cup	118ml	Orange juice
1		Lime - juice of
1		Scotch bonnet pepper
		Seeded and finely chopped
1 cup	62g / 2.2oz	Chopped white onion
3		Green onions - finely chopped
4		Chicken breasts - (6 to 8 oz e
		Trimmed of fat

Recipe Instructions

In a large bowl, combine the allspice, thyme, cayenne pep- per, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.

With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper,. onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.

Preheat an outdoor grill.

Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.

Heat the leftover marinade and serve on the side for dipping.

NOTE: This is the recipe as listed in the cookbook. Personally, I would NEVER heat the leftover marinade and serve on the side for dipping, especially something that you had marinated POULTRY in. A MUCH better idea would be to reserve some of the marinade (BEFORE you put the chicken in it) and save it for serving.

This recipe is also from Sugar Reef Caribbean Cooking by Devra Dedeaux. "This recipe is not as hot as you would find in Jamaica.

For that authentic flavor, double the quantity of dry spices."

Source:
DEAN FEARING #HE1A10

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