Jamaican Jerk Chicken

4 Servings

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Jamaican Jerk Chicken Ingredients

1 tb Ground allspice	1/4 c Soy sauce
1 tb Dried 4hyme	3/4 c White vinegar
1 1/2 ts Cayenne pepper	1/2 c Orange juice
1 1/2 ts Freshly ground black pepper	Juice of 1 lime
1 1/2 ts Ground sage	1 Scotch bonnet pepper,
3/4 ts Ground nutmeg	Seeded and finely chopped
3/4 ts Ground cinnamon	1 c Chopped white onion
2 tb Salt	3 Green onions, finely chopped
2 tb Garlic powder	4 Chicken breasts (6 to 8 oz e
1 tb Sugar	Trimmed of fat
1/4 c Olive oil

Instructions for Jamaican Jerk Chicken

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. Per- sonally, 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." From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Caribbean

Ingredient Insight - look inside this recipe

Allspice

Cayenne

Chicken Breast

Cinnamon

Garlic

Lime

Olive Oil

Onion

Orange

Sage

Salt

Soy Sauce

Sugar

White Vinegar

Poultry Chicken Olive oil Onion Garlic Orange Orange Juice Green Onion Soy Sauce Lime Caribbean

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Chicken Dishes

by ralstamps

This was a fantastic dish! I used thighs because every authentic jerk chicken dish I've seen uses bone-in meat. Everyone loved it! Served with curried rice