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  Recipe Home » Poultry » Jamaican Jerk Chicken
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  Jamaican Jerk Chicken
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 179
Ingredients:
1 tbsp Ground allspice
1 tbsp Dried 4hyme
1 1/2 tsp Cayenne pepper
1 1/2 tsp Freshly ground black pepper
1 1/2 tsp Ground sage
3/4 tsp Ground nutmeg
3/4 tsp Ground cinnamon
2 tbsp Salt
2 tbsp Garlic powder
1 tbsp Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White vinegar
1/2 cup Orange juice
1 each Juice of 1 lime
1 each Scotch bonnet pepper,
1 each Seeded and finely chopped
1 cup Chopped white onion
3 each Green onions, finely chopped
4 each Chicken breasts (6 to 8 oz e
1 each Trimmed of fat
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. 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."
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