JAMAICAN JERK CHICKEN
1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground sage
3/4 teaspoon ground netmeg
3/4 teaspoon ground cinnamon
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
juice of 1 lime
1 scotch bonnet pepper
3 green onions, finely chopped
1 cup onion, finely chopped
4 chicken breasts
Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat.
In a large bowl, combine the allspice, thyme, cayenne pepper, black
pepper, sage, nutmeg, cinnamon, salt, garlic poweder and suger.
With a wire whick, slowly add the olive oil, say sauce, vinegar,
orange juice, and lime juice. Add the Scotch Bonnet pepper, onion,
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