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