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July 27, 2005

Jamaican Jerk Chicken

Jamaican Jerk Chicken

"The Sugar Reef Carribean Cookbook," by Devra Dedeaux

Ingredients

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 nutmeg
3/4 teaspoon Ground cinnamon
2 tablespoons Garlic powder or fresh
1 tablespoon Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White Vinegar
1/2 cup Orange juice
1 Lime juice
1 Scotch bonnet pepper (habanero)
3 Green onions -- finely chopped
1 cup Onion -- finely chopped
4 to 6 chicken breasts

Directons

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 powder and
sugar. With a wire whisk, 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. Bring the leftover marinade to a boil and serve on the
side for dipping.

Note: Scotch Bonnet peppers, also known as "Habaneros" are the
hottest of the capsicum peppers, they're truly incendiary.
Substitute Serranos of Thai Bird Chiles if you can't find them.

Joyce

Posted by Willie Crawford at July 27, 2005 02:45 AM

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