HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Ethnic -> North & South America Jamaican Jerk Chicken Recipe Rating: N/A Printer Friendly Ingredients   (view qty in metric system instead) 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." Related Recipes •   Tropical Fruit Chips •   Jamaican Jerk Burgers •   Easy North and South Mixed Fruit Salad •   Jamaican Coffee •   Jerk Chicken Wings •   Crisp and Easy South Seas Chicken •   Parmesan Thin Crust Pizza Dough •   Thin Crust Pizza Dough •   Jamaican Spiced Chicken and Rice •   South of the Border Salad with Creamy Lime Dressing •   North Carolina Barbecued Pork •   South of the Border Pasta Salad •   Hot Jamaican Coffee •   White Pizza •   Natchez Chicken •   North Dakota Coconut Oatmeal Walnut Cookies •   Fish Tacos •   Lemon Chicken •   Chili N'awlins •   Easy Kids Style Sticky Chicken Drumsticks View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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