Jamaican jerk chicken (authentic)

1 batch

Ingredients

Quantity Ingredient
1 tablespoon Ground allspice
1 tablespoon Ground thyme
1½ teaspoon Cayenne pepper
1½ teaspoon Freshly ground black pepper
1½ teaspoon Ground sage
¾ teaspoon Ground nutmeg
¾ teaspoon Ground cinnamon
1 tablespoon Salt
2 tablespoons Garlic powder
1 tablespoon Sugar
¼ cup Olive oil
¼ cup Soy sauce
¾ cup White vinegar
½ cup Orange juice
1 Lime; juice of
1 Scotch Bonnet pepper seeded & finely chopped
1 cup Chopped white onion
3 Green onions; finely chopped
4 To 6 chicken breasts

Directions

In a large bowl, combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With wire whisk, slowly add olive oil, soy sauce, vinegar, orange juice and lime juice. Add Scotch Bonnet pepper, onion, and green onions; mix well. Add chicken breasts, cover, and marinate for at least 1 hour, longer if possible.

Remove chicken breasts from marinade and grill or broil 6 minutes on each side or until fully cooked. Baste with marinade while cooking.

Note: This marinade can be frozen and reused. Marinade can also be placed in a saucepan and mixed with cornstarch dissolved in water plus a tb. or so of sweet marmalade and cooked until thick, served as a sauce on top or on the side for dipping.

Source: Sugar Reef restaurant, NYC. Meyer wrote: "This one really hits the spot when you're looking for jerk chicken, and is the closest I've found to what I ate at a local taxi stand when I visited Jamaica, too." Posted by Alison Meyer. Formatted by Cathy Harned.

Submitted By CATHY HARNED On 11-29-94

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