|Jamaican Jerked Chicken #2|
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. Personally, 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.
From: Sugar Reef Caribbean Cooking by Devra Dedeaux.
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