PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Jay's Jamaican Jerk Chicken
  Back To Index
    Jay's Jamaican Jerk Chicken

    • 2 Scotch bonnet chiles, stems and seeds removed, minced
    • 6 green onions, sliced
    • 1 medium onion, diced
    • 3/4 cup soy sauce
    • 1/2 cup red wine vinegar
    • 1/4 cup vegetable oil
    • 1/4 cup brown sugar
    • 2 tablespoons fresh thyme
    • 1 teaspoon crushed whole cloves
    • 1 teaspoon coarsely ground black peppercorns
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon ground cinnamon
    • 1 1/2 pounds skinless chicken breasts, cut into strips

    Combine all the ingredients, except the chicken, in a blender or food processor and process for 10 to 15 seconds at high speed to form a marinade. Pour the marinade into a nonreactive bowl, add the chicken and marinate in the refrigerator for 4 to 6 hours. Remove the chicken and drain off any excess marinate. Place on an oiled grill and cook for 4 to 5 minutes on each side, or until the chicken is done.

    Serves: 4
    Heat Scale: Hot

    Note:Jay Solomon serves up his favorite jerk, which is chicken. Jay is the author of A Taste of the Tropics and an expert on Caribbean cuisine. He suggests serving the chicken over rice with fried plantains and okra on the side.

    From: The book Heat Wave! The Best of Chile Pepper Magazine,
    Freedom, CA: The Crossing Press, 1995.
    Posted by: ???

    *BACK TO JERK*






[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com

PepperFool.com