Jamaican Jerk Chicken
 
      1 tb Ground allspice                   1/4 c  Soy sauce
      1 tb Dried 4hyme                       3/4 c  White vinegar
  1 1/2 ts Cayenne pepper                    1/2 c  Orange juice
  1 1/2 ts Freshly ground black pepper              Juice of 1 lime
  1 1/2 ts Ground sage                         1    Scotch bonnet pepper, seeded
    3/4 ts Ground nutmeg                            -and finely chopped
    3/4 ts Ground cinnamon                     1 c  Chopped white onion
      2 tb Salt                                3    Green onions, finely chopped
      2 tb Garlic powder                       4    Chicken breasts (6 to 8 oz
      1 tb Sugar                                    -each), trimmed of fat
    1/4 c  OlZve oil                      
 
  From: Stephen Ceideburg Shared By: Leti Labell
  
  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."
  
  "JERK: This method of cooking pork and chicken dates back to the
  Carib-Arawak Indians who inhabited Jamaica.  After capturing an animal and
  thoroughly cleaning and gutting it, the Indians placed it in a deep pit
  lined with stones and covered with green wood, which, when burned, would
  smoke heavily and add to the flavor. But first the carcass was "jerked"
  with a sharp object to make holes, which were stuffed with a variety of
  spices.  The holes also allowed heat to escape without loss of moisture.
  The results were superb. The meat was not only wonderfully spices, but
  moist and tender."
  
  (Note: Sugar Reef is a restaurant in Manhattan)
  
  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.
  
  Makes 4 servings.

Back