Jamaican Jerk Chicken

Name: Jamaican Jerk Chicken
Yield: 4
Cuisine: Fusion
Ingredients: allspice; thyme; cayenne pepper; black pepper; sage; nutmeg; cinnamon; salt; garlic powder; sugar; vegetable oil; soy sauce, tamari; vinegar; oranges; limes; scotch bonnet chile peppers; onions; scallions, spring or green onions; chicken breast halves, boneless, skinless

Add a Jamaican kick to your chicken with this scrumptious recipe that will have you licking your fingers.

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min

Ingredients

Amount	Measure	Ingredient	Features
1	tablespoon	allspice ground
1	tablespoon	thyme dried	*
1 ½	teaspoon	cayenne pepper
		black pepper freshly ground	*
1 ½	teaspoon	sage ground	*
¾	teaspoons	nutmeg ground
¾	teaspoons	cinnamon ground
2	tablespoons	salt
2	tablespoons	garlic powder
1	tablespoon	sugar
¼	cup	vegetable oil olive
¼	cup	soy sauce, tamari
¾	cups	vinegar white
½	cup	oranges juice	*
1		limes juice	*
1		scotch bonnet chile peppers scotch bonnet pepper, seeded, finely chopped	*
1	cup	onions chopped
3		scallions, spring or green onions finely chopped	*
4		chicken breast halves, boneless, skinless 6-8 oz each, trimmed of fat	*

Directions

In a large bowl, combine the allspice, thyme, cayenne pepper, 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.