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Jamaican Jerk Chicken

By Peter Lenkefi

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

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.

About the author:
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