Jamaican jerk chicken (authentic)
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Ground allspice |
| 1 | tablespoon | Ground thyme |
| 1½ | teaspoon | Cayenne pepper |
| 1½ | teaspoon | Freshly ground black pepper |
| 1½ | teaspoon | Ground sage |
| ¾ | teaspoon | Ground nutmeg |
| ¾ | teaspoon | Ground cinnamon |
| 1 | tablespoon | Salt |
| 2 | tablespoons | Garlic powder |
| 1 | tablespoon | Sugar |
| ¼ | cup | Olive oil |
| ¼ | cup | Soy sauce |
| ¾ | cup | White vinegar |
| ½ | cup | Orange juice |
| 1 | Lime; juice of | |
| 1 | Scotch Bonnet pepper seeded & finely chopped | |
| 1 | cup | Chopped white onion |
| 3 | Green onions; finely chopped | |
| 4 | To 6 chicken breasts | |
Directions
In a large bowl, combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With wire whisk, slowly add olive oil, soy sauce, vinegar, orange juice and lime juice. Add Scotch Bonnet pepper, onion, and green onions; mix well. Add chicken breasts, cover, and marinate for at least 1 hour, longer if possible.
Remove chicken breasts from marinade and grill or broil 6 minutes on each side or until fully cooked. Baste with marinade while cooking.
Note: This marinade can be frozen and reused. Marinade can also be placed in a saucepan and mixed with cornstarch dissolved in water plus a tb. or so of sweet marmalade and cooked until thick, served as a sauce on top or on the side for dipping.
Source: Sugar Reef restaurant, NYC. Meyer wrote: "This one really hits the spot when you're looking for jerk chicken, and is the closest I've found to what I ate at a local taxi stand when I visited Jamaica, too." Posted by Alison Meyer. Formatted by Cathy Harned.
Submitted By CATHY HARNED On 11-29-94