Jamaican jerk chicken fingers

Yield: 8 Servings

Measure Ingredient

2 lb boneless chicken breast -- : cut in strips

¼ c orange juice

¼ c lime juice

3 TB sugar

2 TB onion powder

2 TB crushed thyme

1 TB ground red pepper -- plus 1 : teaspoon

1 TB black pepper -- plus 1

: teaspoon

1½ TB allspice

1 TB salt

1 ½ ts nutmeg

1 ts ground cloves

: Lay strips in baking dish : and pour juice

: over top. Cover and

: refrigerate 1 hour.

In small bowl, combine remaining ingredients. Sprinkle generously over chicken strips. Marinate 1 hour.

Grill should be medium hot and grate set on highest level. Lay out chicken and grill on both sides 1 hour or until done. Servings depend on how hungry you are and if you can handle the wonderful blend of spices.

Cookbook written by Robert C. Johnson, who lives in Moncks Corner, SC, and is pastor of Living Faith Outreach Ministries, is the chef at Medway Plantation and owns Johnsonian Catering. He put his two callings together to publish "Thou Preparest a Table." What's Cooking at the Post and Courier, on the Charleston.net.(sep 96) Recipe By : A Parish Cookbook by Robert C. Johnson, SC 1996 From: "Phannema@..." <phannedate: Mon, 30 Sep 1996 12:39:07 ~0700 (

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