Title: Jerk Chicken
Categories: Poultry
Yield: 4 Servings
| 1 | tb | Ground allspice |
| 1 1/2 | ts | Cayenne pepper |
| 1 1/2 | ts | Ground sage |
| 3/4 | ts | Cinnamon |
| 2 | tb | Garlic powder |
| 1/4 | c | Soya sauce |
| 1/2 | c | Orange juice |
| 1 | c | Minced onion |
| 4 | | Chicken breasts, halves |
| 1 | tb | Dried thyme |
| 1 1/2 | ts | Black pepper |
| 3/4 | ts | Grated nutmeg |
| 2 | tb | Salt |
| 1 | tb | Sugar |
| 3/4 | c | Vinegar |
| 1/4 | c | Olive oil |
| 3 | | Green onions |
In large glass or ceramic bowl combine allspice, thyme, cayenne pepper,
black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly
whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive
oil. Add onion and green onion. Combine well. Add chicken and allow to
marinate 1 hour at room temperature or over night, covered in refrigerator.
If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6
min. each side. Chicken may also be broiled indoors 5-6 min. each side.
Either way, brush well with marinate while cooking. For hotter flavour,
double amounts of first 7 ingredients.