Title: Jerk Chicken 1
Categories: Entree Chicken Grill Regional
Yield: 4 Servings
| 1 | tb | Ground allspice |
| 1 | tb | Dried thyme |
| 1 1/2 | ts | Cayenne pepper |
| 1 1/2 | ts | Black pepper |
| 1 1/2 | ts | Ground sage |
| 3/4 | ts | Grated nutmeg |
| 3/4 | ts | Cinnamon |
| 2 | tb | Salt |
| 2 | tb | Garlic powder |
| 1 | tb | Sugar |
| 1/4 | c | Soya sauce |
| 3/4 | c | Vinegar |
| 1/2 | c | Orange juice |
| 1/4 | c | Olive oil |
| 1 | c | Minced onion |
| 3 | | Green onions |
| 4 | | Chicken breasts, halves |
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.