What are the ingredients to make Jamaican Jerk Chicken?

Question

I'm looking in particular for what herbs and spices are to be used, but if anyone is able to post the entire recipe, that would be great too.....thanks loads!!!

Answer 1

Jamaican Jerk Chicken

1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 1/2 teaspoons Cayenne pepper
1 1/2 teaspoons Freshly ground black pepper
1 1/2 teaspoons Ground sage
3/4 teaspoon Ground nutmeg
3/4 teaspoon Ground cinnamon
2 tablespoons Garlic powder or fresh
1 tablespoon Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White Vinegar
1/2 cup Orange juice
1 Lime juice
1 Scotch bonnet pepper (habanero)
3 Green onions -- finely chopped
1 cup Onion -- finely chopped
4 to 6 chicken breasts




"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 spiced, but moist and tender." (Note: Sugar Reef is a restaurant in Manhattan) Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, 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. Bring the leftover marinade to a boil and serve on the side for dipping.
Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.

Answer 2

Jerk Marinade & Seasonings

INGREDIENTS :

1/2 cup allspice berries
1/2+ cup packed brown sugar
6-8 garlic cloves
4-6 Scotch bonnet peppers (or Habanero)
1 tablespoon ground thyme or 2 tablespoons thyme leaves
1-2 bunches scallions (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt and pepper to taste
2 tablespoon soy sauce to moisten

METHOD:

Put content in a food processor or blender and liquidfy
Pour sauce in a Jar and keep refrigerated.
The sauce will keep forever if kept refrigerated
To increase spiciness blend pepper and allspice berries and add to sauce the hot peppers at any time.

Seasoning Instruction for Chicken

Leave skin on chicken
Rub the meat (chicken, pork or beef) with the seasoning.
With chicken, be sure to rub under skin and in cavities
Marinate overnight.

Seasoning Instruction for Pork or Beef

Rub the meat. If using a pork shoulder, make shallow cuts and rub in. Marinate overnight.

Seasoning Instruction for Fish

Can also be used with fish, but use a "steak fish" like grouper, dolphin, king.... Marinate overnight.

Cooking Instructions

Grill at lowest possible setting over a low fire until done.
Pimento (allspice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
Chop meat into pieces, and serve traditionally with hard-dough bread

Answer 3

Jerk rooster Sunday, March 14, 2004 components : a million- 3lbs rooster Jerk Sauce lemon or lime juice save Now for Jamaican recipe components & seasoning in our on line save. approach: sparkling, epidermis,and cut back rooster in medium products,then wash with lime or lemon juice Rub the rooster with the Jerk seasoning. make particular to rub decrease than epidermis and in cavities Marinate in one day. Grill at lowest available placing over a low hearth until completed. Pimento (all spice) branches (that's what's utilized in Jamaica) mixed with charcoal is appropriate. If no longer attempt to apply an fragrant timber interior the barbeque grill to reinforce the flavour. Chop meat into products, and serve traditionally with complicated-dough bread

Answer 4

I LOVE TOO COOK.Plus I am half jamacian.

Jamaican Jerk Chicken-On the grill

INGREDIENTS:

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 1/2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

DIRECTIONS:

Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.

Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.

Preheat an outdoor grill for medium heat.

Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Jamaican Jerk Rum Rub:
1 red onion, chopped
1 1/2 teaspoons dried thyme
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
4 teaspoons white pepper
1/4 cup chopped green onion tops
2 teaspoons salt
1/4 teaspoon ground nutmeg
5 small jalapenos
2 tablespoons cooking oil (olive or vegetable)
Splash flavorful rum(BE CAREFUL)

Jamican Jerk Chicken Salad

1/2 cup prepared or purchased honey-mustard dressing
1 teaspoon finely grated lime zest
4 chicken breast halves without skin, boneless
1 tablespoon Jamaican jerk seasoning
2 large fresh mangoes
10 to 12 cups mixed greens

Stir together honey-mustard dressing and lime zest. Cover and chill dressing while preparing chicken.

Rinse chicken and pat dry; sprinkle with the jerk seasoning In a large skillet cook the seasoned chicken in hot oil over medium-high heat about 6 minutes on each side until browned and no longer pink.

Thinly slice each chicken breast.
Arrange warm chicken and mango atop greens on four plates; drizzle with the honey-mustard dressing.

Jamaican Jerk Seasoning

2 teaspoons onion powder
1 teaspoon sugar, crushed red pepper and dried thyme
1/2 teaspoon each: salt, ground cloves, ground cinnamon.

Caribbean Jerk Chicken Skewers

1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
2 Tbsp. brown sugar
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
1 tsp. ground cinnamon
1 tsp. ground thyme
1/2 tsp. ground red pepper
1-1/2 lb. boneless skinless chicken breast halves, cut into chunks
3 red or green bell peppers, cut into 1-1/2 inch pieces
1 fresh pineapple, cut into 1-1/2-inch chunks
12 wooden skewers, soaked in water

PREHEAT grill to medium-high heat. Mix salad dressing mix, brown sugar, oil, soy sauce, cinnamon, thyme and ground red pepper until well blended. Pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to coat chicken evenly.

Refrigerate 30 minutes to marinate. Drain; discard marinade.

THREAD chicken onto skewers alternately with bell peppers and pineapple. Place on grill grate or rack of broiler pan.

GRILL 15 minutes or until chicken is cooked through, turning frequently.

Hope that helps.

Answer 5

INGREDIENTS :

1- 3lbs chicken
Jerk Sauce
lemon or lime juice
Shop Now for Jamaican recipe ingredients & seasoning in our online store.
METHOD:

Clean, skin,and cut chicken in medium pieces,then wash with lime or lemon juice
Rub the chicken with the Jerk seasoning.
Be sure to rub under skin and in cavities
Marinate overnight.
Grill at lowest possible setting over a low fire until done.
Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
Chop meat into pieces, and serve traditionally with hard-dough bread

OR

Jamaican Jerk Chicken

This is one of our all-time favorite recipes! I saved it from a newsgroup or forum posting years ago, but was recently told it was from the cookbook, "The Sugar Reef Carribean Cookbook," by Devra Dedeaux. See the Amazon link to the right to learn more about the cookbook (used copies should be available).
1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 1/2 teaspoons Cayenne pepper
1 1/2 teaspoons Freshly ground black pepper
1 1/2 teaspoons Ground sage
3/4 teaspoon Ground nutmeg
3/4 teaspoon Ground cinnamon
2 tablespoons Garlic powder or fresh
1 tablespoon Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White Vinegar
1/2 cup Orange juice
1 Lime juice
1 Scotch bonnet pepper (habanero)
3 Green onions -- finely chopped
1 cup Onion -- finely chopped
4 to 6 chicken breasts




"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 spiced, but moist and tender." (Note: Sugar Reef is a restaurant in Manhattan) Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, 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. Bring the leftover marinade to a boil and serve on the side for dipping.
Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.



OR


Jamaican Jerk Chicken Recipe








JAMAICAN JERK CHICKEN

1 whole chicken, cut up
2-3 TBS. DARK FIRE Jamaican Jerk
1 1/4 cups water
1/4 cup chicken stock
1 TBS. vegetable oil
1 TBS. minced scallions (optional)

Procedure:
Combine DARK FIRE Jamaican Jerk Seasoning with all liquid ingredients, stir well, add scallions, if desired. Place chicken in zip-top bag or large bowl, marinate at least a 1/2 hour or up to 24 hours (spices will re-hydrate and sauce will become fairly spicy after 3-4 hours and quite hot afer 12 hours). Preheat grill or broiler to medium-high heat. Remove chicken from marinade and place on hot grill (skin side down) or broiler pan (skin side up). Simmer reserved marinade for 3-5 minutes and use for basting and dipping sauce, do not use unless simmered! After about 6-8 minutes, baste and turn the chicken to sear the other side. Turn heat down to medium and cook until temperature in breast reaches 160 degrees, and thighs & legs reach 175 degrees and the juices run clear.

Serve with dipping sauce on the side. Excellent with baked or mashed sweet potatoes and fried plantains. Or Jamaian style Rice & Peas (recipe coming soon).

**For extra spicy sauce, add another tablespoon of DARK FIRE Jamaican Jerk Seasoning to the sauce as it simmers, ladle over chicken when serving.



OR

From Gourmet, May, 2003. This gives the bbq, gas grill and roast method. The chicken is delicious.
3 fresh scotch bonnet peppers or habanero peppers
6 scallions, coarsely chopped
3 shallots, quartered
3 cloves garlic, smashed
1 inch fresh ginger, peeled and chopped
3 tablespoons fresh thyme leaves
2 teaspoons ground allspice
1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/4 cup vegetable oil
8 whole chicken legs, thighs and drumsticks separated

8 servings Change size or US/metric
Change to: servings US Metric

45 minutes 10 mins prep


OR

JAMAICAN JERK CHICKEN
Active time: 45 min Start to Finish: 2 3/4
3 fresh Scotch bonnet or habanero chiles
6 scallions, coarsely chopped
1/4 lb shallots (3 meduim), quartered
3 garlic cloves, smashed
1 (1-inch) piece fresh ginger, peeled and chopped
3 tablespoons fresh thyme leaves
2 teaspoons ground allspice
1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/4 cup vegetable oil
8 whole chicken legs (4 1/2 lb), thighs and drumsticks separated



Discard stems, seeds, and ribs from 2 chiles and coarsely chop. Coarsely chop remaining chile including seeds (for a less spicy dish, seed half of chile before chopping).
Blend chiles with remaining ingredients except chicken in a food processor until a paste forms. Cut several 1-inch-long slits in each piece of chicken, then rub paste all over chicken, rubbing it into slits. Marinate, covered and chilled, at least 2 hours.

To cook chicken using indirect heat on a 22 1/2-inch charcoal kettle grill:
Open vents on bottom of grill and on lid. Light a rounded chimney full of charcoal briquettes (about 100) and divide between 2 sides of grill, leaving a space down middle.

When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches about top rack for 3 to 4 seconds, grill chicken, skin sides down first, on portion of lightly oiled grill rack with no coals underneath, turning occasionally, until cooked through, 20 to 30 minutes.

To cook chicken using indirect heat on gas grill:
Preheat all burners on high (until thermostat registers 500°F). Turn off 1 burner and reduce heat on other burner (or burners) to medium. (Thermostat should register 350 to 375°F.) Grill chicken, skin sides down first, on portion of lightly oiled grill rack over unlit burner, covered, turning occasionally, until cooked through, 20 to 30 minutes.

Cooks' notes:
• Chicken can marinate up to 1 day.
• If you aren't able to grill, you can roast jerk chicken, skin sides up, in 2 large shallow flameproof baking pans (1 inch deep) in upper and lower thirds of a preheated 450°F oven, switching position of pans halfway through roasting, until cooked through, 25 to 30 minutes. Then turn on broiler and broil chicken, about 4 inches from heat, until skin is browned and crisp, 2 to 3 minutes.

Makes 8 servings.



OR

Jerk Chicken is marinated to add extra flavor, unlike other recipes that simply call for a jerk rub.
INGREDIENTS:
1 pound skinless chicken breasts
1 jalapeno pepper, seeded and diced
3 tablespoons water
2 tablespoons lime juice
2 tablespoons lemon juice
1 tablespoon Dijon style mustard
4 cloves garlic, mined
2 cubes chicken bouillon
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
PREPARATION:
Combine all ingredients except the chicken and pour into a shallow baking dish or sealable plastic bag. Add chicken and turn to coat. Cover and place in refrigerator to marinate in jerk seasoning for between 4 hours to overnight.

Preheat grill. Remove chicken from jerk marinade and pour marinade into a saucepan. Bring to a boil. Place chicken on grill cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining jerk marinade.

OR

1 pound skinless chicken breasts
1 jalapeno pepper, seeded and diced
3 tablespoons water
2 tablespoons lime juice
2 tablespoons lemon juice
1 tablespoon Dijon style mustard
4 cloves garlic, mined
2 cubes chicken bouillon
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
PREPARATION:
Combine all ingredients except the chicken and pour into a shallow baking dish or sealable plastic bag. Add chicken and turn to coat. Cover and place in refrigerator to marinate in jerk seasoning for between 4 hours to overnight.

Preheat grill. Remove chicken from jerk marinade and pour marinade into a saucepan. Bring to a boil. Place chicken on grill cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining jerk marinade.


OR



1 pound skinless chicken breasts
1 jalapeno pepper, seeded and diced
3 tablespoons water
2 tablespoons lime juice
2 tablespoons lemon juice
1 tablespoon Dijon style mustard
4 cloves garlic, mined
2 cubes chicken bouillon
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
PREPARATION:
Combine all ingredients except the chicken and pour into a shallow baking dish or sealable plastic bag. Add chicken and turn to coat. Cover and place in refrigerator to marinate in jerk seasoning for between 4 hours to overnight.
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Preheat grill. Remove chicken from jerk marinade and pour marinade into a saucepan. Bring to a boil. Place chicken on grill cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining jerk marinade.



OR




INFO

Jerk is a style of cooking native to Jamaica in which meats (traditionally pork, but now including chicken, fish and even tofu) are dry-rubbed with a fiery spice mixture primarily consisting of Allspice and Scotch Bonnet peppers (called Jamaican jerk spice). Traditionally the meat is wrapped in banana leaves and cooked in an earth covered pit over smoldering Pimento wood. A grill over an open fire will sufice for a modern rendition. The term 'jerk' refers interchangeably to the technique, the spice mixture, and the finished product.

The jerk seasoning relies upon a few typical items: Allspice (Jamaican pepper, Jamaican Pimento), Scotch Bonnet peppers being the most common basic ingredients, (among the hottest peppers on the Scoville scale). Cloves, cinnamon, nutmeg, thyme, garlic and other ingredients are often added. It is now possible to find pre-made jerk seasoning mixes.


OR

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 12 minutes
Cook Time: 45 minutes
Yield: 4 servings
User Rating:




There is nothing more Jamaican in flavor than jerk seasoning, a true staple in every Jamaican household. My friend Virginia Burke made jerk chicken for me in the traditional manner: in a fire pit over smoking pimento leaves. The taste of this dish will always bring back the memories of friendship and laughter of that afternoon in March. Kevin Brauch, The Thirsty Traveler


1 whole chicken, halved
1 lime, halved
Pinch salt
4 to 5 tablespoons of Jerk Rub seasoning, recipe follows
8 to 12 pimento (allspice) leaves, for flavor, optional

Rub the chicken with lime and salt. Rub jerk seasoning over chicken halves. Marinate in the refrigerator overnight for the best results.
Preheat a barbecue grill to medium high.
If using, spread the pimento leaves on the grill. Barbecue should be on medium-low heat. Grill the chicken for about 45 minutes, turning often to optimize cooking and browning.
Alternatively, you may use your home oven, heated to 375 degrees F., but do not use pimento leaves.
Let chicken sit for 10 minutes before cutting into quarters.

Jamaican Jerk Rum Rub:
1 red onion, chopped
1 1/2 teaspoons dried thyme
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
4 teaspoons white pepper
1/4 cup chopped green onion tops
2 teaspoons salt
1/4 teaspoon ground nutmeg
5 small jalapenos
2 tablespoons cooking oil (olive or vegetable)
Splash flavorful rum

Put all ingredients into food processor. Mix on high for 15 pulses.
Yield: 1/2 to 2/3 cup

OR

INVENTORY ITEMS AND AMOUNTS
10 - pureed Scotch Bonnet Chile Peppers / SUBS: 15 hot chilies or 1/4 cup Caribbean hot sauce
2 Tbs. dried rosemary
2 Tbs. chopped parsley
2 Tbs. Basil
2 Tbs. Thyme
2 Tbs. mustard seeds
3 finely chopped scallions
1 tsp. Salt
1 tsp. black pepper
Juice of 2 limes
1/4 cup yellow mustard
2 Tbs. orange juice
2 Tbs. white vinegar
2 chicken quartered

PREPARATION
Add all ingredients (except chicken)in a food processor or blender. Blend into a paste Cover and refrigerate for at least 2 hrs. Rub chicken with paste and cook over low to med. heat. For added flavor you can marinate the chicken in some of the paste.



OR


"Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade."
Original recipe yield: 6 servings.
Prep Time:20 MinutesCook Time:1 Hour Ready In:3 Hours 20 MinutesServings:6 (change)

--------------------------------------------------------------------------------

INGREDIENTS:
6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 1/2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped



OR


Jamaican Jerk Chicken I

1 whole fryer chicken, cut into 8 pieces
Salt

Spices:
1/2 of one whole nutmeg
1 (3-inch) cinnamon stick
1 tablespoon coriander seeds
1 teaspoon cloves, whole
6 allspice seeds
1 teaspoon black peppercorns

Marinade:
1 bunch green onions, chopped
1 large onion, coarsely chopped
2 to 3 Scotch Bonnet peppers, seeded and membrane removed (see Cook's Note)
10 sprigs thyme, leaves only
10 garlic cloves
1/2 cup fresh lime juice or white vinegar
1 cup light soy sauce
1/2 cup raw (turbinado) sugar
Toast the spices in a dry skillet over medium-low heat, stirring constantly until fragrant, about 1 to 2 minutes. Grind the spices using an electric spice/coffee grinder or mortar and pestle. Set aside.
In a blender or food processor puree the green onions, onion, peppers, thyme and garlic to a smooth paste. Place mixture in a bowl and add the toasted/ground spices, lime juice or vinegar, soy sauce and raw sugar; mix well.
With a sharp knife, score the chicken pieces in several places and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinate, covered, in the refrigerator for a minimum of 2 hour or overnight.
Preheat the oven to 350*F (175*C).
Bake chicken for 35 minutes in the oven. Remove from the oven and finish the chicken on a hot grill or under the broiler.
Makes 4 servings.

Cook's Note: Also called Habanero peppers, it is one of the hottest chili peppers in existence. The Scotch Bonnet/Habanero is rated at 100,000 to 300,000 Scoville Units (degree of hotness), whereas the Jalapeno pepper is rated at 2,500 to 5,000 Scoville Units. Observe extreme caution when preparing these peppers. We advise you to wear rubber gloves during their preparation and to thoroughly wash your hands, cutting board and utensils thoroughly after preparation...and above all please remember NOT to rub


OR


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.


SORRY THIS IS ALL I KNOW