Recipe - Jamaican Jerk Chicken

1 tablespoon Ground allspice
1 tablespoon Dried 4hyme
1 One half teaspoon Cayenne pepper
1 One half teaspoon Freshly ground black pepper
1 One half teaspoon Ground sage
Three fourths teaspoon Ground nutmeg
Three fourths teaspoon Ground cinnamon
2 tablespoon Salt
2 tablespoon Garlic powder
1 tablespoon Sugar
One fourth cup Olive oil
One fourth cup Soy sauce
Three fourths cup White vinegar
One half cup Orange juice
Juice of 1 lime
1 Scotch bonnet pepper,
Seeded and finely chopped
1 cup Chopped white onion
3 Green onions, finely chopped
4 Chicken breasts (6 to 8 ounce e
Trimmed of fat

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.
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."

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini