Recipe - Jerk Chicken Sugar Reef Style

1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 One half teaspoon Cayenne
1 One half teaspoon Fresh 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 one lime
1 Scotch bonnet pepper; finely
chopped
1 cup White onions; chopped
3 Green onions; finely chopped
4 Chicken breasts; 68 ounces
each

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, soy sauce, vinegar, orange juice, and lime juice.
Add the Scotch bonnet pepper, onion, and green onions and mix well. Reserve
part of the marinade for basting while grilling chicken. Add the chicken
breasts, cover and marinade for at least 1 hour, longer if possible.
Preheat 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. Source: Sugar reef restaurant in Manhattan.
Posted to bbqdigest by wight@odc.net on Feb 12, 1998