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Jamaican Jerk Chicken

December 15, 2006
jamaican jerk chicken picture

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.

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.

Makes 4 servings.

Ingredients:
1 tb Ground allspice
1/4 c Soy sauce
1 tb Dried 4hyme
3/4 c White vinegar
1 1/2 ts Cayenne pepper
1/2 c Orange juice
1 1/2 ts Freshly ground black pepper
Juice of 1 lime
1 1/2 ts Ground sage
1 Scotch bonnet pepper
3/4 ts Ground nutmeg
3/4 ts Ground cinnamon
1 c Chopped white onion
2 tb Salt
3 Green onions
2 tb Garlic powder
4 Chicken breasts (6 to 8 oz)
1 tb Sugar
1/4 c Olzve oil