Name: Jamaican Jerk Chicken
Ingredients: 1 tablespoon ground allspice; 1 tablespoon dried thyme; 1 1/2 teaspoon cayenne pepper; 1 1/2 teaspoon freshly ground black pepper; 1 1/2 teaspoon ground sage; 3/4 teaspoon ground nutmeg; 3/4 teaspoon ground cinnamon; 2 tablespoon salt; 2 tablespoon garlic powder; 1 tablespoon sugar; 1/4 cup olive oil; 1/4 cup soy sauce; 3/4 cup white vinegar; 1/2 cup orange juice; juice of 1 lime; 1 scotch bonnet pepper; 3 green onions, finely chopped; 1 cup onion, finely chopped; 4 chicken breasts

Jamaican Jerk Chicken

Ingredients

1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/2 teaspoon cayenne pepper
1 1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon ground sage
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
juice of 1 lime
1 scotch bonnet pepper
3 green onions, finely chopped
1 cup onion, finely chopped
4 chicken breasts

Instructions

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 poweder and suger. With a wire whick, 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. Heat the leftover marinade and serve on the side for dipping.