Spicy grilled chicken

Ingredients

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 Chicken breasts

Directions

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.

Heat the leftover marinade 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.

Credits

From: Stephen Ceideburg Shared By: Leti Labell on the Usenet group rec.recipes

This recipe is also from Sugar Reef Caribbean Cooking by Devra Dedeaux. (Note: Sugar Reef is a restaurant in Manhattan)

“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 spiced, but moist
and tender.”