1 tb Ground allspice
1 tb Dried thyme
1 1/2 ts Cayenne pepper
1 1/2 ts Black pepper;
- freshly ground
1 1/2 ts Ground sage
3/4 ts Ground nutmeg
3/4 ts Ground cinnamon
2 tb Salt
2 tb Garlic powder
1 tb Sugar
1/4 c Olive oil
1/4 c Soy sauce
3/4 c White vinegar
1/2 c Orange juice
1 Lime; juice of
1 Scotch bonnet pepper;
- seeded, finely chopped
1 c White onion; chopped
3 Green onions; finely chopped
4 Chicken breasts
- (6 to 8 oz ea);
- trimmed of fat
"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 spices, but moist and tender."
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. 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.
Notes:
This is the recipe as listed in the cookbook. Personally, 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.
Sugar Reef is a restaurant in Manhattan
Recipe by Devra Dedeaux
Recipe FROM: Sugar Reef Caribbean Cooking
Posted by: Stephen Ceideburg
Posted by: Leti Labell
