Jerk Chicken

"Jerk" spice mixes are common in the states, but the flavor of making your own is far better.

If you can't find Scotch Bonnet Pepper, habenero is similar in appearance and heat, although the flavor is nowhere near as good. (based on this recipe)

Jamaican Jerk Chicken

Prep Time: 30 minutes

Marinade: at least 1 hour

Cooking Time: 15 minutes

Ingredients:

1 tbsp ground allspice

1 tbsp thyme

1 1/2 tsp cayenne pepper

1 1/2 tsp ground black pepper

1 1/2 tsp ground sage

3/4 tsp nutmeg

3/4 tsp cinnamon

2 cloves garlic

1 tbsp sugar

1/4 cup olive oil

1/4 cup soy sauce

3/4 cup white vinegar

1/2 cup orange juice

1 lime, juiced

1 scotch bonnet pepper, minced

3 scallions, chopped

1 onion, finely chopped

4 to 6 chicken breasts

Prepare the marinade:

Mix allspice, thyme, cayenne, black pepper, sage, cinnamon, garlic, and sugar. Mix in olive oil, soy sauce, white vinegar, orange juice, and lime juice. Add scotch bonnet pepper, scallions, and onion.

Prick the chicken all over with a fork, and place chickena nd marinade into a zip lock bag and refridgerate at least one hour.

Cooking:

Preheat an outdoor grill, or oven to broil, and cook 6 minutes per side, or until meat reaches 165 degrees. Baste with marinade.

Bring leftover marinade to a boil and serve on the side as sauce.