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Jerk Chicken - Sugar Reef Style

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1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/2 teaspoons cayenne
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons 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 one lime
1 scotch bonnet pepper; finely chopped
1 cup white onions; chopped
3 green onions; finely chopped
4 chicken breasts, 6-8 ounces each

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. Reserve part of the marinade for basting while grilling chicken. Add the chicken breasts, cover and marinade for at least 1 hour, longer if possible. Preheat 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. Source: Sugar Reef Restaurant in Manhattan. Shared By: Hanna on alt.cooking.chat - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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