"The belly rules the mind."--Spanish Proverb

Jamaican Jerk Chicken Recipe

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This recipe for Jamaican Jerk Chicken, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patti Calhoon
Added: Thursday, March 20, 2008


1 Tbs. ground allspice or poultry seasoning
1 Tbs dried thyme
3/4 tsp cayenne pepper
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. ground black pepper
2 Tbs. salt (opt.)
2 Tbs. garlic powder
2 Tbs. sugar
1/2 cup olive oil
1/2 cup white vinegar
1/2 cup orange juice
1/4 cup soy sauce
juice of 1 lime
1 cup chopped white onion
4-6 boneless chicken breasts

Mix first 9 ingredients in a large bowl, whisk in olive oil slowly and add next 5 ingredients. Reserve 1/2 the marinade: set aside. Place chicken breasts in other half of marinade and refrigerate at least 1 hour (Can refrigerate overnight). Heat grill. Remove chicken from marinade and grill 4-5 minutes per side, basting carefully with marinade. Fire will flare up, searing in flavors, but don't allow chicken to char. Serve as is on plate or cut chicken into small pieces and arrange on lettuce, garnished with raw carrots and tomato wedges. Heat reserved marinade until bubbly and pour atop salad. If not serving as a salad, pour remaining marinade over chicken.




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