"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Faux Jerk Chicken Recipe

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This recipe for Faux Jerk Chicken, by , is from Our Families Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, August 4, 2008



1/3 cup olive oil
3 tb distilled white vinegar
1 tb lime juice
1 tb white sugar
1 tsp dried thyme leaves
tsp ground allspice
tsp cinnamon
tsp salt
1/3 tsp ground cayenne pepper
1 scotch bonnet chile pepper, minced (this is not a hot pepper, you can substitute one if youd like hotter)
cup minced green onions with tops
4 skinless, boneless chicken breast halves
2 cloves garlic, minced


In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.
Preheat the grill for high heat.
Lightly oil grill grate. Discard marinade, and grill chicken approx 8 minutes on each side, or until juices run clear.




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