Berglund:Jamaican Jerk Chicken

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  • 1 tbsp Ground allspice
  • 1 tbsp Dried thyme
  • 1 1/2 tsp Cayenne pepper
  • 1 1/2 tsp Freshly ground black pepper
  • 1 1/2 tsp Ground sage
  • 3/4 tsp Ground netmeg
  • 3/4 tsp Ground cinnamon
  • 2 tbsp Tamari or soy sauce
  • 2 tbsp fresh Garlic, minced or pulverized
  • 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
  • 3 Green onions, finely chopped
  • 1 cup Onion, finely chopped
  • 4 Chicken breasts


  1. "jerk: this method of cooking pork and chicken dates back to the carib-arawak indians who inhabited jamaica.
  2. 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.
  3. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices.
  4. The holes allowed heat to escape without loss of moisture.
  5. The results were superb.
  6. Seed and finely chop scotch bonnet pepper.
  7. Trim chicken of fat. Cut into strips
  8. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
  9. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
  10. Add the scotch bonnet pepper, onion, and mix well.
  11. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
  12. Preheat an outdoor grill.
  13. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked.
  14. While grilling, baste with the marinade.
  15. Heat the leftover marinade and serve on the side for dipping. (must heat to boiling to kill bacteria)
  16. Note: scotch bonnet peppers, also known as "habaneros" are the hottest of the capsicum peppers, they're truly incendiary. They are well worth it, very sweet and flavorful.
  17. Substitute serranos with thai bird chiles if you can't find them.
  18. Serve with Mangos/Mango chutney, fried plantains, rice, black beans