Ingredients
-
2
-
1
-
1
-
1
-
1/2
-
1 1/2
-
1 1/2
-
1 1/2
-
3/4
-
3/4
-
1/4
-
1/4
-
3/4
-
1/2
-
1
Directions
Caribbean Jerk Chicken,A delicious, authentic rendition of an island classic.,WOW we just loved this chicken! Perfect combination of spices with enough juice/vinegar to make the chicken tender and juicy. We used boneless, skinless breasts and marinated for about 12 hours, then grilled. Great recipe – thanks for sharing it! Made for Fall PAC 2009
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Steps
|
1
Done
|
In a Large Bowl, Combine the Allspice, Thyme, Cayenne Pepper, Black Pepper, Sage, Nutmeg, Cinnamon, Salt, Garlic Powder and Sugar. |
|
2
Done
|
With a Wire Whisk, Slowly Add the Olive Oil, Soy Sauce, Vinegar, Orange Juice, and Lime Juice. |
|
3
Done
|
Add the Scotch Bonnet Pepper, Onion, and Green Onions and Mix Well. |
|
4
Done
|
Place Chicken Into One-Gallon Plastic Freezer Bag; Pour Marinade Into Bag; Remove Excess Air from Bag and Seal. Marinate For at Least 12 Hours, Turning Bag Every 6 Hours -- Marinate Longer If Possible, Up to Three Days! |
|
5
Done
|
Preheat an Outdoor Grill. |
|
6
Done
|
Remove the Chicken from the Marinade and Grill For 6 Minutes on Each Side or Until Fully Cooked. |
