[CH] Jamaican Jerk Chicken (Scotch Bonnets)
Allen Prunty (allen@alprunty.com)
Mon, 28 Jul 2008 08:05:21 -0400
I like to kick the heat up by doubling the spices... make sure you use
FRESH spices too... things don't last long in my cupboard. I prefer to
buy my spices from Whole Foods, Watkins, or a reputable local bulk spice
store, I find the discount grocers spices are often not very potent.
Allen
P.S. I've been gone a long long time... and I remember this list once
had a LOT of recipes... it's a lot quieter than I remember it.
MMMMM----- Exported for Meal-Master by Living Cookbook
Title: Jamaican Jerk Chicken
Categories:
Yield: 4 Servings
1 T Allspice, Ground
1 T Thyme, Dried
1 1/2 t Cayenne pepper
1 1/2 t Freshly ground black pepper
1 1/2 t Ground sage
3/4 t Ground nutmeg
3/4 t Ground cinnamon
2 T Salt
2 T Garlic powder
1 T Sugar
1/4 c Olive oil
1/4 c Soy sauce
3/4 c White vinegar
1/2 c Orange juice
Juice of 1 lime
1 Scotch bonnet pepper, seeded
- and finely chopped
1 c Chopped white onion
3 Green onions, finely chopped
4 Chicken breasts (6 to 8 oz
- each trimmed of fat)
In a large bowl, combine the allspice, thyme, cayenne pep- per, 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. Add the chicken breasts, cover and
marinate for at least 1 hour, longer if possible. Preheat an
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. Heat the leftover marinade and serve on the
side for dipping.
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 743.73
Calories From Fat: 177.70
Total Fat: 20.13g
Saturated Fat: 3.63g
Cholesterol: 273.76mg
Sodium: 4337.12mg Potassium: 1561.24mg
Total Carbohydrates: 25.39mg
Fiber: 3.60g
Protein: 112.41g
Comments: This recipe is not as hot as you would find in Jamaica. For that
authentic flavor, double the quantity of dry spices.
Recipe Author: Devra Dedeaux
Recipe Source: Sugar Reef Caribbean Cooking
MMMMM