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Jamaican Jerk Chicken

Ingredients

1	tbsp	allspice, ground (place whole allspice into plastic bag and crush)
1	tbsp	thyme, dried
1-1/2	tsp	cayenne pepper
1-1/2	tsp	black pepper, freshly ground if possible
1-1/2	tsp	sage, ground
3/4	tsp	nutmeg, ground
3/4	tsp	cinnamon, ground
2	tbsp	garlic powder
1	tbsp	sugar
1/4	cup	olive oil
1/4	cup	soy sauce
3/4	cup	white vinegar
1/2	cup	orange juice
1	whole	lime, juiced
1	whole	habaneras pepper (or choose a Serrano pepper if you aren't feeling so bold)
3	whole	green onions, finely chopped
1	cup	white onion, finely chopped
4-6	whole	chicken breasts, trimmed of all visible fat

1.	Finely chop the pepper and onions. Be careful not to rub your eyes while chopping the pepper, and wash your hands right away when you finish.
2.	In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
3.	Add the pepper and onion, and mix well.
4.	Add the chicken breasts. Cover and marinate for at least 1 hour.
5.	Preheat grill.
6.	Remove the breasts from the marinade and grill for about 6 minutes on each side. While grilling, baste the chicken with marinade.
7.	Bring leftover marinade to a boil, and simmer for 10 minutes. Serve as a side for dipping

Adapted from The Sugar Reef Caribbean Cookbook by Devra Dedeaux.

*download Jamaican Jerk Chicken recipe formatted for 4x6 index cards
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