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Jamaican Jerk Chicken

    6 skinless, boneless chicken breast halves - cut into chunks
    4 limes, juiced
    1 cup water
    2 teaspoons ground allspice
    1/2 teaspoon ground nutmeg
    1 teaspoon salt
    1 teaspoon brown sugar
    2 teaspoons dried thyme
    1 teaspoon ground ginger
    1 1/2 teaspoons ground black pepper
    2 tablespoons vegetable oil
    2 onions, chopped
    1 1/2 cups chopped green onions
    6 cloves garlic, chopped
    2 habanero peppers, chopped

  Place chicken in a medium bowl. Cover with lime juice and water.
 Set aside.
  In a blender or food processor, place allspice, nutmeg, salt, brown
 sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then
 mix in onions, green onions, garlic and habanero peppers until almost
 smooth. Pour the blended marinade mixture into bowl with chicken.
 Cover and marinate in the refrigerator at least 2 hours.
  Preheat an outdoor grill for medium heat and lightly oil grate. Cook
 chicken slowly on the preheated grill. Turn frequently, basting often
 with remaining marinade mixture. Cook to desired doneness.


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