JAMAICAN JERK CHICKEN RECIPE

INGREDIENTS:

4 large skinless, boneless chicken breasts (or any chicken parts you like)

1 1/2 tablespoons Pumpkin Pie spice

1 tablespoon Dried thyme

1 1/2 teaspoons Cayenne pepper

1 teaspoon salt

1 1/2 teaspoons Freshly ground black pepper

1 1/2 teaspoons Ground sage

2 tablespoons Garlic powder or fresh minced garlic

1 tablespoon Sugar

1/4 cup Olive oil

1/4 cup Soy sauce

1/2 cup White Vinegar

1/2 cup Orange juice

1 Lime juice

1 Habanero pepper (optional - they're hot!!!)

3 finely chopped green onions

1 tablespoon corn starch

*****************************************************

DIRECTIONS:

Preheat oven to 450 degrees F.

Seed and finely chop Habanero pepper.

Trim fat from chicken.

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, soy sauce, vinegar, orange juice, and lime juice.

Add the Habanero pepper & onion, and mix well.

Add the chicken, cover, and marinate for 2 hours.

Remove chicken from the marinade, place in an oven safe baking dish, and bake for about 30 minutes, or until fully cooked.

Bring the leftover marinade to a boil.

Using a wire whisk, blend the corn starch into the marinade to thicken it.

Pour marinade over chicken.

Serve chicken over rice, with extra marinade on the side for dipping.

EXIT JERK CHICKEN RECIPE - GO BACK TO ENTREE PAGE