Jamaican Jerk Chicken

There is nothing in this world that tastes as good as Jamaican Jerk cooked over the slow smoke of pimiento wood on the beach in Jamaica - nothing - no where..  therefore I humbly propose this as a "make do" version that works for the backyard grill.

Those of you in the northern climes have certainly paid your dues this winter.  I'm sure the grill is currently under several inches (feet?) of ice and snow.  But summer WILL come and then you can pretend to be stretched out on the snowy sands outside Kingston, sipping your favorite tropical treat.  "Ya Mon!!"

Jamaican Jerk Chicken

1 Tbs Ground allspice
1 Tbs Dried thyme
1 1/2 tsp Freshly ground black pepper
1 1/2 tsp Ground sage
3/4 tsp Ground nutmeg
3/4 tsp Ground cinnamon
2 Tbs Salt

2 Tbs Garlic powder
1 Tbs Splenda Granular

1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White vinegar
1/2 cup Orange juice (or Sunrise Orange Crystal Light)

Juice of 1 lime
1 Scotch Bonnet pepper, seeded and finely chopped
1 cup Chopped white onion
3 Green onions, finely chopped
2 pounds Chicken breasts trimmed of fat

1 1/2 tsp Cayenne pepper

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sweetener. 

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 and oil 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.

Cook's Notes:

* Scotch Bonnet peppers (and/or Habaneros) are among the hottest peppers on earth.  I recommend latex gloves be worn while handling them, them disposed of immediately.  DO NOT UNDER ANY CIRCUMSTANCES touch your eyes after working with the peppers.

* Excellent with chicken thighs and legs as well

* Outstanding way to serve boneless pork loin chops
* If you can't wait for the snow to melt, this works pretty well on a stovetop with a grill pan - but turn on the ventilation!