Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Ground allspice

  2. 1 tablespoon 15ml Dried 4hyme

  3. 1 1/2 teaspoons 7 1/2ml Cayenne pepper

  4. 1 1/2 teaspoons 7 1/2ml Freshly ground black pepper

  5. 1 1/2 teaspoons 7 1/2ml Ground sage

  6. 3/4 teaspoon 3.8ml Ground nutmeg

  7. 3/4 teaspoon 3.8ml Ground cinnamon

  8. 2 tablespoons 30ml Salt

  9. 2 tablespoons 30ml Garlic powder

  10. 1 tablespoon 15ml Sugar

  11. 1/4 cup 59ml Olive oil

  12. 1/4 cup 59ml Soy sauce

  13. 3/4 cup 177ml White vinegar

  14. 1/2 cup 118ml Orange juice

  15. 1 Lime - juice of

  16. 1 Scotch bonnet pepper

  17. 1 cup 62g / 2 1/5oz Chopped white onion

  18. 3 Green onions - finely chopped

  19. 4 Chicken breasts -

  20. 6 to 8 oz e

  21. Trimmed of fat

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the allspice, thyme, cayenne pep- per, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.

  2. 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.

  3. Preheat an outdoor grill.

  4. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.

  5. Heat the leftover marinade and serve on the side for dipping.

  6. NOTE: This is the recipe as listed in the cookbook. Personally, I would NEVER heat the leftover marinade and serve on the side for dipping, especially something that you had marinated POULTRY in. A MUCH better idea would be to reserve some of the marinade (BEFORE you put the chicken in it) and save it for serving.

  7. This recipe is also from Sugar Reef Caribbean Cooking by Devra Dedeaux. "This recipe is not as hot as you would find in Jamaica.

  8. For that authentic flavor, double the quantity of dry spices."


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