"JERK: This method of cooking pork and chicken dates back
to the Carib-Arawak Indians who inhabited Jamaica. After capturing
an animal and thoroughly cleaning and gutting it, the Indians
placed it in a deep pit lined with stones and covered with green
wood, which, when burned, would smoke heavily and add to the flavor.
But first, the carcass was "jerked" with a sharp object
to make holes, which were stuffed with a variety of spices. The
holes also allowed heat to escape without loss of moisture.
The results were superb. The meat was not only wonderfully spiced,
but moist and tender." (Note: Sugar Reef is a restaurant
in Manhattan) Seed and finely chop Scotch Bonnet pepper. Trim
chicken of fat. 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.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken
breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat 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. Bring the leftover marinade to a boil and serve on the side for
Note: Scotch Bonnet peppers, also known as "Habaneros"
are the hottest of the capsicum peppers, they're truly incendiary.
Substitute Serranos of Thai Bird Chiles if you can't find them.
Serves 4 to 6
Calories per serving (based on 4 servings of 6 ounces of chicken each): 525
Fat per serving (based on 4 servings of 6 ounces of chicken each): 25.9g