Secret's Wild Orchid - Delicious Jerk Chicken!

Ingredients

1 tbs ground allspice

1tbs dried thyme

1 1/2 tsp cayenne pepper

1 1/2 tsp freshly ground black pepper

1  1/2 tbs salt

1 1/2 tsp ground sage

3/4 tsp ground nutmeg

3/4 tsp ground cinnamon

2 tbs garlic powder or fresh

1 tbs sugar

1/4 cup olive oil

1/4 cup soy sauce

3/4 cup white vinegar

1/2 cup orange juice (or pineapple)

1 lime juiced

1 scotch bonnet pepper (habanero)

3 green onions--finely chopped

1 cup onion---finely chopped

4-6 chicken breasts (you can use the whole chicken or which ever type you prefer)

Seed and finely chop the Scotch Bonnet pepper (keep the seeds if you like EXTRA spicy). Trim the chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic and sugar. 

With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange and lime juice.

Add the Scotch Bonnet pepper, onion and put entire mixture in blender.

Add the chicken, cover and marinate for at least an hour (the longer the better).

Preheat the grill (charcoal if you have it).

Remove the breasts from the marinade and grill until fully cooked. While grilling, baste with the marinade.

Bring the leftover marinade to a boil...this will be your sauce when the chicken is cooked. Very important to BOIL the marinade. 

To serve, slice or chop the chicken into pieces and top with leftover (boiled) marinade as the sauce.

History of 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 the loss of moisture. 

The results were superb. The meat was not only wonderfully spiced, but moist and tender.

Scotch Bonnet Peppers

Also known as "Habaneros" are the hottest of the capsicum peppers, they are truly incendiary. Substitute Thai Chiles if you cannot find them.