Ingredients
1
tablespoon
allspice, ground
1
tablespoon
thyme, dried
1 1/2
teaspoon
cayenne pepper
1
pepper, freshly ground
1 1/2
teaspoon
sage, ground
3/4
teaspoon
nutmeg, ground
3/4
teaspoon
cinnamon, ground
2
tablespoon
salt
2
tablespoon
garlic powder
1
tablespoon
sugar
1/4
cup
oil, olive
1/4
cup
soy sauce
3/4
cup
vinegar, white
1/2
cup
orange, juice
1
each
lime, juice
1
each
scotch bonnet pepper, seeded, finely chopped
1
cup
onion, chopped
3
each
onions, green, finely chopped
4
each
chicken, breasts, 6-8 oz each, trimmed of fat
Directions:
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 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 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. Heat the leftover marinade and serve on the side for dipping.
NOTE: This recipe is not as hot as you would find in Jamaica. For that authentic flavor, double the quantity of dry spices.