Isaacs' Home Recipes Main Maindish Recipes Carribean Jerk Chicken

Caribbean Jerk Chicken

1/4 cup vinegar (any kind)
3 Tbsp orange juice
2 Tbsp lemon juice
2 Tbsp olive oil
2 Tbsp soy sauce
1 1/2 tsp ground allspice
1 1/2 tsp dried thyme
1 tsp cayenne pepper
1 tsp pepper
1 tsp dried sage
1 tsp sugar
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 medium onion
1 garlic clove
1 jalepeno pepper (optional)
3 boneless skinless chicken breast halves (about 1 lb)

Combine everything.
Cover and refrigerate for at least 15 minutes or up to 2 hours.
Cook in frying pan, uncovered, over medium-high heat for about 5 mintues or 
until chicken pieces are white and firm, stirring frequentely.
Don't overcook chicken.
Boil sauce for 2 to 3 minutes.

(Jen Malensek)