Name: Jerk Chicken Sugar Reef Style
Ingredients: 1 tb Ground allspice; 1 tb Dried thyme; 1 1/2 ts Cayenne; 1 1/2 ts Fresh ground black pepper; 1 1/2 ts Ground sage; 3/4 ts Ground nutmeg; 3/4 ts Ground cinnamon; 2 tb Salt; 2 tb Garlic powder; 1 tb Sugar; 1/4 c Olive oil; 1/4 c Soy sauce; 3/4 c White vinegar; 1/2 c Orange juice; Juice of one lime; 1 Scotch bonnet pepper; finely chopped; 1 c White onions; chopped; 3 Green onions; finely chopped; 4 Chicken breasts; 6-8 ounces each

There is nothing - no circumstance, no trouble, no testing - that can ever touch me until, first of all, it has gone past God and past Christ right through to me. If it has come that far, it has come with a great purpose, which I may not understand at the moment. But as I refuse to become panicky, as I lift up my eyes to Him and accept it as coming from the throne of God for some great purpose of blessing to my own heart, no sorrow will ever disturb me, no trial will ever disarm me, no circumstance will cause my to fret - for I shall rest in the joy of what my Lord is! That is the rest of victory!

Alan Redpath

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1	tb	Ground allspice
1	tb	Dried thyme
1 1/2	ts	Cayenne
1 1/2	ts	Fresh ground black pepper
1 1/2	ts	Ground sage
3/4	ts	Ground nutmeg
3/4	ts	Ground cinnamon
2	tb	Salt
2	tb	Garlic powder
1	tb	Sugar
1/4	c	Olive oil
1/4	c	Soy sauce
3/4	c	White vinegar
1/2	c	Orange juice
		Juice of one lime
1		Scotch bonnet pepper; finely chopped
1	c	White onions; chopped
3		Green onions; finely chopped
4		Chicken breasts; 6-8 ounces each

INSTRUCTIONS

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. Reserve
part of the marinade for basting while grilling chicken. Add the chicken
breasts, cover and marinade for at least 1 hour, longer if possible.
Preheat 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. Source: Sugar reef restaurant in Manhattan.
Posted to bbq-digest by wight@odc.net on Feb 12, 1998

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