| 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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