Jamaican Jerk Chicken

I'm backkk.

Where did I go?
 Here.

image from here

And it looked like this.

And it was absolutely wonderful.

If you ever have the opportunity to travel to Jamaica, go.

I want to return as soon as possible.

I miss everything about it.

And the fact that I was applying aloe to my "sunkissed" skin this morning right before walking through snow flurries?

That totally didn't help.

One of the little huts on the beach in the resort served delicious jerk chicken for lunch.

It's all I want right now.

I would make it...

...if I had time to go grocery shopping, if it wasn't snowing, and ya know, if I owned a grill.

 For now, I'm just going to drool over the recipe
and share it with you.

Jamaican Jerk Chicken
recipe from here

ingredients:

1 tbs. Ground allspice
1 tbs. Dried thyme
1 1/2 tsp. Cayenne pepper
1 1/2 tsp. Freshly ground black pepper
1 1/2 tsp. Ground sage
3/4 tsp. Ground nutmeg
3/4 tsp. Ground cinnamon
2 tbs. Salt
2 tbs. Garlic powder
1 tbs. Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White vinegar
1/2 cup Orange juice
Juice of 1 lime
1 Scotch bonnet pepper, seeded and finely chopped
1 cup Chopped white onion
3 Green onions, finely chopped
4 Chicken breasts (6 to 8 oz)trimmed of fat (with bones)

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.

until next time,

g