Recipe: Grilled Jamaican Jerk Chicken

A Big Food Favorite

Here it is marinating the other day.

Here it was as it came off the grill last October 6th!

Excellent with Havana Bananas and lots of Jimmy Buffett music.

GRILLED JAMAICAN JERK CHICKEN

10 boneless, skinless chicken breasts (or an equivalent amount of any other chicken parts, just be sure to skin them)

½ cup vegetable oil

2 tsp. chili powder (preferably Pure—see instructions in Basics section)

2 tsp. garlic powder

2 tsp. onion salt

2 tsp. basil

2 tsp. thyme

2 tsp. crushed red pepper

2 tsp. cumin

2 tsp. coriander

2 tsp. ginger

2 tsp. black pepper

1 tsp. Accent

1 tsp. cinnamon

1 tsp. ground cloves

1 tsp. allspice

1 tsp. cayenne pepper

1 tsp. salt

¼ cup sugar

1 red onion, chopped fine

1 bell pepper, chopped fine

If chicken is boneless, pound to tenderize. Mix oil, seasonings, sugar, onion, and green pepper in bowl or pan (not aluminum) with chicken pieces. Coat to cover all. Refrigerate at least four hours, preferably more. Grill over hot coals until just done. Serve topped with good salsa (especially pineapple or mango).