Prep 5 mins
Cook 12 mins
The scotch bonnet pepper is a key ingredient, but if you can't find it, a habanero would make the best substitute. You may want to wear gloves while cutting the pepper and don't rub your eyes until after washing your hands! Time does not include marinating.
- 14.79 ml ground allspice
- 14.79 ml dried thyme
- 7.39 ml cayenne pepper
- 7.39 ml fresh ground black pepper
- 7.39 ml ground sage
- 3.69 ml ground nutmeg
- 3.69 ml ground cinnamon
- 29.58 ml salt
- 29.58 ml garlic powder
- 14.79 ml sugar
- 59.14 ml olive oil
- 59.14 ml soy sauce
- 177.44 ml white vinegar
- 118.29 ml orange juice
- 1 lime, juice of
- 1 scotch bonnet pepper, seeded and finely chopped
- 236.59 ml chopped white onion
- 3 green onions, finely chopped
- 4 chicken breasts (6 to 8 oz)
- Combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar in a large bowl.
- With a wire wisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Once blended, add the scotch bonnet pepper, onion, green onions, and mix well.
- Pour into a ziploc baggie and marinate for at least 1 hour.
- Grill, while basting with the marinade, about 6 minutes on each side or until done.
Love this recipe! Spicy, tender and flavorful.
Very easy and great flavor. I didn't have scotch bonnet so increased the cayenne just a bit. Served with Jamaican Jerk Potato Salad.
Again I have found another awesome chicken recipe.I used red pepper flakes cuz I didnt have cayenne pepper but it still had a "kick". DH was sooooooooooo pleased :) Thanks for posting