Prep 20 mins
Cook 3 hrs
This is a zesty recipe that combines a number of tantalizing flavors. This is a scratch recipe that has much more body than the store bought seasoning. Excellent with red beans & rice!
- 1⁄4 cup vegetable oil
- 3 tablespoons fresh lime juice
- 3⁄4 cup white vinegar
- 1⁄4 cup soy sauce
- 1⁄2 cup orange juice
- 3 green onions, finely chopped
- 1 large yellow onion, finely chopped
- 2 jalapeno peppers, seeded and finely chopped
- 1 tablespoon sugar
- 2 tablespoons sea salt
- 3⁄4 teaspoon ground cinnamon
- 3⁄4 teaspoon ground nutmeg
- 1 1⁄2 teaspoons ground sage
- 1 1⁄2 teaspoons fresh coarse ground black pepper
- 1 1⁄2 teaspoons cayenne pepper
- 1 tablespoon ground thyme
- 1 tablespoon ground allspice
- 2 tablespoons garlic powder
- 5 lbs chicken breasts, cut into 1-inch cubes
- Combine all ingredients except chicken in 9x13 deep cake pan or casserole, blending each ingredient as it is added.
- Add chicken to mixture, mixing well, making sure all pieces are well coated
- Press chicken firmly in pan, allowing ingredient mixture to cover all pieces of chicken.
- Cover and refrigerate for up to 2-24 hours.
- Bake covered @ 375 for one hour.
- Remove cover and bake @ 400 for 30 additional minutes.
- Mix well after removing from oven, drain, and serve hot, with red beans & rice.
Very tasty, easy chicken dish. The list of ingredients seem long, but actually it consists of stuff we all have in our kitchens. The directions are straightforward and easy. I cut down on the large recipe, as we are only 2 diners tonight. Great flavours, and a really good dish for someone like Larry, who has a B & B. Thanks, Larry!
Well done! I didnt eat it ( vegetarian here) but I made it for my boyfriend who is a native Jamaican. I had to leave out the white vinegar and the salt . He ate it down in record time and it smelt great
Yum-o!! This recipe was very tasty, indeed! Rather than mixing the ingredients in the 9x13 pan, I tossed everything into a large ziploc bag and shook it up. This is just a personal preference, as I like to give it a few quick shakes from time to time during the marinading process. When you're ready to cook, just toss it into the pan, cover and go.