Jamican Jerk Chicken

Lizzie Rodriquez's Note:

From "Help! My apartment has a kitchen"

• Total Time: 43 mins
• Prep Time: 35 mins
• Cook Time: 8 mins

Ingredients:

Servings: 2

• ¼ cup vinegar
• 3 tablespoons orange juice
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 ½ teaspoons ground allspice
• 1 ½ teaspoons dried thyme
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon dried sage
• 1 teaspoon sugar
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 1 onion , medium
• 1 garlic clove
• 2 boneless skinless chicken breasts

Directions:

1. Combine first 13 ingredients in a large bowl. Stir well.
2. Peel and finely chop the onion and garlic and add them to the bowl. Cut the chicken breast into strips 1/2 inch by 2 inches. Add the chicken to the bowl. Stir carefully to ensure all chicken is covered. Cover and refrigerate for at least 15 minutes or up to 2 hours.
3. Preheat the broiler. Make sure the top rack is in the highest position, just under the broiling unit. Lift the chicken pieces from the marinade and place them on a rack in a roasting pan. The rack lets the juices drip into the pan, allowing the chicken to be grilled rather than half-boiled in the marinade. Put the pan under the broiler, and broil the chicken for 3 to 4 minutes per side, until it is completely white and is just beginning to turn brown.
4. While the chicken is broiling, boil the leftover marinade in a small pot for 2 to 3 minutes. Serve the heated marinade as a dipping sauce or as a sauce for the rice.