By: C.G. Morelli
And while our favorite athletes are out on the field of battle abusing their bodies in the name of the game, shouldn’t we also put ourselves through an equal amount of abuse? I think so. That’s why I put a lot of thought into my Super Bowl spread this year. Who cares if I’ll be the only one around to eat it? I didn’t want to share anyway.
Today, I give you the main course…Jamaican Jerk Chicken. If you don’t mind putting in a little work ahead of the big game, you’ll be picking the bones on this spicy, sweet treat come half time. Trust me, you won’t be disappointed.
Jamaica’s Best Jerk Chicken
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
1 tbs. salt
2 tbs. garlic powder
1 tbs. sugar
Juice of 1 lime
2 Habanero peppers, finely chopped
1 cup chopped white onion
3 green onions, finely chopped
- Combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar in a large bowl.
- Slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Stir it together with a wire whisk.
- Add the Habanero peppers, onion, green onions, and mix well.
- Preheat an outdoor grill to medium high heat. Remove the chicken from the marinade and grill for 8 minutes on each side, or until fully cooked. Baste the chicken with the marinade every two or three minutes to keep it moist. Enjoy.