• 1 Tbsp ground allspice
  • 1 Tbsp dried thyme
  • 1-1/2 tsp cayenne pepper
  • 1-1/2 tsp freshly ground black pepper
  • 1-1/2 tsp sage
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground cinnamon
  • 2 Tbsp salt
  • 2 Tbsp garlic powder
  • 1 Tbsp sugar
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 3/4 cup white vinegar
  • 1/2 cup orange juice
  • juice of one lime
  • 1 scotch bonnet pepper, seeded and finely chopped (can substitute habanero)
  • 1 cup chopped white onion
  • 4 6- to 8-ounce chicken breasts, trimmed of fat, skin pulled off


In a large bowl, combine the dry ingredients. With a wire whip, stir in
liquid ingredients and mix well. Stir in the vegetables and pour all over
the chicken breasts. Cover and marinate at least one hour, but preferably

Preheat outdoor grill. Remove the chicken from the marinade and grill about six minutes on each side. While grilling, brush with marinade. Heat the leftover marinade (to boiling) and serve on the side for dipping. Serves 4.

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Submitted 6/13/05.
Source: Ernest Gibbs
Submitted By: Teresa Johnson
Jerk Chicken Sugar Reef Style