Jamaican Jerk Chicken In Ginger Marinade

Serves 6
Published in: The Montreal Gazette

2 tablespoons (30 mL) soy sauce
3 to 4 green onions
1 medium onion -- cut into chunks
2 teaspoons (10 mL) allspice
1/4 teaspoons (2 mL) cayenne pepper or red pepper flakes or a dash
of liquid
red pepper like Tabasco
1 teaspoons(5 mL) freshly ground pepper
1/2 teaspoons(2 mL) cinnamon
2 bay leaves
2 tablespoons(25 mL) fresh ginger
4 boneless -- skinless chicken breasts, split in half lengthwise, cut in
small pieces

Place all ingredients except the chicken in the bowl of a food processor
and puree with the steel blade. Place chicken in a medium-size bowl or a
slide-seal plastic bag and pour the marinade over it. Cover with plastic
wrap or seal bag and refrigerate at least two hours or overnight. Make
sure all the chicken is covered. Thread chicken pieces on bamboo skewers
that have been soaked in water. To cook, place the skewers on a hot
barbecue or in the oven set at 350 degrees F (180 C) for about 12 to 15
minutes. Baste during cooking, if desired, but once chicken is ready,
toss any remaining marinade.


Jerk chicken tastes wonderful hot off the grill or served cold for a
picnic or sandwiches. If you don't want to do skewers, just split the
chicken breasts lengthwise and cook them that way. In that case, lengthen
cooking time slightly.



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