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Barbecued Jerk Chicken

bbq, chicken - breast

6 green onions; chopped
2 large cloves garlic
1/2 small hot red pepper; seeded
3 tablespoons orange juice
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon cider vinegar
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ginger
1/4 teaspoon curry powder
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
3 pounds chicken pieces; skinned

In food processor, puree together onions, garlic, hot pepper, orange juice, soy sauce, oil, vinegar, thyme, allspice, cinnamon, ginger, curry powder, nutmeg, salt and pepper. Place chicken in shallow dish; pour marinade over top, turning to coat well. Cover and marinate in refrigerator for at least 6 hours or for up to 24 hours, turning occasionally. Reserving marinade, place chicken, meaty side down, on greased grill over medium heat; close lid and cook for 20 minutes, turning occasionally and basting with marinade. Cook for 10 minutes longer or until juices run clear when chicken is pierced. Serve with Mango Salsa and Roasted Potato Salad with Mint.

Contributor: Canadian Living Magazine - May, 1998

Yield: 4 servings

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