Jamaican Grilled Chicken
(Serves 4-6)

Succulent grilled chicken, rubbed with a Caribbean jerk seasoning and marinaded before grilling.

Jerk Seasoning
2 T garlic powder
1 T allspice
1 T dried thyme
1 T sugar
1 1/2 tsp. salt
1 1/2 tsp. black pepper
1 1/2 tsp. cayenne (see sidebar)
1 1/2 tsp. sage
3/4 tsp. nutmeg
3/4 tsp. cinnamon
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Marinade
1/4 C vegetable oil
1/4 C soy sauce
3/4 C white vinegar
1/2 C orange juice
1 lime (juice)
2 jalapeno peppers (seeded, diced fine)
1 C onion (diced)
3 scallions (diced)
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4 chicken breasts (with bone and skin)

Marinate: combine all ingredients for jerk jeasoning in a jar and shake to mix thoroughly. In a bowl, combine jerk with marinade ingredients, whisking to blend. Pour over chicken breasts in a shallow container, cover, and chill 1 to 4 hours.

Grill: brush grill with oil and preheat to medium. Remove chicken and reserve marinade. Grill breasts 6-8 minutes, basting with marinade. Turn and grill 6 minutes more (or till done).

Tips & Glossary:

Caribbean cuisine is an exquisite blend of African, Asian, European, and Carib Indian (the area's original inhabitants) ingredients. The food is highly seasoned, either with a dry rub (jerk) or marinade — or both. Below are some typical ingredients found in Caribbean food.

Spices: Allspice, annatto seeds (coloring agent and seasoning), bay leaves, black pepper, chives, chilies, cilantro, cinnamon, coconut, curry powder, garlic, ginger, lemon, mace, nutmeg, onion, oregano, scotch bonnet peppers (very hot!), sugar, thyme, lime, orange, escallion, tomato paste, vanilla, cayenne (red) pepper.

Jerk: Jamaican cooking method in which meat is rubbed, prior to grilling, with a blend of seasonings, often firey hot. Jerk is also the name of the seasoning (from Spanish charqui, or dried meat). You can buy jerk in most grocery stores (even McCormick makes it), or can make and store your own.

• 1 T each—onion powder, garlic powder, dried chives, brown sugar; 2 tsp. each— (ground) allspice, nutmeg, cinnamon; 1 tsp. each—sage. thyme, salt, black pepper, cayenne (or more to taste). Mix thoroughly and store in a tightly covered jar.

There are thousands of versions; figure out what flavors you like most and add or subtract accordingly.