Jamaican Chicken

Photo: flickr user jetalone

Ingredients

cup water

5 thin slices fresh ginger - (to 6 slices)

2 dried chili peppers crumbled

onion chopped

cup white wine vinegar

1 tablespoon pepper sauce see * Note

1 teaspoon dried thyme

teaspoon ground allspice

teaspoon freshly-ground black pepper

pound boneless skinless chicken breasts cubed

Preparation

* Note: For authentic Jamaican flavor, choose a pepper sauce that contains tamarind and hot peppers, such as Pickapeppa. It is sold in large supermarkets and specialty stores. You may replace it with Worcestershire sauce and a splash of hot-pepper sauce.

In a blender, combine the water, ginger, chili peppers, onions, vinegar, pepper sauce, thyme, allspice and black pepper. Puree until fairly smooth. Pour the marinade into a large bowl. Add the chicken and stir to coat well. Cover and refrigerate for 4 to 5 hours, stirring occasionally.

Thread the meat onto metal skewers. Reserve the marinade, transfer to a saucepan and bring to a full boil. Keep warm over low heat. Grill or broil the chicken, until cooked through, about 5 minutes per side. Serve the boiled marinade as a sauce.

Accompaniments: Serve with black beans, yellow rice and corn bread. For a real tropical flair, garnish with pineapple, mango or papaya slices.

Variation: You may replace the chicken with cubes or strips of turkey breast, pork tenderloin or flank steak, or use bone-in chicken pieces. Adjust the cooking time accordingly.

This recipe yields 4 servings.

Comments: This hot traditional Jamaican dish will suit the palate, scales and waistline of spice lovers.