Jamaican Chicken
By: Anonymous
Published: Friday, February 12, 2010 - 3:40pm

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

1 * 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. 2 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. 3 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. 4 Accompaniments: Serve with black beans, yellow rice and corn bread. For a real tropical flair, garnish with pineapple, mango or papaya slices. 5 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. 6 This recipe yields 4 servings. 7 Comments: This hot traditional Jamaican dish will suit the palate, scales and waistline of spice lovers.