Total Steps
7
Ingredients
10
Tools Needed
5
Ingredients
- 0 pound boneless skinless <a href="/food/SSKFCT7S/chicken-breast">chicken breasts</a> cubed
- 0 teaspoon freshly-ground <a href="/food/SWV3CGDQ/black-pepper">black pepper</a>
- 0 teaspoon ground <a href="/food/L8KNVFFS/allspice">allspice</a>
- 1 teaspoon dried <a href="/food/ZLS6DSP3/thyme">thyme</a>
- 1 tablespoon <a href="/food/SWV3CGDQ/pepper">pepper</a> <a href="/recipe/CSR3C7CY/sauce">sauce</a> see * Note
- 0 cup <a href="/food/G8BQNFSK/white-wine-vinegar">white wine vinegar</a>
- 0 <a href="/food/YCPMHNRB/onion">onion</a> chopped
- 2 dried <a href="/food/SZ26R4VS/chili-peppers">chili peppers</a> crumbled
- 0 cup <a href="/food/PXTR53Z5/water">water</a>
- 5 thin slices fresh <a href="/food/N2GLM3FQ/ginger">ginger</a> - (to 6 slices)
Instructions
Step 1
* Note: For authentic Jamaican <a href="/technique/PMQVQDJ8/flavor">flavor</a>, choose a pepper sauce that contains tamarind and hot peppers, such as Pickapeppa. It is sold in large supermarkets and specialty <a href="/technique/36R8LV5G/store">stores.</a> You may replace it with Worcestershire sauce and a splash of hot-pepper sauce.
Step 2
In a <a href="/technique/S6W4FR7F/blender">blender</a>, combine the water, ginger, chili peppers, onions, vinegar, pepper sauce, thyme, allspice and black pepper. <a href="/technique/HGX4TB7D/puree">Puree</a> until fairly smooth. Pour the marinade into a large bowl. Add the chicken and <a href="/technique/DRM2WPZ4/stir">stir</a> to <a href="/technique/6BTCX64M/coat">coat</a> well. Cover and <a href="/technique/ZSSVQ6FG/refrigerate">refrigerate</a> for 4 to 5 hours, <a href="/technique/DRM2WPZ4/stirring">stirring</a> occasionally.
Step 3
<a href="/technique/Z27T5R5G/thread">Thread</a> the meat onto metal <a href="/technique/8F6C5KQK/skewer">skewers.</a> Reserve the marinade, transfer to a saucepan and bring to a full <a href="/technique/W7VKDJHH/boil">boil.</a> Keep <a href="/technique/FVYNJCCW/warm">warm</a> over low <a href="/technique/XZFHRHHF/heat">heat.</a> <a href="/technique/2V2PRWTZ/grill">Grill</a> or broil the chicken, until cooked through, about 5 minutes per side. <a href="/technique/Y6MVNCHX/serve">Serve</a> the <a href="/technique/W7VKDJHH/boiled">boiled</a> marinade as a sauce.
Step 4
Accompaniments: <a href="/technique/Y6MVNCHX/serve">Serve</a> with black beans, yellow rice and corn <a href="/technique/482ZKJDV/bread">bread.</a> For a real tropical flair, <a href="/technique/HZXPVMNR/garnish">garnish</a> with pineapple, mango or papaya <a href="/technique/3JDX2Q84/slice">slices</a>.
Step 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.
Step 6
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 4 <a href="/technique/Y6MVNCHX/serving">servings</a>.
Step 7
Comments: This hot traditional Jamaican <a href="/technique/QQVZX64Y/dish">dish</a> will suit the palate, <a href="/technique/RJ5G856C/scale">scales</a> and waistline of spice lovers.