Jerk Chicken

Last week my brother and I had a vendor meal at a street fair.  Jerk Chicken.  I've had jerk chicken before but it had been a long time since and it satisfied my spicy food craving.  It was delicious!  I, of course, thought to myself  'I have to find a recipe and make this' (because that's what I do).

After I decided on a recipe, I gathered all my ingredients to get ready when my jerk chicken buddy (aka, my brother) stopped by.  He helped me chop and cook as other family members dropped by.  It was so much fun cooking with him and it's always fun when the family gathers! <3

Here is the delicious masterpiece....
Serve with whatever rice dish you want (we used white) and, depending on your spicy tolerance meter, a few napkins to wipe your brow.

Jerk Chicken

What you'll need for the sauce:

6 peppers (either Scotch Bonnet or Jalapeno)
2 Tbls Thyme (I used fresh)
2 Tbls. Allspice
8 Cloves Garlic
3 Med. Onions
2 Tbls. Sugar
2 Tbls. Salt
2 Tsp. Black Pepper
2 Tsp. Nutmeg
2 Tsp. Ginger Powder
2 Tsp. Cinnamon
1/2 Cup Olive Oil
1/2 Cup Soy Sauce
Juice of one lime
1 Cup of Orange Juice
1 Cup White Vinegar

Blend all of these ingredients in a food processor or blender until chopped fine.  If you want a very spicy hot sauce, blend in all of the peppers with their seeds, if you want a medium spice, clean out the seeds from three peppers and toss them aside...more mild?...Scrape out all the seeds from all the peppers and toss them aside...use only the seedless peppers.

If you have time, marinate your chicken in some of the sauce for a few hours.  Typically, I would do this but at the time, I was just plain 'ole hungry.  Cut up your chicken (I preferred bite sized boneless chicken breasts) and brown in a pan with a little oil. Add some of your sauce and continue to cook on high.  Let the sauce boil down a bit.  Add more sauce to your liking, lower the heat and simmer for five minutes.