Jamaican Jerk Chicken

1 tbls.    Ground Allspice
1 tbls.    Dried Thyme
1 ½ tsp. Cayenne Pepper
1 ½ tsp. Black Pepper
1 ½ tsp. Sage
¾ tsp.    Nutmeg
¾ tsp.    Cinnamon
2 tbls.    Garlic, fresh
1 tbls.    Sugar

¼ cup    Olive Oil
¼ cup    Soy Sauce
¾ cup    White Vinegar
½ cup    Orange Juice
1 cup     Lime Juice
3 ea.      Green Onion, Chopped
1 cup     Onion, Chopped
1 ct.       Habanero Pepper, minced

8 lrg.     Chicken Breast, boneless & skinless


Combine all dry spices in a bowl and mix well. In a separate bowl whisk liquid spices and add chopped vegetables & Habanero pepper. Marinate chicken in liquid mixture for 30 minutes. Remove chicken from marinade and dredge it in the spice mixture on both sides. Place in a skillet with melted butter and sear on both sides, approximately 5 minutes on each side or you may grill the chicken and baste it with the marinade.

It’s great for grilling or pan searing with a little butter.

Jamaican Pork Tenderloin

1/3 cup orange juice
1/3 cup reduced sodium soy sauce
3 tablespoons lemon juice
2 tablespoons olive oil
1 large onion, chopped
1 cup chopped green onions
1 jalapeno pepper
3 tablespoons minced fresh thyme or 2 teaspoons dried thyme
3/4 teaspoon salt
3/4 teaspoon each ground allspice, cinnamon and nutmeg
2 teaspoons minced fresh gingerroot
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)


Jamaican Jerked Grilled Swordfish

1 onion, finely chopped
1 jalapeño pepper, seeded, deveined, and minced (wear gloves to prevent irritation)
1 teaspoon hot red pepper sauce
1 teaspoon salt
1 teaspoon finely chopped fresh thyme, or 1/2 teaspoon dried
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground pepper
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
pounds swordfish steaks, cut into 4 pieces