Jamaican Jerk Chicken Recipe

A recipe for a classic Jamaican dish, Jamaican Jerk Chicken, a flavorful and spicy dish that's synonymous with the island's rich culinary tradition.

Ingredients:

• 4 chicken breasts (skin on or off, according to preference)
• 1 tablespoon ground allspice
• 1 tablespoon ground thyme
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons ground sage
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon ground cinnamon
• 2 tablespoons garlic powder or 4 minced garlic cloves
• 1 tablespoon sugar
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 3/4 cup white vinegar
• 1/2 cup orange juice
• 1 lime, juiced
• 1 scotch bonnet pepper (habaneros can be substituted), chopped
• 3 green onions, finely chopped
• 1 cup onion, chopped
• 1/2 cup fresh ginger, minced

Directions:

1. Prepare the Jerk Marinade: Combine all the spices, garlic powder, sugar, olive oil, soy sauce, vinegar, orange juice, lime juice, scotch bonnet pepper, green onions, onion, and ginger in a food processor or blender. Blend until smooth.
2. Marinate the Chicken: Place the chicken breasts in a large, resealable plastic bag. Pour the jerk marinade over the chicken, making sure each piece is well-coated. Seal the bag and marinate in the refrigerator for at least 4 hours, or overnight for best results.
3. Cook the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, shaking off any excess. Grill the chicken for 6-7 minutes per side, or until fully cooked through. The internal temperature should reach 165°F (74°C).
4. Serve: Let the chicken rest for a few minutes before serving. This dish pairs well with rice and peas or a fresh salad.

Nutritional Estimate (per serving):
Calories: 450
Protein: 35g
Carbohydrates: 15g
Fat: 25g
Saturated Fat: 5g
Cholesterol: 90mg
Sodium: 900mg
Fiber: 2g
Sugars: 10g

Micronutrient Estimate:
Vitamin C: 20% of the RDA
Iron: 15% of the RDA
Calcium: 4% of the RDA
Vitamin A: 10% of the RDA

Note: These nutritional estimates are rough and can vary greatly based on the size of the chicken breasts, exact ingredients used, and serving sizes.