Recipe: Jacked Jerk Chicken

This recipe is based on Diana's Kitchen's version of Jamaican jerk chicken. But it's jacked up with a ghost pepper.

Ingredients

• 1 T ground allspice
• 1 T dried thyme
• 1 1/2 t cayenne pepper
• 1 1/2 t freshly ground pepper
• 1 1/2 t ground sage
• 3/4 t ground nutmeg
• 3/4 t ground cinnamon
• 2 T garlic powder
• 1 T sugar

• 1/2 C olive oil
• 1/4 C soy sauce
• 3/4 C white vinegar (or white wine vinegar)
• 1/2 C orange juice
• 1 lime juice

• 1 habanero, finely chopped
• 1 ghost pepper, finely chopped
• 3 green onions, finely chopped
• 1 medium onion, finely chopped

• 4 - 6 chicken breast (not chopped)

Directions

1. Combine the spices in a bowl.
2. With a wire whisk, slowly add the liquids to the spices.
3. Add the peppers and onions and mix well.
4. Add the chicken breasts and marinate for at least an hour.
5. When ready to cook, preheat the grill to high.
6. Cook the chicken breasts until done, turning as needed and brush with the marinade.
7. Bring the leftover marinade to a boil and let simmer for about 10 minutes. You want it to cook long enough to kill any bad germs (salmonella) before you reuse it. Serve the marinade on the side as a dipping sauce.

Comments
The original recipe from Diana's Kitchen did not include the ghost pepper. If you're afraid of ghosts but want a really flavorful  jerk chicken with a little bite leave it out. But the ghost pepper adds more than just a ratchet on the heat. Ghost peppers have a unique flavor profile that really enhances any dish. Especially jerks.