for some tasty jamaican recipes including jerk chicken go to; jamaicans.com OR jamaican recipes.com OR Eat Jamaican.com

1 tbs. Ground allspice 1 tbs. Dried thyme 1 1/2 tsp. Cayenne pepper 1 1/2 tsp. Freshly ground black pepper 1 1/2 tsp. Ground sage 3/4 tsp. Ground nutmeg 3/4 tsp. Ground cinnamon 2 tbs. Salt 2 tbs. Garlic powder 1 tbs. Sugar 1/4 cup Olive oil 1/4 cup Soy sauce 3/4 cup White vinegar 1/2 cup Orange juice Juice of 1 lime 1 Scotch bonnet pepper, seeded and finely chopped 1 cup Chopped white onion 3 Green onions, finely chopped 4 Chicken breasts (6 to 8 oz)trimmed of fat METHOD / DIRECTIONS: In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.

Rice and Peas 1 HT ACC West Indian 45mins Serves 4 Hot Accompaniment Rice Pulses Caribbean North American Ingredients 1 x 400g/14oz tin Red Kidney Beans 1 400g/14oz tin Coconut Milk 450g/1lb Long Grain Rice 1 Small onion, chopped 1 Garlic Clove, chopped 1 Stock Cube 2 sprigs Thyme 1 tbsp Butter Salt 1 Whole Scotch Bonnet Pepper Water Instructions 1. Drain the liquid from the tin of beans into a measuring jug, add the coconut milk and enough water to make up to 960ml/32fl.oz. 2. Place the liquids in a large saucepan together with the beans, onions, garlic, crumbled stock cube, thyme and butter. Bring to the boil stirring to mix well. 3. Add the rice and salt and stir until it comes back to the boil. Reduce heat to low and place the scotch bonnet pepper on top of liquid. Cover tightly and simmer for 20-25 minutes. Remove the pepper before serving.