Jamaican Jerk Chicken
Serves: 2
  • 2 Chicken breasts
  • 1 small onion, chopped
  • 1 small jalapeño pepper, seeded and diced
  • ½ tsp ground allspice
  • ½ tsp dried thyme
  • ¾ tsp cayenne pepper
  • ¾ tsp black pepper
  • ¾ tsp sage
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • 2 cloves garlic, crushed
  • 4 tbsp Tamari Sauce
  • 120ml White wine vinegar
  1. Combine the allspice, thyme, cayenne pepper, black pepper, , sage, nutmeg, cinnamon and garlic together in a small bowl.
  2. Add the tamari sauce, vinegar, jalapeño pepper and chopped onion and mix well.
  3. Pour this sauce over the chicken breasts and marinade for at least one hour.
  4. Remove the chicken breasts and pour the sauce into a shallow cake tin.
  5. Place the tin containing the sauce underneath a wire tray and place under the grill, placing the marinated chicken on the wire tray.
  6. Cook for around seven minutes each side, basting regularly with the marinade allowing excess to run into the tray below the chicken.
  7. Serve with a large green salad or 50g of rice post workout only. You can use a little of the hot marinade as a dressing if desired.
Recipe by MartinWhitaker.co.uk at http://martinwhitaker.co.uk/recipe-of-the-week-jamaican-jerk-chicken/