Cha Cha Cha Jerk Chicken
There are likely as many iterations of jerk chicken as there are people who regularly make it. This one is from Cha Cha Cha restaurant, which graciously shared it with us. Along with the essential allspice, thyme and ginger, nine other herbs and spices are added to a blend of orange and pineapple juices to make the marinade. Don’t be intimidated by the long list of spices — they create the spicy smokiness that is jerk chicken.
Note that this recipe has you cook the chicken in two steps. First, cook partially over medium heat. Then remove it from the heat and, when cooled a bit and cut it into smaller pieces, apply more marinade and return it to the grill. Complete the cooking over low heat.
In a bowl large enough to hold marinade and chicken pieces, combine allspice, salt, chili powder, black pepper, thyme, garlic, pepper flakes, garlic powder, cayenne pepper, turmeric, curry powder, ginger, coriander, oregano, Worcestershire sauce and orange and pineapple juices. Mix well. Add chicken breasts, turning to coat with marinade. Cover and marinate in refrigerator 24 hours.
Remove chicken from marinade and grill over medium heat until partially cooked, about 4 minutes a side. Remove from heat (jerk chicken is cooked twice). Let cool a few minutes, then cut each breast lengthwise into two pieces. Use brush to apply more marinade to each piece, then cook over low heat until chicken is done, 4 to 5 minutes, brushing frequently with marinade to keep moist.
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