*  Exported from  MasterCook  *
 
                       Jamaican Jerk Chicken Fingers
 
 Recipe By     : A Parish Cookbook by Robert C. Johnson, SC 1996
 Serving Size  : 8    Preparation Time :3:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        boneless chicken breast -- cut in strips
      1/4  cup           orange juice
      1/4  cup           lime juice
    3      tablespoons   sugar
    2      tablespoons   onion powder
    2      tablespoons   crushed thyme
    1      tablespoon    ground red pepper -- plus 1 teaspoon
    1      tablespoon    black pepper -- plus 1 teaspoon
    1 1/2  tablespoons   allspice
    1      tablespoon    salt
    1 1/2  teaspoons     nutmeg
    1      teaspoon      ground cloves
                         Lay strips in baking dish and pour juice
                         over top. Cover and refrigerate 1 hour.
 
 In small bowl, combine remaining ingredients. Sprinkle generously over chicken
 strips. Marinate 1 hour.
 
 Grill should be medium hot and grate set on highest level. Lay out chicken and
 grill on both sides 1 hour or until done. Servings depend on how hungry you
 are and if you can handle the wonderful blend of spices.
 
 Cookbook written by Robert C. Johnson, who lives in Moncks Corner, SC, and is
 pastor of Living Faith Outreach Ministries, is the chef at Medway Plantation
 and owns Johnsonian Catering. He put his two callings together to publish
 “Thou Preparest a Table.”  What’s Cooking at the Post and Courier, on the
 Charleston.net.(sep 96)
 
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