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You can use whole chickens or chicken thighs to prepare this recipe, but the thighs are quicker and easier. Serve this dish with festival, a sweet cornmeal bread from Jamaica. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Source: Mad Hungry, March 2011
Servings

Ingredients

Directions

Cook's Notes

For boneless chicken thighs (breasts tend to dry out), use the same preparation, but change the barbecue time to 30 or 40 minutes. Cut into large bite-size pieces.

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  • kygal
    5 MAR, 2011
    I halved the recipe, and used 2 #s boneless, skinless chicken breasts. I also substituted a tablespoon of hot sauce for the peppers. I marinated the chicken overnight, and cooked them on an indoor grill pan (about 10 minutes total). The breasts were extremely moist and tender. This is a great marinade recipe, especially if you like the flavor of allspice. I actually think the marinade is so good, I am going to experiment with some other flavor profiles, and substitute for the allspice.
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