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CHA CHA CHA JERK CHICKEN

Source: Cha Cha Cha Restaurant - Long Beach, California

1/4 tsp. ground allspice
1 T. salt
4 tsp. chili powder
1 T. black pepper
1 1/2 T. dried thyme
2 T. minced garlic
4 tsp. red pepper flakes, or to taste
1 tsp. garlic powder
1/2 tsp. cayenne pepper
1 tsp. turmeric
1 tsp. curry powder
1 tsp. ground ginger
1 tsp. ground coriander
1 T. dried oregano
1 C. Worcestershire sauce
2 C. orange juice
2 C. pineapple juice
6 to 8 boneless chicken breasts

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.

Yields 6 servings. Each serving: 309 calories; 584 mg sodium; 109 mg cholesterol; 16 grams fat; 3 grams carbohydrates; 36 grams protein; 0.58 gram fiber.