-
1
Make the sauce: In a large bowl, combine the thyme, sage, allspice, nutmeg, cinnamon, peppers, salt, and sugar.
-
2
In a separate bowl, whisk together the soy sauce, vinegar, orange juice, and lime juice.
-
3
Add the olive oil.
-
4
Pour the liquid mixture into the spices, and add the garlic, onions, scallions, and hot pepper if desired.
-
5
Take out half the sauce, and put it aside to heat later as a dipping sauce.
-
6
Prepare the chicken: With a sharp knife, cut each chicken breast into ten pieces, first by cutting it in half horizontally, and then cutting each half into chunks.
-
7
Place the pieces in a shallow dish, and pour half the jerk sauce over them.
-
8
Cover the chicken and refrigerate for at least 30 minutes but preferably overnight.
-
9
(The longer you can marinate the chicken, the more the flavor will penetrate the meat.)
-
10
To cook the chicken, in a medium-size saute pan, sear the chunks for about 3 minutes on each side, or until cooked through.
-
11
(You could also place them on an oiled baking sheet and cook in a preheated 400F oven for 8 to 10 minutes.)
-
12
In the meantime, pour the sauce you set aside into a medium-size saucepan and bring to a boil.
-
13
Lower the heat, and simmer for about 15 minutes.
-
14
If more liquid is needed (though you dont want it to be too runny), add some fresh orange juice.
-
15
Let cool slightly and transfer to dipping bowls.
-
16
Serve the chicken immediately or at room temperature, on a platter, with a shot glass of toothpicks for serving and the extra jerk sauce for dipping.
