Jamaican Jerk Chicken 

6      Boneless Chicken Breasts
2        tblsp    Allspice
2        tblsp    Dried Thyme
1 1/2  tsp      Cayenne Pepper
2        tsp      Black Pepper
1 1/2  tblsp    Ground Sage
1  3/4 tblsp    Nutmeg 
1  3/4 tblsp    Cinnamon
1/4     cup      Brown Sugar
1        cup      Gourmet Temptations EVOO
1        cup      Soy Sauce
2        cups    White Wine Vinegar
2        cups    Orange Juice
1/4     cup      Garlic Powder
6      Limes (squeezed)
1        lg      Yellow Onions (diced)
2      Poblano Peppers (deseeded and diced)

Mix together above ingredients for the marinade. Use half of mixture to marinate the chicken - for best results marinate
24 hours. The remainder marinade will be used to make your jerk sauce. 

Add 1 1/2 cups chicken stock or broth to remaining marinade and bring to boil, reduce and
cook on low to medium heat until mixture has reduced by half. While sauce is thickening remove chicken from marinade,
discard liquid and grill chicken.  Once jerk sauce has reached its reduction point, cover and simmer until ready to serve
over the grilled chicken.

Bon Appetite!
Executive Chef Clint Cook

The recipe was prepared and featured by Chef Cook at the San Anselmo Kitchen & Garden Tour and will be featured
 at Hotel Mac's December Wine Dinner in Pt. Richmond.