Yield: 4 Servings

Ingredients:

4 each Chicken breasts, 6-7 oz., boneless

to garnish Scallions, minced

to garnish Fresh cilantro sprigs

For Chef Larry's Jerk Seasoning:

1 tbsp. Allspice

1/4 tsp. Nutmeg

1/4 tsp. Ground clove

1 tsp. Ground cinnamon

10 each Scallions, trimmed and chopped

5 each Garlic cloves, peeled

8 each Jalapeno peppers, seeded

1/3 cup Red wine vinegar

2 tbsp. Brown sugar

2 tbsp. Vegetable oil

1 tsp. Salt

1 tsp. Black pepper

2 tbsp. Soy sauce

1 tbsp. Fresh lime juice

Method:
Prepare Jerk Seasoning by placing ingredients in a food processor or blender. Puree until smooth. Adjust seasoning if necessary. Place chicken breasts in a non-reactive dish or heavy-duty zip lock bag. Pour 2/3 of the Jerk Seasoning over chicken and refrigerate for at least 3 hours. Reserve remaining Jerk Seasoning for use as a basting sauce, storing under refrigeration until use.

Prepare Chef Larry’s Mango Papaya Relish per recipe, reserve. Preheat grill. Drain marinated chicken breasts and place on hot grill. Cook for 6-7 minutes on each side or until done, basting with reserved Jerk Seasoning for the last 3 minutes of grilling. Place grilled Jerk chicken on a platter and top with Chef Larry’s Mango Papaya Relish. Garnish with fresh cilantro sprigs and minced scallions.

Chef Larry's Papaya Mango Relish

Yield: 4-6 Servings

Ingredients:

1 cup Papaya, peeled, seeded, small dice

1/2 cup Mango, peeled, seeded, small dice

1/3 cup Red onion, finely diced

1/2 tsp. Jalapeno pepper, seeded, finely diced

1/2 cup Orange juice

1 1/2 tsp. Red wine vinegar

1 tsp. Olive oil

1 1/2 tsp. Sugar

2 tsp. Cilantro, chopped

1 tsp. Fresh mint, chopped

to taste Salt

to taste Fresh ground black pepper

Method:
Place ingredients in a large bowl and mix well. Season with salt and pepper. Refrigerate for 2-3 hours to allow flavors to develop. Warm slightly before service. Use an accompaniment for grilled chicken, fish and seafood.