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Jamaican Jerk Chicken Fingers

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      Title: JAMAICAN JERK CHICKEN FINGERS
 Categories: Poultry
      Yield: 8 Servings
 
 
        2 lb boneless chicken breast --
  :          cut in strips
      1/4 c  orange juice
      1/4 c  lime juice
        3 TB sugar
        2 TB onion powder
        2 TB crushed thyme
        1 TB ground red pepper -- plus 1
  :          teaspoon
        1 TB black pepper -- plus 1
  :          teaspoon
    1 1/2 TB allspice
        1 TB salt
    1 1/2 ts nutmeg
        1 ts ground cloves
  :          Lay strips in baking dish
  :          and pour juice
  :          over top. Cover and
  :          refrigerate 1 hour.
  
  In small bowl, combine remaining ingredients. Sprinkle generously over
  chicken strips. Marinate 1 hour.
  
  Grill should be medium hot and grate set on highest level. Lay out
  chicken and grill on both sides 1 hour or until done. Servings depend
  on how hungry you are and if you can handle the wonderful blend of
  spices.
  
  Cookbook written by Robert C. Johnson, who lives in Moncks Corner,
  SC, and is pastor of Living Faith Outreach Ministries, is the chef at
  Medway Plantation and owns Johnsonian Catering. He put his two
  callings together to publish "Thou Preparest a Table." What's Cooking
  at the Post and Courier, on the Charleston.net.(sep 96)
  
  Recipe By     : A Parish Cookbook by Robert C. Johnson, SC 1996
  
  From: "Phannema@wizard.Ucr.Edu"   ~0700 (
 
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