2 pounds boneless chicken breast — cut in strips
1/4 cup orange juice
1/4 cup lime juice
3 tablespoons sugar
2 tablespoons onion powder
2 tablespoons crushed thyme
1 tablespoon ground red pepper — plus 1 teaspoon
1 tablespoon black pepper — plus 1 teaspoon
1 1/2 tablespoons allspice
1 tablespoon salt
1 1/2 teaspoons nutmeg
1 teaspoon 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)