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Jamaican jerked chicken
Artist: _
Categories: Central American, Chicken, Jamaican, Jams & Jellies, North American, Pork, Poultry
Yield: 6
Rating: 0
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Ingredients:
6 Loin pork chops
3 Chicken breasts, split
6 Chicken legs 2 oz
Whole allspice berries
1/4 tspFresh grated nutmeg
1/2 tspGround cinnamon
8 Scallions, chopped
1 largeClove garlic, chopped
1 tspHot pepper, chopped
3 tbspRed-wine vinegar
1/4 cupPeanut or vegetable oil
1/2 tspSalt
1/4 tspFresh ground pepper
2 Bay leaves, crumbled
Procedures:
1Pickapeppa sauce (see note)
2cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1-? thick and 3" to 4" long.
3Put pork pieces and chicken in a large bowl, cover and refrigerate until needed.
4To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and pestle.
5In medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush into pasty mixture.
6Add rest of vinegar, oil, salt, pepper and bay leaves.
7Turn mixture over pork and chicken and rub meat with seasoning, coating evenly.
8Cover and refrigerate 2 hours or overnight.
9Cook jerked pork and chicken on grill over hot coals or on gas barbecue as far from heat as possible (6" or more); cover with lid; turn meat every 10 minutes for about 1 hour, until done.
10If desired, halfway through cooking time toss 1 tsp whole allspice berries into fire.
11Cut cooked pork into 1/3" slices and serve with chicken.
12Accompany with pickapeppa sauce.
13Serves 6 to 8.
14(note: can also be cooked in preheated 350°F oven on rack in roasting pan about 1 hour, turning once, but you won"t have the grill flavor.
15(pickapeppa sauce is a bottled jamaican condiment available in better supermarkets and gourmet stores).
 
 
 
 

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