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Jamaican jerk chicken #1
Artist: _
Categories: Caribbean, Central American, Chicken, Jamaican, Jams & Jellies, North American, Poultry
Yield: 8
Rating: 0
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Ingredients:
JUDI M. PHELPS
1 tbspGround allspice
1 tbspDried thyme
6 clGarlic, peeled and crushed
2 tbspPeeled fresh ginger, chopped
2 tbspDark brown sugar
1 tspGround cinnamon
3 Scotch bonnet chilies
-seeded and chopped also
-known as a habanero chili
1/2 tspCayenne pepper
1/2 tspFreshly ground black pepper
1 tspSalt, optional
1/4 cupOlive oil
1/3 cupGreen onions, sliced
1/4 cupRed wine vinegar
2 tbspLime juice
6 lbsChicken parts
Procedures:
1Combine all ingredients except chicken in a food processor or blender.
2Process until smooth.
3Place chicken pieces in a large nonaluminum pan; rub with marinade.
4Lift skin and rub marinade underneath.
5Cover with plastic wrap.
6Refrigerate 2 hours.
7Place chicken pieces on the grill, skin side down.
8Baste frequently and turn chicken every 10 minutes or so.
9Over a slow fire, which is preferred, the chicken will cook in about 1-?hours.
10Over a hotter flame, the chicken will take 30-40 minutes.
11The chicken is done when the juices run clear when the meat is pricked with a fork.
12It may also be roasted in a 400 degree oven for 35 minutes, and placed under the broiler for about 4-5 minutes.
13It can also be started on the grill and finished in the oven).
14The chicken may be cooked ahead and reheated in a 350 degree oven for 10 minutes before serving.
15Judi"s notes: if you are in a hurry a good way to cook the chicken is to microwave the parts for about 10-12 minutes, and finish cooking on the grill to brown for about 20 minutes or so on a medium setting.
16Make sure you use rubber gloves when working with chilies as the oils from the skin and seeds are very, very hot
 
 
 
 

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