RECIPES~Jerk Chicken
(Grilled Spicy Marinated Chicken)
Ingredients
2 cups finely chopped scallion
1 teaspoon cinnamon
2 tablespoons soy sauce
2 tablespoons fresh lime juice
5 teaspoons ground allspice
3 teaspoons English-style dry mustard
1 1/2 teaspoons dried thyme, crumbled
2 garlic cloves, chopped
2 Scotch Bonnet or Habañero chilies, seeded and minced, plus, if desired, Additional Scotch Bonnet chilies for garnish
2 bay leaves, center ribs discarded and the leaves crumbled
2 teaspoons sugar
1 tablespoon salt
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Instructions:
Assemble 5 pounds of chicken parts, the wing
tips discarded
Vegetable oil for brushing the grill
Make the marinade:
In a food processor or blender purée the scallion, the 2 chilies, the
soy sauce, the lime juice, the allspice, the mustard, the bay leaves,
the garlic, the salt, the sugar, the thyme, and the cinnamon.
Divide the chicken parts between 2
heavy-duty resealable plastic bags and spoon the marinade over them,
coating them well. Seal the bags, pressing out the excess air, and let
the chicken marinate, chilled, turning the bags over several times,
for at least 24 hours and up to 2 days.
On an oiled rack set 4 to 6 inches
over glowing coals grill the chicken, in batches if necessary, and
cover if possible, for 10 to 15 minutes on each side, or until it is
cooked through. Transfer the chicken as it is cooked with tongs to a
heated platter; keep it warm, covered loosely with foil, and garnish
the platter with the additional chilies.
Serve with rice and a tossed green
salad.
Serves 8 to 10 persons.
Enjoy!
Be sure to
try our West Indies Creole Hot Pepper Sauce! For an authentic taste of the Islands, use as a basting sauce during the last five to
ten minutes when grilling,
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