Randy Farkas Jerked Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Chicken (1 lb), washed and quartered
1/2 tsp: Seasoned salt,
1/2 tsp: Garlic powder,
1/2 tsp: Black pepper,
1/2 tsp: Crushed chili peppers,
2 tsp: Soy sauce, dark
SAUCE
1/2 cup: Breadcrumbs, dry
1/2 tsp: Seasoned salt,
1/2 tsp: Thyme,
1 large: Onion,
1/2 tsp: Pimento seed, Allspice berries
2: Garlic cloves,
1 cup: Water,
Directions:
Mix seasonings and soy sauce and rub over the chicken pieces. Cover
and refrigerate overnight to marinate. The next day, bake marinated
chicken in 350F oven for 1-1/2 hours. Meanwhile, make the sauce by
blending all ingredients in blender or food processor until smooth.
When chicken has cooked for 1-1/2 hours, remove from the oven and dip
each piece in blended sauce mixture. Return chicken to oven and bake
an additional 15 minutes. Meanwhile, boil remaining sauce for 15 to
20 minutes, or until thickened. Serve hot sauce with the chicken.
From Lloyds Caribbean Bakery, Calgary, Alberta Appeared in Calgary
Sun, Monday, June 4, 1990
Posted by Fred Towner
Source from luhu.jp
and refrigerate overnight to marinate. The next day, bake marinated
chicken in 350F oven for 1-1/2 hours. Meanwhile, make the sauce by
blending all ingredients in blender or food processor until smooth.
When chicken has cooked for 1-1/2 hours, remove from the oven and dip
each piece in blended sauce mixture. Return chicken to oven and bake
an additional 15 minutes. Meanwhile, boil remaining sauce for 15 to
20 minutes, or until thickened. Serve hot sauce with the chicken.
From Lloyds Caribbean Bakery, Calgary, Alberta Appeared in Calgary
Sun, Monday, June 4, 1990
Posted by Fred Towner
Source from luhu.jp