Boston Beach Jerk Chicken Recipe

Boston Beach Jerk Chicken Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
3 1/2 lbs: Broiler chicken,
Vegetable cooking spray,
1 1/2 cup: Wet jerk rub, divided

WET JERK RUB
4 cup: Chopped green onions, 1"
2 tsp: Ground allspice, fresh
-Pieces,
-Ground,
1/4 cup: Fresh thyme leaves,
1 tsp: Ground nutmeg, fresh
2 tbsp: Vegetable oil,
-ground,
1 tbsp: Fresh ground black pepper,
1 tsp: Ground cinnamon,
1 tbsp: Coriander seeds, fresh
50 milliliter: Garlic, peeled and halved
-Ground,
3: Bay leaves,
3 tbsp: Ginger root, peeled --
1: Scotch bonnet peppers,
-grated,
1: To 2 peppers,
2 tbsp: Fresh lime juice,
-Or habanero peppers,
2 tsp: Salt,
-Or 2 to 3 serrano chiles,

Directions:

Recipe by: Cooking Light, Sept. 1993, p. 91 Remove and discard
giblets from chicken. Rinse chicken under cold water, and pat dry.
Remove skin, and trim excess fat; split chicken in half lengthwise.

Place chicken in a large shallow dish, and spread 1 1/4 cups Wet Jerk
Rub over both sides of chicken.

Cover and marinate in regrigerator 1 to 4 hours.

Coat grill rack with cooking spray; place rack on grill over
medium-hot coals. Place chicken on rack, and cook 45 minutes or
until done, turning occasionally and basting with remaining 1/4 cup
Wet Jerk Rub. WET JERK

RUB: Use an electric cofee grinder to grind whole allspice and nutmeg.
Place all ingredients in a food processor, and process until a thick
paste forms, scraping the sides of the bowl once. Yield 1 1/2 cups.

Recipe By :

From: Meg Antczak Date: 10-07-95 (20:25) (163)
Fido: Interco


Source from luhu.jp