Davids Jerk Chicken Recipe

Davids Jerk Chicken Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
1/2 cup: Jerk rub, provided below
1 Sprig: fresh thyme, chop
1: Onion, finely chopped
-fine,
1: Fresh hot pepper,
2: Scallions, finely chopped
*OR* --,
1: Chicken, (3 to 3 1/2 lbs.) --
2 tbsp: Hot pepper sa,
-cut into serving,

JERK RUB
1: Onion, finely chopped
1/4 tsp: Ground nutmeg,
1/2 cup: Scallions, finely chopped
1/2 tsp: Ground cinnamon,
2 tsp: Fresh thyme leaves,
4: To 6 hot peppers, (preferably
2 tsp: Salt,
-Habaneros, finely chopped
1 tsp: Ground Jamaican pimento --,
1 tsp: Ground black pepper,
-, allspice

Directions:

Mix together the jerk seasoning, onion, hotpepper sauce, thyme, and
scallions. Rub the chicken well with the jerk paste. Allow to
marinate for at least 4 hours in the refrigerator. Prepare a fire in
the grill using a combination of coals and pimento wood. If you dont
have pimento wood, substitute apple wood or hickory, or build a fire
with just charcoal. Place the chicken on the grill over white hot
coals. Jerk (cook) over a very slow fire for 1 to 1 1/2 hours,
turning over every 10 minutes or so.

The chicken takes on a very dark color when done. Davids jerk
chicken is cooked over an open fire with the grill at a height of
about 1.5 feet above the fire. At no point is his grill closed.
YIELD: 6 Servings. Jerk Rub: Mix together all ingredients to make a
paste. A food processor fitted with a steel blade is ideal for this.
Store leftovers in the refrigerator in a tightly closed jar for about
a month.

YIELD: about 1 cup. From Helen Willinskys book JERK Barbecue From
Jamaica.

Recipe By :

From: Meg Antczak Date: 10-07-95 (20:27) (163)
Fido: Interco


Source from luhu.jp