Jerk Chicken (grilled Spicy Marinated Chicken) Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
2 cup: Finely chopped scallion,
2: Scotch bonnet or habanero,
Chilies, seeded and minced
, (wear rubber gloves),
Or 1 tablespoon Scotch,
Bonnet Pepper Sauce* plus,
If desired,
Additional Scotch bonnet,
Chilies for garnish,
2 tbsp: Soy sauce,
2 tbsp: Fresh lime juice,
5 tsp: Ground allspice,
3 tsp: English-style dry mustard,
2: Bay leaves, center ribs
Discarded and the leaves,
Crumbled,
2: Garlic cloves, chopped
1 tbsp: Salt,
2 tsp: Sugar,
1 1/2 tsp: Dried thyme, crumbled
1 tsp: Cinnamon,
5 lbs: Chicken parts, the wing tips
Discarded,
Vegetable oil for brushing,
The grill,
Directions:
*available by mail order from "Mo Hotta-Mo Betta", P.O. Box 4136, San
Luis Obispo, CA 93403, Tel. (800) 462-3220
Make the marinade: In a food processor or blender puree 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 covered 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.
Yield: 10 servings as part of a buffet
COOKING LIVE SHOW #CL8909
Source from luhu.jp
Luis Obispo, CA 93403, Tel. (800) 462-3220
Make the marinade: In a food processor or blender puree 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 covered 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.
Yield: 10 servings as part of a buffet
COOKING LIVE SHOW #CL8909
Source from luhu.jp
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