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Boston Beach Jerk Chicken




Source of Recipe


Posted by Darlene


Recipe Introduction


Recipe By : Cooking Light, Sept 1994


Recipe Link: Darlene's Kitchen Pantry

List of Ingredients





FOR CHICKEN:
3 1/2 pounds broiler-fryer -- (1)
Wet Jerk Rub, below -- (1-1/2 cups divided)
Vegetable cooking spray

FOR WET JERK RUB:
4 cups pieces green onions -- (1-inch)
1/4 cup fresh thyme leaves
2 tablespoons vegetable oil
1 tablespoon freshly ground pepper
1 tablespoon freshly ground coriander seeds
3 tablespoons grated peeled gingerroot
2 tablespoons fresh lime juice
2 teaspoons salt
2 teaspoons freshly ground allspice
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
5 cloves garlic -- peeled and halved
3 bay leaves
1 fresh Scotch bonnet or habanero peppers -- halved and seeded

Recipe



FOR CHICKEN:
Remove and discard giblets from chicken. Rinse chicken under cold water, and pay 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 refrigerator 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. Yield: 6 servings (serving size: 3 ounces chicken).

FOR WET JERK RUB:
This rub resembles a paste that is "packed" onto the chicken. Use an electric coffee grinder to grind whole allspice and nutmeg: freshly ground spices will give much more flavor than bottled ones. Be sure to wear gloves when you handle the chile peppers and pack on the rub; the oil in the chiles will burn your skin.

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 (serving size: 1 tablespoon).

NOTES : Jerk is the Jamaican method of barbecue. Add oak, pecan, or hickory wood to a charcoal fire to make your jerk more authentic. Substitute 2 to 3 serrano chile peppers for the Scotch bonnet peppers, if desired.