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    Jerk Chicken

    Source of Recipe


    List of Ingredients

    • 1 medium onion, coarsely chopped
    • 3 medium scallion, coarsely chopped
    • 2 Scotch bonnet chiles, coarsely chopped
    • 2 garlic cloves, chopped
    • 1 tablespoon five-spice powder
    • 1 tablespoon allspice berries, coarsely ground
    • 1 tablespoon coarsely ground pepper
    • 1 teaspoon dried thyme, crumbled
    • 1 teaspoon freshly grated nutmeg
    • 1 teaspoon salt
    • 1/2 cup soy sauce
    • 1 tablespoon vegetable oil
    • 2 (3 1/2 to 4 pound) chickens, quartered


    1. In a food processor or blender, combine the onion, scallions, chiles, garlic, 5-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the liquid in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refridgerate overnight. Bring the chicken to room temperature before proceeding.
    2. Light a grill. Grill the chicken over a moderately high fire, turning occasionally, until well browned and cooked through (cover the grill for a smokier flavor). Transfer chicken to a platter and serve.
    3. 8 servings




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