Al Roker's Jerk Chicken
Source of Recipe
Al Roker's Big, Bad Book of Barbecue: 100 Easy Recipes for Backyard Barbecue and Grilling.
One (3-1/2- to 4 lb.) chicken, cut into 8 pieces
Preparation:
Rinse the chicken pieces under cold running water, and pat dry with paper towels. Rub the chicken pieces all over with the jerk seasoning. Cover with plastic wrap and refrigerate for at least 4 hours and up to 12 hours. Let sit at room temperature for 20 minutes before grilling.
Prepare a charcoal fire or preheat a gas grill for indirect grilling over medium heat. Put the thighs and legs on the grill, cover, and then 10 minutes later add the chicken breasts and wings to allow for different grilling times. Grill the chicken, turning once, for 1 to 1-1/2 hours, or until the juices run clear when the meat is pierced, and the internal temperature reaches 180 degrees F in the thickest part of the thighs and 170 degrees F in the breasts.
Serve with Tropical Fruit Salsa and Beans & Rice, if desired.
Note: This is not a recipe named after your boss. The word "jerk" refers to the spice mixture used to coat the chicken. Brought to Jamaica and other Caribbean climes by African slaves, jerk has been used to season pork, chicken and anything else running around the backyard.
Servings: 4
Jerk Seasoning
Ingredients:
1/4 cup pineapple juice
4 scallions, trimmed and white and green parts chopped
3 cloves garlic, peeled and chopped
2 Tbs. Caribbean-style hot sauce, made with habanera or Scotch bonnet peppers
1 Tbs. packed dark brown sugar
1 tsp. coarse salt, such as kosher salt
1 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. dried thyme leaves
Preparation:
In a small bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 2 days.
This seasoning is good with chicken and pork.
Yield: about 1 cup, or enough for up to 4 pounds of chicken or pork
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