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Jamaican "Jerk" Chicken




Source of Recipe


"Cooking Light, Sept 1994"


Recipe Introduction



Jerk is the Jamaican method of barbecue. Add oak, pecan, or hickory wood chips to a charcoal fire to make your jerk more authentic


List of Ingredients




1 frying chicken (about 3 1/2 pounds)
cooking spray
Wet Jerk Rub (below )

WET JERK RUB
2 cups pieces green onions (1-3 inch)
2 Tablespons fresh thyme leaves
1 Tablespoon vegetable oil
1 teaspoon freshly ground pepper
1 teaspoon freshly ground coriander seeds
1 Tablespoon fresh ginger root, peeled and grated
1 Tablespoon fresh lime juice
1 teaspoon salt
1 teaspoon freshly ground allspice
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
5 cloves garlic, peeled and halved
1 bay leaf (fresh if available)
1 fresh Scotch bonnet, jalapeno, or habañero peppers, halved and seeded (may be omitted for a milder rub)



Recipe



FOR CHICKEN:
Remove and discard giblets from chicken. Rinse chicken under cold water, and pat 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 non-stick 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:
Place all ingredients in a food processor, and process until a thick paste forms, scraping the sides of the bowl once

This rub resembles a paste that is "packed" onto the chicken. You can use an electric coffee grinder to grind whole allspice and nutmeg. Freshly ground spices will give much more flavor than dried 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.