Jerk Chicken (Grilled Hot & Spicy Marina
Source of Recipe
From Member Shehuffer
List of Ingredients
For the marinade:
2 cups 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 tablespoons soy sauce substitute
2 tablespoons fresh lime juice
5 teaspoons ground allspice
3 teaspoons English-style dry mustard
2 bay leaves, center ribs discarded and the leaves crumbled
2 garlic cloves, chopped
2 teaspoons Splenda
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon cinnamon
5 pounds chicken breasts Recipe
1. Make the marinade: In a food processor or blender puree the scallion, the 2 chilies, the soy sauce substitute, the lime juice, the allspice, the mustard, the bay leaves, the garlic, Splenda, the thyme and the cinnamon.
2. Divide the chicken between 2 heavy-duty re-sealable 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.
3. On 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.
4. 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
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