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Boston Beach Jerk Chicken




Source of Recipe


AG Millers


List of Ingredients




1 1.9kg Whole Chicken Medium Size
Fresh thyme springs (optional)
Lime wedges (optional)

Jerk:
12 medium sized spring onions chopped
1/4 cup fresh thyme leaves
3 tablespoons peeled and grated root ginger
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon freshly ground pepper
1 tablespoon freshly ground coriander seeds
2 teaspoons salt
2 teaspoons freshly ground allspice
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
5 cloves garlic, halved
3 bay leaves
1 to 2 fresh chillies, halved and seeded

Recipe



Add all Jerk ingredients to a food processor. Process mixture until a thick paste forms. Transfer Jerk to a small bowl. Cover mixture, and store in refrigerator.

Rinse chicken under cold water, and pat dry. Remove skin, and trim excess fat; slit chicken in half lengthwise. Place chicken in a large shallow dish, and spread Jerk over both sides of chicken. Keep some aside. Cover and marinate in refrigerator 1 to 4 hours.

Place rack on grill under medium heat (350° to 400°F). Place chicken on rack, and grill 45 minutes or until done, turning occasionally and basting with remaining Jerk left aside. Garnish (optional) with thyme springs and lime wedges.

Makes 6 servings