|3½ pounds||Broiler chicken|
|1½ cup||Wet jerk rub -- divided|
|4 cups||Chopped green onions -- 1" Pieces|
|¼ cup||Fresh thyme leaves|
|2 tablespoons||Vegetable oil|
|1 tablespoon||Fresh ground black pepper|
|1 tablespoon||Coriander seeds -- fresh Ground|
|3 tablespoons||Ginger root; peeled -- grated|
|2 tablespoons||Fresh lime juice|
|Vegetable cooking spray|
|2 teaspoons||Ground allspice -- fresh Ground|
|1 teaspoon||Ground nutmeg -- fresh ground|
|1 teaspoon||Ground cinnamon|
|50 millilitres||Garlic -- peeled and halved|
|1||Scotch bonnet peppers|
|1||To 2 peppers Or habanero peppers Or 2 to 3 serrano chiles|
WET JERK RUB
Recipe by: Cooking Light, Sept. 1993, p. 91 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 1¼ cups Wet Jerk Rub over both sides of chicken. Cover and marinate in regrigerator 1 to 4 hours.
Coat grill rack with 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 ¼ cup Wet Jerk Rub. WET JERK
RUB: Use an electric cofee grinder to grind whole allspice and nutmeg.
Place all ingredients in a food processor, and process until a thick paste forms, scraping the sides of the bowl once. Yield 1 ½ cups.
Recipe By :
From: Meg Antczak Date: 10-07-95 (20:25) (163) Fido: Interco
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