astray recipes: Boston beach jerk chicken

Categories: Poultry
Yield: 6 servings

Measure	Ingredient
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
2 teaspoons	Salt
	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
3	Bay leaves
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

boston beach jerk chicken