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 |
| \N \N | 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 \N | Bay leaves |
| 1 \N | Scotch bonnet peppers |
| 1 \N | 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