Boston beach jerk chicken

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


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

Similar recipes