David's jerk chicken

Yield: 6 servings

Measure Ingredient
½ cup Jerk rub (provided below)
1 \N Onion -- finely chopped
1 \N Fresh hot pepper
\N \N *OR* --
2 tablespoons Hot pepper sa
1 \N Onion -- finely chopped
½ cup Scallions -- finely chopped
2 teaspoons Fresh thyme leaves
2 teaspoons Salt
1 teaspoon Ground Jamaican pimento -- (allspice)
1 \N Sprig fresh thyme -- chop fine
2 \N Scallions -- finely chopped
1 \N Chicken (3 to 3 1/2 lbs.) -- cut into serving
¼ teaspoon Ground nutmeg
½ teaspoon Ground cinnamon
4 \N To 6 hot peppers (preferably Habaneros; finely chopped
1 teaspoon Ground black pepper


Mix together the jerk seasoning, onion, hotpepper sauce, thyme, and scallions. Rub the chicken well with the jerk paste. Allow to marinate for at least 4 hours in the refrigerator. Prepare a fire in the grill using a combination of coals and pimento wood. If you don't have pimento wood, substitute apple wood or hickory, or build a fire with just charcoal. Place the chicken on the grill over white hot coals. Jerk (cook) over a very slow fire for 1 to 1½ hours, turning over every 10 minutes or so.

The chicken takes on a very dark color when done. David's jerk chicken is cooked over an open fire with the grill at a height of about 1½ feet above the fire. At no point is his grill closed.

YIELD: 6 Servings. Jerk Rub: Mix together all ingredients to make a paste. A food processor fitted with a steel blade is ideal for this.

Store leftovers in the refrigerator in a tightly closed jar for about a month.

YIELD: about 1 cup. From Helen Willinsky's book JERK Barbecue From Jamaica.

Recipe By :

From: Meg Antczak Date: 10-07-95 (20:27) (163) Fido: Interco

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