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 |
JERK RUB
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