David's jerk chicken

Yield: 6 servings

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

Similar recipes