Yield: 6 servings
|1¼ pounds||White onions -- quartered|
|½ pounds||Scotch bonnet peppers -- cored & quartered|
|4 ounces||Ginger root -- peeled|
|¼ cup||Ground allspice|
|¼ cup||Fresh thyme leaves|
|1 cup||White wine vinegar|
|1 cup||Dark soy sauce|
|6 pounds||Chicken pieces|
Be sure to use gloves when working with the peppers. Pulverize the onions, chiles and ginger in a blender or food processor. Transfer the mixture to a large bowl and stir in the allspice, thyme, pepper, vinegar and soy sauce. Coat the chicken with the sauce. Cover and marinate in the refrigerator for 24 hours, turning once. Preheat the oven to 350. Place a meat thermometer in one of the thigh pieces.
Place a shallow pan of boiling water on the oven floor. Put the chicken on a rack and place in a roasting pan. Roast, basting frequently with the sauce until ¾ cooked (120 on the thermometer), 30 to 45 minutes. Remove the chicken from the oven. Remove the meat thermomter. Preheat a broiler or grill. Baste the chicken with more jerk sauce. Sear the chicken for 5 minutes under a preheated broiler or over a very hot grill. Remove from the heat and let sit for 15 minutes before eating.
Recipe By : New York Cookbook From: Meg Antczak Date: 08-23-95 (14:15) (159) Fido: Cooking