Yield: 4 Servings
|½ cup||"Alan's Jerk Marinade" per pound of chicken|
Alan L. Edwards (ale@...)
For chicken, use about ½ cup of marinade per pound of chicken thighs (any cut will do), rubbing all over and under the skin. Marinade overnight (or for a few hours) in the refrigerator in a covered baking dish.
Put the baking dish directly into a 300F preheated oven. Bake for 45 minutes to an hour (depends on how much meat and how it's arranged).
Immediately after removing from the oven, grill the meat over a hot BBQ (mesquite charcoal works very well) for a few minutes on each side, until crispy. (Begin with the skin side down.) The goal for prebaking the meat is to be able to grill the meat quickly to a crispy outside and juicy inside, while avoiding an undercooked middle.
I usually serve it with rice and tropical fruit, like mango or banana.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .