Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 6 | -(up to) |
| 8 | Green onions; diced |
| 1 | Medium-sized onion; diced (up to) |
| 4 | Bonnet peppers or Jalapeno peppers; seeded and minced |
| ¾ cup | Soy sauce |
| ½ cup | Red wine vinegar |
| ¼ cup | Vegetable oil |
| ¼ cup | Brown sugar |
| 2 tablespoons | Fresh thyme leaves |
| 1 teaspoon | Whole cloves; crushed |
| 1 teaspoon | Black peppercorns; crushed |
| ½ teaspoon | Ground cloves |
| ½ teaspoon | Ground nutmeg |
| ½ teaspoon | Ground allspice |
| ¼ teaspoon | Ground cinnamon |
| 1½ pounds | Skinless; boneless chicken breast; cut into strips |
Jerk Chicken (from 'A Taste Of The Tropics' by Jay Solomon).
Place all ingredients except chicken in a food processor fitted with a metal blade. Process for 10 to 15 seconds at high speed. Place the chicken in a bowl and pour the marinade over it. Refrigerate for 4 to 6 hours.
Preheat grill until coals are gray to white.
Remove the chicken from the marinade and drain off any excess liquid. Place on the oiled grill and cook for 4 to 5 minutes on each side, or until the chicken is white in the center. Serve the chicken with fried plantains, pumpkin rice with kale, and steamed okra.
Alt: Jerk chicken can also be baked in the oven. Pour the jerk marinade over chicken pieces (4 drum, 4 thigh) and refrigerate for 4 to 6 hours, turning after 3 hours. Remove the chicken pieces and place on a baking sheet. Bake at 375 for 45 minutes to 1 hour, or until meat pulls easily away from the bone. Bake 30 to 40 minutes if using chicken breast strips.
Ken Garrido <keng@...>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .