Jerk chicken #2

Yield: 4 Servings

Measure Ingredient
6 \N -(up to)
8 \N Green onions; diced
1 \N Medium-sized onion; diced (up to)
4 \N 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@...>


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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