Yield: 4 Servings
|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@...>
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .