LOCATION: Recipes >> Caribbean >> Jerk Chicken 10
|
 |
|
Jerk Chicken 10
|
|
|
|
Jerk Marinade
1 c scallions, finely chopped
1 to 3 habaneros or to desired heat level
1/2 lg white/ yellow onion (coarsely chopped)
3 T soy sauce
2 T fresh thyme leaves, chopped
2 t salt
2 t Jamaican allspice, freshly ground
1 T vinegar (white or cider
1 T cooking oil
1 t black pepper
2 t sugar
1/2 t cinnamon, freshly ground
1/2 t nutmeg, freshly ground
Put all ingredients except the scallions and thyme in a blender
(or food processor) and puree. Then add the remaining ingredients
and run the blender until the ingredients are well mixed, but not
pureed. Makes a little more than 1 cup (enough for about 2 pounds
of meat). Recipe scales well. Sauce can be kept refrigerated for
a month, or frozen.
Jerk Chicken
For chicken, use about 1/2 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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
