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LOCATION: Recipes >> Outdoor Cooking >> Jamaican Jerk Chicken

Print this Recipe    Jamaican Jerk Chicken

1 TBL ground allspice
1 TBL dried thyme
6 cloves garlic, crushed and peeled
2 TBL chopped, peeled fresh ginger
2 TBL dark brown sugar
1 TSP ground cinnamon
3 Scotch bonnet chilies, seeded & chopped
1/2 TSP cayenne pepper
1/2 TSP freshly ground black pepper
1 TSP salt
1/4 cup olive oil
1/3 cup sliced scallions
1/4 cup red wine vinegar
2 TBL lime juice
2 chickens (3 pounds each) cut into serving pieces

Combine all ingredients except chicken in a good processor or
blender. Process until smooth. Place chicken pieces in a large
nonaluminum pan; rub with marinade. Lift skin and rub marinade
underneath. Cover with plastic wrap. Regrigerate 2 hours. Place
chicken pieces on the grill, skin side down. Baste frequently and
turn chcken every 10 minutes or so. Over a slow fire, which is
preferred, the chicekn will cook in about 1 1/2 hours. Over a hotter
fire, the chicken wiill take 30 to 40 minutes. The chicken is done
when the huices run clear when the meat is pricked with a fork. It
may also be roasted in a 400-degree oven for 35 minutes, then placed
under the broiler for 4 to 5 minutes. (It could also be started on
the grill and finished in the oven). The chicken may be cooked
ahead and reheated in a 350-degree oven for 10 minutes before
serving. Serves 8.

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