Recipe Cottage


LOCATION: Recipes >> Outdoor Cooking >> JAMAICAN JERK CHICKEN

Print this Recipe    JAMAICAN JERK CHICKEN

6 scallions, green only, thinly sliced
2 large shallots, finely minced
2 large cloves garlic, finely minced
1 Tablespoon finely minced fresh ginger
1 teaspoon seeded, finely chopped hot fresh chile (Scotch Bonnet or Habanero)
1 Tablespoon ground allspice
1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 Tablespoon fresh thyme or 1 teaspoon dried
1 teaspoon course salt
1 Tablespoon dark brown sugar
1/2 cup fresh orange juice
1/2 cup rice vinegar
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil
2 chickens, quartered

In a small bowl combine scallion greens, shallots, garlic, ginger
and chile.

In another bowl combine spices, salt and sugar. Mix thoroughly.
Whisk in O.J., vinegars and soy. Slowly drizzle in oil, whisking
constantly. Add reserved scallion mixture, stir to combine. Let
rest 1 hour.

Wash chicken quarters well, pat dry and place in bowl. Add sauce,
rub in well (use gloves to protect hands from hot chiles). Cover
and refrigerate overnight.

Preheat oven to 350F. Remove marinated chicken to shallow roasting
pan. Pre-bake 45 minutes, turning chicken occasionally.

Prepare hot coals.

Grill chicken over medium heat 25 to 30 minutes, turing 4 or 5
times and dabbing with remaining marinade.

Serves 8.


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.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.