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Jamaican Jerked Chicken #3
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    Jamaican Jerked Chicken #3

  • 2 c Finely chopped scallion
  • 2 Scotch bonnet or habanero Chilies, seeded and minced (wear rubber gloves),
    Or 1 tablespoon Scotch Bonnet Pepper Sauce* plus, If desired,
  • Additional Scotch bonnet Chilies for garnish
  • 2 tb Soy sauce
  • 2 tb Fresh lime juice
  • 5 ts Ground allspice
  • 3 ts English-style dry mustard
  • 2 Bay leaves, center ribs Discarded and the leaves Crumbled
  • 2 Garlic cloves, chopped
  • 1 tb Salt
  • 2 ts Sugar
  • 1 1/2 ts Dried thyme, crumbled
  • 1 ts Cinnamon
  • 5 lb Chicken parts, the wing tips Discarded
  • Vegetable oil for brushing
  • The grill
  • *available by mail order from "Mo Hotta-Mo Betta", P.O. Box 4136, San Luis Obispo, CA 93403, Tel. (800) 462-3220
    Make the marinade: In a food processor or blender puree the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme and the cinnamon.
    Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.

    On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter, keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.
    Yield: 10 servings as part of a buffet

    From: COOKING LIVE SHOW #CL8909
    Posted By:muddy@ibm.net
    Post Date: Tue, 17 Feb 1998

    *BACK TO JERK*







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