Jerk Chicken #2

4 Servings

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Jerk Chicken #2 Ingredients

6 -(up to)	2 tb Fresh thyme leaves
8 Green onions; diced	1 ts Whole cloves; crushed
1 Medium-sized onion; diced	1 ts Black peppercorns; crushed
2 -(up to)	1/2 ts Ground cloves
4 Bonnet peppers or Jalapeno	1/2 ts Ground nutmeg
3/4 c Soy sauce	1/2 ts Ground allspice
1/2 c Red wine vinegar	1/4 ts Ground cinnamon
1/4 c Vegetable oil	1 1/2 lb Skinless; boneless chicken
1/4 c Brown sugar

Instructions for Jerk Chicken #2

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 CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized