Boston Beach Jerk Chicken

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Boston Beach Jerk Chicken Ingredients

FOR CHICKEN	3 tb Grated peeled gingerroot
3 1/2 lb Broiler-fryer; (1)	2 tb Fresh lime juice
Wet Jerk Rub; below, (1-1/2	2 ts Salt
Vegetable cooking spray	2 ts Freshly ground allspice
FOR WET JERK RUB	1 ts Freshly ground nutmeg
4 c Pieces green onions;	1 ts Ground cinnamon
1/4 c Fresh thyme leaves	5 Cloves garlic; peeled and
2 tb Vegetable oil	3 Bay leaves
1 tb Freshly ground pepper	1 Fresh Scotch bonnet or
1 tb Freshly ground coriander

Instructions for Boston Beach Jerk Chicken

FOR CHICKEN: Remove and discard giblets from chicken. Rinse chicken under cold water, and pay dry. Remove skin, and trim excess fat; split chicken in half lengthwise. Place chicken in a large shallow dish, and spread 1-1/4 cups Wet Jerk Rub over both sides of chicken. Cover and marinate in refrigerator 1 to 4 hours. Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Place chicken on rack, and cook 45 minutes or until done, turning occassionally and basting with remaining 1/4 cup Wet Jerk Rub. Yield: 6 servings (serving size: 3 ounces chicken). FOR WET JERK RUB: This rub resembles a paste that is "packed" onto the chicken. Use an electric coffee grinder to grind whole allspice and nutmeg: freshly ground spices will give much more flavor than bottled ones. Be sure to wear gloves when you handle the chile peppers and pack on the rub; the oil in the chiles will burn your skin. Place all ingredients in a food processor, and process until a thick paste forms, scraping the sides of the bowl once. Yield: 1-1/2 cups (serving size: 1 tablespoon). NOTES : Jerk is the Jamaican method of barbecue. Add oak, pecan, or hickory wood to a charcoal fire to make your jerk more authentic. Substitute 2 to 3 serrano chile peppers for the Scotch bonnet peppers, if desired. Recipe by: Cooking Light, Sept 1994, page 91 Posted to MC-Recipe Digest V1 #857 by The Taillons on Oct 21, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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