Try this Jerked Chicken/ribs Ala Jon recipe, or contribute your own.
Suggest a better descriptionPeel two or three inches of "average width" ginger root and toss in the Cuisinart. Take the stems off ten to 12 supermarket serranos (five or six backyard serranos) and toss them in, too. Mash thoroughly with the metal blade. Add the juice of a half dozen limes, and mix thoroughly. Add either a) two tbsp allspice and a half tbsp coriander or b) two tbsp coriander and a half tbsp allspice, and mix. Let your chicken or ribs marinate in this for at least half an hour at room temperature, then cook in a covered (Weber-style) BBQ with the vents wide open. Use the left-over marinate to baste: Turn the meat often enough that it doesnt burn, but not so often that the previous marinade hasnt dried up. Cook ribs until the fat stops boiling out; ditto drumsticks. I find that putting on drumsticks-cum-thighs first and turning them two or three times before I put on the wings, then turning them all a couple of times before I put the breasts on the hottest part of the fire works pretty well at cooking them all evenly. I go back on forth on skinning the chicken, but these days I skin it: It seems that leaving the skin on just invites burning and all those wonderful carcinogens in charred fat. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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