Grilled Jerk Chicken
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For jerk marinade:
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
For chicken:
4 chicken breast halves with skin and bones (3 lb), halved
crosswise
2 1/2 to 3 lb chicken thighs and drumsticks
Blend all marinade ingredients in a blender until smooth. Divide
chicken pieces and marinade between 2 sealable plastic bags. Seal
bags, pressing out excess air, then turn bags over several times to
distribute marinade. Put bags of chicken in a shallow pan and
marinate, chilled, turning once or twice, 1 day. Let chicken stand
at room temperature 1 hour before cooking.
Preheat grill on high, then adjust heat to moderate. Cook chicken
until well browned on all sides, 15 to 20 minutes. Adjust heat to low
and cook chicken, covered with lid, until cooked through, about 25
minutes more.
Njoy
~To get something you never had, you have to do something you never did.
-Sugar
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