Grilled Island Style Chicken |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
A Jerk Marinade makes this chicken luscious. A bit of heat but not overwhelming. Very good served with grilled corn and black beans. Preparation time does not include marinating time of two or more hours. Source: Carol Kotkin at Miami Herald Ingredients:
2 tablespoons brown sugar |
1 tablespoon ground allspice |
1 tablespoon dried leaf thyme (not powdered) |
1 teaspoon ground cinnamon |
1 teaspoon salt |
1/2 teaspoon cayenne |
1/2 teaspoon fresh ground pepper |
6 garlic cloves, peeled |
2 inches fresh ginger, peeled and cut into chunks |
1/2 scotch bonnet peppers or 3 jalapeno peppers, seeded and coarsley chopped |
1 bunch green onion, trimmed and coarsley chopped |
1/4 cup vegetable oil |
1/4 cup red wine vinegar |
2 tablespoons fresh lime juice |
3 1/2 lbs chicken, cut into serving pieces |
Directions:
1. To make Marinade:.
2. Combine all ingredients except chicken in food processor or blender; Process until smooth.
3. Use immediately or refrigerate for up to two weeks.
4. Makes approximately 1 1/2 cups jerk marinade.
5. Reserve 1/2 cup marinade for basting.
6. Put chicken pieces into large self sealing food storage bag.
7. Pour on remaining 1 cup of marinade and rub it in well.
8. Seal and refrigerate at least 2 hours and as long as 24 hours, turning occasionally.
9. Heat grill to medium-high; oil the grates.
10. Lift chicken from the marinade, letting excess drip off; discard marinade.
11. Place on grill and cover.
12. Cook, turing occasionally, until chicken is blackened in spots, about ten minutes.
13. Move chicken to a cooler part of grill and continue to cook covered, basting from time to time with reserved marinade until chicken is cooked through; 10-15 minutes more.
|
|