| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Poultry | 4 | Servings | |
INGREDIENTS
| 6 | -(up to) | |
| 8 | Green onions; diced | |
| 1 | Medium-sized onion; diced (up to) | |
| 4 | Bonnet peppers or Jalapeno peppers; seeded and minced | |
| 3/4 | c | Soy sauce |
| 1/2 | c | Red wine vinegar |
| 1/4 | c | Vegetable oil |
| 1/4 | c | Brown sugar |
| 2 | tb | Fresh thyme leaves |
| 1 | ts | Whole cloves; crushed |
| 1 | ts | Black peppercorns; crushed |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Ground nutmeg |
| 1/2 | ts | Ground allspice |
| 1/4 | ts | Ground cinnamon |
| 1 1/2 | lb | Skinless; boneless chicken breast; cut into strips |
INSTRUCTIONS
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 <keng@tunfaire.den.mmc.com> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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