| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Jamaican | Poultry | 24 | Servings |
INGREDIENTS
| 3 1/2 | lb | Broiler-fryer, 1 |
| Wet Jerk Rub, below 1-1/2 | ||
| cups divided | ||
| Vegetable cooking spray | ||
| 4 | c | Pieces green onions |
| 1-inch | ||
| 1/4 | c | Fresh thyme leaves |
| 2 | T | Vegetable oil |
| 1 | T | Freshly ground pepper |
| 1 | T | Freshly ground coriander |
| seeds | ||
| 3 | T | Grated peeled gingerroot |
| 2 | T | Fresh lime juice |
| 2 | t | Salt |
| 2 | t | Freshly ground allspice |
| 1 | t | Freshly ground nutmeg |
| 1 | t | Ground cinnamon |
| 5 | Cloves garlic, peeled and | |
| halved | ||
| 3 | Bay leaves | |
| 1 | Fresh Scotch bonnet or | |
| habanero peppers halved | ||
| and seeded |
INSTRUCTIONS
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 <taillon@earthlink.net> on Oct 21, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 34
Total Fat: 3.7g
Cholesterol: 56.2mg
Sodium: 246.3mg
Potassium: 237mg
Carbohydrates: 2.7g
Fiber: 1g
Sugar: <1g
Protein: 21g