INGREDIENTS

INSTRUCTIONS

FOR CHICKEN
FOR WET JERK RUB
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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