Name: Boston Beach Jerk Chicken
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 tb Vegetable oil; 1 tb Freshly ground pepper; 1 tb Freshly ground coriander seeds; 3 tb Grated peeled gingerroot; 2 tb Fresh lime juice; 2 ts Salt; 2 ts Freshly ground allspice; 1 ts Freshly ground nutmeg; 1 ts Ground cinnamon; 5 Cloves garlic; peeled and halved; 3 Bay leaves; 1 Fresh Scotch bonnet or habanero peppers, halved and seeded

No matter how terrible they may be, the hardships and tragedies of human living that often befall Christians are not the crosses of which Jesus speaks. Such things as a cruel spouse, a rebellious child, a debilitating or terminal illness, the loss of a job, or destruction of a house by a tornado or flood, may strongly test a believer’s faith; but those are not crosses. The cross of a believer is not a mystical or spiritual identification with the cross of Christ or some “crucified life” idea. Such concepts are foreign to the context, and the cross of Christ was yet future when Jesus spoke here. The disciples would hear cross and think only of physical death. A cross is the willing sacrifice of everything one has, including life, for the sake of Christ. It is something that, like the Lord Himself, a believer must take on himself when it is thrust upon him by the unbelieving world because of his relationship to God.

John MacArthur

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	tb	Vegetable oil
1	tb	Freshly ground pepper
1	tb	Freshly ground coriander seeds
3	tb	Grated peeled gingerroot
2	tb	Fresh lime juice
2	ts	Salt
2	ts	Freshly ground allspice
1	ts	Freshly ground nutmeg
1	ts	Ground cinnamon
5		Cloves garlic; peeled and halved
3		Bay leaves
1		Fresh Scotch bonnet or habanero peppers, halved and seeded

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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