| 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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