| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
|
|
Chicken thighs |
| 1/2 |
c |
"Alan's Jerk Marinade" per pound of chicken |
INSTRUCTIONS
Alan L. Edwards (ale@cisco.com)
For chicken, use about 1/2 cup of marinade per pound of chicken thighs (any
cut will do), rubbing all over and under the skin. Marinade overnight (or
for a few hours) in the refrigerator in a covered baking dish.
Put the baking dish directly into a 300F preheated oven. Bake for 45
minutes to an hour (depends on how much meat and how it's arranged).
Immediately after removing from the oven, grill the meat over a hot BBQ
(mesquite charcoal works very well) for a few minutes on each side, until
crispy. (Begin with the skin side down.)
The goal for prebaking the meat is to be able to grill the meat quickly to
a crispy outside and juicy inside, while avoiding an undercooked middle.
I usually serve it with rice and tropical fruit, like mango or banana.
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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