| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 6 |
|
-(up to) |
| 8 |
|
Green onions; diced |
| 1 |
|
Medium-sized onion; diced (up to) |
| 4 |
|
Bonnet peppers or Jalapeno peppers; seeded and minced |
| 3/4 |
c |
Soy sauce |
| 1/2 |
c |
Red wine vinegar |
| 1/4 |
c |
Vegetable oil |
| 1/4 |
c |
Brown sugar |
| 2 |
tb |
Fresh thyme leaves |
| 1 |
ts |
Whole cloves; crushed |
| 1 |
ts |
Black peppercorns; crushed |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Ground allspice |
| 1/4 |
ts |
Ground cinnamon |
| 1 1/2 |
lb |
Skinless; boneless chicken breast; cut into strips |
INSTRUCTIONS
Jerk Chicken (from 'A Taste Of The Tropics' by Jay Solomon).
Place all ingredients except chicken in a food processor fitted with a
metal blade. Process for 10 to 15 seconds at high speed. Place the chicken
in a bowl and pour the marinade over it. Refrigerate for 4 to 6 hours.
Preheat grill until coals are gray to white.
Remove the chicken from the marinade and drain off any excess liquid. Place
on the oiled grill and cook for 4 to 5 minutes on each side, or until the
chicken is white in the center. Serve the chicken with fried plantains,
pumpkin rice with kale, and steamed okra.
Alt: Jerk chicken can also be baked in the oven. Pour the jerk marinade
over chicken pieces (4 drum, 4 thigh) and refrigerate for 4 to 6 hours,
turning after 3 hours. Remove the chicken pieces and place on a baking
sheet. Bake at 375 for 45 minutes to 1 hour, or until meat pulls easily
away from the bone. Bake 30 to 40 minutes if using chicken breast strips.
Ken Garrido <keng@tunfaire.den.mmc.com>
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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