Name: Jerk Chicken
Ingredients: 1 c Vegetable oil; 2 sm Onions; coarsely chopped; 3 Scallions; coarsely chopped; 2 Green scotch bonnet peppers; 1 tb Grated ginger; 2 tb Coarsely chopped garlic; 1 tb Fresh thyme leaves; 2 tb Red wine vinegar; 1 tb Brown sugar; 1/4 ts Ground cinnamon; 1/4 ts Freshly ground nutmeg; 1/4 ts Ground cloves; 1 1/2 ts Ground allspice; 1/2 ts Salt; 1/4 ts Freshly ground pepper; 2 ts Lime juice; 2 tb Meyer's rum; 1 tb Tamarind concentrate; 2 Whole chickens; each 3-4 pounds; 4 tb Olive oil

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Taste4	1	servings

INGREDIENTS

1	c	Vegetable oil
2	sm	Onions; coarsely chopped
3		Scallions; coarsely chopped
2		Green scotch bonnet peppers
1	tb	Grated ginger
2	tb	Coarsely chopped garlic
1	tb	Fresh thyme leaves
2	tb	Red wine vinegar
1	tb	Brown sugar
1/4	ts	Ground cinnamon
1/4	ts	Freshly ground nutmeg
1/4	ts	Ground cloves
1 1/2	ts	Ground allspice
1/2	ts	Salt
1/4	ts	Freshly ground pepper
2	ts	Lime juice
2	tb	Meyer's rum
1	tb	Tamarind concentrate
2		Whole chickens; each 3-4 pounds
4	tb	Olive oil

INSTRUCTIONS

Add marinade ingredients to food processor and puree until almost smooth.
Pierce the chicken with the tip of a knife to make many tiny holes. Rub
marinade into chicken and refrigerate 24 to 48 hours, depending on desired
intensity.
When ready to cook, prepare a slow and smoky charcoal fire. Remove chicken
from marinade. Transfer the marinade to a small sauce pan. Brush chicken
with oil and grill over low heat until done, about 30 minutes.
Yield: 8 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4877
Converted by MM_Buster v2.0l.

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