| 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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