Jerk Chicken (grilled Spicy Marinated Chicken)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | English | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| For the marinade: | ||
| 2 | c | Finely chopped scallion |
| 2 | Scotch bonnet or habanero | |
| chilies seeded and | ||
| minced | ||
| wear rubber gloves or | ||
| tablespoon scotch bonnet | ||
| pepper sauce* plus if | ||
| desired additional | ||
| scotch | ||
| bonnet chilies for | ||
| garnish | ||
| 2 | T | Soy sauce |
| 2 | T | Fresh lime juice |
| 5 | t | Ground allspice |
| 3 | t | English-style dry mustard |
| 2 | Bay leaves, center ribs | |
| discarded and the leaves | ||
| crumbled | ||
| 2 | Garlic cloves, chopped | |
| 1 | T | Salt |
| 2 | t | Sugar |
| 1 1/2 | t | Dried thyme, crumbled |
| 1 | t | Cinnamon |
| 5 | lb | Chicken parts, the wing tips |
| discarded | ||
| Vegetable oil for brushing | ||
| the grill |
INSTRUCTIONS
1 1997 available by mail order from "Mo Hotta-Mo Betta", P.O. Box 4136, San Luis Obispo, CA 93403, Tel. (800) 462-3220 Make the marinade: In a food processor or blender puree the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme and the cinnamon. Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days. On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter, keep it warm, covered loosely with foil, and garnish the platter with the additional chilies. Yield: 10 servings as part of a buffet Recipe by: Cooking Live Show #CL8909 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30,
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Nutrition (calculated from recipe ingredients)
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Calories: 5174
Calories From Fat: 2758
Total Fat: 306.2g
Cholesterol: 2916.5mg
Sodium: 23082.5mg
Potassium: 5370.4mg
Carbohydrates: 118.1g
Fiber: 23.6g
Sugar: 60.5g
Protein: 466.5g