| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jamaican |
Ethnic |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Chopped onion |
| 1 |
tb |
Fresh thyme leaves — or 1 |
|
ts |
Dried |
| 2 |
ts |
Sugar |
| 1 |
ts |
Coarsely ground black |
|
|
Pepper |
| 1/2 |
ts |
Allspice |
| 1/4 |
ts |
Crushed red pepper flakes |
| 1 |
tb |
Oil |
| 3 |
|
3 1/2 lbs. |
|
|
Frying chicken — cut up |
INSTRUCTIONS
In blender container or food processor bowl with metal blade, combine all
ingredients except chicken. Blend until mixture is a paste. Rub paste on
all sides of chicken pieces. Place in 12x8" (2 quart) baking dish or large
resealable plastic bag. Cover dish or seal bag. Refrigerate 3 hours or
overnight. Heat grill. Place seasoned chicken on 18" square of heavy-duty
foil. Wrap securely, using double-fold seals. When ready to barbecue, place
chicken on gas grill over medium heat or on charcoal grill 4-6 inches from
Medium coals. Cook for 1 hour or until chicken is tender and juices run
clear, turning once. Remove chicken from foil, reserving juices. Place
chicken on grill. Cook 10-15 minuites or until chicken os golden brown,
turning once and basting occasionally with reserved juices.
Oven Directions: prepare chicken as directed. Heat oven to 350 F. Cover
dish tightly with foil or wrap chicken in foil. Bake at 350 F. for 1 hour
or until chicken is tender and juices run clear. Remove chicken from baking
dish or foil, reserving juices. Place chicken on broiler pan. Broil for
10-15 minutes or until chicken is golden brown, turning once and basting
occasionally with reserved juices.
Recipe By : Pillsbury, Picnic, Grilling & Camping cookbook/Bob b1744
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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