| Jerk Chicken ~ "Jerk is a style of cooking native to Jamaica in which meats (traditionally pork, but now including chicken, fish, beef and even tofu) are dry-rubbed with a fiery spice mixture called Jamaican jerk spice. This jerk seasoning typically relies upon two items: allspice (Jamaican pepper, Jamaican Pimento) and Scotch Bonnet peppers (among the hottest peppers on the Scoville scale). Cloves, cinnamon, cianna, todd, nutmeg, thyme, garlic and other ingredients are often added. Traditionally, the meat is wrapped in banana leaves and cooked in an earth covered pit over smoldering Pimento wood. A grill over an open fire will suffice for a modern rendition, and pre-made jerk seasoning mixes are available." Wikipedia 3-4 pounds chicken leg quarters, breasts Group 1 1 small bunch green onions, trimmed, chopped 1 - 2 habaneros or Scotch Bonnet, seeded then cut in half 1 clove garlic, minced 2-inch piece of fresh ginger, peeled, chopped ½ tsp dried thyme ½ tsp paprika or red chile powder 1/4 tsp ground allspice pinch ground cinnamon pinch ground cloves 4 tbsp white wine vinegar 3 tbsp light soy sauce salt & pepper to taste 1. Rinse chicken, pat dry. Place in shallow pan or dish. 2. Place Group 1 in a food processor and process until smooth. 3. Pour the mixture over the chicken, allow to marinate overnight. 4. Barbecue over medium hot coals for about 30 minutes, turning and basting occasionally. Make sure chicken is cooked through. Alternate cooking method: Wrap in foil, bake at 250 degrees for 2½ to 3 hours, turn and baste occasionally. Serve with Caribbean Rice |
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