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Jerk Chicken #2



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  • Cooking Time: N/A

Jerk Chicken #2

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Jerk Chicken (from 'A Taste Of The Tropics' by Jay Solomon).

Place all ingredients except chicken in a food processor fitted with a
metal blade. Process for 10 to 15 seconds at high speed. Place the chicken
in a bowl and pour the marinade over it. Refrigerate for 4 to 6 hours.

Preheat grill until coals are gray to white.

Remove the chicken from the marinade and drain off any excess liquid. Place
on the oiled grill and cook for 4 to 5 minutes on each side, or until the
chicken is white in the center. Serve the chicken with fried plantains,
pumpkin rice with kale, and steamed okra.

Alt: Jerk chicken can also be baked in the oven. Pour the jerk marinade
over chicken pieces (4 drum, 4 thigh) and refrigerate for 4 to 6 hours,
turning after 3 hours. Remove the chicken pieces and place on a baking
sheet. Bake at 375 for 45 minutes to 1 hour, or until meat pulls easily
away from the bone. Bake 30 to 40 minutes if using chicken breast strips.

Ingredients:

6 -(up to)
8 Green onions; diced
1 Medium-sized onion; diced
2 -(up to)
4 Bonnet peppers or Jalapeno
-peppers; seeded and minced
3/4 c Soy sauce
1/2 c Red wine vinegar
1/4 c Vegetable oil
1/4 c Brown sugar
2 tb Fresh thyme leaves
1 ts Whole cloves; crushed
1 ts Black peppercorns; crushed
1/2 ts Ground cloves
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1/4 ts Ground cinnamon
1 1/2 lb Skinless; boneless chicken
-breast; cut into strips

Serves:

4 Servings

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