"Hunger is the best sauce in the world."--Cervantes

Jerk Chicken with Barbeque Sauce Recipe

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This recipe for Jerk Chicken with Barbeque Sauce, by , is from The Nelson Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilyn Nelson
Added: Wednesday, March 4, 2009


2 Tbsp. whole allspice
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 large onion, chopped
2 cups sliced green onions
1 cup olive oil
1 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup soy sauce
1/4 cup red wine vinegar
2 Tbsp. minced peeled fresh ginger
1 to 2 habanero chiles, seeded, coarsely chopped
3 garlic cloves
1 tsp. salt
1 cup barbecue sauce
2 3 1/2 lb. chickens, cut into pieces or all wings

Stir first 3 ingredients in small skillet over medium heat until fragrant, about 30 seconds. Finely grind spice mixture in spice grinder. Transfer to processor, add chopped onion and next 10 ingredients. Process until puree forms. Mix 11/2 cups puree into barbeque sauce, cover and refrigerate.Place chicken in large glass baking dish. Pour remaining puree over chicken, turn to coat. Cover and refrigerate overnight.
Sprinkle chicken with salt and pepper. Grill chicken until cooked through, turning often. Meanwhile, bring barbeque sauce to simmer. Serve with chicken.

Personal Notes:
Personal Notes:
I usually use this recipe for appetizer wings!




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