Ingredients: |
Ingredients: 8 to 10 pieces of legs and thighs
1 lemon/lime
Salt and pepper to season
1/2 tablespoon cinnamon
1 sprig of fresh thyme
3 medium scallions, chopped
1 medium onion, coarsely chopped
2 to 4 Habanero pepper, chopped
1 1/2 tablespoon soy sauce
1 tablespoon bouillon powder
3 tablespoons dark brown sugar
6 garlic cloves, chopped
1 teaspoon freshly grated nutmeg
1 tablespoon allspice
1 1/2 tablespoons fresh ginger, Chopped
1 tablespoon coarsely ground pepper
1/4 to 1/2 cup liquid ( water or pineapple juice )
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Directions: |
Directions: Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, salt and pepper. In a food processor or blender, combine the following: cinnamon, thyme, green onions, onion, habanero pepper, soy sauce, bouillon, brown sugar, garlic, nutmeg, allspice, fresh ginger, ground pepper and liquid. Pulse for about 30 seconds until blended. Dredge the chicken with jerk marinade, place in a Ziploc bag and refrigerate for at least three hours, preferably overnight. Try not to touch the jerk blend with your hands because it is extremely spicy hot. If possible, use gloves. When ready to grill, remove chicken from the jerk marinade and place on medium to high lightly oil grill. Reserve the marinade. Cook chicken on the prepared grill 12 to 20 minutes, until juices run clear ( internal temperature of 165°F ) turning often to optimize cooking and browning. You may also broil, or roast the chicken in a hot oven. (425°F ). In a small sauce pan simmer the remaining marinade and the one from the chicken for about seven minutes. Serve with the chicken or mix it before serving. |
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