Ingredients: |
Ingredients: 3 lb. chicken, cut into serving pieces, or use equal weight of legs and thighs 1 onion 2 cloves garlic 1 jalapeņo chile, seeded, or 1 tsp. dried chile flakes 2 tsp. allspice 2 tsp. black pepper 1 tsp. nutmeg 1/2 tsp. cinnamon 1 tbsp. fresh thyme or 1 teaspoon dried 2 tsp. salt 3 tbsp. vegetable oil 3 tbsp. lime juice 3 tbsp. soy sauce
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Directions: |
Directions:The suggested amounts provide a faily mild flavored recipe - if desired, adjust to taste. In a food processor, mix all ingedients except chicken and process into a paste. Smear this all over the chicken pieces, put the chicken into a plastic bag and refrigerate from 2 to 24 hours. To cook, remove chicken from refrigerator while grill heats. Grill medium-hot, until chicken is browned on all sides (10 - 15 minutes). When nicely browned, reduce heat (gas) or rake coals to one side (charcoal), cover, and continue to cook, turning as needed to prevent burning, until done (20 - 30 minutes). TIP: Can also be cooked in an oven: preheat to 400°F, put chicken on a rack in a shallow pan, and roast until brown and tender, 30 - 40 minutes.
Jerk chicken is usually quite hot - modify the heat to your taste by adjusting the amount of chile. With or without a lot of heat, the spice blend is great on chicken.
Container: grill Cook Time: 45 minutes |