JERK CHICKEN: "Growing up in Jamaica, my father raised our own poultry,
and we were fortunate enough to have pimento trees and Scotch bonnet
bushes growing right on our property. My father taught me how to slow
roast over log wood charcoal and branches from the pimento tree, and
make a classic marinade from the Scotch bonnets, pimento berries, and
thyme. My father would reserve the smallest chicken when he cooked for
me as a boy, making sure I had my own. It was undoubtedly one of my
fondest food memories." - Kahari Woolcock, chef de cuisine at Miss
Lily's in NYC
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: F&W Jamaican Jerk Chicken
Categories: Poultry, Vegetables, Herbs, Chilies
Yield: 8 servings
1 md Onion; coarse chopped
3 md Scallions; Chopped
2 Scotch bonnet chilies;
- chopped
2 cl Garlic; chopped
1 tb Five-spice powder
1 tb Allspice berries; coarse
- ground
1 tb Coarse ground pepper
1 ts Dried thyme; crumbled
1 ts Fresh grated nutmeg
1 ts Salt
1/2 c Soy sauce
1 tb Oil
2 (4 lb ea)chickens; quartered
In a food processor, combine the onion, scallions,
chilies, garlic, five-spice powder, allspice, pepper,
thyme, nutmeg and salt; process to a coarse paste. With
the machine on, add the the soy sauce and oil in a
steady stream. Pour the marinade into a large, shallow
dish, add the chicken and turn to coat. Cover and
refrigerate overnight. Bring the chicken to room
temperature before proceeding.
Light a grill. Grill the chicken over a medium-hot fire,
turning occasionally, until well browned and cooked
through, 35 to 40 minutes. (Cover the grill for a
smokier flavor.) Transfer the chicken to a platter and
serve.
By Paul Chung
RECIPE FROM:
https://www.foodandwine.com
Uncle Dirty Dave's Archives
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