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| Jerk Chicken
Caribbean
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| Surprise your guests with the intoxicating flavors found in this Jamaican standard. This is quite spicy, as habaneros are intensely hot - you may use less, or substitute jalapeno, if desired. |
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| Ingredients |
5 pounds chicken, bone-in, cut into serving pieces
11/2 cup scallions,chopped
2 habanero chiles, seeded
2 tablespoons soy sauce
4 tablespoons lime juice
1 teaspoon lime zest
5 teaspoons ground allspice
1 tablespoon dry mustard
2 bay leaves, crumbled
2 garlic cloves
1 tablespoon salt
4 teaspoons sugar
11/2 teaspoon dried thyme
1 teaspoon cinnamon
3/4 cup rum, preferably dark (such as Meyers)
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Steps
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| 1 | Place chicken in two plastic bags. |
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2 | With a food processor or blender, puree remaining ingredients. Pour over chicken, seal and refrigerate. Marinate overnight, turning the bags occasionally. |
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3 | Grill over medium-low heat, using caution as rum may cause chicken to ignite. Cook for approximately 20 minutes. |
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| Yield
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original recipe: 10 servings
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| Product
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Foodie Kitchen products used in this recipe!
Poultry Shearers
Stainless Steel Measuring Spoons
Zester Grater
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