Subject: Jerk Chicken
From: "K. Curtis" <[email-masked]>
Date: 30 Jan 1999 16:45:13 -0700
Newsgroups: rec.food.recipes

*  Exported from  MasterCook  *

              Jerk Chicken (Grilled Spicy Marinated Chicken)

Recipe By     : Cooking Live Show #CL8909
Serving Size  : 1    Preparation Time :0:00
Categories    : Cooking Live                     Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        for the marinade:
   2      cups          finely chopped scallion
   2                    scotch bonnet or habanero chilies 
                        -- seeded and minced
                        -- (wear rubber
                        gloves) -- or 1 tablespoon
                        -- scotch bonnet
                        -- pepper
                        sauce* plus -- if desired,
                        -- additional scotch
                        -- bonnet chilies for
                        -- garnish
   2      tablespoons   soy sauce
   2      tablespoons   fresh lime juice
   5      teaspoons     ground allspice
   3      teaspoons     english-style dry mustard
   2                    bay leaves -- center ribs
                        -- discarded and the
                        -- leaves crumbled
   2                    garlic cloves -- chopped
   1      tablespoon    salt
   2      teaspoons     sugar
   1 1/2  teaspoon      dried thyme -- crumbled
   1      teaspoon      cinnamon
   5      pounds        chicken parts -- the wing tips
                        -- discarded
                        vegetable oil for brushing the grill

*available by mail order from "Mo Hotta-Mo Betta", P.O. Box 4136, San
Luis Obispo, CA 93403, Tel. (800) 462-3220

Make the marinade: In a food processor or blender puree the scallion, the 2 
chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay 
leaves, the garlic, the salt, the sugar, the thyme and the cinnamon.  Divide the
chicken parts between 2 heavy-duty resealable plastic bags and spoon the 
marinade over them, coating them well. Seal the bags, pressing out the excess 
air, and let the chicken marinate, chilled, turning the bags over several times,
for at least 24 hours and up to 2 days.  On an oiled rack set 4 to 6 inches over
glowing coals grill the chicken, in batches if necessary and covered if 
possible, for 10 to 15 minutes on each side, or until it is cooked through. 
Transfer the chicken as it is cooked with tongs to a heated platter, keep it 
warm, covered loosely with foil, and garnish the platter with the additional 
chilies.  Yield: 10 servings as part of a buffet  

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