Path: swen.emba.uvm.edu!attmt1!attmtf!attmt2!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!209.191.0.18.MISMATCH!nntp-out.monmouth.com!newspeer.monmouth.com!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "K. Curtis" Newsgroups: rec.food.recipes Subject: Jerk Chicken Followup-To: rec.food.cooking Date: 30 Jan 1999 16:45:13 -0700 Organization: @Home Network Canada Lines: 63 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: Reply-To: "K. Curtis" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30708 * 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 - - - - - - - - - - - - - - - - - - -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.