Boston Beach Jerk Chicken
Cooking Light, Five Star Recipes
Boston Beach Jerk Chicken
Cooking Light, Five Star Recipes
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Wet Jerk Rub: 4 cups (1 inch) pieces green onions 1/4 cup fresh thyme leaves 3 tablespoons peeled, grated gingerroot 2 tablespoons fresh lime juice 2 tablespoons vegetable oil 1 tablespoon freshly ground pepper 1 tablespoon freshly ground coriander seeds 2 teaspoons salt 2 teaspoons freshly ground allspice 1 teaspoon freshly ground nutmeg 1 teaspoon ground cinnamon 5 cloves garlic, halved 3 bay leaves 1 to 2 fresh Scotch bonnet chiles, halved and seeded For Chicken: 1 (3 1/2) pound broiler fryer vegetable cooking spray fresh thyme springs (optional) lime wedges (optional) Directions: Wet Jerk Rub: Position knife blade in food processor bowl; add all ingredients. Process mixture until a thick paste forms, scraping sides of processor bowl once. Transfer jerk rub to a small bowl. Cover mixture, and store in refrigerator. Remove and discard giblets from chicken. Rinse chicken under cold water, and pat dry. Remove skin, and trim excess fat; slit chicken in half lengthwise. Place chicken in a large shallow dish, and spread 1 1/4 cups Wet Jerk Rub over both sides of chicken. Cover and marinate in refrigerator 1 to 4 hours. Coat grill rack with cooking spray; place rack on grill over medium hot coals (350° to 400°F). Place chicken on rack, and grill 45 minutes or until done, turning occasionally and basting with remaining 1/4 cup Wet Jerk Rub. If desired, garnish with thyme springs and lime wedges. Yield: 6 Servings. |