Jerk Chicken is traditionally spicy hot, but you can adjust to your liking or do like I do and rinse it down with a cold Red Stripe beer. Happy March Madness! Back to the grill.
Ingredients:
3 pounds chicken, cut into serving pieces, or use equal weight of legs and thighs
1 onion
2 cloves garlic
1 jalapeño chile, seeded, or 1 teaspoon dried chile flakes
2 teaspoons allspice
2 teaspoons black pepper
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 tablespoon fresh thyme or 1 teaspoon dried
2 teaspoons salt
3 tablespoons vegetable oil
3 tablespoons lime juice
3 tablespoons soy sauce
Directions:
The suggested amounts provide a fairly mild flavored recipe; if desired, adjust to taste. In a food processor, mix all ingredients except chicken and process into a paste. Smear this all over the chicken pieces, put the chicken into a plastic bag and refrigerate from 2 to 24 hours. To cook, remove chicken from refrigerator while grill heats. Grill medium-hot, until chicken is browned on all sides (10 - 15 minutes). When nicely browned, reduce heat (gas) or rake coals to one side (charcoal), cover, and continue to cook, turning as needed to prevent burning, until done (20 - 30 minutes).
TIP: Can also be cooked in an oven: preheat to 400°F, put chicken on a rack in a shallow pan, and roast until brown and tender, 30 - 40 minutes.
Serves 4.
