Jerk Chicken
Recipe from Everyday Food Magazine, Issue 21
Pictures by Caroline
Serves 4
1 bunch scallions, chopped (1 ½ cups)
2 garlic cloves, chopped
1 jalapeño chile, chopped (seeds and ribs removed for less heat, if desired)
2 tbsp fresh lime juice
2 tbsp olive oil
1 tbsp light-brown sugar
1 ½ tsp ground allspice (I use whole)
1 tsp dried thyme
½ tsp ground cinnamon
Coarse salt
8 pieces bone-in chicken (drumsticks and thighs), skinned and trimmed of excess fat
Recipe from Everyday Food Magazine, Issue 21
Pictures by Caroline
Serves 4
1 bunch scallions, chopped (1 ½ cups)
2 garlic cloves, chopped
1 jalapeño chile, chopped (seeds and ribs removed for less heat, if desired)
2 tbsp fresh lime juice
2 tbsp olive oil
1 tbsp light-brown sugar
1 ½ tsp ground allspice (I use whole)
1 tsp dried thyme
½ tsp ground cinnamon
Coarse salt
8 pieces bone-in chicken (drumsticks and thighs), skinned and trimmed of excess fat
- Make marinade: In a blender, combine scallions, garlic, jalapeño, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 tsp salt, and 2 tsp water; blend until smooth. Set aside ¼ cup for brushing.
- Place chicken in a shallow dish; season all over with salt. Pour remaining marinade over chicken; toss to coat. Cover; refrigerate, turning once or twice, at least 2 hours, or up to overnight.
- Heat grill to medium-high; oil grates. Lift chicken from marinade, letting excess drip off (discard marinade); place on grill, and cover. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.
- Move chicken to a cooler part of the grill; brush with reserved marinade. Grill covered, until chicken is cooked through, 10 to 15 minutes more. Serve immediately.
3 comments:
I have had this. It is really good.
I was sketical, but the first bite won me over. A new favorite of mine!
sounds pretty good, but Joe's dad would definately say you need to use Scotch Bonnets or Headbangers instead of Jalapenos . . . he is picky about his peppers :)
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