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JAMAICAN GRILLED JERK CHICKEN
4 chicken breast halves with skin and bones (3 lb), halved crosswise
2-3 lb chicken thighs and drumsticks
Blend until smooth for marinade:
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4-5 fresh habanero chiles, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
Put chicken pieces and marinade in very large sealable plastic bag, pressing out excess air. Turn bag several times to distribute marinade, place in a shallow pan (in case of leaks) and refrigerate (turning occasionally) for at least 1 day.
Let chicken stand at room temperature 1 hour before cooking.
Grill chicken on a charcoal grill or gas grill. Sear for about 3 minutes per side until well browned, then move to outside edges of heat and cook, covered for 25-35 minutes. To roast, brown in a skillet, then place in a 400F oven for 35-45 minutes. Accompany with a spicy papaya salsa - toss together 2 papayas (peeled, seeded in 1/" dice), 1.5 cups pineapple (in 1/4" dice), 2 minced cloves of garlic, 2 tbsp fresh lime juice, salt and pepper to taste). Serves 8. |
