Jerk Chicken - (Grilled Spicy Marinated Chicken)

Recipe Ingredients

2 cups	292g / 10oz	Finely-chopped scallion
2		Scotch bonnet or habanero chilies - seeded, minced
		(or 1 tbspn Scotch Bonnet Pepper Sauce) - see * Note
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Fresh lime juice
5 teaspoons	25ml	Ground allspice
3 teaspoons	15ml	English-style dry mustard
2		Bay leaves - center ribs
		Discarded, the leaves crumbled
2		Garlic cloves - chopped
1 tablespoon	15ml	Salt
2 teaspoons	10ml	Sugar
1 1/2 teaspoons	7.5ml	Dried thyme - crumbled
1 teaspoon	5ml	Cinnamon
5 lbs	2270g / 80oz	Chicken parts - wing tips discarded
		Vegetable oil - for brushing grill
		Scotch bonnet chilies - for garnish

Recipe Instructions

* Note: 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.

This recipe yields 10 servings as part of a buffet.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8909)

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