Cooking Index - Cooking Recipes & IdeasCecil's Jerk Chicken Recipe - Cooking Index

Cecil's Jerk Chicken

Type: Chicken, Poultry
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

10   Habaneros - pureed in 1/4 cup mustard
1 tablespoon 15mlGround allspice
2 tablespoons 30mlDried rosemary
2 tablespoons 30mlDried basil
3   Scallions
1 teaspoon 5mlSalt
  Two limes - juice of
2 tablespoons 30mlWhite vinegar
2 tablespoons 30mlParsley
2 tablespoons 30mlDried thyme
2 tablespoons 30mlMustard seed
1 teaspoon 5mlBlack pepper
6   Chicken thighs with legs - chopped

Recipe Instructions

Combine all ingredients except chicken in food processor or blender, and blend into a paste, making sure that the ingredients are all fully integrated. The paste should be the consistency of a thick tomato sauce. If its too thick, thin it with a little more white vinegar.

Cover the paste and let it sit in the refrigerator for at least 2 hours, but not more that 2 weeks, for the flavors to blend together. Overnight is ideal.

Rub the chicken with the paste and place over a very low heat. Or if you have a covered cooker, put the coals to one side, the chicken to the other and cover.

Cook about 1 hr without cover or 1/2 hr if covered. The key here is to use a very low heat. Be patient. Hard to overcook, the only way to screw it up is if you burn the paste by having the heat to high. The longer the chicken stays on the grill, the more superior the smoky flavor.

Contributed By Frank Boyer


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.