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Boston Beach Jerk Chicken

Type: Chicken, Poultry
Serves: 24 people

Recipe Ingredients

  For Chicken
3 1/2 lbs 1589g / 56ozBroiler-fryer - (1)
  Wet jerk rub - below, (1-1/2 cups divided)
  Vegetable cooking spray
  For Wet Jerk Rub
4 cups 250g / 8.8ozPieces green onions - (1-inch)
1/4 cup 10g / 0.4ozFresh thyme leaves
2 tablespoons 30mlVegetable oil
1 tablespoon 15mlFreshly ground pepper
1 tablespoon 15mlFreshly ground coriander seeds
3 tablespoons 45mlGrated peeled gingerroot
2 tablespoons 30mlFresh lime juice
2 teaspoons 10mlSalt
2 teaspoons 10mlFreshly ground allspice
1 teaspoon 5mlFreshly ground nutmeg
1 teaspoon 5mlGround cinnamon
5   Garlic - peeled and halved
3   Bay leaves
1   Fresh scotch bonnet or habanero peppers - halved and seeded

Recipe Instructions

FOR CHICKEN: Remove and discard giblets from chicken. Rinse chicken under cold water, and pay dry. Remove skin, and trim excess fat; split chicken in half lengthwise.

Place chicken in a large shallow dish, and spread 1-1/4 cups Wet Jerk Rub over both sides of chicken. Cover and marinate in refrigerator 1 to 4 hours.

Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Place chicken on rack, and cook 45 minutes or until done, turning occasionally and basting with remaining 1/4 cup Wet Jerk Rub. Yield: 6 servings (serving size: 3 ounces chicken).

FOR WET JERK RUB: This rub resembles a paste that is "packed" onto the chicken. Use an electric coffee grinder to grind whole allspice and nutmeg: freshly ground spices will give much more flavor than bottled ones. Be sure to wear gloves when you handle the chile peppers and pack on the rub; the oil in the chiles will burn your skin.

Place all ingredients in a food processor, and process until a thick paste forms, scraping the sides of the bowl once. Yield: 1-1/2 cups (serving size: 1 tablespoon).

Cooking Light, Sept 1994, page 91


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