MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jerk Chicken
Categories: Poultry, Booze, Chilies, Vegeables, Herbs
Yield: 7 servings

1/2 c Malt or white vinegar
2 tb Dark rum
2 Scotch bonnets or habaneros;
- w/seeds, chopped
1 lg Red onion; chopped
4 Green onion tops; chopped
1 tb Dried thyme
+=OR=+
2 tb Fresh thyme leaves; chopped
2 tb Extra virgin olive oil
2 ts Kosher salt
2 ts Fresh ground black pepper
4 ts Ground allspice
4 ts Ground cinnamon
4 ts Ground nutmeg
4 ts Ground ginger
2 ts Molasses
1/2 c Lime juice
5 lb (to 6 lb) chicken; halved
- lengthwise
Salt & fresh ground pepper

MAKE THE JERK MARINADE: Put the vinegar, rum, hot
peppers, onion, green onion tops, thyme, olive oil,
salt, pepper, allspice, cinnamon, nutmeg, ginger, and
molasses into a blender. Pulse until mostly smooth.

MARINATE THE CHICKEN: Place the chicken in a large
freezer bag, or in a large non-reactive bowl or baking
dish. Pour lime juice over the chicken and coat well.

Rub the jerk paste over the chicken pieces and coat well
(it helps to use gloves!). Seal the bag or cover the
chicken in the pan with plastic wrap. Refrigerate
overnight.

COOK THE CHICKEN, SIMMER MARINADE: When you are ready to
cook the chicken, remove chicken from the marinade bag
or pan. Put the remaining marinade into a small
saucepan.

Bring to a boil, reduce heat and simmer for 10 minutes.
Set aside to use as a basting sauce for the chicken.

If you want you can reserve a little of the marinade
(once boiled for 10 minutes since it has been in contact
with raw chicken) to serve with the chicken or to mix
with some ketchup and a dash of soy sauce for a serving
sauce.

GRILLING METHOD: Preheat grill to medium high. Sprinkle
chicken halves with salt and pepper. Place chicken
halves, skin side down on the grill grates. Cover. Cook
for about 40-50 minutes, keeping the internal grill
temperature between 350-#F and 400-#F, turning the
chickens occasionally and basting with marinade, until
the chicken halves are cooked through.

The chicken is done when the juices run clear (not pink)
when a knife tip is inserted into both the chicken
breast and thigh, about 165-#F for the breast and 170-#F
for the thigh when checked with a meat thermometer.

Transfer chicken to platter. Tent loosely with foil to
keep warm and let stand 15 minutes.

OVEN METHOD: Set oven @ 350-|F/175-|C. Place chicken
halves in a rimmed baking pan, skin side up. Roast until
chicken halves are cooked through, about 40-50 minutes.

The chicken is done when the juices run clear (not pink)
when a knife tip is inserted into both the chicken
breast and thigh, or a meat thermometer reads about
165-#F for the breast and 170-#F for the thigh.

Transfer chicken to platter. Tent loosely with foil to
keep warm and let stand 15 minutes.

Cut chicken into pieces. Serve with black beans and
rice.

By: Elise Bauer

Serves: 6 to 8 servings

RECIPE FROM: https://www.simplyrecipes.com

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