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| Jerk Chicken #1 Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 4
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Ingredients
1 chicken thighs
1/2 cup alan's jerk marinade per pound of c; hicken
Cooking Directions:
Alan L. Edwards (ale@cisco.com)
For chicken, use about 1/2 cup of marinade per pound of chicken thighs (any cut will do), rubbing all over and under the skin. Marinade overnight (or for a few hours) in the refrigerator in a covered baking dish.
Put the baking dish directly into a 300F preheated oven. Bake for 45 minutes to an hour (depends on how much meat and how it's arranged). Immediately after removing from the oven, grill the meat over a hot BBQ (mesquite charcoal works very well) for a few minutes on each side, until crispy. (Begin with the skin side down.)
The goal for prebaking the meat is to be able to grill the meat quickly to a crispy outside and juicy inside, while avoiding an undercooked middle.
I usually serve it with rice and tropical fruit, like mango or banana.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
poultry
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