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| Jerk Chicken #2 Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 4
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Ingredients
8 green onions; diced
1 medium-sized onion; diced (up to)
4 bonnet peppers or jalapeno peppers; seeded and minced
3/4 cup soy sauce
1/2 cup red wine vinegar
1/4 cup vegetable oil
1/4 cup brown sugar
2 tablespoon fresh thyme leaves
1 teaspoon whole cloves; crushed
1 teaspoon black peppercorns; crushed
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 1/2 lb skinless; boneless chicken breast;
Cooking Directions:
Jerk Chicken (from 'A Taste Of The Tropics' by Jay Solomon).
Place all ingredients except chicken in a food processor fitted with a metal blade. Process for 10 to 15 seconds at high speed. Place the chicken in a bowl and pour the marinade over it. Refrigerate for 4 to 6 hours.
Preheat grill until coals are gray to white.
Remove the chicken from the marinade and drain off any excess liquid. Place on the oiled grill and cook for 4 to 5 minutes on each side, or until the chicken is white in the center. Serve the chicken with fried plantains, pumpkin rice with kale, and steamed okra.
Alt: Jerk chicken can also be baked in the oven. Pour the jerk marinade over chicken pieces (4 drum, 4 thigh) and refrigerate for 4 to 6 hours, turning after 3 hours. Remove the chicken pieces and place on a baking sheet. Bake at 375 for 45 minutes to 1 hour, or until meat pulls easily away from the bone. Bake 30 to 40 minutes if using chicken breast strips.
Ken Garrido
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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