Title: Jamaican Jerk Chicken #1
Categories: Chicken Caribbean
Yield: 8 Servings

JUDI M. PHELPS
1	tb	Ground allspice
1	tb	Dried thyme
6	cl	Garlic; peeled and crushed
2	tb	Peeled fresh ginger;chopped
2	tb	Dark brown sugar
1	ts	Ground cinnamon
3		Scotch bonnet chilies; seeded and chopped also known as a ha
1/2	ts	Cayenne pepper
1/2	ts	Freshly ground black pepper
1	ts	Salt; optional
1/4	c	Olive oil
1/3	c	Green onions; sliced
1/4	c	Red wine vinegar
2	tb	Lime juice
6	lb	Chicken parts

Combine all ingredients except chicken in a food processor or blender. Process until smooth. Place chicken pieces in a large nonaluminum pan; rub with marinade. Lift skin and rub marinade underneath. Cover with plastic wrap. Refrigerate 2 hours. Place chicken pieces on the grill, skin side down. Baste frequently and turn chicken every 10 minutes or so. Over a slow fire, which is preferred, the chicken will cook in about 1-1/2 hours. Over a hotter flame, the chicken will take 30-40 minutes. The chicken is done when the juices run clear when the meat is pricked with a fork. It may also be roasted in a 400 degree oven for 35 minutes, and placed under the broiler for about 4-5 minutes. It can also be started on the grill and finished in the oven). The chicken may be cooked ahead and reheated in a 350 degree oven for 10 minutes before serving.

Judi's Notes: If you are in a hurry a good way to cook the chicken is to microwave the parts for about 10-12 minutes, and finish cooking on the grill to brown for about 20 minutes or so on a medium setting. Make sure you use rubber gloves when working with chilies as the oils from the skin and seeds are very, very hot.

Shared and MM by Judi M. Phelps, (Juphelps) Delphi

Internet: Juphelps@delphi.com, or Judiphelps@cup.portal.com

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