Title: Boston Beach Jerk Chicken
Categories: Poultry
Yield: 24 Servings

FOR CHICKEN
3 1/2	lb	Broiler-fryer, (1)
		Wet Jerk Rub, below, (1-1/2 cups divided)
		Vegetable cooking spray
FOR WET JERK RUB
4	c	Pieces green onions, (1-inch)
1/4	c	Fresh thyme leaves
2	tb	Vegetable oil
1	tb	Freshly ground pepper
1	tb	Freshly ground coriander seeds
3	tb	Grated peeled gingerroot
2	tb	Fresh lime juice
2	ts	Salt
2	ts	Freshly ground allspice
1	ts	Freshly ground nutmeg
1	ts	Ground cinnamon
5		Cloves garlic, peeled and halved
3		Bay leaves
1		Fresh Scotch bonnet or habanero peppers, halved and seeded

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 occassionally 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).

Per serving: 104 Calories; 5g Fat (41% calories from fat); 12g Protein; 3g Carbohydrate; 36 mg Cholesterol; 216mg Sodium Recipe by: Cooking Light, Sept 1994, page 91

By igor@digex.net on Jan 28, 1997.

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