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home > recipes > meat > jerk chicken 2
from NY, USA Marinade 1/4 cup peanut or olive oil 1/4 cup soy sauce 1/4 cup white vinegar splashes of fresh lime or lemon juice 3 garlic cloves crushed 1 med onion diced 2 bunches green onions chopped 3 Tbs. brown sugar 1/2 tsp EACH ground allspice ( fresh grind the whole allspice is really great ! ) ground nutmeg ( fresh grate whole nutmeg if you can !) ground ginger leaf thyme salt to taste Coarse grated black pepper to taste shakes of bottled liquefied hot pepper sauce ( i.e habanero, Tabasco etc. ) OR desired amount of fine minced Scotch Bonnet hot peppers ( careful handling hot peppers- you might want to wear gloves and don’t rub your eyes! ) Chicken parts as desired even boneless( up to 2 to 3 lbs ) Combine marinade and puree or blend to make paste like and place chicken parts with marinade in plastic ziplock bag and refrigerate 6 hours or overnight. Prepare chicken on the grill ( drain from marinade ) or bake/roast ( in some of the marinade ) at 350F uncovered, basting frequently until chicken is done and tender. Cut up the chicken and serve with Jamaican peas/beans and rice Note: you can make your own jerk chicken marinade with combinations of: soy sauce, garlic, thyme, allspice, nutmeg, thyme,scotch bonnet chilies, green onions, etc. Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/

Jerk Chicken 2


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(posted February 11, 2003)

from NY, USA

Marinade
1/4 cup
peanut or olive oil
1/4 cup
soy
sauce
1/4 cup white
vinegar
splashes of fresh
lime or lemon juice
3
garlic cloves crushed
1 med
onion diced
2 bunches
green onions chopped
3 Tbs.
brown sugar
1/2 tsp EACH
ground
allspice ( fresh grind the whole allspice is really great ! )
ground
nutmeg ( fresh grate whole nutmeg if you can !)
ground ginger
leaf
thyme
salt to taste
Coarse grated black pepper to taste
shakes of bottled liquefied
hot pepper sauce ( i.e habanero, Tabasco etc. )
OR
desired amount of fine minced Scotch Bonnet
hot peppers
( careful handling
hot peppers- you might want to wear gloves and don’t rub your eyes! )
Chicken parts as desired even boneless( up to 2 to 3 lbs )

Combine marinade and puree or blend to make paste like and place chicken parts with marinade in plastic ziplock bag and refrigerate 6 hours or overnight. Prepare chicken on the grill ( drain from marinade ) or bake/roast ( in some of the marinade ) at 350F uncovered, basting frequently until chicken is done and tender. Cut up the chicken and serve with Jamaican peas/beans and rice

Note: you can make your own jerk
chicken marinade with combinations of: soy
sauce, garlic, thyme, allspice, nutmeg, thyme,scotch bonnet chilies, green onions, etc.


Visit Joan and Larry's Homepage
Home of: Joan's
Baking and Culinary Adventures
http://www.pipeline.com/~rosskat/



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