Subj : CHICK'N - 02
To   : All
From : Dave Drum
Date : Mon Aug 22 2022 06:49:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jerk Chicken
 Categories: Poultry, Booze, Chilies, Vegeables, Herbs
      Yield: 7 servings
 
    1/2 c  Malt or white vinegar
      2 tb Dark rum
      2    Scotch bonnets or habaneros;
           - w/seeds, chopped
      1 lg Red onion; chopped
      4    Green onion tops; chopped
      1 tb Dried thyme
           +=OR=+
      2 tb Fresh thyme leaves; chopped
      2 tb Extra virgin olive oil
      2 ts Kosher salt
      2 ts Fresh ground black pepper
      4 ts Ground allspice
      4 ts Ground cinnamon
      4 ts Ground nutmeg
      4 ts Ground ginger
      2 ts Molasses
    1/2 c  Lime juice
      5 lb (to 6 lb) chicken; halved
           - lengthwise
           Salt & fresh ground pepper
 
  MAKE THE JERK MARINADE: Put the vinegar, rum, hot
  peppers, onion, green onion tops, thyme, olive oil,
  salt, pepper, allspice, cinnamon, nutmeg, ginger, and
  molasses into a blender. Pulse until mostly smooth.
  
  MARINATE THE CHICKEN: Place the chicken in a large
  freezer bag, or in a large non-reactive bowl or baking
  dish. Pour lime juice over the chicken and coat well.
  
  Rub the jerk paste over the chicken pieces and coat well
  (it helps to use gloves!). Seal the bag or cover the
  chicken in the pan with plastic wrap. Refrigerate
  overnight.
  
  COOK THE CHICKEN, SIMMER MARINADE: When you are ready to
  cook the chicken, remove chicken from the marinade bag
  or pan. Put the remaining marinade into a small
  saucepan.
  
  Bring to a boil, reduce heat and simmer for 10 minutes.
  Set aside to use as a basting sauce for the chicken.
  
  If you want you can reserve a little of the marinade
  (once boiled for 10 minutes since it has been in contact
  with raw chicken) to serve with the chicken or to mix
  with some ketchup and a dash of soy sauce for a serving
  sauce.
  
  GRILLING METHOD: Preheat grill to medium high. Sprinkle
  chicken halves with salt and pepper. Place chicken
  halves, skin side down on the grill grates. Cover. Cook
  for about 40-50 minutes, keeping the internal grill
  temperature between 350-#F and 400-#F, turning the
  chickens occasionally and basting with marinade, until
  the chicken halves are cooked through.
  
  The chicken is done when the juices run clear (not pink)
  when a knife tip is inserted into both the chicken
  breast and thigh, about 165-#F for the breast and 170-#F
  for the thigh when checked with a meat thermometer.
  
  Transfer chicken to platter. Tent loosely with foil to
  keep warm and let stand 15 minutes.
  
  OVEN METHOD: Set oven @ 350-|F/175-|C. Place chicken
  halves in a rimmed baking pan, skin side up. Roast until
  chicken halves are cooked through, about 40-50 minutes.
  
  The chicken is done when the juices run clear (not pink)
  when a knife tip is inserted into both the chicken
  breast and thigh, or a meat thermometer reads about
  165-#F for the breast and 170-#F for the thigh.
  
  Transfer chicken to platter. Tent loosely with foil to
  keep warm and let stand 15 minutes.
  
  Cut chicken into pieces. Serve with black beans and
  rice.
  
  By: Elise Bauer
  
  Serves: 6 to 8 servings
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Realism...has no more to do with reality than anything else." -- Hob Broun
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