Recipe - Jerk Chicken (Grilled Spicy Marinated Chicken)

For the marinade:
2 cup Finely chopped scallion
2 Scotch bonnet or habanero
chilies, seeded and minced
(wear rubber gloves), or 1
tablespoon scotch bonnet
pepper sauce* plus, if
desired, additional scotch
bonnet chilies for garnish
2 tablespoon Soy sauce
2 tablespoon Fresh lime juice
5 teaspoon Ground allspice
3 teaspoon Englishstyle dry mustard
2 Bay leaves, center ribs
discarded and the leaves
crumbled
2 Garlic cloves, chopped
1 tablespoon Salt
2 teaspoon Sugar
1 One half teaspoon Dried thyme, crumbled
1 teaspoon Cinnamon
5 pound Chicken parts, the wing tips
discarded
Vegetable oil for brushing
the grill

*available by mail order from "Mo HottaMo Betta", P.O. Box 4136, San Luis
Obispo, CA 93403, Tel. (800) 4623220

Make the marinade: In a food processor or blender puree the scallion, the 2
chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay
leaves, the garlic, the salt, the sugar, the thyme and the cinnamon.

Divide the chicken parts between 2 heavyduty resealable plastic bags and
spoon the marinade over them, coating them well. Seal the bags, pressing
out the excess air, and let the chicken marinate, chilled, turning the bags
over several times, for at least 24 hours and up to 2 days.

On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in
batches if necessary and covered if possible, for 10 to 15 minutes on each
side, or until it is cooked through. Transfer the chicken as it is cooked
with tongs to a heated platter, keep it warm, covered loosely with foil,
and garnish the platter with the additional chilies.

Yield: 10 servings as part of a buffet

Recipe by: Cooking Live Show #CL8909 Posted to MCRecipe Digest V1 #652 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 30, 1997