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).

NOTES : Jerk is the Jamaican method of barbecue. Add oak, pecan, or hickory
wood to a charcoal fire to make your jerk more authentic. Substitute 2 to 3
serrano chile peppers for the Scotch bonnet peppers, if desired.
Recipe by: Cooking Light, Sept 1994, page 91

Posted to MC-Recipe Digest V1 #857 by The Taillons
on Oct 21, 1997