Title: Jerk Chicken
Categories: Taste4
Yield: 1 servings

1 c Vegetable oil
2 sm Onions; coarsely chopped
3 Scallions; coarsely chopped
2 Green scotch bonnet peppers
1 tb Grated ginger
2 tb Coarsely chopped garlic
1 tb Fresh thyme leaves
2 tb Red wine vinegar
1 tb Brown sugar
1/4 ts Ground cinnamon
1/4 ts Freshly ground nutmeg
1/4 ts Ground cloves
1 1/2 ts Ground allspice
1/2 ts Salt
1/4 ts Freshly ground pepper
2 ts Lime juice
2 tb Meyer's rum
1 tb Tamarind concentrate
2 Whole chickens; each 3-4
-pounds
4 tb Olive oil

Add marinade ingredients to food processor and puree until almost smooth.

Pierce the chicken with the tip of a knife to make many tiny holes. Rub
marinade into chicken and refrigerate 24 to 48 hours, depending on desired
intensity.

When ready to cook, prepare a slow and smoky charcoal fire. Remove chicken
from marinade. Transfer the marinade to a small sauce pan. Brush chicken
with oil and grill over low heat until done, about 30 minutes.

Yield: 8 servings

Converted by MC_Buster.

Recipe by: TASTE SHOW #TS4877

Converted by MM_Buster v2.0l.