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Post by April B. on Apr 13, 2003 16:05:27 GMT -6
Carribean Jerk Chicken It is the classic dish of the Carribean Islands, Jerk hicken. The key pepper for the seasoning paste are Scotch Bonets, one of the hottest peppers on the face of the earth, but adds greatly to the effectiveness of the recipe. It has been somewhat modified for the U.S. The recipe is complex to make, but outstanding, and not really that hot. I think the key is the lime juice which blends and melds the flavors of the marinading. Big Stone Lake Jerk Chicken 8 whole chicken legs Juice of 3 limes 1 Tbls kosher salt 14 scallions including greens, finely chopped 2 Scotch bonnet chilies, including seeds, finely chopped 1/3 cup red wine vinegar 3 Tbls soy sauce 1 1/2 Tbls hot pepper sauce (preferably Yellow Trinidad style) 1/2 cup ground allspice 2 Tbls grated fresh ginger 1/4 tsp grated nutmeg 1 tsp ground cinnamon 2 Tbls vegetable oil 1 tsp freshly ground pepper Place chicken legs in a large bowl, rub with lime juice and salt to marinate while you are preparing the Jerk Paste. In a food processor (or blender) combine all of the paste ingredients. Process until smooth. Pour the paste over the chicken and rub in. Cover and refrigerate at least 8 hours and up to 24 hours. Grill chicken indirectly over medium heat, turning occasionally, about 40 minutes.
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