Boston Beach Jerk Chicken

Jerk is the Jamaican method of barbecue. Add oak, pecan, or hickory wood to a charcoal fire to make your jerk more authentic.

1 (3-1/2 pound) broiler-fryer
1-1/2 cups Wet Jerk Rub, divided
Vegetable cooking spray

Remove and discard giblets from chicken. Rinse chicken under cold water, and pat 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 occasionally and basting with remaining 1/4 cup Wet Jerk Rub. Yield: 6 servings (serving size: 3 ounces chicken).
Note: Substitute boneless skinless chicken breast for the whole fryer, if desired.

Wet Jerk Rub:

This rub resembles a paste that is "packed" onto the chicken. Use an electric coffee grinder to grind the 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.

4 cups (1 inch) pieces green onion
1/4 cup fresh thyme leaves
2 tablespoons vegetable oil
1 tablespoon freshly ground pepper
1 tablespoon freshly ground coriander seeds
3 tablespoons grated peeled ginger root
2 tablespoons fresh lime juice
2 teaspoons salt
2 teaspoons freshly ground allspice
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
5 cloves garlic, peeled and halved
3 bay leaves
1 to 2 fresh Scotch bonnet or habanero peppers, halved and seeded

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).
Note: Substitute 2 to 3 serrano chile peppers for the Scotch bonnet peppers, if desired.

...To Cooling Side Dishes

For a real island experience, round out your Jerk Chicken with roasted sweet yams, plantains, or bananas alongside rice with beans and cabbage with raisins. Finish off the meal with fresh pineapple and papaya. And to be really authentic, wash it all down with a Red Stripe beer.

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