Grilled Island Style Chicken

Submitted by Cooknfool

"A Jerk Marinade makes this chicken luscious. A bit of heat but not overwhelming. Very good served with grilled corn and black beans. Preparation time does not include marinating time of two or more hours. Source: Carol Kotkin at Miami Herald"

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 4

ingredients

• Caribbean jerk marinade

• 2 tablespoons brown sugar
• 1 tablespoon ground allspice
• 1 tablespoon dried leaf thyme (not powdered)
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1⁄2 teaspoon cayenne
• 1⁄2 teaspoon fresh ground pepper
• 6 garlic cloves, peeled
• 2 inches fresh ginger, peeled and cut into chunks
• 1⁄2 scotch bonnet peppers or 3 jalapeno peppers, seeded and coarsley chopped
• 1 bunch green onion, trimmed and coarsley chopped
• 1⁄4 cup vegetable oil
• 1⁄4 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 3 1⁄2 lbs chicken, cut into serving pieces

directions

1. To make Marinade:

2. Combine all ingredients except chicken in food processor or blender; Process until smooth.
3. Use immediately or refrigerate for up to two weeks.
4. Makes approximately 1 1/2 cups jerk marinade.
5. Reserve 1/2 cup marinade for basting.
6. Put chicken pieces into large self sealing food storage bag.
7. Pour on remaining 1 cup of marinade and rub it in well.
8. Seal and refrigerate at least 2 hours and as long as 24 hours, turning occasionally.
9. Heat grill to medium-high; oil the grates.
10. Lift chicken from the marinade, letting excess drip off; discard marinade.
11. Place on grill and cover.
12. Cook, turing occasionally, until chicken is blackened in spots, about ten minutes.
13. Move chicken to a cooler part of grill and continue to cook covered, basting from time to time with reserved marinade until chicken is cooked through; 10-15 minutes more.

Reviews

[momof2leos]

Excellent! Very interesting flavors, I put it on a mixed veggie salad...delicious!