Nancy
June 23rd, 2003, 12:58 AM
Had this tonight for supper. It's pretty tasty. No salt.
Simple Jamaican Jerk Chicken
Cuisine: Poultry
Category: Poultry
Servings: 6
Ingredients:
1/4 cup onion -- chopped
1 tablespoon fresh thyme
2 teaspoons sugar
1 teaspoon coarsely ground black pepper
1/2 teaspoon allspice
1/4 teaspoon red pepper flakes -- crushed
1 tablespoon oil
3 whole frying chickens -- cut-up
-- 3 1/2 pounds each
Instructions:
In blender container or food processor bowl with metal blade, combine all ingredients except chicken. Blend until mixture is a paste. Rub paste on all sides of chicken pieces. Place in 12x8" (2 quart) baking dish or large resealable plastic bag. Cover dish or seal bag. Refrigerate 3 hours or overnight. Heat grill. Place seasoned chicken on heavy-duty foil (* note: I used the new Release foil ansd used two layers, plus poked two very tiny vent holes in it). Wrap securely, using double-fold seals. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from Medium coals. Cook for 1 hour or until chicken is tender and juices run clear. Remove chicken from foil, reserving juices. Place chicken on grill. Cook 10-15 minutes or until chicken is golden brown, turning once and basting occasionally with reserved juices. Oven Directions: prepare chicken as directed. Heat oven to 350F. Cover dish tightly with foil or wrap chicken in foil. Bake at 350F for 1 hour or until chicken is tender and juices run clear. Remove chicken from baking dish or foil, reserving juices. Place chicken on broiler pan. Broil for 10-15 minutes or until chicken is golden brown, turning once and basting occasionally with reserved juices.
Simple Jamaican Jerk Chicken
Cuisine: Poultry
Category: Poultry
Servings: 6
Ingredients:
1/4 cup onion -- chopped
1 tablespoon fresh thyme
2 teaspoons sugar
1 teaspoon coarsely ground black pepper
1/2 teaspoon allspice
1/4 teaspoon red pepper flakes -- crushed
1 tablespoon oil
3 whole frying chickens -- cut-up
-- 3 1/2 pounds each
Instructions:
In blender container or food processor bowl with metal blade, combine all ingredients except chicken. Blend until mixture is a paste. Rub paste on all sides of chicken pieces. Place in 12x8" (2 quart) baking dish or large resealable plastic bag. Cover dish or seal bag. Refrigerate 3 hours or overnight. Heat grill. Place seasoned chicken on heavy-duty foil (* note: I used the new Release foil ansd used two layers, plus poked two very tiny vent holes in it). Wrap securely, using double-fold seals. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from Medium coals. Cook for 1 hour or until chicken is tender and juices run clear. Remove chicken from foil, reserving juices. Place chicken on grill. Cook 10-15 minutes or until chicken is golden brown, turning once and basting occasionally with reserved juices. Oven Directions: prepare chicken as directed. Heat oven to 350F. Cover dish tightly with foil or wrap chicken in foil. Bake at 350F for 1 hour or until chicken is tender and juices run clear. Remove chicken from baking dish or foil, reserving juices. Place chicken on broiler pan. Broil for 10-15 minutes or until chicken is golden brown, turning once and basting occasionally with reserved juices.