JAMAICAN JERK CHICKEN
by Bob Janosy - 2004 Conference Cookbook
Ingredients:
6
Scallions – green only, sliced thin
2 large
Shallots – finely minced
Cloves Garlic – finely minced
1 Tbl.
Fresh Ginger – finely minced
1 tsp.
Hot Fresh Chile – seeded, finely chopped (Scotch Bonnet or Habanero)
Ground Allspice
Fresh Ground Black Pepper
¼ tsp.
Cayenne Pepper
Ground Cinnamon
½ tsp.
Ground Nutmeg
Fresh Thyme or 1 tsp. dried
Course Salt
Dark Brown Sugar
½ cup
Fresh Orange Juice
Rice Vinegar
¼ cup
Red Wine Vinegar
Soy Sauce
Olive Oil
2
Chickens - quartered
Directions:
1. In small bowl, combine scallions, shallots, garlic, ginger and Chile.
2. In another bowl, combine spices, salt and sugar. Mix thoroughly.
3. Whisk in orange juice, vinegars and soy.
4. Slowly drizzle in oil, whisk constantly.
5. Add reserved scallion mixture and stir. Let rest 1 hour.
6. Wash chicken and place in bowl.
7. Add sauce to chicken and rub in well (use gloves to protect hands from hot Chiles).
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