Jamaican Jerk
Chicken Recipe Boston Style
An Authentic
Jamaican Jerk Recipe From Boston Chefs
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Jamaican Jerk Chicken |
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This is a great recipe for pepper lovers |
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INGREDIENTS |
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3 Scotch bonnet peppers diced and pureed |
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2 tbsp Rosemary dried |
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2 tbsp Parsley chopped |
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2 tbsp Basil dried |
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2 tbsp Thyme dried |
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3 Escallions finely chopped |
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1 tsp Salt |
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1 tsp Black pepper |
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2 limes Juiced |
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2 tbsp Orange juice |
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2 tbsp White vinegar |
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6 Chicken leg quarters |
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PREPARATION |
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1.
Combine
all the rub ingredients in a food processor, or blender, and blend them
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into a paste,
making sure that all the ingredients are fully integrated. |
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2.
The
paste should be approximately the consistency of a thick tomato sauce. If it
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is too thick,
thin it out with a little more white vinegar. |
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3.
Cover
the paste and let it sit n the refrigerator for at least 2 hours for the
flavors to |
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blend together. |
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4.
Rub the
chicken leg quarters with paste and place them on the grill over very low
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heat. |
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5.
If you
have a covered cooker, put the coals to one side and the chicken on the |
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other, and
cover. Cook about 1 hour without a cover or ½ hour if covered using a very |
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low heat. |
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After cooking, separate the leg from the thigh by
cutting at the natural joint between |
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them. Serve one leg or thigh per person
accompanied by a few spoonfuls of a Jamaican |
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sauce. |
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