GOURMET FOOD GRILLED JERK CHICKEN
large garlic cloves, chopped
small onion, chopped
to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
cup fresh lime juice
tablespoons soy sauce
tablespoons olive oil
1/2 tablespoons salt
tablespoon packed brown sugar
tablespoon fresh thyme leaves
teaspoons ground allspice
teaspoons black pepper
teaspoon freshly grated nutmeg
chicken breast halves with skin and bones (3 pounds), halved crosswise
1/2 to 3 pounds chicken thighs and drumsticks
all marinade ingredients in a blender until smooth.
and grill chicken:
chicken pieces and marinade between 2 sealable plastic bags. Seal bags,
pressing out excess air, then turn bags over several times to
distribute marinade. Put bags of chicken in a shallow pan and marinate,
chilled, turning once or twice, 1 day.
chicken stand at room temperature 1 hour before cooking.
cook chicken using a charcoal grill:
vents on bottom of grill and on lid. Light a large chimney of charcoal
briquettes (about 100) and pour them evenly over 1 side of bottom rack
(you will have a double or triple layer of charcoal).
charcoal turns grayish white and you can hold your hand 5 inches above
rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack
over coals until well browned on all sides, about 3 minutes per batch.
Move chicken as seared to side of grill with no coals underneath, then
cook, covered with lid, until cooked through, 25 to 30 minutes more.
cook chicken using a gas grill:
burners on high, then adjust heat to moderate. Cook chicken until well
browned on all sides, 15 to 20 minutes. Adjust heat to low and cook
chicken, covered with lid, until cooked through, about 25 minutes more.
chicken with salsa.