Rub the chicken with Jerk Marinade and place in refrigerator for at least 4
hours. Arrange chicken on prepared grill*, skin side down. Baste frequently**
and turn chicken about every 10 minutes. Over a slow fire (which is preferred),
the chicken will cook in approximately 1-1/2 hours. Over a hotter grill, it will
take about 40 minutes. Chicken is done when the flesh feels firm and juices run
clear when pricked with a fork. Makes 8 Servings.
* For authentic Jamaican flavor, allspice (pimento) wood is added to the coals.
Apple wood or hickory may be substituted. Coals should be white when chicken is
placed on grill
** The National Chicken Council recommends dividing the marinade, using a
portion for marinating chicken and reserving a portion for basting.
Jerk Marinade
1 onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 hot pepper, finely ground
1 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar
Mix together all ingredients in blender or food processor, processing to combine
well. Makes about 1-1/2 cups.
