MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jerk Chicken
Categories: Poultry, Veetables, Chilies, Herbs, Citrus
Yield: 8 servings

2 (4 lb ea) chickens;
- quartered
+=OR=+
8 Legs quarters
1 lg Bunch scallions; white &
- green parts
2 Shallots; peeled, halved
6 Scotch bonnet or habanero
- chilies; stemmed,
1 (2") piece fresh ginger;
- peeled, coarse chopped
6 cl Garlic; peeled
1/4 c Fresh thyme leaves
+=OR=+
1 tb Dried thyme
2 tb Ground allspice; more for
- sprinkling
2 tb Soy sauce
2 tb Dark brown sugar
1 tb Salt; more for sprinkling
1 tb Black pepper
1/2 c Vegetable oil
1 tb Vinegar
Fresh squeezed juice of 2
- limes

At least 1 day before cooking, pat chicken dry with
paper towels. Combine remaining ingredients in a blender
or food processor and grind to a coarse paste. Slather
all over chicken, including under skin. Refrigerate 12
to 36 hours. Bring to room temperature before cooking
and lightly sprinkle with more salt and ground allspice.

Prepare a charcoal grill: Clean and oil grates, and
preheat to medium heat using one chimney of charcoal.
The temperature can start as high as 300 degrees and go
as low as 250. For best results, coals should be at
least 12 inches away from chicken. If necessary, push
coals to one side of grill to create indirect heat. Add
two large handfuls of soaked pimento (allspice) wood
sticks and chips (see note) or other aromatic wood chips
to coals, then close grill. When thick white smoke
billows from grill, place chicken on grate, skin side
up, and cover. Let cook undisturbed for 30 to 35
minutes.

Uncover grill. Chicken will be golden and mahogany in
places. Chicken thighs may already be cooked through.
For other cuts, turn chicken over and add more wood
chips, and charcoal if needed. Cover and continue
cooking, checking and turning every 10 minutes. Jerk
chicken is done when skin is burnished brown and chicken
juices are completely clear, with no pink near the bone.
For large pieces, this can take up to an hour. Serve hot
or warm, with rice and beans.

By: Julia Moskin

RECIPE FROM: https://cooking.nytimes.com

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