Deck Worthy Recipes: Grilled Jerk Chicken
Nothing says dinner “On Deck” like grilled jerk chicken! Try this deck worthy recipe this weekend. Grilled Jerk Chicken Serves 8 JERK MARINADE 3 scallions, chopped 4 large garlic cloves, chopped 1 small onion, chopped 4-5 fresh habanero chilies, stemmed & seeded ¼ c. fresh lime juice 2 tbsp. soy sauce 3 tbsp. olive oil […]
Nothing says dinner “On Deck” like grilled jerk chicken! Try this deck worthy recipe this weekend.
Grilled Jerk Chicken
Serves 8
JERK MARINADE
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4-5 fresh habanero chilies, stemmed & seeded
¼ c. fresh lime juice
2 tbsp. soy sauce
3 tbsp. olive oil
1½ tbsp. salt
1 tbsp. packed brown sugar
1 tbsp. fresh thyme leaves
2 tsp. ground allspice
2 tsp. black pepper
¾ tsp. freshly grated nutmeg
½ tsp. cinnamon
CHICKEN
4 chicken breast halves with skin and bones, halved crosswise
2½-3 lbs. chicken thighs and drumsticks
PAPAYA SALSA
1 papaya
1/4 medium red onion, finely minced
a handful of fresh cilantro leaves, finely chopped
juice of 1 large lime
1 hot green pepper thinly sliced, seeds and all
salt and pepper to taste
DIRECTIONS
Blend marinade ingredients in blender or food processor until smooth.
Divide chicken pieces and marinade between 2 sealable plastic bags. Press out excess air, seal bags, then turn over to distribute marinade. Chill for a day, turn once or twice. Leave at room temperature 1 hour before grilling.
While the chicken is marinading, peel the papaya (a serrated vegetable peeler works well for this kind of job). Scoop out the seeds and dice the flesh. Mix the papaya with the rest of the ingredients. Taste to adjust the seasonings. Refrigerate until ready to serve.
Charcoal grill: Open vents on bottom of grill and lid. Light large chimney of charcoal briquettes (about 100), pour evenly over 1 side of bottom rack (with double or triple charcoal layers). When charcoal turns greyish-white and you can hold your hand 5 inches above rack for 3-4 secs., sear chicken in batches on lightly oiled rack over coals until well-browned on all sides, about 3 mins. per batch. Move seared chicken to area without coals and cook with lid 25-30 mins. or until done.
Gas grill: Preheat burners on high, then lower to moderate. Cook chicken until well-browned on all sides, 15-20 mins. Turn heat to low and cook chicken covered with lid for 25 mins. or until done.
Serve with salsa.
Adapted from epicurious
Salsa adapted from The View From Great Island
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