Text 27786, 75 rader
Skriven 2012-08-01 06:05:26 av Dave Drum (1:261/38)
Ärende: Chile 1182
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jerk Chicken
 Categories: Poultry, Chilies, Vegetables, Herbs
      Yield: 3 servings

           Chicken parts; whole
           +=OR=+
           Chicken tenders

MMMMM--------------------------MARINADE-------------------------------
      8    Green onions; diced
      1 md Onion; diced
      8    Scotch Bonnets; chopped, to
           - taste
    3/4 c  Soy sauce
    1/2 c  Red wine vinegar
      4    Key limes; juice only, opt
    1/4 c  Oil
    1/4 c  Brown sugar
      2 tb Fresh thyme leaves
      1 ts Cloves; crushed
      1 ts Black peppercorns; crushed
    1/2 ts Ground cloves
    1/2 ts Ground nutmeg
    1/2 ts Ground allspice
    1/4 ts Ground cinnamom

  Put all but chicken in food processor with metal blades
  and process to chop till thick consistency with only small
  bits and pieces visible. Pour over chicken in zip lock and
  marinate in fridge for minimum of 4 hours (several days is
  good).

  Grill chicken strips 4 - 5 minutes each side on grill or
  if using chicken pieces with bones in, then grill starting
  off skin side down, basting frequently with marinade,
  turning every 10 minutes or so, over a slow fire for about
  an hour or hour and a half. If using hotter flame, cook
  until tender and cooked thru (juices run clear) about 30
  to 40 minutes.

  You can speed it up by nuking the chicken for 8 or 10
  minutes before grilling for about 10 minutes over medium
  flame. Or you can also bake chicken parts skin side up in
  375øF/190øC oven for 45 min to an hour in shallow baking
  pan (strips can be baked for 30 - 40 min.) and you'll get
  a wonderful crispy skin. (Also very good using pork).

  You can sub habs if you don't find Scotch Bonnets but the
  flavor is noticeably different to us Scotch Bonnet freaks.
  Rocotos also would work.

  Some people even use jalapenos or whatever they have but I
  don't think I would like that as well at all as I do the
  C. Chinense.

  I served this with Jamaican Rice and Beans and a salad of
  chopped avocado, thin red onion slices and mandarin
  oranges in a vinaigrette made with balsamic vinegar--
  mixed with fresh Mexican "key" lime juice, salt, pepper,
  some of the liquid from the canned oranges and very good
  extra virgin olive oil plus a good amount of chopped fresh
  cilantro.

  From: Deb deForest; Chile-heads List - 05 Oct 2000

  Uncle Dirty Dave's Archives

MMMMM

... All reports are in!  Life is now officially unfair! - Iago

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