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| RECIPE FOR JAMAICAN JERKED CHICKEN |
Title: Jamaican Jerked Chicken
Category: Pork Chicken Ethnic
Serves: 6
Ingredients:
| 6.00 | | Loin pork chops | | 3.00 | | Chicken breasts, split, | | 6.00 | | Chicken legs 2 oz | | | Whole allspice berries | | 0.25 | ts | Fresh grated nutmeg | | 0.50 | ts | Ground cinnamon | | 8.00 | | Scallions, chopped | | 1.00 | lg | Clove garlic, chopped | | 1.00 | ts | Hot pepper, chopped | | 3.00 | tb | Red-wine vinegar | | 0.25 | c | Peanut or vegetable oil | | 0.50 | ts | Salt | | 0.25 | ts | Fresh ground pepper | | 2.00 | | Bay leaves, crumbled |
Instructions:
Pickapeppa sauce (see note) Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1-1/2"" thick and 3" to 4" long.
Put pork pieces and chicken in a large bowl, cover and refrigerate until needed.
To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and pestle.
In medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush into pasty mixture.
Add rest of vinegar, oil, salt, pepper and bay leaves.
Turn mixture over pork and chicken and rub meat with seasoning, coating evenly.
Cover and refrigerate 2 hours or overnight.
Cook jerked pork and chicken on grill over hot coals or on gas barbecue as far from heat as possible (6" or more); cover with lid; turn meat every 10 minutes for about 1 hour, until done.
If desired, halfway through cooking time toss 1 tsp whole allspice berries into fire.
Cut cooked pork into 1/3" slices and serve with chicken.
Accompany with Pickapeppa sauce.
Serves 6 to 8.
(Note: Can also be cooked in preheated 350 F oven on rack in roasting pan about 1 hour, turning once, but you won't have the grill flavor.
(Pickapeppa sauce is a bottled Jamaican condiment available in better supermarkets and gourmet stores.
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