Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Jerk rub (provided below) 1 Sprig fresh thyme -- chop
1 Onion -- finely chopped -fine
1 Fresh hot pepper 2 Scallions -- finely chopped
*OR* -- 1 Chicken (3 to 3 1/2 lbs.) --
2 tb Hot pepper sa -cut into serving

--------------------------JERK RUB-------------------------------
1 Onion -- finely chopped 1/4 ts Ground nutmeg
1/2 c Scallions -- finely chopped 1/2 ts Ground cinnamon
2 ts Fresh thyme leaves 4 To 6 hot peppers (preferably
2 ts Salt -Habaneros; finely chopped
1 ts Ground Jamaican pimento -- 1 ts Ground black pepper
-(allspice)

Mix together the jerk seasoning, onion, hotpepper sauce, thyme, and
scallions. Rub the chicken well with the jerk paste. Allow to
marinate for at least 4 hours in the refrigerator. Prepare a fire in
the grill using a combination of coals and pimento wood. If you don't
have pimento wood, substitute apple wood or hickory, or build a fire
with just charcoal. Place the chicken on the grill over white hot
coals. Jerk (cook) over a very slow fire for 1 to 1 1/2 hours,
turning over every 10 minutes or so.

The chicken takes on a very dark color when done. David's jerk
chicken is cooked over an open fire with the grill at a height of
about 1.5 feet above the fire. At no point is his grill closed.
YIELD: 6 Servings. Jerk Rub: Mix together all ingredients to make a
paste. A food processor fitted with a steel blade is ideal for this.
Store leftovers in the refrigerator in a tightly closed jar for about
a month.

YIELD: about 1 cup. From Helen Willinsky's book JERK Barbecue From
Jamaica.

Recipe By :

From: Meg Antczak Date: 10-07-95 (20:27) (163)
Fido: Interco

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