Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 lb White onions -- quartered 1/4 c Fresh thyme leaves
1/2 lb Scotch bonnet peppers -- 3 tb Pepper
-cored quartered 1 c White wine vinegar
4 oz Ginger root -- peeled 1 c Dark soy sauce
1/4 c Ground allspice 6 lb Chicken pieces

Be sure to use gloves when working with the peppers. Pulverize the
onions, chiles and ginger in a blender or food processor. Transfer
the mixture to a large bowl and stir in the allspice, thyme, pepper,
vinegar and soy sauce. Coat the chicken with the sauce. Cover and
marinate in the refrigerator for 24 hours, turning once. Preheat the
oven to 350. Place a meat thermometer in one of the thigh pieces.
Place a shallow pan of boiling water on the oven floor. Put the
chicken on a rack and place in a roasting pan. Roast, basting
frequently with the sauce until 3/4 cooked (120 on the thermometer),
30 to 45 minutes. Remove the chicken from the oven. Remove the meat
thermomter. Preheat a broiler or grill. Baste the chicken with more
jerk sauce. Sear the chicken for 5 minutes under a preheated broiler
or over a very hot grill. Remove from the heat and let sit for 15
minutes before eating.

Recipe By : New York Cookbook

From: Meg Antczak Date: 08-23-95 (14:15) (159)
Fido: Cooking

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