From thechef@culinarycafe.com Tue Mar 24 15:34:21 1998 Date: Tue, 24 Mar 1998 15:09:57 GMT From: Candie Yoder Newsgroups: rec.food.recipes Subject: Jerk Chicken Followup-To: rec.food.cooking Jerk Chicken 1 4-pound chicken, cut into 8 pieces 1/2 cup white vinegar 1/2 cup water 1/4 cup lime juice 1/4 cup vegetable oil1 small yellow onion, coarsely chopped 4 scallions, trimmed and coarsely chopped 2 cloves garlic, coarsely chopped 2 Scotch bonnet peppers, seeded and chopped 1 one-inch piece of ginger, peeled and finely chopped 2 tablespoons ground allspice 2 tablespoons ground thyme 2 tablespoons ground cinnamon 1 tablespoon sugar 2 teaspoons ground black pepper 1 teaspoon salt 1 teaspoon cayenne pepper In a food processor or blender, combine the vinegar, water, lime juice, vegetable oil, onion, scallion, garlic, Scotch bonnet pepper, and ginger. Puree ingredients until smooth and well combined. Add the allspice, thyme, cinnamon, sugar, black pepper, salt, and cayenne pepper. Puree until smooth and free of lumps. Place the chicken pieces in a medium sized bowl. Pour over the marinade and turn the chicken pieces to coat. Cover and refrigerate at least 1 hour and overnight if possible. Heat the oven to 350 degrees F. Place the chicken pieces on a foil-lined baking sheet. Place in the heated oven and cook 45 to 50 minutes until the juices run clear when pierced with a two-pronged fork. http://www.culinarycafe.com/Barbecue/Jerk_Chicken.html Regards, Candie Yoder thechef@culinarycafe.com http://www.culinarycafe.com ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. .