Jamaican Jerk Spiced Chicken Recipe
Ingredients
| Jalapeno chili peppers | 10 To taste | |
| Lime juice | 1/4 Cup (16 tbs) | |
| Rosemary | 1/4 Cup (16 tbs), garnish | |
| 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme | ||
| Mustard seeds | 2 Tablespoon | |
| 2 tablespoons Dijon-style mustard | ||
| Yellow onion | 1/2 , cut in to chunks | |
| 2 large cloves garlic | ||
| Salt | 1 Teaspoon | |
| Chicken pieces | 5 Pound | |
Directions
Halve the peppers and remove their stems, seeds and ribs.
In a food processor fitted with the metal blade, combine the peppers, lime juice, rosemary, thyme, mustard seeds, mustard, onion, garlic and salt.
Process until the mixture forms a thick, smooth paste.
If time permits, scrape the paste into a small bowl, cover and refrigerate for about 2 hours, or for up to 2 days before using.
This allows the paste to firm up a bit and gives the flavors time to blend.
Pat the chicken dry with paper towels.
Rub the chicken pieces with the paste, coating them completely, and place them on a non-aluminum platter or baking sheet.
Cover with plastic wrap and refrigerate for at least 2 hours, or for up to 24 hours.
Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
Place the chicken, skin side down, on the center of the rack.
Cover the grill and open the vents slightly less than halfway.
Have a spray bottle of water handy to douse any flare-ups.
Cook slowly, turning the chicken every 15 minutes, until opaque throughout and the juices run clear, 60-70 minutes.
To serve, transfer to a warmed platter or individual plates, garnish with rosemary sprigs and serve at once.
In a food processor fitted with the metal blade, combine the peppers, lime juice, rosemary, thyme, mustard seeds, mustard, onion, garlic and salt.
Process until the mixture forms a thick, smooth paste.
If time permits, scrape the paste into a small bowl, cover and refrigerate for about 2 hours, or for up to 2 days before using.
This allows the paste to firm up a bit and gives the flavors time to blend.
Pat the chicken dry with paper towels.
Rub the chicken pieces with the paste, coating them completely, and place them on a non-aluminum platter or baking sheet.
Cover with plastic wrap and refrigerate for at least 2 hours, or for up to 24 hours.
Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
Place the chicken, skin side down, on the center of the rack.
Cover the grill and open the vents slightly less than halfway.
Have a spray bottle of water handy to douse any flare-ups.
Cook slowly, turning the chicken every 15 minutes, until opaque throughout and the juices run clear, 60-70 minutes.
To serve, transfer to a warmed platter or individual plates, garnish with rosemary sprigs and serve at once.
Chef
