Jamaican Jerk Chicken
by Melody Murrhee
serves: 6
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This is a great reciep with alot of flavor. |
Ingredients: |
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10 |
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chiles |
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3 |
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scallions, finely chopped |
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1/4 cup |
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yellow mustard |
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1/4 cup |
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lime juice |
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2 tbls |
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orange juice |
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2 tbls |
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white vinegar, more if needed |
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2 tbls |
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dried rosemary |
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2 tbls |
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dried basil |
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2 tbls |
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dried thyme |
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2 tbls |
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dried parsley |
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2 tbsp |
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mustard seeds |
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1 tsp |
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salt |
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1 tsp |
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ground black pepper |
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6 |
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thighs or breasts, boneless, skinnless |
Directions: |
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1. In a blender, combine the chiles, scallions, mustard, lime, orange juices, vinegars, herbs, mustard seeds, salt, and pepper and process to a thick paste. If the paste seems too thick, thin with a little more vinegar. Transfer to a nonreactive cotainer. cover and refrigerate for at least 2 hours.
2. Prepare grill or oven.
3. Generously rub the chicken wit the seasoning paste. Grill, uncovered, over a very low fire for about 1 hour, or until chicken easily pulls away from the bone. (If the heat is properly low, the chicken will not burn or dry out.)
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