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Category: Poultry I
Prep Time: Cook Time: Total Time:
2 3-to-3 1/2 pound broiler-fryer chickens, halved lengthwise
1/2 cup thinly sliced green onions
1/2 cup cider vinegar
1/2 cup orange juice
1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon packed brown sugar
1 tablespoon ground allspice
1 tablespoon dried thyme, crushed
1 small fresh hot red chile pepper, seeded and finely chopped
1 teaspoon cayenne pepper
1 teaspoon finely shredded lime peel
2 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
Place chicken in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine green onions, vinegar, orange juice, soy sauce, oil, brown sugar, allspice, thyme, chile pepper, cayenne pepper, lime peel, garlic, cinnamon, nutmeg, and black pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken, bone sides down, on grill rack over drip pan. Cover and grill for 1 to 1 1/4 hours or until chicken is no longer pink (180 F in thigh muscle), brushing with reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Makes 4 servings.
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JAMAICAN JERK CHICKEN
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Category: Poultry I
Prep Time: Cook Time: Total Time:
2 3-to-3 1/2 pound broiler-fryer chickens, halved lengthwise
1/2 cup thinly sliced green onions
1/2 cup cider vinegar
1/2 cup orange juice
1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon packed brown sugar
1 tablespoon ground allspice
1 tablespoon dried thyme, crushed
1 small fresh hot red chile pepper, seeded and finely chopped
1 teaspoon cayenne pepper
1 teaspoon finely shredded lime peel
2 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
Place chicken in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine green onions, vinegar, orange juice, soy sauce, oil, brown sugar, allspice, thyme, chile pepper, cayenne pepper, lime peel, garlic, cinnamon, nutmeg, and black pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken, bone sides down, on grill rack over drip pan. Cover and grill for 1 to 1 1/4 hours or until chicken is no longer pink (180 F in thigh muscle), brushing with reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Makes 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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