GRILLED JERK
CHICKEN WITH MANGO CILANTRO SALSA
1/2 cup vegetable oil
1 onion, coarsely chopped
2 scallion, coarsely chopped
1 large Scotch bonnet pepper, stem and seeds removed
1 tablespoon fresh ginger, grated
3 cloves garlic, coarsely chopped
1 tablespoon finely chopped fresh thyme
2 tablespoons red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
4 chicken thighs, skin on, bone in
4 drumsticks, skin on
To prepare the jerk chicken:
Puree all the ingredients, except the chicken, in a
food processor until almost smooth. Pierce the chicken with a fork
to make tiny holes. Place the chicken in a large shallow baking dish
and rub the marinade into the chicken. Cover and refrigerate for 24
to 48 hours, depending on how intense you want the flavor to be.
Preheat grill. Grill chicken on each side for 5 to 6 minutes or
until cooked through.
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