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Chapter:Chicken Recipes: Grilled or Broiled
Section:Grilled
Recipe:Grilled Jamacian Jerk Chicken
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Grilled Jamacian Jerk Chicken
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 15 of your favorite fresh chile peppers (or equivalent)
  2 tbsp dried rosemary
  2 tbsp parsley, chopped
  2 tbsp dried basil
  2 tbsp dried thyme
  2 tbsp mustard seeds
  3 scallions, finely chopped
  1 tsp salt
  1 tsp black pepper
  juice of 2 limes
  1/4 cup cheap yellow mustard
  2 tbsp orange juice
  6 chicken thighs, with legs attached

Combine all the rub ingredients in a food processor, or blender, and
blend them into a paste, making sure that all the ingredients are fully
integrated. The paste should be approximately the consistency of a thick
tomato sauce. If it is too thick, thin it out with a little more white
viegar. Cover the paste and let it sit n the refrigerator for at least 2
hours for the flavors to blend together. Overnight is the ideal amount
of time to give them to get acquainted. (**NOTE** If you want to avoid
making a fresh batch every time you make this dish, you can multiply the
amount of paste easily. Don't worry about it going bad, since it keeps
almost infinetely.)
Rub the chicken thighs with paste and place them on the grill over very
low heat. If you have a covered cooker, put the coals to one side and
the chicken on the other, and cover.
Cook about 1 hour without a cover or 1/2 hour if covered. The key here
is to use a very low heat. You need to be patient and give yourself
plenty of time. The chicken is technically done when the meat is opaque
and the juices run clear. However, the ideal is about 10-15 minutes past
that point, when the meat pulls away from the bone easily. It is very
hard to overcook this. In fact you can only screw it up if you burn the
paste by having the heat too high. The longer the chicken stays on the
grill, the more superior the smoky flavor. After cooking, separate the
leg from the thigh by cutting at the natural joint between them. Serve
one leg or thigh per person accompanied by a few spoonfuls of
Banana-guava ketchup.
Serves 4 and as entree or 6 as a light meal.

Origin: Cookbook Digest magazine, July/Aug 1991
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