https://www.copymethat.com/r/GqzeI5Ls/chicken-jerk-jerk-chicken/
1371890
Z1RGv8Y
GqzeI5Ls
2024-04-29 05:42:32
CHICKEN, JERK, Jerk Chicken
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www.seriouseats.com/recipes/2013/08/jerk-chicken.html
Note: Scotch bonnet peppers are extremely hot. Handle with caution. Wash knife, cutting board, and all surfaces immediately after working with them. Do not touch your face or any sensitive areas until you've thoroughly scrubbed your hands. If they are unavailable, substitute habanero peppers.
To split a chicken, start by using sharp poultry shears to remove the backbone by cutting along both edges of the spine. Next, flip the bird over and flatten it slightly by pressing down. Cut the bird in half along the center of the breastbone with a sharp knife. Your butcher should be able to do this for you. You can also substitute 4 chicken leg quarters if you prefer more dark meat (I do).
This recipe can easily be doubled. To double, use twice the amount of chicken but the same amount of marinade. Cook all four chicken halves on the grill at the same time.
Note: Scotch bonnet peppers are extremely hot. Handle with caution. Wash knife, cutting board, and all surfaces immediately after working with them. Do not touch your face or any sensitive areas until you've thoroughly scrubbed your hands. If they are unavailable, substitute habanero peppers.
To split a chicken, start by using sharp poultry shears to remove the backbone by cutting along both edges of the spine. Next, flip the bird over and flatten it slightly by pressing down. Cut the bird in half along the center of the breastbone with a sharp knife. Your butcher should be able to do this for you. You can also substitute 4 chicken leg quarters if you prefer more dark meat (I do).
This recipe can easily be doubled. To double, use twice the amount of chicken but the same amount of marinade. Cook all four chicken halves on the grill at the same time.
Ingredients
- 6 whole Scotch bonnet peppers (see note above)
- 6 scallions, roughly chopped
- 1 (2-inch) knob fresh ginger, roughly chopped
- 6 garlic cloves
- 2 tablespoons freshly picked thyme leaves
- 1 tablespoon ground allspice
- 1 teaspoon freshly grated nutmeg
- 2 tablespoons dark brown sugar
- ½ cup soy sauce
- 2 tablespoons zest and ¼ cup juice from about 4 limes
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper
- 1 large whole chicken, back removed, split in half along breastbone (4 to 4 ½ pounds, see note above)
- ¼ cup whole allspice berries
- 3 dozen dried bay leaves (about 2 loosely packed cups)
Steps
Directions at seriouseats.com
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