Jamaican Jerk Spiced Chicken
|Jalapeno chili peppers||10 (Fresh Ones)|
|Fresh lime juice||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|Chopped fresh rosemary/1 tablespoon dried rosemary||1⁄3 Ounce (1/4 Cup Or 10 Grams)|
|Rosemary sprig/1 tablespoon dried rosemary||2 (For Garnish)|
|Chopped fresh thyme/2 teaspoons dried thyme||2 Tablespoon|
|Mustard seeds||2 Tablespoon|
|Dijon style mustard||2 Tablespoon|
|Yellow onion||1⁄2 , cut in to chunks|
|Garlic||2 Clove (10 gm) (Large Cloves)|
|Chicken pieces||5 Pound (2.5 Kilogram)|
Halve the peppers and remove their stems, seeds and ribs.
In a food processor fitted with the metal blade, combine the peppers, lime juice, rosemary, thyme, mustard seeds, mustard, onion, garlic and salt.
Process until the mixture forms a thick, smooth paste.
If time permits, scrape the paste into a small bowl, cover and refrigerate for about 2 hours, or for up to 2 days before using.
This allows the paste to firm up a bit and gives the flavors time to blend.
Pat the chicken dry with paper towels.
Rub the chicken pieces with the paste, coating them completely, and place them on a non-aluminum platter or baking sheet.
Cover with plastic wrap and refrigerate for at least 2 hours, or for up to 24 hours.
Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
Place the chicken, skin side down, on the center of the rack.
Cover the grill and open the vents slightly less than halfway.
Have a spray bottle of water handy to douse any flare-ups.
Cook slowly, turning the chicken every 15 minutes, until opaque throughout and the juices run clear, 60-70 minutes.
To serve, transfer to a warmed platter or individual plates, garnish with rosemary sprigs and serve at once.