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Jamaican Jerk Spiced Chicken

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Ingredients
  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)
  Salt 1 Teaspoon
  Chicken pieces 5 Pound (2.5 Kilogram)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jamaican
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Chicken
Interest: 
Healthy

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