Dizzydo, Jamaican Jerk Chicken
I half this recipe if its just our family!
Marinade:
2 cups finely chopped scallions
2 scotch bonnet or habanero chillies, seeded and minced
2 tbsp soy sauce
2 tbsp fresh lime juice (usually 1 lime is enough)
5 tsp ground allspice
3 tsp english-style dry mustard
2 bay leaves, centre ribs discarded and the leaves crumbled
2 garlic cloves crushed
1 tbsp salt
2 tsp sugar
1 1/2 tsp dried thyme crumbled
1 tsp cinnamon
5 lbs chicken parts, wing tips discarded
vegetable oil for brushing the grill
In a food processor or blender puree the scallion, chillies, soy sauce, lime juice, allspice, mustard, bay leaves, garlic, salt, sugar, thyme and cinnamon. Divide the chicken parts between2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air and let the chicken marinate, chilled, turning the bags over several times for at lest 24 hoursand up to 2 days. On an oiled rack set 4-6 inches over glowing coals grill the chicken in batches if necessary and covered if possible for 10-15 min on each side or till cooked through. Transfer the chicken as it is cooked to a heated platter, keep it warm, covered loosely under foil.