Caribbean Jerk Chicken

Cooking With Rania - "Summer Grilling"
KDKA Pittsburgh Today Live 8/24/2011

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Caribbean Jerk Chicken

2 cups chopped scallions
4 large cloves garlic, chopped
3 habanero chiles, seeded and chopped
cup freshly squeezed lime juice
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons firmly packed light brown sugar
1 tablespoon chopped fresh thyme
2 teaspoons ground allspice
1 teaspoon ground nutmeg
teaspoon ground cinnamon
Kosher salt and freshly ground pepper

3 4 pounds chicken parts
Grilled Pineapple Salsa (see recipe »)

In a blender or food processor, combine the green onions, garlic, chiles, lime juice, oil, soy sauce, sugar, thyme, allspice, nutmeg, cinnamon, and 2 teaspoons each salt and pepper and then process until smooth.

Place the chicken parts into the large size Jaccard Meat Maximizer and spoon the marinade over them - coating the chicken well. Using the hand held vacuum pump, pump the unit according to the directions on the box, pressing out the excess air and let the chicken marinate, chilled for at least 24 hours.

Preheat grill to medium heat. Remove the chicken from the Maximizer chamber and discard the marinade. Oil the rack and grill the chicken - covered if possible, for 10 -15 minutes per side, or until cooked through. Transfer the chicken as it is cooked with tongs to a heated platter, keeping it warm. Garnish the platter and serve hot.
Serves: 6 - 8

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