Caribbean Jerk Chicken

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

Get The Recipe—Rania's recipe is available below. You can also download, view or print Rania's recipe by clicking on the following "Get Recipe" button. (may require Adobe Reader to view recipe*).

See it Prepared—You can watch Rania prepare this recipe. Click on the "See it Prepared" button to go to our "Show Products" page for this date. We provide video links to the KDKA Pittsburgh Today Live segments where this recipe was prepared.

*get free Adobe Reader

Caribbean Jerk Chicken

INGREDIENTS

2 cups chopped scallions
4 large cloves garlic, chopped
3 habanero chiles, seeded and chopped
¼ 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
½ teaspoon ground cinnamon
Kosher salt and freshly ground pepper

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

DIRECTIONS

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