Monday, August 8, 2011

Mesquite-grilled Jamaican Jerk Chicken

Mesquite-grilled Jamaican Jerk Chicken
This is the real deal, so hold on to your tastebuds!

6 Chicken leg-thigh quarters
Pure Mesquite charcoal (not briquettes)
Jerk paste
8-10 Habanero chiles, pur├łed with seeds
2 TBL Powdered allspice
3 Chopped scallions
1 TSP Ground cinnamon
1 TSP Ground nutmeg
1 TSP Salt
1/4 C Yellow mustard
3 TBL Fresh-squeezed key lime juice
2 TBL Fresh-squeezed orange juice
2 TSP Mustard seeds
2 TBL White vinegar

1. Blend the jerk paste to a consistency a little thinner than ketchup (if too thick, thin with a little more lime juice or water). Cover and let stand for at least 4 hours to marry the flavors.
2. Use two-chamber smoker or build your fire on one side of the grill and cook the chicken on the other, away from the direct heat. If your grill has a lid use it to give the chicken that smoky flavor. Cook slow, this dish is best well done. When chicken is done, 165 f and the center of the thigh, cut pieces in half at the joint and serve immediately. This is great with simple white rice and ice cold Red Stripe beer.

No comments:

Post a Comment