Jamaican jerked chicken

6 servings

Ingredients

Quantity Ingredient
There are a few tendencies which give Jamaican food its characteristic
Flavor, but one of the main things is the preponderance of the allspice
Berry among the spices used as a paste-type marinade.
6 eaches Loin pork chops
6 eaches Chicken legs 2 oz
¼ teaspoon Fresh grated nutmeg
8 eaches Scallions, chopped
1 teaspoon Hot pepper, chopped
¼ cup Peanut or vegetable oil
¼ teaspoon Fresh ground pepper
Pickapeppa sauce (see note)
3 eaches Chicken breasts, split,
Whole allspice berries
½ teaspoon Ground cinnamon
1 large Clove garlic, chopped
3 tablespoons Red-wine vinegar
½ teaspoon Salt
2 eaches Bay leaves, crumbled

Directions

NOTE: JERKED MEAT IS ONE OF

Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1-½" thick and 3" to 4" long. Put pork pieces and chicken in a large bowl, cover and refrigerate until needed. To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and pestle. In medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush into pasty mixture. Add rest of vinegar, oil, salt, pepper and bay leaves. Turn mixture over pork and chicken and rub meat with seasoning, coating evenly. Cover and refrigerate 2 hours or overnight. Cook jerked pork and chicken on grill over hot coals or on gas barbecue as far from heat as possible (6" or more); cover with lid; turn meat every 10 minutes for about 1 hour, until done. If desired, halfway through cooking time toss 1 tsp whole allspice berries into fire. Cut cooked pork into ⅓" slices and serve with chicken. Accompany with Pickapeppa sauce. Serves 6 to 8. (Note: Can also be cooked in preheated 350 F oven on rack in roasting pan about 1 hour, turning once, but you won't have the grill flavor.

(Pickapeppa sauce is a bottled Jamaican condiment available in better supermarkets and gourmet stores.) Submitted By SAM WARING On 11-14-93 (09:34) Submitted By MARY LOU KAKANOWSKI On 11-29-94

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